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Salmon Fried Rice

When you have a hundred pounds of salmon in your freezer fresh from the banks of Alaska's Kenia river, you got to mix it up a bit. Nothing fresher, nothing better. Here is a recipe for Salmon Fried Rice that we enjoyed.


4 - 8 oz chunks of wild caught Alaskan Sockeye Salmon

1/2 cup Japanese Teriyaki sauce

3 tablespoons fresh lemon juice

1 tablespoon of fresh ground ginger

Marinate salmon fillets in a ziplock bag with teriyaki sauce, ground pepper, fresh lemon juice, ginger and ground pepper.

Grill on a pellet grill at 350 for 10 mins or so or until it is slightly caramelized.


1/2 cup brown rice

1/2 cup black rice (forbidden rice)

2 cups water

1/2 onion

1/2 cup organic rainbow color carrots

2 stalks celery

1/2 a lemon juice

2 tablespoons soy sauce

Cook the rice in a rice cooker or on the stove until tender.

Chop vegetables and cook in a cast iron skillet with 2 tablespoons of olive oil until browned and tender. You may need a little water to tenderize the carrots.

Add the cooked rice to the pan & mix.

Squeeze 1/2 lemon into the pan with the soy sauce and mix all ingredients.

Plate the rice and add the salmon to the top.



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