This Salmon Fried Rice is stir-fried with vegetables including snap peas, broccoli, mushroom, onions, and garlic. The flavor is enhanced using soy sauce and sesame oil. This is an easy weeknight meal ready in under 30 minutes!
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What Type of Rice to Use
Jasmine (I love the organic one from Trader Joe’s) or basmati rice are commonly used for fried rice. Long-grain rice has natural moisture which is fluffy when cooked, as opposed to clumping together. These types of rice also have a subtle, nutty flavor that pairs well with the other ingredients in fried rice.
I use long-grain, brown rice and jasmine rice often. Short grain will work, but it is more sticky. I use my Instant Pot Brown Rice recipe when using brown.
You can use leftover refrigerated rice or you can cook your rice solely for this recipe and store it in the fridge the night before, which is what I do. You can even use frozen rice.
If you use fresh, warm rice in the dish, the rice will turn out sticky and soggy. Refrigerating it will dry out the grains and give it a nice texture. When rice is cooked, it releases starch which can make the rice clumpy. When rice is chilled, the starch becomes solid and the rice becomes less sticky.
This makes it easier to stir-fry the rice without it clumping together. Cold rice absorbs the flavors of the other ingredients and sauces better, resulting in a more flavorful dish.
You can read more about Why Day Old Rice Makes the Best Rice here.
Vegetable Suggestions to Add
- Snap Peas
- Green Onions
- Bell Peppers
- Bok Choy
What Type of Salmon to Use
The best type to use is a matter of preference. The most common types of salmon include:
- Wild and/or Sockeye: Known for its deep red color and rich, oily flavor. It is considered one of the most flavorful types of salmon.
- Atlantic: It is farm raised and has a milder flavor than wild-caught salmon.
- Pink: It is the smallest of the Pacific salmon and has a mild, delicate flavor.
Ultimately, the best type of fresh salmon to use will depend on your personal taste preferences.
Salmon that is sourced from the Atlantic is usually farmed. Farmed means antibiotics and food coloring (to give it a pink color) are used. This adds harmful chemical additives to the fish. So I usually try to look for wild-caught salmon.
You can use frozen, as long as you cook it to an internal temperature of 145 degrees using a meat thermometer.
You will struggle with getting tender and flaky salmon if you cook from frozen. I recommend thawing it first. You can thaw salmon by placing it in a tightly sealed bag and placing the bag in a large bowl with cold water. It will thaw in a couple of hours.
How to Make Salmon Fried Rice
Full detailed instructions are below in the recipe card.
- Slice your salmon into thick chunks.
- Heat a wok on medium-high heat and spray it with cooking oil.
- Add beaten eggs and scramble for 1-2 minutes. Remove and set aside.
- Add the salmon chunks and sear for 2-3 minutes total. Remove and set aside.
- Add sesame oil and vegetables. Saute for 4-5 minutes until soft.
- Add the garlic, cooked and cold rice, scrambled eggs, fish sauce, and soy sauce. Stir and cook the rice until firm.
Fish sauce is made from fermented fish, krill, or anchovies and is fermented for months up to 2 years. It has a salty, slightly sweet taste, and it does smell funky. It is widely used in Asian cuisine. If you dined in an Asian restaurant, you’ve likely consumed it. If you’ve visited one that is really authentic, I am sure you have smelled it.
What does fish sauce taste like? You only need a little bit of it when you use it. This recipe calls for a teaspoon. It’s salty. Do not taste it straight. It’s meant to be used in conjunction with food and other ingredients as an enhancement.
Omit it if you wish. It’s a standard ingredient used for flavor.
What Type of Pan to Use
A wok is preferred over a typical frying pan because the typical frying pan is flat on the bottom. You have to make sure you don’t overload the pan. The low sides of a frying pan will make this very tricky.
A wok has a rounded bottom and is much larger. It concentrates heat much better than a frying pan. It cooks vegetables and meat faster and better accommodates all of the rice and vegetable ingredients.
You can use a frying pan, but you will likely have a harder time, trying to fit in all of the ingredients and manage cooking the dish at an even temperature. Consider cooking in batches.
How to Store Leftovers
It will last in the refrigerator (tightly sealed) for 3-4 days.
How to Reheat
The best way to reheat fried rice is in a pan on the stove or using an air fryer. Drizzle a little bit of oil in the pan when you reheat it.
You can reheat it in the microwave, but the rice will soften.
How to Freeze
Freeze the fried rice in tightly sealed containers or bags for up to 3 months. For the best results, reheat in a pan on the stove or in the air fryer (350 degrees) both for 4-5 minutes. Use additional oil if necessary.
More Salmon and Fish Recipes
Maple Glazed Salmon
Baked Cod in Foil
Baked Salmon in Parchment Paper
Baked Salmon Stuffed with Crab Meat
Cedar Plank Grilled Salmon
Smoked Salmon Eggs Benedict
Salmon Fried Rice with Vegetables
Air Fryer Salmon (15 Minute Recipe)
Salmon Rice Bowl
Easy Salmon Bites
Drizzle this in our Creamy Dill Sauce for Salmon and Pineapple Mango Salsa recipe.
Salmon Fried Rice
- oil spray
- 2 eggs beaten
- 3 cups cooked and cold rice I used long-grain. See notes
- 12 oz salmon fillets Skin Removed
- 1 teaspoon seafood seasoning or Old Bay Seasoning.
- salt and pepper to taste
- 1 tablespoon sesame oil
- 1 cup sliced or chopped onions
- 1/2 cup sugar snap peas
- 1 cup broccoli florets fresh or frozen
- 1 cup sliced mushrooms
- 2 garlic cloves minced
- 4 teaspoons soy sauce Add more to taste if necessary.
- 1 teaspoon fish sauce See notes.
- 5 green onions chopped Seperate the white ends from the green pieces.
- Slice and cut the salmon into large chunks about 1 1/2 inches each.
- Season the salmon with seafood seasoning, salt, and pepper to taste.
- Heat a wok or large skillet on medium high heat. Spray with cooking oil.
- Add the beaten eggs and scramble the eggs in the wok for 1-2 minutes. In a wok, things cook faster than in a frying pan. Be careful not to overcook the eggs. Remove the eggs and set aside.
- Add the seasoned salmon chunks to the wok on medium high heat. Cook for 1-2 minutes (flipping) and then remove the salmon and set aside. The salmon should cook fast. Be careful not to overcook it.
- Spray the wok or pan with additional cooking oil and add the sesame oil and the sliced veggies and white portions of the green onions on medium-high heat.
- Saute the veggies for 4-5 minutes or until soft.
- Add in the garlic and cooked rice. Stir. Allow the rice to cook for about 3-5 minutes until the rice browns. If rice or veggies stick to the wok at any time, spray it with more oil.
- Add the soy sauce, fish sauce, cooked salmon, and cooked eggs, and stir. Allow the fried rice to cook for 2-3 minutes.
- Remove from heat and serve topped with the remaining green onions.
- Taste and adjust seasonings if necessary.
- You can use frozen vegetables if you wish. Adjust the cook time as necessary and cook until the veggies are soft.
- I used long-grain rice. Use what you prefer. Use previously cooked and refrigerated cold rice. It works best for crisping.
- If you use fresh, warm rice in the dish, the rice will turn out sticky and soggy. Use cold rice.
- Fish sauce is a standard ingredient used for flavor. Omit it if you wish.
- I use a wok to prepare this recipe. You can use a frying pan, but you will likely have a harder time, trying to fit in all of the ingredients and manage cooking the dish at an even temperature. Consider cooking in batches.
- Food will cook fast in a wok. Keep a close watch. Salmon is really easy to overcook. If the salmon starts to turn white on the outside, a white gunk of protein forms when it is being cooked too long. This will dry out the salmon.
- You can whatever rice you wish. Medium and Long gain typically works best, as short grain is softer and can clump.
- You will struggle with getting tender and flaky salmon if you use frozen salmon. I recommend thawing it first. I thaw salmon by placing it in a tightly sealed bag and placing the bag in a large bowl with cold water. It will thaw in a couple of hours.
- You can substitute shrimp or chicken if you wish. Shrimp will have a similar cook time. Chicken should be cooked until it reaches an internal temperature of 165 degrees. Use a meat thermometer.