Teriyaki Salmon with Fried Rice

by: Chef Matt Chatfield

Compatible Wolf Appliances:


Marinating the salmon in the teriyaki before pan-roasting provides a beautifully caramelized, delicious crust. The teriyaki sauce has been a personal family favorite for many years. We use it with a variety of dishes including chicken, steak, fish, and seafood. Cook the rice ahead of time so it can cool completely in the refrigerator before cooking. Cooling the rice ahead of time makes it less "gummy" in texture and allows it to toast up properly.

Prep Time
Cook Time


  • 1 tablespoon avocado or grapeseed oil
  • 2 teaspoons Kosher salt
  • black pepper, freshly ground
  • 1/2 cup teriyaki marinade
  • 4 6-ounce salmon fillets, 1 1/4 inch thick (the skin is removed in this recipe but can stay on if desired)
Teriyaki Sauce
  • 2 cups pineapple juice
  • 1 cup cranberry juice cocktail
  • 3/4 cup soy sauce
  • 1 1/4 cups water
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons powdered ginger
  • 2 1/2 teaspoons garlic powder
  • 1/2 teaspoon black pepper
  • 1/4 cup cornstarch
  • 1/4 cup water
Fried Rice
  • 1/4 cup bacon, chopped
  • 3 tablespoons onion, diced
  • 1 cup pineapple, cubed
  • 3 tablespoons avocado oil
  • 1/4 cup shishito peppers, diced or chopped
  • 1/4 cup peas
  • 3 cups Asian rice, cooked and cooled
  • 1 teaspoon fresh garlic, chopped
  • 2 tablespoons soy sauce



In a shallow baking dish, marinate the salmon for about 30 minutes before cooking.

Remove salmon fillets from the marinade dish.

Season the salmon with salt and a few grinds of pepper.

Heat the nonstick skillet over medium heat until hot, about 2 minutes. If using the Wolf Griddle, preheat to 375°F.

Add the oil to the pan and swirl it around to coat the bottom.

Add fillet pieces and cook the salmon, without moving, skin side up, until golden and crisp, about 4 minutes.

With a metal spatula, carefully flip the fillets. Continue cooking until done to your liking, 3-4 minutes more. You want an internal temperature of 135-140°F for proper doneness.

Finish the salmon in the oven. Place the pan in a preheated oven at 375°F for about 3-5 minutes until done.

Transfer to a platter and serve.

Teriyaki Sauce

To prepare the marinade, combine all ingredients until the sugar is dissolved. Reserve at least half of the sauce to finish.

Pour the remaining marinade over the fish to marinate.

Do not marinate the fish for more than 2 days because the sauce will begin to cook the protein.

Once ready to cook the fish, discard the used marinade.

For the sauce, bring desired amount to a boil in a saucepan.

Mix cornstarch powder with cold water to make a slurry.

Add the cornstarch slurry in a thin stream while whisking. Thicken the sauce until it resembles a glaze or the desired consistency.

Dress the finished dish with the sauce or serve on the side.

Fried Rice

Preheat the Wolf Griddle to 400°F.

Add the chopped bacon and spread it around with a metal spatula.

When the bacon has rendered some of its fat, add the chopped onion and stir.

Add the pineapple chunks to the Wolf Griddle. Cook for 2 minutes without stirring very frequently.

Add oil, peppers, and peas to the pineapple.

Add the rice and chop it apart with a spatula so there are no large lumps stuck together. Combine with the rest of the ingredients on the Wolf Griddle.

Season the rice with salt and pepper, toss into the mixture, and let toast for 2 minutes.

Add the chopped garlic to the side of the mixture and cook until the garlic is no longer raw and slightly brown. Combine with the rest of the ingredients on the Wolf Griddle.

Drizzle the soy sauce over the fried rice and toast for 1-2 additional minutes.