Asian-Baked Salmon with Veggie Fried Rice

This Asian-Baked Salmon with Veggie Fried Rice recipe is perfect for weeknights! This quick and flavorful dish is done in about 30 minutes!

Asian Salmon

I didn’t eat a lot of fish growing up. Truthfully, I have only eaten fish a handful of ways … and I have only tried a few “kinds” of fish. One of my favorites, though, is salmon. I love it, and if my husband weren’t so opposed to it, we would eat it more often.   

I think Asian flavors pair well with salmon, and it is one of my favorite ways to prepare it. This Asian-Baked Salmon with Veggie Fried Rice is very low in fat and is full of those good omega-3 fatty acids that everyone tells us we need. It’s also a good source of lean protein. If you’re looking for a new recipe, give this one a try – it’s easy, fast, and family-friendly! 😊 

What goes well with Asian Salmon

One of my personal favorites is Fried Rice! I’ve included a quick and easy Veggie Fried Rice with this Asian-Baked Salmon recipe! You can also serve it with a side salad or stir-fried veggies. Steamed broccoli or asparagus would be great, also.

Can cooked salmon be frozen

Properly stored, cooked salmon will last properly refrigerated for about 3-4 days. If you need to store it longer, you can freeze it. You will want to allow it to cool completely first. Then, place it in an airtight freezer-safe container or zip-top bag for up to 4 months. Allow the salmon to thaw overnight in its container or bag before using it.

How to reheat baked salmon

Place the salmon on a rimmed baking sheet and add a splash of water over the top. Bake it in a 275°F oven for about 15 minutes or until the internal temperature reaches 125°F-130°F.

What vegetables go in Fried Rice

I usually use onion, peas, and carrots. Sometimes, I will use mixed veggies from a frozen bag of vegetables. But you can add any veggies you like! No matter what you use, you will want them to be chopped on the smaller side, so they cook uniformly and quickly.

Can Fried Rice be frozen

Yes! Allow the rice to cool completely before transferring it to freezer-safe containers or zip-top bags. You can freeze it for up to 6 months. To use it, place the frozen rice into a hot skillet and reheat it until hot all the way through.

How to reheat Fried Rice

STOVETOP: Add a small amount of oil to a wok or large skillet over medium heat. Once the oil is hot, add the rice and stir continuously until heated through.

MICROWAVE: Place the rice in a microwave-safe container, add 1-2 tablespoons of water and vent the lid. Microwave on HIGH power until heated through.

Asian Salmon recipe

For the salmon

• salmon fillets – you can use a whole fillet or pieces.
• soy sauce – I prefer to use a low-sodium variety.
• brown sugar – light brown sugar is my go-to, but dark brown sugar will work in a pinch.
• sesame oil – usually found in the ethnic area of the grocery store. It adds a nice nutty flavor.
• red wine vinegar – rice wine vinegar would be a good substitute.
• honey – use whatever kind you like.
• ground ginger – you can use fresh ginger instead.
• garlic powder – you can use fresh garlic if you prefer.

For the fried rice

• large egg – not a fan of egg in your fried rice? You can omit it.
• water – goes with the egg.
• butter – I prefer unsalted, but you can use salted.
• vegetable oil – use any neutral-flavored oil with a higher smoke point.
• onion, chopped – I usually use yellow onions, but any variety will work fine.
• garlic – freshly minced is the best choice, but feel free to use already minced if you prefer.
• frozen peas and carrots (optional) – you can also use mixed vegetables!
• cold cooked white rice – it is IMPERATIVE that your rice is already cooked and cold. This is a great way to use leftovers!
• soy sauce – again, I prefer low-sodium, but you can use regular if you prefer.
• ground black pepper – feel free to adjust this to personal taste.

How to make Asian Baked Salmon with Veggie Fried Rice

Recipe Tips

• Make sure your rice is cooked ahead and cold (refrigerated) for this recipe! Leftover rice is perfect for this recipe!

Other recipes you may enjoy

• 20 Delicious Salmon Recipes
• Sheet Pan Lemon, Garlic & Herb Salmon with Asparagus
• Dr. Pepper Glazed Salmon
• Salmon Patties
• Summer Veggie Pasta Salad

Asian Baked Salmon with Veggie Fried Rice

Jamie Sherman

This Asian-Baked Salmon with Veggie Fried Rice recipe is perfect for weeknights! This quick and flavorful dish is done in about 30 minutes!

4.13 from 16 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Asian

Servings 4 servings

Calories 453 kcal

Equipment

• Calphalon 5-Piece Nylon Kitchen Cooking Utensil Set
• Bamboo Handle Wok Spatula
• Pyrex Glass Mixing Bowl Set (3-Piece)
• 2 Quart Glass Oblong Baking Dish
• Digital Cool-Touch Rice Grain Cooker and Food Steamer, Stainless
• Cutting Board Set, 15-Inch by 20-Inch by 1/2-Inch, Assorted Colors
• Contemporary Self-sharpening 20-piece Knife Block Set
• Wok – Traditional Hand Hammered Carbon Steel (14 Inch, Round Bottom) 
• Simply Calphalon Nonstick 10 Piece Cookware Set
• Glass Measuring Cup Set (3-Piece, Microwave and Oven Safe)
• Stainless Steel Measuring Cups – 5 Piece Stackable Measuring Set
• Stainless Steel Metal Measuring Spoons, Fits in Spice Jar, Set of 6 with bonus Leveler

Ingredients

  

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For the Asian-Baked Salmon

• 1 pound salmon fillets
• ¼ cup soy sauce
• 2 tablespoons packed brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon red wine vinegar
• 1 tablespoon honey
• 1 teaspoon ground ginger
• ½ teaspoon garlic powder

For the Veggie Fried Rice

• 1 large egg
• 1 tablespoon water
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• ¼ cup onion chopped
• 2 – 3 cloves garlic minced
• 1 cup frozen peas and carrots, thawed, (optional) from a 12-16 oz. bag
• 2 cups cold cooked white rice
• ¼ cup soy sauce
• ½ teaspoon black pepper

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Instructions

 

For the Salmon:

• Preheat oven to 425°F.
• Spray a 13×9-inch baking dish with cooking spray. Place the salmon in the baking dish.
• In a small bowl, combine the remaining salmon ingredients and mix well. Pour over the fillets.
• Bake uncovered for 15-20 minutes or until the fish flakes easily with a fork. Spoon the sauce over the fish at least once during the baking time.

For the Rice:

• In a small bowl, beat the egg with water. Melt butter in a skillet or wok over medium-low heat. Add egg and scramble until cooked through. Remove from skillet to a small bowl.
• Heat oil in the same pan. Add onion, garlic, and peas and carrots. Sauté until the onion is soft.
• Then add rice, soy sauce, and black pepper.
• Stir-fry together about 3-5 minutes, until mixture is well combined. Add the eggs and stir to combine.
• Serve:Serve the Asian-Baked Salmon with the Veggie Fried Rice.

Notes

• Make sure your rice is cooked ahead and cold (refrigerated) for this recipe! Leftover rice is perfect for this recipe!

Nutrition

Calories: 453kcalCarbohydrates: 40gProtein: 31gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 116mgSodium: 1742mgPotassium: 778mgFiber: 2gSugar: 11gVitamin A: 3526IUVitamin C: 5mgCalcium: 57mgIron: 3mg

Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.

Tried this recipe?Let us know how it was!

Originally published on February 20, 2013. Updated on May 3, 2021.