With perfectly cooked, flaky salmon and plenty of vegetables, this salmon fried rice is a weeknight winner. The recipe is adaptable to whatever vegetables you have on hand, and a few key ingredients build deep savory flavor. A scatter of fresh herbs and chopped nuts at the end lifts the dish.
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Easy salmon fried rice recipe
I grew up on takeout pork fried rice, but now I prefer making fried rice at home. It’s a healthier, more flexible option and a great way to use odds and ends from the fridge. This easy version uses a few simple techniques to keep the rice light and flavorful while letting the vegetables and salmon shine.
What kind of rice is best for fried rice?
You can use white or brown rice, but long-grain brown basmati adds a nice nutty flavor and more fiber. The most important tip: use cold rice, not freshly cooked warm rice. Warm rice holds surface moisture and will steam and become mushy in the pan. Cook the rice a day ahead, refrigerate it, or spread freshly cooked rice on a parchment-lined baking sheet and chill it in the fridge for an hour to cool quickly.
What kind of salmon is best for fried rice?
Wild salmon is my preference for sustainability and flavor, but any salmon you like will work. Frozen salmon is fine too—just defrost it overnight in the refrigerator before cooking. Because the fried rice is well-seasoned, even frozen salmon blends in nicely.
Fried rice ingredients and swaps
Fried rice is the perfect vehicle for extra vegetables. This version uses chopped bell pepper, zucchini, and a handful of greens (kale, Swiss chard, bok choy, mustard greens, or spinach). Swap in carrots, broccoli, peas, asparagus, or winter squash as you like. If you want a different protein, cooked diced chicken, pork, beef, shrimp, or tofu all work well in place of salmon.
A few flavor building blocks make this dish sing: garlic, ginger, and scallions; tamari or soy sauce for saltiness; fish sauce for umami; lime juice for brightness; and a touch of maple syrup for balance (substitute coconut or brown sugar if needed). Finish with chile sauce to taste and fresh herbs plus chopped peanuts or cashews for texture.
How to make salmon fried rice:
- Cook and chill the rice ahead of time, or use leftover rice.
- Drizzle a 1-pound salmon fillet with tamari, maple syrup, and lime juice, then bake until just medium-rare. Flake the cooled salmon with two forks.
- Heat oil in a large skillet or wok and sauté the bell pepper and zucchini until they begin to soften. Add the chopped greens and cook until wilted.
- Push the vegetables to one side of the pan and quickly cook the garlic, ginger, and scallions on the cleared side until fragrant. Combine, then transfer the vegetables to a plate.
- Add more oil to the pan, then add the chilled rice. Toss to coat and cook until the rice is glazed in oil and starting to crisp.
- Return the vegetables to the pan, add tamari, fish sauce, and maple syrup, and stir to combine. Remove from heat and fold in the flaked salmon, lime juice, and chile sauce to taste.
- Serve in shallow bowls and garnish with chopped mint and/or cilantro and chopped peanuts or cashews. Drizzle additional chile sauce if desired.
FAQs
Freshly cooked hot rice has surface moisture that causes steaming, making the grains soft and mushy instead of crisping in the pan. Chilled rice has less surface moisture and fries properly.
Yes. Cool the rice completely, transfer to an airtight container or freezer bag, and freeze. Brown rice tends to hold up better than white rice after freezing. Defrost in the refrigerator before using.
The dish is best served hot immediately, but leftovers keep well and make a great lunch the next day.
Tips for this recipe:
- Use a 12-inch skillet or a large wok so you have plenty of room to toss the rice and vegetables.
- Wild salmon is a sustainable choice, but use whichever salmon you prefer. If using frozen salmon, thaw it overnight in the fridge.
- Swap proteins freely: diced cooked chicken, pork, beef, shrimp, or tofu all work.
- Always use chilled rice to avoid mushy results.
- Maple syrup adds balance without a noticeable sweetness; coconut or brown sugar can be substituted.
- Fish sauce ranges in intensity—start with 1 tablespoon and adjust to taste.
*Tips and notes are based on the original recipe development and testing.
Other clean-out-the-fridge dinners you might like:
- Healthy Stir Fry
- Easy Vegetable Strata
- Creamy Pasta Bake
- Mediterranean Quinoa Bowls
- Creamy Potage Soup
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Salmon Fried Rice
Equipment
- 12-inch skillet or wok
Ingredients
Rice
- 1 ½ cups brown or white rice (or 3 ¾ cups cooked rice)
Salmon
- 1 pound skin-on salmon fillet
- Salt and freshly ground black pepper
- Juice from ½ lime
- 2 teaspoons tamari or soy sauce
- 1 teaspoon maple syrup
Fried rice
- 4 tablespoons neutral vegetable oil (grapeseed or safflower), divided
- 1 red bell pepper, finely chopped
- 1 medium zucchini or summer squash, finely chopped
- 1 small bunch greens (mustard greens, kale, or collards), stemmed and finely chopped
- 5 scallions, thinly sliced
- 1 tablespoon minced ginger
- 2 garlic cloves, minced
- 2 tablespoons tamari or soy sauce
- 1–2 tablespoons fish sauce, to taste
- 1 teaspoon maple syrup
- Salt and freshly ground black pepper
- Juice from ½ lime, or more to taste
- Chile sauce (Sambal Oelek or sriracha) to taste
For serving
- Chopped fresh mint and/or cilantro
- Chopped peanuts or cashews
Instructions
Make the rice
- Cook the rice according to package directions. Spread on a parchment-lined baking sheet and refrigerate for at least 1 hour or overnight, or use leftover cooked rice.
Bake the salmon
- Preheat the oven to 400˚F and line a baking sheet with parchment.
- Place the salmon on the baking sheet, season with salt and pepper, and drizzle with lime juice, tamari, and maple syrup. Bake until medium-rare (it will finish cooking in the fried rice), about 8–15 minutes depending on thickness. Let cool slightly and flake with two forks, discarding the skin.
Make the fried rice
- Heat 2 tablespoons of oil in a 12-inch skillet or wok over medium-high heat. Add red pepper and zucchini and cook until they begin to soften, about 2 minutes. Add the greens and cook until wilted, 1–2 minutes more.
- Push the vegetables to one side, add the scallions, ginger, and garlic to the pan, and cook until fragrant, about 30 seconds. Stir everything together and transfer the vegetables to a plate.
- Add the remaining 2 tablespoons oil to the skillet, add the chilled rice, and toss to coat. Cook until the rice is glazed with oil and starts to crisp, 2–5 minutes (brown rice may take longer).
- Return the vegetables to the skillet, add tamari, fish sauce, and maple syrup, and stir to combine. Remove from heat and fold in the flaked salmon. Squeeze in lime juice, season with salt or more fish sauce as needed, and add chile sauce to taste.
- Serve in shallow bowls topped with chopped mint and/or cilantro and chopped peanuts or cashews. Drizzle extra chile sauce if desired.
Notes
Tips:
- Use a large skillet or wok for easy tossing.
- Make rice ahead and chill for the best texture.
- Adjust fish sauce and chile sauce to taste.