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Easy Teriyaki Salmon Fried Rice Recipe

Prep: 5 min
Cook: 20 min
Total: 25 min


  • 1 lb raw wild salmon filets
  • 3 tablespoons teriyaki sauce
  • spray avocado oil (or olive oil)
  • 4 eggs, lightly beaten
  • 1 tablespoon avocado oil
  • 1 tablespoon garlic, minced
  • 1 tablespoon fresh ginger
  • 1/3 cup finely chopped green onion
  • 3 cups cooked (cooled) brown rice (TIP: best if leftover from a day or 2 prior)
  • 1 (red) bell pepper, diced
  • 1 cup frozen peas & carrots
  • 3 tablespoons low sodium soy sauce
  • 2 teaspoons sesame oil (optional but recommended)
  • Garnish
    • fresh cilantro


Step 1

Set oven to 420F.

Step 2

Place salmon filets in a bowl with teriyaki sauce and marinate for at least 20 minutes (or even overnight).

Step 3

Set a nonstick skillet/wok on high heat. Once hot, spray with oil then add the salmon, face down. Cook for 2 to 3 minutes until the top is seared and caramelized, then flip over and place the filets on a baking sheet lined with parchment. Bake in the oven for 8 to 12 minutes. Once finished, remove from the oven and flake the flesh with a fork.

Step 4

Wipe the skillet clean with a paper towel, reduce the heat to medium-heat, spray with a little more oil, then add in the beaten eggs. Chop up the eggs as they cook in the skillet. Remove from the skillet and set aside.

Step 5

Add oil, garlic, ginger and green onion to the skillet. Cook until fragrant, about 3 minutes and reduce the heat if necessary so the onion does not burn.

Step 6

Add the cooked, cooled rice and mix everything together. Cook for 1 – 2 minutes, then add the eggs. Chop up the eggs finely as you mix everything together.

Step 7

Gently fold in the flaked salmon, then add the frozen peas & carrots, along with soy sauce.

Step 8

Remove from the heat and continue to mix to thaw the veggies.

Step 9

Add sesame oil and garnish.