Imagine a dinner that's not just a meal, but a culinary adventure that combines the rich, umami flavors of teriyaki with perfectly flaky salmon and vibrant vegetables - all prepared on a single sheet pan! This Teriyaki Salmon Sheet Pan Fried Rice is the ultimate solution for busy home cooks who crave restaurant-quality meals without the complicated techniques or endless cleanup. In just 40 minutes, you'll transform simple ingredients into a stunning dish that looks like it was crafted by a professional chef, but can be easily recreated in your own kitchen.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 2 cups cooked rice
- 1 lb salmon fillets
- 1 cup broccoli florets
- 1 cup bell peppers, sliced
- 1/4 cup soy sauce
- 1/4 cup teriyaki sauce
- 2 tablespoons sesame oil
- 2 green onions, chopped
- Sesame seeds for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it to prevent sticking.
- In a mixing bowl, combine the cooked rice, soy sauce, teriyaki sauce, and sesame oil. Stir well until the rice is evenly coated with the sauces.
- Spread the rice mixture evenly on one side of the prepared sheet pan, creating a layer that will serve as the base for the dish.
- Prepare the salmon fillets by patting them dry with paper towels. Season both sides with a pinch of salt and pepper.
- Place the salmon fillets on the other side of the sheet pan, skin side down. Brush the tops of the salmon with additional teriyaki sauce for added flavor.
- Arrange the broccoli florets and sliced bell peppers around the salmon and on top of the rice. Drizzle with a little more sesame oil and a pinch of salt.
- Transfer the sheet pan to the preheated oven and bake for about 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.
- Once cooked, remove the sheet pan from the oven and let it cool for a couple of minutes. Sprinkle the chopped green onions and sesame seeds over the dish for garnish.
- Serve the teriyaki salmon and fried rice directly from the sheet pan, ensuring each serving includes a piece of salmon, a generous scoop of fried rice, and a variety of vegetables.
Tips
- Use day-old rice for the best texture - cold, slightly dried rice prevents mushy fried rice and helps create those delicious crispy edges.
- Pat your salmon fillets completely dry before seasoning to ensure a perfect sear and prevent steaming.
- For extra flavor, marinate your salmon in teriyaki sauce for 15-30 minutes before cooking if you have the time.
- Don't overcrowd the sheet pan - leave some space between ingredients to allow proper roasting and prevent steaming.
- Check salmon's doneness by its internal temperature (145°F) or by gently flaking with a fork. It should be opaque and easily separate.
- For a crispy rice bottom, brush the bottom of the rice layer with a little extra sesame oil before baking.
- Feel free to swap vegetables based on what's in season or your personal preference - this recipe is incredibly versatile!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
