Asian Salmon with Brown Rice & Stir Fry

This recipe is very simple to make, and is a perfect light dish to try the next time you cook for your family or dinner party.  Here’s how you make it.


  • 2 Salmon fillets portions (1/3 to 1/2 pound each will do, skin or no skin OK)
  • 1 large zucchini
  • 1 red pepper
  • 1 scallion (or chives)
  • Garlic (fresh)
  • 1 carrot
  • 1 cup brown rice
  • 2 teaspoons sesame seeds
  • La Choy teriyaki stir-fry & marinade sauce
  • Soy sauce (to taste – optional)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 tablespoons olive oil
  • Spray oil (like PAM)
  • Kosher salt
  • Ground Pepper

Cooking Directions:

1.  Preheated oven 400 degrees

2.  Get a shallow bowl that can hold both Salmon fillets. Use enough La Choy teriyaki stir-fry & marinade sauce to thinly cover all fillet areas. Place in bowl and cover (aluminum foil with do) and put in refrigerator for 1 or 2 hours.  (Bring to room temp before cooking).

3.  In soup pot, add 3 cups of water, 1/4 teaspoon garlic powder, large pinch of Kosher salt, and 1/4 teaspoon onion powder. Let dissolve for a minute then stir to mix. Once boiling, add the 1 cup dry brown rice. Follow directions on brown rice package. TIP: The rice should almost be done (or close to it) before you put the Salmon in the oven, it rests fine on the stove top while the rest of the food is finishing. This will prevent timing issues.

Try this recipe with swordfish too!

4.  Line shallow baking sheet with aluminum foil and spray lightly with oil (like PAM). Place Salmon fillets on top (don’t remove any of the marinade) and sprinkle 1 teaspoon of sesame seeds on each fillet. You can use dark or light sesame seeds – but the lighter looks nice against the dark teriyaki background.

5.  Bake Salmon for about 20 minutes. NOTE: Since oven temps vary, as do the thickness of the fillets, this is an estimate. Plus, some people like their Salmon a little raw in the center – others like it well done.

6.  Julienne the zucchini and red pepper (cut into narrow thin strips), take a potato peeler and run it through the carrot to get thin strips, and chop up the garlic and the green part of the scallions, very fine (and keep separate).

7.  By now the Salmon has probably been cooking for 10 minutes, so in your favorite stir fry pan (you can use a wok, chef pan, – really anything) add the 2 tablespoons of olive oil on med-high heat, and let warm up.

8.  Add the zucchini and red pepper and stir around. Don’t over stir, but make sure they aren’t sticking. Cook for 5 minutes or until the start to wilt down a little.

9.  Then add the carrot slices and garlic. Finish cooking for 5 minutes. (If you want to add soy sauce – add it at the end. Add a pinch of Kosher salt (careful with the amount if using soy sauce) and a few grinds of ground pepper to taste.

10.  By now the Salmon and veggies should be done a the same time, and the rice is still warm sitting in the pot.

This recipe is simple, nutritious, and very tasty. Give it a try and let us know how you like it!

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