Sticky Teriyaki Salmon Fried Rice
Sticky teriyaki salmon fried rice brings together tender glazed salmon, savory day-old rice, and crisp vegetables for a bold, satisfying meal. Seared and oven-finished salmon is coated in a sweet, sticky sauce, then mixed into flavorful fried rice and topped with a whole fillet for the perfect finish.
WHAT KEEPS THIS STICKY TERIYAKI SALMON FRIED RICE IN MY ROTATION
Sweet & Savory Balance
The sticky teriyaki glaze brings the perfect mix of sweetness, saltiness, and heat. It coats the salmon beautifully and seeps into the fried rice, giving every bite a bold, layered flavor that tastes better than takeout.
A Complete Meal in One Bowl
This dish checks every box with protein, rice, eggs, and vegetables all in one. Topped with a full glazed salmon fillet, it’s hearty, satisfying, and filling enough to serve as a full dinner without needing extra sides.
Texture in Every Bite
You get it all here — crispy-edged rice, tender vegetables, fluffy eggs, and rich, flaky salmon. The contrast between the chopped salmon mixed into the rice and the whole glazed fillet on top makes the dish feel extra special.
STEP INSTRUCTIONS FOR STICKY TERIYAKI SALMON FRIED RICE
Season the Salmon
Pat the salmon fillets dry and season both sides with salt, black pepper, onion powder, and garlic powder. Let the fish sit briefly so the seasoning adheres while you prepare the glaze and rice components.
Sear and Finish the Salmon
Heat a skillet over medium-high heat with a little oil. Place the seasoned salmon into the hot skillet and sear until a golden crust forms. Transfer the skillet to a 400°F oven and continue cooking until the salmon is fully cooked through.
Cook the Eggs
Melt a tablespoon of the butter in a large pan or wok over medium heat. Crack in the eggs and scramble until just set. Remove from the pan and set aside.
Sauté the Aromatics and Vegetables
In the same pan, add more butter along with diced onion. Cook until softened and fragrant. Stir in the garlic and ginger and cook briefly, then add the peas, carrots, and bean sprouts. Sauté until the vegetables are heated through and slightly tender.
Fry the Rice
Add the day-old rice to the pan, breaking up any clumps remaining butter. Stir well to combine with the vegetables. Pour in soy sauce, dark soy sauce (or browning seasoning), oyster sauce, chili paste, hot oil, chicken bouillon, sugar, and MSG if using. Toss everything together and cook until the rice is hot and evenly coated.
Make the Sticky Teriyaki Glaze
In a saucepan over medium heat, combine soy sauce, hoisin, water, rice vinegar, toasted sesame oil, dark brown sugar, minced garlic, ginger paste, and red pepper flakes. Stir continuously until the sugar dissolves and the sauce begins to thicken slightly. Reduce the heat and let it simmer until glossy and sticky. Set aside.
Glaze and Chop the Salmon
Once the salmon is done, remove from the oven and brush generously with the teriyaki glaze. Chop two fillets into bite-sized pieces and leave the remaining fillets whole for serving.
Combine and Finish
Return the scrambled eggs to the pan along with the chopped teriyaki-glazed salmon. Gently fold everything together so the rice is evenly mixed without breaking the fish apart too much. Stir in the chopped green onions at the end.
Serve
Spoon the fried rice into bowls and top each serving with a whole glazed salmon fillet. Drizzle extra teriyaki glaze over the top for added flavor and shine.
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FORGOT TO MAKE RICE THE DAY BEFORE? DON’T PANIC! READ THIS.
If you forgot to make day-old rice, here’s an easy same-day hack. Cook the white rice, spread it out so it can cool, then place it in a container and pop it into the freezer for 1–2 hours. This helps pull out excess moisture so your fried rice doesn’t turn mushy. I forget to prep rice the night before more often than I’d like to admit, so this shortcut saves me every time and still gives that perfect fried rice texture.
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Sticky Teriyaki Salmon Fried Rice
Ingredients
Method
- Pat the salmon fillets dry and season all sides with salt, black pepper, onion powder, and garlic powder.
- Let them sit briefly so the seasoning can adhere.
- Heat a lightly oiled skillet over medium-high heat.
- Place the salmon fillets in the pan and sear until a golden crust forms on the outside, flipping carefully to brown both sides.
- Transfer the seared salmon to a 400°F oven and cook for about 10–12 minutes, until the fish is cooked through and flakes easily.
- Heat a large skillet or wok over medium heat with a little butter.
- Crack in the eggs, scramble until fully cooked, then remove and set aside.
- In the same pan, melt the remaining butter.
- Add diced onion, peas, carrots, and bean sprouts and cook until tender.
- Stir in garlic and ginger, cooking until fragrant.
- Add the day-old rice to the pan, breaking it up well.
- Stir in soy sauce, dark soy sauce (or browning), oyster sauce, chili paste, hot oil, chicken bouillon, sugar, and MSG if using.
- Toss and cook until heated through and lightly crisped.
- In a saucepan, combine soy sauce, hoisin, water, rice vinegar, sesame oil, brown sugar, garlic, ginger, and red pepper flakes.
- Simmer over medium heat, stirring often, until the sauce thickens into a sticky glaze.
- Coat the cooked salmon fillets in the warm teriyaki glaze.
- Set aside four fillets whole for serving, then chop the remaining salmon into bite-sized pieces.
- Gently fold the chopped teriyaki salmon and scrambled eggs into the fried rice.
- Add green onions and mix until everything is evenly distributed and coated in flavor.
- Spoon the salmon fried rice into bowls and top each serving with a whole glazed salmon fillet for a bold, sticky, teriyaki finish.