Step 1

Combine the salmon with the marinade ingredients in a medium bowl. Mix until evenly coated. Let marinate while preparing the other ingredients.

Step 2

Use your fingers or a fork to separate any clumps of rice before cooking.

Step 3

Heat 1/2 tablespoon of butter over high heat in a large skillet until hot. Spread the salmon into a single layer in the pan. Cook without moving until the bottom turns golden, 2 minutes or so. Flip to cook the other side until golden, another 2 minutes. Stir a few times, then transfer to a plate. (*Footnote 3)

Step 4

Add 1/2 tablespoon butter to the same pan and pour in the beaten eggs. Scramble the egg until just cooked, then transfer to the same plate with the salmon.

Step 5

Add 2 tablespoons of butter and the onions. Cook and stir for 1 minute. Add the garlic. Cook and stir until the edge of the garlic turns pale golden, 1 minute or so.

Step 6

Add the rice and turn to medium-high heat. Stir to separate the grains and coat the grains evenly with the oil. Let the rice toast, stirring occasionally, until the rice appears dry and crispy, 4 to 5 minutes. Turn to medium heat if the pan gets too hot.

Step 7

Pour in the soy sauce. Stir and cook until the rice is evenly coated.

Step 8

Add the frozen vegetables and pepper. Sprinkle the salt evenly over everything. Stir and cook until the vegetables are fully thawed and the excess moisture is cooked off, 1 to 2 minutes.

Step 9

Add the cooked salmon and eggs back into the pan. Stir to mix well. Turn to low heat and taste the rice. Adjust seasoning by adding more salt and pepper if needed. Garnish with green onion if using. Serve hot as a main or side dish.