Salmon fried rice is my go-to move when I want bold flavor without spending the night in the kitchen. I use sockeye fillets for that deep ruby color, quick marinades, and leftover basmati rice so you get grains that stay loose instead of clumping. You’ll season the fish, crisp it in one pan, and fold in egg-kissed rice for extra richness. I love how the ginger, garlic, and shallot build instant aroma while soy sauce and a pinch of sugar round everything out. By the time the pan leaves the stove, you have a protein-packed, one-dish dinner that tastes like your favorite takeout but costs way less.
Why You’ll Love This Salmon Fried Rice
One-pan convenience – everything cooks in a single skillet so cleanup stays light.
High protein, balanced carbs – sockeye salmon and eggs power up each serving for steady energy.
Full flavor, low fuss – a 15-minute marinade and a short ingredient list deliver deep taste.
Kid-friendly color – the red-orange flakes of fish look fun and help picky eaters warm up to seafood.
Great for meal prep – basmati grains stay fluffy after chilling, so leftovers reheat well.
Ingredients You Need
3 cups cold cooked basmati rice (day-old is best)
10 ounces sockeye salmon, skin off, cut in two thin fillets
1 egg yolk (reserve the white)
2 egg whites
2 cloves garlic, minced
1 small shallot, minced
1 teaspoon ginger, minced
2 teaspoons soy sauce
½ teaspoon salt, plus more to taste
¼ teaspoon sugar
1 cup blanched green beans or any tender bean you like
1 tablespoon neutral oil (avocado or canola) for frying
Salmon Marinade
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon paprika
⅛ teaspoon black pepper
1 teaspoon oil
Ingredient Notes and Swaps
Basmati rice: I pick long-grain because the low starch keeps kernels from sticking after they cool. Fresh rice works if you spread it on a sheet pan to vent steam for ten minutes.
Sockeye salmon: Its natural oils add buttery richness, and the color stays vivid after cooking. If you only have coho or Atlantic, use them but shorten the cook time if the fillets are thinner.
Egg yolk coating: Mixing the yolk into cold rice adds shine and separates the grains before they hit heat, so you skip the heavy scramble vibe.
Green beans: Any quick-cooking veg works. Try peas, edamame, or diced bell pepper to fit what’s in your fridge.
Seasonings: Keep the ginger light; half a teaspoon is enough to brighten without stealing the show.
How to make salmon fried rice
Marinate the Salmon
Place salmon pieces in a small bowl. Add salt, garlic powder, paprika, black pepper, and oil. Toss to coat and let it rest for fifteen minutes while you prep the rice and aromatics. I set a timer so I don’t forget.Coat the Rice
Break up basmati with your fingertips. Drizzle the egg yolk over the rice and use a fork to turn until every grain glistens. This simple move locks flavor into the rice and keeps it from drying out later.Sear the Salmon
Heat a large non-stick skillet over medium-high heat. Add the tablespoon of oil. When the oil shimmers, lay in the salmon and cook for about two minutes per side until the surface turns opaque but the center still a little raw. Push the fillets to one side of the pan.Set the Egg Whites
Drop the egg whites into the cleared side. Let them sit for thirty seconds, then stir gently until they’re just shy of fully set. I aim for soft curds that will finish cooking with the rice.Break and Combine
Use a wooden spatula to flake the salmon into bite-size pieces and fold it together with the egg whites. The mix should look half-pink, half-white.Build the Aroma
Add minced garlic, shallot, and ginger. Stir for forty-five seconds until you smell their oils bloom. Keep everything moving so nothing scorches.Fry the Rice
Add the yolk-coated basmati to the skillet. Press down with the spatula, then flip sections so every kernel touches heat. This step takes about three minutes.Season and Finish
Sprinkle salt, soy sauce, and sugar over the pan. Toss well. Taste a grain and adjust salt or soy until the balance feels right to you. Last, fold in the beans to warm through for one minute.Serve
Plate the fried rice hot. If you want a fresh kick, squeeze a little lime and top it with butter.
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Tips for Perfect Salmon Fried Rice
Use Day-Old Basmati for Loose Grains
Cold basmati holds its shape because the starch retrogrades overnight, so you don’t get gummy clumps when the grains hit oil. I spread fresh-cooked rice on a tray in a thin layer if I’m in a rush; fifteen minutes of air exposure works almost as well. Keep the heat high while stir-frying to drive off extra surface moisture, which helps every kernel stay distinct and slightly chewy. Work quickly so the rice doesn’t steam itself and soften.
Marinate Long Enough for Deep Flavor
Fifteen minutes might sound short, yet that’s enough time for salt to move inside thin salmon fillets. The paprika and garlic powder settle into the outer layer and turn a bright red once seared. I avoid longer soaking because acid or heavy soy can toughen the fish. Set your bowl near the stove so the salmon comes closer to room temperature; that helps it cook evenly.
Push and Pull Technique Saves Time
Instead of emptying the skillet between protein and eggs, slide the salmon to one side and cook the whites beside it. That push-and-pull approach keeps everything hot and shortens overall cook time. I learned that trick while working on late-night fridge raids when dishes felt like the enemy. It also stops the fish from drying out while you wait to re-add it.
Use Egg Yolk as a Natural Coating
Egg yolk does double duty: it colors the rice golden and adds fat that keeps grains separate. I whisk it lightly before drizzling so it disperses evenly without clumps. Once the coated rice heats, the yolk sets in a thin layer, giving subtle richness without greasy texture. I skip extra oil here because the yolk provides enough moisture.
Balance Flavors with a Pinch of Sugar
Just a quarter teaspoon of sugar rounds out salt and soy, especially when you use wild salmon that leans savory. The sugar caramelizes on the rice edges, adding gentle sweetness that offsets the mild bitterness of toasted garlic. I sometimes swap in mirin if I’m out of granulated sugar, but plain white works fine and keeps pantry needs simple.
Variations and Add-Ins for Salmon Fried Rice
Swap green beans for frozen peas or edamame for a touch of sweetness.
Stir in diced kimchi for a spicy, tangy twist and probiotic boost.
Add diced pineapple right before serving to give bursts of natural sugar.
Use brown basmati for extra fiber, though you’ll need an extra splash of soy since whole grain tastes earthier.
Drizzle sesame oil over the finished dish if you crave nutty aroma.
Storage and Reheating
Cool leftovers quickly, then store them in an airtight container for up to three days.
Reheat in a dry skillet over medium heat; sprinkle a tablespoon of water around the edge to create steam and loosen the rice.
Microwave works in a pinch, but stir halfway so the fish warms evenly.
Serving Ideas that you can pair with salmon fried rice
Pack leftovers in a lunch box with cucumber slices for crunch.
Top a bowl with a fried egg for extra protein.
Serve alongside miso soup for a cozy, balanced meal.
Salmon Fried Rice
Ingredients
- 3 cups cold cooked basmati rice day-old is best
- 10 ounces sockeye salmon skin off, cut in two thin fillets
- 1 egg yolk reserve the white
- 2 egg whites
- 2 cloves garlic minced
- 1 small shallot minced
- 1 teaspoon ginger minced
- 2 teaspoons soy sauce
- ½ teaspoon salt plus more to taste
- ¼ teaspoon sugar
- 1 cup blanched green beans or any tender bean you like
- 1 tablespoon neutral oil avocado or canola for frying
Salmon Marinade
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ⅛ teaspoon black pepper
- 1 teaspoon oil
Instructions
- Marinate the Salmon: place salmon pieces in a small bowl; add salt, garlic powder, paprika, black pepper, and oil; toss to coat and let it rest for fifteen minutes while you prep the rice and aromatics.
- Coat the Rice: break up basmati with your fingertips; drizzle the egg yolk over the rice and use a fork to turn until every grain glistens.
- Sear the Salmon: heat a large non-stick skillet over medium-high heat; add the tablespoon of oil; when the oil shimmers, lay in the salmon and cook for about two minutes per side until the surface turns opaque but the center still looks a little raw; push the fillets to one side of the pan.
- Set the Egg Whites: drop the egg whites into the cleared side; let them sit for thirty seconds, then stir gently until they’re just shy of fully set.
- Break and Combine: use a wooden spatula to flake the salmon into bite-size pieces and fold it together with the egg whites; the mix should look half-pink, half-white.
- Build the Aroma: add minced garlic, shallot, and ginger; stir for forty-five seconds until you smell their oils bloom; keep everything moving so nothing scorches.
- Fry the Rice: add the yolk-coated basmati to the skillet; press down with the spatula, then flip sections so every kernel touches heat; this step takes about three minutes.
- Season and Finish: sprinkle salt, soy sauce, and sugar over the pan; toss well; taste a grain and adjust salt or soy until the balance feels right; fold in the beans and warm through for one minute.
- Serve: plate the fried rice hot; add a squeeze of lime or top with sliced scallions if you want extra freshness.
