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Overhead view of a teriyaki salmon hibachi dinner with fried rice and sauteed vegetables.
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Teriyaki Sesame Salmon Hibachi with Fried Rice and Vegetables

Teriyaki sesame salmon, fried rice, and sautéed veggies come together quickly for a total hibachi-style dinner the whole family will love!
Course Main Course
Cuisine Asian, Japanese
Keyword full meal, restaurant-style, seafood recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 729kcal
Author Sam Guarnieri

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.

Notes

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

Nutrition

Serving: 1serving | Calories: 729kcal | Carbohydrates: 80g | Protein: 36g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 910mg | Potassium: 1258mg | Fiber: 5g | Sugar: 8g | Vitamin A: 6524IU | Vitamin C: 110mg | Calcium: 86mg | Iron: 3mg | Net Carbs: 75g