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Overhead view of a teriyaki salmon hibachi dinner with fried rice and sauteed vegetables.

Teriyaki Sesame Salmon Hibachi with Fried Rice and Vegetables

mylifeinbalancegroup.com/teriyaki-salmon-hibachi/
Teriyaki sesame salmon, fried rice, and sautéed veggies come together quickly for a total hibachi-style dinner the whole family will love!
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Recipe Makes (Approximate): 4 servings

Equipment

  • baking sheet
  • Aluminum Foil
  • 2 large skillets
  • rubber or silicone spatula

Ingredients

For the Salmon

  • 2 9-ounce packages Sea Cuisine Teriyaki Sesame Wild Alaska Salmon fillets

For the Fried Rice

  • 1 tablespoon avocado oil
  • half of one onion (diced)
  • 1 cup frozen mixed vegetables
  • 2 large eggs
  • 4 cups cooked rice (cooled, see Notes)
  • 4 tablespoons butter
  • 4 tablespoons soy sauce

For the Sautéed Vegetables

  • 1 tablespoon avocado oil
  • 2 cups broccoli florets
  • 1 medium red bell pepper (sliced)
  • 1 medium yellow bell pepper (sliced)
  • 1 cup carrots (sliced)
  • 1 cup baby corn
  • 1 medium zucchini (sliced)
  • 1 cup baby bella mushrooms (sliced, optional)
  • 1 tablespoon butter
  • 1 tablespoon soy sauce
  • salt (to taste)
  • freshly ground black pepper (to taste)

Instructions

  • Preheat oven to 400° Fahrenheit. Line baking sheet with aluminum foil.
  • Place frozen salmon fillets on baking sheet. Once oven has preheated, place baking sheet in oven and bake fillets 18 to 20 minutes or until fully cooked.
    Two Sea Cuisine teriyaki sesame salmon fillets on a baking sheet lined with aluminum foil.
  • While fillets bake, heat avocado oil in large skillet over medium-high heat. Once oil is hot and shimmering, add diced onion and frozen vegetables to skillet. Sauté vegetables until onion is tender, approximately 3 minutes.
    Overhead view of a large skillet with avocado oil, diced onion, and frozen mixed vegetables.
  • Push vegetables to side of skillet. Crack eggs into skillet and scramble until eggs are cooked-through. Once fully cooked, stir well to incorporate eggs and vegetables.
  • Add cooled rice and 4 tablespoons butter to skillet. Stir well and cook 5 minutes, then stir in soy sauce and cook 1 additional minute.
    Overhead view of vegetable fried rice in a large skillet.
  • In second skillet, heat avocado oil over medium-high heat. Once oil is hot and shimmering, add all ingredients for sautéed vegetables to skillet. Stir often and cook until vegetables are tender, approximately 6 to 8 minutes.
    Overhead view of sautéed hibachi vegetables in a large skillet.
  • Once all components are fully cooked, plate salmon fillets with fried rice and sautéed vegetables. Serve immediately.
    Overhead view of teriyaki sesame salmon fillets, hibachi fried rice, and sautéed vegetables on a plate.

Recipe Notes

  • For the best fried rice, cook the rice the day before.
  • Make it Low Carb: Replace the rice with cauliflower rice.

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 729calProtein: 36gFat: 30gSaturated Fat: 12gTrans Fat: 1gCholesterol: 181mgSodium: 910mgPotassium: 1258mgTotal Carbs: 80gFiber: 5gSugar: 8gNet Carbs: 75gVitamin A: 6524IUVitamin C: 110mgCalcium: 86mgIron: 3mg
Recipe By: Sam Guarnieri
https://mylifeinbalancegroup.com/teriyaki-salmon-hibachi/