salmon fried rice

This Garlic Salmon Fried Rice is easy to make, great for meal prep, and incredibly tasty! It’s deliciously garlicky, loaded with protein thanks to salmon and eggs, and tossed in a mouthwatering and fragrant sesame chili soy sauce!

Garlic Salmon Fried Rice

– 1 TSP Kosher Salt,

– 1/2 TSP freshly cracked Black Pepper, to taste

TBLS Olive Oil

TBLS Low Sodium Light Soy Sauce

TBLS Shao Xing Rice Wine

Mirin

TBLS Sesame Oil

TSP Chili Oil (optional) – (omit if making this mild)

TBLS Peanut Oil (or any other cooking oil

½ TBLS Sesame Oil

½ Yellow Onion – minced

Spring Onions – chopped,

Carrot – minced (brunoise cut)

Celery rib – minced (brunoise cut)

1.5-inch knob of Ginger – minced

– 16 Red Chilies, to taste (deseeded if desired

black pepper

1.5 TSP freshly cracked Black Pepper,

TSP Kosher Salt,

TSP White Pepper, to taste (use more if you’d like an extra kick of heat!)

TSP White Sugar, more or less to taste

Fresh ingredients: Chop the onion, garlic, ginger, red chilies, spring onion (be sure to separate the white and green parts), carrot, and celery rib as indicated in the &#8220;Ingredients&#8221; section. Set aside. Crack the eggs in a bowl and season with kosher salt and freshly cracked black pepper to taste. Beat with a fork until smooth, then set aside.

Make the Sauce: Combine the low sodium light soy sauce, Shao Xing rice wine, mirin, sesame oil, and chili oil (if using) in a measuring cup (for easier pouring) or small bowl. Mix with a spoon to thoroughly combine, then set aside.

For the Salmon: Remove the fillets from the packaging they came in and gently wipe with paper towels to dry them. Then place them on a plate (or in a bowl) and season both sides with kosher salt and freshly cracked black pepper to taste. Set aside.

Prep:

Pan-fry the salmon

Heat olive oil in a nonstick skillet over medium-high heat. Once hot, place the seasoned salmon fillets skin side down. Cook undisturbed for 3-4 minutes, then turn over the fillets using a fish spatula and cook the flesh side for another 3 minutes. Use tongs or the fish spatula to turn and crisp up the sides of the fillets – about 15-20 seconds for each side. Once the salmon fillets have cooked through, transfer the fillets to a clean plate and allow to rest for 5-10 minutes. Then flake the flesh with a fork and set aside. (Note: Keeping the skin on is up to you and a matter of personal preference. I prefer to discard the skin and just use salmon fillet flesh for this fried rice.)

Stir-fry the veggies and aromatics

In a large wok, heat the peanut oil, and the remaining sesame oil and chili oil (if using) over high heat. Once smoking, turn the heat down to medium-high and add the onion and spring onion whites. Stir-fry for a minute until translucent, then add the carrots and carrot celery and continue stir-frying for another minute. Add the garlic, ginger, and red chilies and stir-fry until fragrant &#8211; about 1-2 minutes.

Cook the eggs

Push the veggies and aromatics to the side and add a bit of oil into the wok. Pour in the beaten eggs and allow to set for a few seconds. Then scramble the eggs with your spatula and toss to combine with everything else in the wok. Season with freshly cracked black pepper, kosher salt, white pepper, crushed red pepper chili flakes (if using), and sugar and stir-fry to combine.

Add the rice, sauce, and salmon

Add the rice into the wok and pour the sauce all over it. Continue stir-frying for 3-4 minutes to combine, breaking up the clumps of rice as you go with your spatula. Then add the flaked salmon and toss for another minute or two, or until heated through. Taste and season with additional sugar, salt, or pepper if needed. Then switch off the heat and stir in most of the spring onion greens until combined.

To Serve

Transfer the Garlic Salmon Fried Rice to a serving dish (or bowls). Drizzle a little sesame oil on top if desired and garnish with the remainder spring onion greens. Serve immediately (or cool quickly and store in airtight sealed containers in the fridge for 3-4 days).

For the Garlic Salmon Fried Rice:

We made this last night with some leftover salmon we had in the fridge and it turned out great. My wife is not big on spice so we didn't use any of the chilies and cut the crushed red pepper flakes in half. Was still delicious. Looking forward to leftovers for lunch tomorrow! Thanks for such a great recipe.

This quick Salmon Fried Rice for one is made with with frozen brown rice and riced cauliflower for a quick meal you can whip up for lunch or dinner.

Salmon Fried Rice 

salmon

sesame oil (divided)

rice ( preferably brown short grain)

cauliflower rice

soy sauce (or gluten-free Tamari)

Sriracha or Chile-garlic sauce (optional

Cook salmon in a skillet over medium-high heat about 5 minutes on each side. Set aside and flake the salmon into small chunks with a fork. Wipe the skillet.

Heat 1/2 teaspoon of the oil in a medium nonstick skillet over medium-high. Add scallion whites and cook, stirring, until fragrant, about 1 minute.

Add the rice in an even layer. Cook, without stirring, 2 to 3 minutes, or until the bottom becomes slightly crispy. Add the cauliflower rice, continue to cook, stirring occasionally, 2 to 3 minutes, or until combined.

With a spoon or spatula, push the rice to one side of the skillet. Crack the egg onto the other side.

Cook, constantly stirring the egg, 30 to 60 seconds or until cooked through. Mix the rice, cauliflower and egg to thoroughly combine. Stir in the soy sauce and sesame oil.

Gently fold in the reserved salmon and toss, serve immediately garnished with scallion greens. Serve with sriracha sauce, if desired.

Easy One-Pan Miso Ginger Salmon Fried Rice

cooked white long-grain or jasmine rice

Tbsp cooking oil (divided)

eggs

vegetables

Tbsp red/white miso paste

Tbsp grated ginger

tsp sesame oil

shallots

salt

tsp sugar

green onion (finely sliced)

Place the cut salmon in a shallow platter. Add the marinade and gently mix the marinade in to the fish. Let marinade for 15 minutes in the fridge while you prep other things

Bring a large wok/skillet to a high heat. Add 1 Tbsp of cooking oil. Crack in the eggs. Slightly scramble the yolk and then let them cook for about 10 seconds and then scramble it until the eggs are cooked. Dish out to a serving platter

Wipe the wok/skillet clean if necessary. Bring it back up to heat and add 1 Tbsp of cooking oil. Add shallots and stir fry for about 1 minute. Add the salmon pieces and stir fry&nbsp;until they turn pink. They don't take long to cook since they are in small pieces, about 1 minute or less

Add the rice, mixed veggies, and cooked eggs back to the wok/skillet. Stir to mix everything. Add seasonings. The amount is just a guideline, you may need to add more salt to your taste. The sugar helps to enhance flavor. Once you are happy with the taste, turn off the heat and dish out into serving platter. Garnish with sliced green onion. Serve immediately

You can double up the recipe and keep the leftover in the fridge or freeze them if you want to keep them longer

They can be reheated without thawing in the microwave or in the wok/skillet by stir-frying again until warm

Storing and reheating:

Salmon Kimchi Fried Rice is an awesome light dish that is packed with flavor.

Salmon Kimchi Fried Rice

rice (at least 1 day old)

Napa cabbage kimchi

tbsp kimchi juice

soy sauce

oyster sauce

onion (chopped)

garlic

tbsp vegetable or canola oil

brown sugar

½ tbsp ground gochugaru (Korean Chili Powder)

Clean, chop (½&quot; cubes) and pat the salmon dry with a paper towel. Place them in a bowl. Add the rest of the marinade ingredients and mix well. Cover and marinate for 15 minutes.

Marinate

Add 2 tbsp of oil to a wok/pan and heat up to medium-high. Add salmon and cook for 4-5 minutes. Make sure all sides are nicely seared. Remove salmon and set aside.

Place the chopped onions and minced garlic in the pan/wok. Cook for 1-2 minutes or until fragrant.

Turn up the heat to high. Add cold cooked rice, soy sauce, oyster sauce. Then mix everything together. Cook for 2-3 minutes.

Add chopped cabbage kimchi and juice. Mix everything together until the rice is well coated with the sauce. Remove from heat source. Add cooked salmon.

Cook

https://www.youtube.com/watch?v=tsWYSinDK9E

Salmon Kimchi Fried Rice is an awesome light dish that is packed with flavor. Full Recipe ➡️ https://eatfoodlicious.com/salmon-kimchi-fried-rice/

Filling and Delicious Salmon Kimchi Fried Rice

This salmon fried rice recipe stretches a salmon fillet into a one-pot meal for 3-4 people, with carb, vegetable, and healthy protein covered!

Salmon Fried Rice

salmon fillet (or steelhead trout fillet)

g dried laver (or roasted seaweed snacks)

salt ((divided,

Shaoxing wine

neutral oil ((divided;

onion ((about 6 oz/170 grams, finely diced))

broccoli

rice

white pepper

sesame oil

scallions ((chopped))

Rinse the salmon fillet and pat it dry with a paper towel. Sprinkle ½ teaspoon of salt on both sides of the fish. Marinate in the refrigerator while you prepare the rest of the ingredients.

In a clean dry wok over medium heat, roast the sheet of dried laver for about 1 minute per side, pressing it down with a spatula, until it turns a darker shade of greenish brown. Remove from the heat, cool, then crush the seaweed into little bits with your fingers. If using roasted, salted seaweed snacks, you do not need to toast it again. Just break it up into smaller pieces.

Beat the eggs in a bowl with a pinch of salt and Shaoxing wine. Heat your wok or a large pan over medium heat. Then add 1 tablespoon of oil, and cook the egg, stirring and breaking it up into smaller pieces. Remove from the wok and set aside.

In the same wok, now over medium-high heat, add 1-2 tablespoons oil (1 tablespoon for fatty farmed salmon, 2 tablespoons if using leaner wild-caught salmon). Add the salmon, and cook for 4-5 minutes on each side, depending on the thickness of the fillet. Remove from heat, then use a fork to flake the salmon into small pieces. If you love salmon skin like we do, break it up into smaller pieces and include it! Set the salmon aside with your cooked eggs.

There should be some oil leftover in the wok from cooking the salmon. If not, add 1 more tablespoon oil, along with the onion and broccoli stems (or other vegetables). Cook over medium-high heat until the onion turns translucent.

Add the cooked rice, along with the remaining ½ teaspoon salt, white pepper, sesame oil and soy sauce. Stir-fry until the rice is heated through.

Now add the toasted seaweed, eggs, and salmon, along with the garlic and scallions. Stir-fry and mix everything well. Serve!

I prepped and my husband made this fried rice.  It was divine! We already had almost everything in the cupboard.  Definitely my favorite fried rice recipe now.  Loved the crispy seaweed addition.

There is so much great high-end tinned fish these days.
I make this with Fishwife Canned Salmon and it's fabulous!

Loved the recipe. Even better the next day.
Normally I would use Gai Lan but, to save a trip to the store, I used fresh zuchinni from my garden. My wife and my Granddaughter asked for a whole piece of salmon rather than flaking it in to the rice. Did the salmon in the air fryer with Miso Gochujang on top.
I removed the skins, sprayed them with oil an put them in the air fryer. In the same time it took to cook the fish, the skins were perfect.  
For next day lunch the salmon was flaked in after the rice was reheated.

When I read your email, I enthusiastically ran out to pick up some fresh salmon. But, unlike banquet rice, where each element's flavor is distinct, the flaky salmon diffuses throughout the dish, making it muddled. It needs an extra kick. Wife suggests ginger. Thoughts?

We made this recipe exactly as written, and it was perfect. Definitely going in to the regular rotation!

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