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Teriyaki Garlic Salmon with Fried Rice

Teriyaki Garlic Salmon with Fried Rice

This teriyaki garlic salmon with fried rice combines juicy seared salmon coated in a buttery garlic teriyaki glaze with loaded fried rice made with eggs, broccoli, carrots, onion, pineapple, and green onions. Served with yum yum sauce and extra teriyaki sauce, it makes a flavorful and satisfying seafood dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Asian-Inspired, Fusion
Calories: 860
Ingredients Equipment Method Notes

Ingredients
  

  • 4 salmon fillets, about 6 oz each
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 1/4 cup teriyaki sauce
  • 1 tbsp fresh parsley, chopped
  • 4 cups cooked and chilled white rice
  • 2 tbsp vegetable oil
  • 2 large eggs, beaten
  • 1 cup broccoli florets, chopped
  • 1/2 cup onion, diced
  • 1/2 cup carrots, diced
  • 1/2 cup pineapple chunks
  • 3 green onions, sliced
  • 3 tbsp low sodium soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/2 cup yum yum sauce
  • 1/4 cup teriyaki sauce

Equipment

  • large skillet For searing and glazing the salmon
  • Large skillet or wok For cooking the fried rice
  • Plate For holding the cooked salmon and scrambled eggs
  • Tongs or fish spatula For turning and transferring the salmon
  • Wok spatula or silicone spatula For tossing the fried rice

Method
 

  1. Pat the salmon dry. Season with garlic powder, smoked paprika, black pepper, and salt.
  2. Heat the olive oil in a large skillet over medium high heat. Add the salmon and cook for 4 to 5 minutes on the first side. Flip and cook for another 3 to 4 minutes until the salmon is cooked through.
  3. Reduce the heat to medium. Add the butter and minced garlic and cook for about 30 seconds. Pour in the teriyaki sauce and spoon the garlic butter glaze over the salmon. Sprinkle with parsley and remove from the skillet.
  4. Heat 1 tablespoon vegetable oil in a large skillet or wok. Add the beaten eggs and scramble until just cooked. Transfer to a plate.
  5. Add the remaining vegetable oil. Stir fry the broccoli, onion, and carrots for 3 to 4 minutes until slightly tender.
  6. Add the chilled rice and pineapple. Stir fry for 2 to 3 minutes, then add the soy sauce, sesame oil, garlic powder, and black pepper. Toss until everything is hot and evenly seasoned.
  7. Return the scrambled eggs to the skillet and add the green onions. Toss everything together until well combined.
  8. Spoon the hot fried rice onto plates and add the garlic teriyaki salmon. Serve with yum yum sauce and extra teriyaki sauce on the side.

Notes

Pat the salmon dry before seasoning so it sears more effectively.
Cook the salmon until just cooked through, then glaze it over medium heat to help prevent the teriyaki sauce from burning.
Use cooked and chilled rice for the best fried rice texture.
Scramble the eggs separately and add them back near the end so they stay tender.
Stir fry the vegetables until slightly tender but still colorful.
Add the pineapple with the rice so it warms through without becoming mushy.
Serve with yum yum sauce and extra teriyaki sauce on the side.