Salmon Fried Rice Recipe

A vibrant, protein-packed fried rice dish featuring tender salmon, crisp vegetables, and fragrant aromatics—ideal for busy weeknights or creative leftovers.

Overview

• Total Time: 25 minutes (prep: 10 minutes | cook: 15 minutes)

• Servings: 2–4 people

• Difficulty: Moderate

Ingredients

Protein & Seasonings

• 1 (12-ounce) skinless salmon fillet

• Kosher salt and freshly ground black pepper

• 3 tablespoons vegetable oil

Aromatics & Vegetables

• 1 tablespoon finely chopped fresh ginger

• 2 garlic cloves, minced

• 1 bunch scallions (≈10–12 stalks), thinly sliced (separate whites and greens)

• 1 bunch broccolini (≈8 ounces), trimmed and cut into 1-inch pieces

• 1 bunch thin asparagus (≈1 pound), trimmed and cut into 1-inch pieces

Grains & Eggs

• 3 cups cooked brown rice (preferably short-grain, cooled overnight for optimal texture)

• 2 large eggs, beaten

Finishing Touches

• 2 teaspoons soy sauce

• 2 teaspoons dark sesame oil

• Hot sauce or chile-garlic sauce (optional, for serving)

Preparation Steps

1. Prep the Salmon

Cut the 12-ounce salmon fillet into two equal longitudinal portions. Slice each portion crosswise (against the grain) into ¼-inch-thick slices. Season the slices lightly with kosher salt and black pepper to enhance flavor.

2. Cook the Salmon

Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Once the oil shimmers, arrange the seasoned salmon slices in a single layer (avoid overcrowding). Cook undisturbed until the edges turn opaque and the surface sets, 1–2 minutes per side. Transfer to a clean plate and set aside.

3. Sauté Aromatics & Vegetables

In the same skillet, add the remaining 2 tablespoons vegetable oil. Add the ginger, garlic, and scallion whites. Stir constantly for 60 seconds until fragrant (be careful not to burn the garlic).

Add the broccolini and asparagus, followed by 2 tablespoons of water. Cover briefly to steam, then stir occasionally until vegetables reach crisp-tender texture (3–4 minutes). Transfer to a plate and set aside.

4. Toast the Rice & Scramble Eggs

Reduce heat to medium. Push the sautéed aromatics/vegetables to one side, creating a "well." Add the cooled brown rice and season with a pinch of salt. Stir-fry for 4–5 minutes, breaking clumps, until grains crisp at the edges (this toasts the rice for depth).

Pour beaten eggs into the empty "well." Let sit 10 seconds until edges set, then scramble gently until fully cooked (1–2 minutes).

5. Combine & Serve

Return vegetables and most scallion greens (reserve a handful for garnish) to the skillet. Toss for 1 minute to reheat.

Add soy sauce and sesame oil, stir to distribute. Gently fold in cooked salmon, then cook 30 seconds to meld flavors.

Transfer to a platter, garnish with reserved scallion greens, and serve immediately. Top with hot sauce/chile-garlic sauce (optional).

Reader Feedback & Tips

• Leftover Salmon Hack: Repurpose grilled/roasted salmon leftovers for a quick second-day meal.

• Prep & Timing: A reader noted 34 minutes total (vs. 20 minutes), highlighting extra time for vegetable prep.

• Ginger & Salt Boost: Increase ginger to 3 tablespoons (balance weak roots) and add fish sauce/salt for umami.

• Budget-Friendly Swap: High-grade canned salmon works (texture may differ slightly).

• Acid Kick: A squeeze of lemon juice at the end brightens the dish.

• Custom Sauce Fix: Try 3 tbsp soy, 3 tbsp sesame oil, 2 tbsp fish sauce, 2 tbsp vinegar for under-seasoned versions. Pair with 3 tbsp ginger.

Enjoy this flavorful, adaptable fried rice—perfect for weeknights or weekend creativity!