Pineapple Teriyaki Salmon Fried Rice 

Something about the savoriness of salmon paired with the sweetness of teriyaki and pineapple just makes me smile. This flavor-packed dish is the perfect meal post-workout, feeding several mouths or for meal prepping.

Teriyaki Salmon Fried Rice 

  • 3 tablespoons teriyaki sauce
  • EVOO
  • 3 eggs
  • 1 tablespoon avocado oil
  • 1 cube frozen ginger cube (fresh ginger if available )
  • 1 tablespoon fresh ginger
  • 1/3 cup finely chopped green onion
  • 2 cups cooked brown rice
  • 1 cup pineapple (diced )
  • 1 cup frozen peas & carrots
  • 3 tablespoons low sodium soy sauce
  • 2 teaspoons sesame oil
  1. Set oven to 425F. Place salmon fillets in a bowl with teriyaki sauce and marinate for 15- 20 minutes.
  2. In a hot pan/wok, add EVOO then place the salmon, flesh side down. Cook for 2 to 3 minutes until the top is seared. Transfer filets to a baking sheet, bake in the oven for 10 to 12 minutes. Once finished, remove from the oven and flake the flesh with a fork.
  3. Wipe the skillet clean, reduce the heat to medium, and scramble eggs. Remove from the skillet and set aside. In the pan/wok add EVOO, garlic, ginger cube, and green onion. Cook until fragrant, about 3 minutes.
  4. Add the cooked, cooled rice, scrambled eggs, frozen peas & carrots, mix everything, allowing vegetables to thaw.
  5. Add soy sauce, sesame and gently fold in flaked salmon and pineapple (optional).
  6. Serve & enjoy!

I’ve always been a big fan of salmon, but when there’s teriyaki involved I become an even bigger fan.

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