There is nothing quite as comforting and delicious as a well-made Salmon Fried Rice Recipe that combines the rich, flaky goodness of wild salmon with the satisfying textures of rice and a hint of spice. This dish is a perfect weeknight meal that comes together quickly, yet delivers big on flavor and nutrition. The synergy of tender salmon, perfectly sautéed scallions, a touch of soy sauce, and just the right amount of heat from sriracha makes this salmon fried rice a go-to recipe that anyone will love to have in their culinary repertoire.
Ingredients You’ll Need
Ingredients You’ll Need
This Salmon Fried Rice Recipe is all about keeping it simple but flavorful. Each ingredient plays a key role in creating that perfect balance of taste, texture, and color that makes this dish stand out without complicated steps.
- 4 ounces wild salmon fillet (skinned): The star ingredient, bringing rich flavor and tender flakes to every bite.
- 1 large egg (beaten): Adds a silky texture and protein boost, binding the rice together beautifully.
- 1 large or 2 small scallions (thinly sliced, whites and greens separated): Scallions provide fresh sharpness and color contrast for visual and flavor appeal.
- 1 teaspoon sesame oil (divided): This fragrant oil enhances the nuttiness of the dish and adds warmth.
- ½ cup cooked cold rice (preferably brown short grain): Cold rice ensures a nice, slightly crispy texture when stir-fried without becoming mushy.
- ¾ cup cauliflower rice (fresh or frozen): A clever way to add volume, nutrition, and a mild sweetness while keeping it light.
- ½ tablespoon soy sauce (or gluten-free Tamari): Provides savory depth and umami that ties everything together.
- Sriracha or chile-garlic sauce (for serving): A spicy kick for those who love an extra layer of heat and complexity.
How to Make Salmon Fried Rice Recipe
Step 1: Cook Salmon
Start by heating a skillet over medium-high heat and cook the wild salmon fillet for about 5 minutes on each side. It should develop a gorgeous crust while staying juicy inside. Once cooked, set the salmon aside and gently flake it into bite-sized chunks. Wiping the skillet clean after ensures no burnt bits, giving you a perfect base for the rest of the dish.
Step 2: Sauté Scallions
In the same skillet, heat half a teaspoon of sesame oil and toss in the scallion whites. Cooking them until fragrant, which takes around a minute, unlocks their natural brightness and adds a lovely aroma that sets the tone for your fried rice.
Step 3: Stir-fry Rice
Next, add your cold cooked rice in an even layer to the skillet. Resist stirring right away and let it cook undisturbed for 2 to 3 minutes—this technique creates the sought-after crispy edges that make fried rice irresistible. After that, stir in the cauliflower rice, gently toss, and cook for a few more minutes, allowing the flavors to meld and the cauliflower to soften just enough.
Step 4: Cook Egg
Push the rice mixture to one side of the pan, making space for the beaten egg on the other side. Stir the egg constantly for 30 to 60 seconds until it’s fully set but still soft. Then, combine the egg with the rice and cauliflower, folding everything together for that classic, unified fried rice texture.
Step 5: Add Flavorings and Salmon
Pour in the soy sauce and the rest of the sesame oil, stirring well to coat the entire mixture. Finally, fold in the flaked salmon gently so it stays in chunks instead of breaking apart completely. This step ensures every spoonful has a perfect balance of flavors and that wonderful salmon presence.
How to Serve Salmon Fried Rice Recipe
Garnishes
To elevate your Salmon Fried Rice Recipe, sprinkle over the scallion greens for a bright color burst and fresh bite. Add a drizzle of sriracha or chile-garlic sauce if you enjoy a bit of heat with your meal. These garnishes add layers of texture and flavor, making your dish feel extra special.
Side Dishes
This dish stands beautifully on its own but pairs wonderfully with simple steamed vegetables, a crisp cucumber salad, or even some pickled ginger. These sides provide a refreshing counterbalance to the warm, savory fried rice and keep the meal light and satisfying.
Creative Ways to Present
For a fun twist, serve the salmon fried rice in a hollowed-out bell pepper or an edible lettuce cup to impress guests. You can also top it with a fried egg sunny-side up or a sprinkle of toasted sesame seeds for added crunch. Presentation is a playful way to make this comforting dish feel like a feast.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Salmon Fried Rice Recipe, store them in an airtight container in the refrigerator. It will remain good for up to 2 days, making for an easy, flavorful lunch or dinner on the go without losing its charm.
Freezing
While rice dishes don’t always freeze perfectly, this recipe can be frozen for up to one month. Be sure to cool it completely before transferring it to a freezer-safe container. When thawed, some texture changes may occur, but the flavors will stay delightfully intact.
Reheating
Reheat your salmon fried rice gently on the stove over medium heat with a splash of water or sesame oil to restore moisture. Alternatively, the microwave works too—just cover it to trap steam and warm evenly. Reheating carefully keeps the rice fluffy and the salmon tender.
FAQs
Can I use frozen salmon for this Salmon Fried Rice Recipe?
Absolutely! Just make sure to thaw the salmon completely and pat it dry before cooking. This helps avoid excess moisture in the pan, ensuring your salmon sears nicely and the rice stays perfectly textured.
What kind of rice works best in this recipe?
Cold, day-old brown short grain rice is ideal because it holds its shape and gets a nice crisp when stir-fried. However, you can use white rice or jasmine rice if you prefer, just ensure it is well cooled to prevent mushiness.
Can I make this recipe vegetarian or vegan?
You can easily swap the salmon for firm tofu or tempeh and omit the egg to create a plant-based version. Simply adjust cooking times accordingly and consider adding a bit more soy sauce or sesame oil for richness.
Is the cauliflower rice necessary?
Cauliflower rice adds volume, crunch, and nutrients without extra carbs, but if you want a more traditional fried rice, feel free to leave it out or replace it with more cooked rice.
How spicy is this dish?
The base recipe has gentle heat, but it becomes as spicy as you like by adjusting the amount of sriracha or chile-garlic sauce in the serving. It’s easy to personalize the kick to suit your taste buds perfectly.
Final Thoughts
This Salmon Fried Rice Recipe is truly a delightful blend of flavors and textures that’s simple enough for any day but special enough to impress. It’s a dish that feels like a hug in a bowl and is sure to become a beloved staple in your kitchen. Give it a try—you’ll be amazed at how quickly this wholesome, satisfying meal wins you over every time.
Print
Salmon Fried Rice Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 1 serving
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Description
This vibrant and nutritious Salmon Fried Rice recipe combines tender wild salmon with a fragrant mix of scallions, brown rice, and cauliflower rice. Cooked quickly in a skillet, it features a perfectly scrambled egg and is flavored with soy sauce and sesame oil for a deliciously healthy and satisfying meal. Ideal for a quick lunch or dinner, this dish offers a flavorful twist on the classic fried rice with wholesome ingredients.
Ingredients
Seafood
- 4 ounces wild salmon fillet (skinned)
Vegetables
- 1 large or 2 small scallions (thinly sliced, whites and greens separated)
- ¾ cup cauliflower rice (fresh or frozen)
Grains & Staples
- ½ cup cooked cold rice (preferably brown short grain)
- ½ tablespoon soy sauce (or gluten-free Tamari)
Oils & Sauces
- 1 teaspoon sesame oil (divided)
- Sriracha or chile-garlic sauce (for serving)
Eggs
- 1 large egg (beaten)
Instructions
- Cook Salmon: Heat a skillet over medium-high heat and cook the salmon for about 5 minutes on each side until fully cooked through. Remove from the skillet, set aside, and flake the salmon into small chunks. Wipe the skillet clean for the next steps.
- Sauté Scallions: Add ½ teaspoon of sesame oil to the skillet and heat over medium-high. Add the white parts of the scallions and sauté until fragrant, about 1 minute.
- Stir-fry Rice: Add the cooked cold rice to the skillet and spread it out in an even layer. Allow it to cook without stirring for 2 to 3 minutes until slightly crispy on the bottom. Then add the cauliflower rice, stirring occasionally, and cook for an additional 2 to 3 minutes until heated through.
- Cook Egg: Push the rice mixture to one side of the skillet. Pour the beaten egg into the empty side and cook, stirring constantly, until the egg is just set, about 30 to 60 seconds. Then mix the scrambled egg evenly with the rice and cauliflower rice mixture.
- Add Flavorings: Stir in the soy sauce and the remaining ½ teaspoon of sesame oil. Carefully fold in the flaked salmon pieces to combine everything evenly.
- Serve: Garnish the dish with the green parts of the scallions and add sriracha or chile-garlic sauce as desired. Serve immediately for the best flavor and texture.
Notes
- Use cold, preferably day-old rice, for the best texture and to prevent sogginess.
- If you prefer a spicier dish, increase the amount of sriracha or chile-garlic sauce.
- Substitute tamari for soy sauce to make this recipe gluten-free.
- Fresh cauliflower rice will cook quicker than frozen—adjust cooking times accordingly.
- Ensure the skillet is hot enough before adding ingredients to get the desired crispy texture.
