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Teriyaki Salmon with Crispy Rice and Vegetables

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Created by Julia
Updated Oct 1, 2025
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If you're looking for a new way to use up leftover rice that isn’t rice pudding or the usual fried rice, this one-pan salmon dinner is a perfect solution. While the ingredient list might seem long at first, don’t worry—many items repeat, and the actual prep is minimal (mostly just slicing vegetables!). A quick honey-soy marinade gives the salmon a sweet and savory punch and doubles as a sauce for drizzling over the finished bowls. The aromatic rice gets a head start in the oven to crisp up before everything finishes together on one pan. Each diner builds a bowl with their own combination of salmon, rice, and veggies. The result is a vibrant, textural meal that’s fresh and satisfying for the whole family.

Recipe Ingredients

Here are the ingredients you’ll need for this sheet-pan salmon dinner.

Soy Sauce, Honey, and Lemon: These make up the base of the marinade. Soy adds salt, honey sweetness, and lemon juice gives acid to balance. Swap in brown sugar for the honey if preferred.

Ginger: Find fresh ginger in most produce sections, but ginger paste in a tube or tub works just as well.

Salmon Fillets: Choose fresh, even fillets for consistent cooking.

Rice: Cold rice crisps best, so use leftovers or chill freshly cooked white rice for a few hours. Cooked frozen rice or cooked instant rice are fine.

Broccoli: Pre-cut florets are easiest! You only need 2 cups, so if you use pre-cut florets, save the rest for another use. You can cut your own if desired.

Red Bell Pepper: Red pepper adds sweetness that appeals to kids, but any color bell pepper works.

Other Ingredients You’ll Need: Garlic powder, vegetable oil, sesame oil, green onions, salt, sesame seed.

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How to Make Teriyaki Salmon with Crispy Rice and Vegetables

Here’s a look at how to make this salmon and crispy rice bowl.

1. Marinate the Fish

Mix the marinade ingredients, and pour half the marinade over the salmon fillets. Save the remaining half of the marinade to use as a sauce to drizzle over the finished rice bowls.

2. Start the Rice

Mix the rice with the oil, seasonings, and green onions. Spread it on the sheet pan and start crisping it in the oven.

3. Add Salmon and Veggies

When the rice is crisp, remove it from the oven and push to one side of the pan. Add marinated salmon on top of rice and the veggies to the other side of the pan.

4. Finish and Serve

Continue cooking until the salmon is cooked through, veggies are tender, and rice is crispy. Pile into bowls, and drizzle with remaining sauce.

How to Store (and Reheat) Teriyaki Salmon with Crispy Rice and Vegetables

Below are some tips on how to store and reheat your leftovers.

Refrigerator

Store leftover salmon, rice, and veggies in an airtight food storage container in the fridge for 2 to 3 days. Refrigerate any leftovers within 2 hours of serving.

Reheating

To reheat the food, place on a sheet pan or in a baking dish. Heat uncovered in a 275°F oven for 10 to 15 minutes or until the internal temperature of the salmon is at least 145°F (use a food thermometer).

Teriyaki Salmon with Crispy Rice and Vegetables

  • Prep Time 15 min
  • Total 45 min
  • Ingredients 21
  • Servings 4
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Ingredients

Salmon

  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 1/2 teaspoon grated fresh ginger
  • 1/4 teaspoon garlic powder
  • 4 salmon fillets (4-6 oz each)

Rice

  • 5 cups leftover cooked rice, cold
  • 2 tablespoons vegetable oil
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 3 green onions, chopped (1/4 cup)

Vegetables

  • 2 cups fresh 1-inch broccoli florets (8 oz)
  • 1 red bell pepper, thinly sliced
  • 1 tablespoon vegetable oil
  • 1 teaspoon soy sauce
  • 1/4 teaspoon kosher salt

Toppings, if desired

  • Sesame seed
  • Sliced green onion

Instructions

  • Step 
    1

    Heat oven to 425°F.

  • Step 
    2

    In a medium bowl or liquid measuring cup, whisk together 3 tablespoons soy sauce, honey, lemon juice, 1/2 teaspoon ginger, and 1/4 teaspoon garlic powder.

  • Step 
    3

    Place the salmon in a shallow bowl or dish and pour half the marinade over the fish. Reserve the remainder to use as a sauce. Let the fish marinate while you prepare the rice and vegetables.

  • Step 
    4

    Add the rice to a sheet pan, and season with 2 tablespoons vegetable oil, sesame oil, 1 tablespoon soy sauce, 1 teaspoon ginger, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt. Toss the rice to fully coat it in the seasonings and oil. Mix 1/4 cup green onions into the rice and spread in an even layer over the sheet pan. Cook the rice for 10 minutes or until just beginning to sizzle and crisp.

  • Step 
    5

    Remove from the oven and toss the rice, scraping up any grains that may have stuck to the pan. Push the rice to one side of the sheet pan, and gently smooth it into an even layer. Place the salmon on top of the rice, and discard the marinade.

  • Step 
    6

    Add the broccoli and bell pepper to the other side of the sheet pan. Toss the vegetables with 1 tablespoon vegetable oil, 1 teaspoon soy sauce, and 1/4 teaspoon salt. Cook for an additional 15 to 20 minutes, until the fish is cooked through to 145°F on an instant-read thermometer, rice is crispy around the edges, and veggies are tender and roasted.

  • Step 
    7

    To serve, add rice, salmon, and veggies to a bowl. Drizzle with reserved sauce. Garnish with sesame seed and sliced green onion if desired.

Nutrition

No nutrition information available for this recipe
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