This Teriyaki Salmon Sheet Pan Fried Rice combines crispy baked rice, seasoned salmon, and colorful veggies, all topped with a homemade sweet and savory teriyaki sauce. It’s a quick and easy one-pan meal, perfect for busy weeknights, and can be reheated for delicious leftovers. Garnish with sesame seeds and green onions for a fresh and crunchy finish!
Get ready for a flavor-packed, easy weeknight dinner that’s bound to become a family favorite—Teriyaki Salmon Sheet Pan Fried Rice! This one-pan meal combines perfectly seasoned salmon, crispy fried rice, and colorful veggies, all topped with a sweet and savory homemade teriyaki sauce. You can’t go wrong with this quick and wholesome meal. It’s healthy, delicious, and takes just under an hour from start to finish.
How to Make Teriyaki Salmon Sheet Pan Fried Rice
Ingredients
Before we dive into the steps, here’s everything you’ll need for your Teriyaki Salmon Sheet Pan Fried Rice:
For the Teriyaki Sauce
- Soy sauce or tamari (½ cup): The salty base of our sauce; use tamari if you prefer gluten-free.
- Honey (½ cup): Adds that irresistible sweetness that balances the soy sauce.
- Sesame oil (2 tsp): This nutty oil brings an authentic flavor to the sauce.
- Fresh garlic (3 cloves, minced): Because what’s teriyaki without a little garlic?
- Fresh ginger (2-inch piece, grated): Brightens up the sauce with its zesty spice.
- Avocado oil (1 Tbsp): Great for cooking at high temps and adds a buttery richness.
- Pineapple juice (¼ cup): The secret to a sweet, tangy kick in the sauce.
- Tapioca flour or cornstarch (1 tsp): Helps thicken the sauce to just the right consistency.
- Black pepper (a pinch): Just a hint of spice to round it all out.
For the Main Dish
- Atlantic salmon (1.5 lbs, cut into 1-2” pieces, skin removed): Rich in omega-3s, this fatty fish soaks up the teriyaki sauce beautifully.
- Pineapple tidbits (¼ cup): Adds bursts of sweet, tropical flavor to your fried rice.
- Cold cooked white rice (5 cups): Use day-old rice for the best texture in fried rice.
- White onion (1 medium, diced): Adds flavor and crunch to the rice.
- Frozen peas and carrots (10 oz bag): No need to thaw—just toss them in!
- Fresh garlic (2 cloves, minced): Because fried rice without garlic is like a joke without a punchline!
- Avocado oil (3 Tbsp): For stir-frying the rice and veggies.
- Rice wine vinegar (2 Tbsp): Adds a tangy brightness to the rice.
- Soy sauce or tamari (2 Tbsp): Helps season the fried rice and ties everything together.
- Toasted sesame oil (1 Tbsp): Brings a rich, toasty finish to the rice.
Garnish
- Green onions (3, sliced): For a pop of color and freshness on top.
- Sesame seeds: Sprinkle these for a little extra crunch and flavor.
Instructions
Step 1:
Preheat your oven to 450°F. First up is the teriyaki sauce! In a small bowl, combine the pineapple juice and starch to make a slurry. Then whisk together the soy sauce, honey, sesame oil, garlic, ginger, avocado oil, and black pepper. This sauce is going to be your MVP!
Pour half of the sauce over the salmon pieces and let them marinate for about 30 minutes while you get the rice ready.
Step 2:
In a large bowl, combine your cold rice, diced onion, frozen peas and carrots, garlic, avocado oil, rice wine vinegar, soy sauce, and sesame oil. Stir everything together until the rice and veggies are well coated. Spread it out in an even layer on a large sheet pan. Pop that bad boy in the oven on the center rack for about 20 minutes, stirring halfway through so the rice crisps up nicely.
Step 3:
While the rice is baking, grab a small pot and heat it over medium. Pour in the remaining teriyaki sauce and bring it to a boil. Once it’s bubbling, reduce the heat to a simmer and stir in your pineapple slurry. The sauce will thicken in no time—about a minute—so keep an eye on it! Once it’s nice and thick, take it off the heat.
Step 4:
After your rice has had its time to shine in the oven, it’s time to add the salmon. Move the rice over to one side of the sheet pan, toss the pineapple tidbits into the rice, and place the salmon pieces on the other side of the pan. Broil for 5 minutes, flip the salmon, and broil for another 2 minutes. Keep a close eye on the rice to make sure it doesn’t burn.
Step 5:
Once the salmon is cooked through, it’s time to serve! Drizzle that beautifully thick teriyaki sauce over the salmon and rice, and don’t forget to sprinkle your sesame seeds and sliced green onions on top for the finishing touch. Voilà! Dinner is served.
Teriyaki Salmon Sheet Pan Fried Rice Tips & Tricks
- Cold rice is key: Freshly cooked rice can turn mushy. Make sure to use rice that’s been refrigerated for at least a few hours or, even better, overnight.
- Cut salmon evenly: Try to keep your salmon pieces about the same size so they cook evenly. Nobody wants overcooked edges and undercooked centers!
- Watch the broil: Broiling can go from perfect to burnt in seconds, so keep a close eye on your sheet pan, especially the rice, during those final minutes.
How to Reheat Leftovers
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, spread the rice and salmon on a baking sheet and heat in a 350°F oven for 10-12 minutes. Alternatively, you can microwave it in a covered dish for 2-3 minutes, but keep in mind that the salmon might dry out a little, so adding a splash of water before microwaving can help keep it moist.
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Teriyaki Salmon Sheet Pan Fried Rice
Ingredients
Teriyaki Sauce Ingredients:
- ½ cup soy sauce or tamari
- ½ cup honey
- 2 tsp sesame oil
- 3 cloves minced garlic
- 2- inch piece of fresh ginger grated
- 1 Tbsp avocado oil
- ¼ cup pineapple juice
- 1 tsp tapioca flour or cornstarch
- Pinch of ground black pepper
Salmon
- 1.5 lbs of Atlantic salmon cut into 1-2” pieces and skin removed
- ¼ cup pineapple tidbits
- 5 cups of cold cooked white rice
- 1 medium white onion diced
- 1 10 oz bag of frozen peas and carrots
- 2 cloves minced garlic
- 3 Tbsp avocado oil
- 2 Tbsp rice wine vinegar
- 2 Tbsp soy or tamari sauce
- 1 Tbsp toasted sesame seed oil
- 3 green onions sliced
- Sesame seeds to garnish
Instructions
- Preheat the oven to 450F.
- Combine the pineapple juice and starch in a small bowl to make a slurry. Whisk the remaining teriyaki sauce ingredients together in a measuring cup.
- Pour half the sauce over the salmon to marinate for about 30 minutes.
- Combine the rice, vegetables, garlic, oils, vinegar, and soy sauce ingredients in a large bowl. Stir to combine, and spread out into an even layer on a large baking sheet. Place the baking sheet in the oven on the center rack for 20 minutes, stirring halfway between.
- While the rice is baking, heat a small pot over medium heat. Add the remaining teriyaki sauce to the pot. Bring it to a boil, then reduce the heat to a simmer. Stir in the pineapple slurry to combine. The sauce should thicken within 1 minute; immediately remove the pot from the heat.
- Remove the baking sheet. Place the upper rack about 6 inches from the broiler, and turn the oven to broil. Push the rice to one side of the pan, add the pineapples to the rice, then add the salmon pieces to the other side of the pan, discarding the remaining marinade. Put the baking sheet in the oven for 5 minutes. Flip the salmon over to broil the other side for about 2 more minutes. Be careful to watch that your rice doesn’t burn.
- Take the sheet pan out, portion and serve the dish. Drizzle the teriyaki sauce over the meal, and garnish with green onions and sesame seeds.
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