Salmon Fried Rice (20-Minute Easy Dinner)

This salmon fried rice is one of my favorite ways to get my family eating more fish and veggies! It’s an easy, flavorful dinner made with flaky salmon, cabbage, carrots, and a simple 4-ingredient sauce. Everything comes together in just 20 minutes!

My favorite part is — the crispy salmon skin on top! My daughter sometimes eats it all before it even makes it onto the rice… haha! 🙂

Ingredients You’ll Need

I like to pan-fry a fresh salmon fillet right in the wok. It stays tender and flaky, while the butter and savory sauce bring everything together. Nothing complicated, just one pan and a few everyday ingredients!

• Salmon: I prefer skin-on salmon because the skin releases extra flavor as it cooks, and you get a delicious crispy topping! Chop it up for the fried rice, or enjoy it as a snack with a pinch of salt. Skinless salmon works too.
• Rice: Day-old refrigerated rice works best because it’s drier and less likely to turn mushy. Freshly cooked rice works too! Use slightly less water than usual, then spread it out in a shallow container and refrigerate promptly for 1–2 hours to help it dry out.
• Vegetables: I use cabbage and carrots because their natural sweetness and slight crunch go so well with salmon. You can also try peas, corn, finely chopped broccoli, or bell peppers.
• Onion and butter: Onion adds a little sweetness and aroma, while butter gives the fried rice a richer flavor.
• Soy sauce and oyster sauce: These bring the savory, umami flavor that ties everything together.
• Mirin: Adds a touch of sweetness to balance the salty sauce. You can leave it out or replace it with a small pinch of sugar.

How to Make Salmon Fried Rice

1. Make the sauce: In a small bowl, mix together the soy sauce, oyster sauce, mirin, and black pepper. Set aside.

2. Pan-fry the salmon: Pat the salmon dry with paper towels. Heat the neutral oil in a large nonstick wok or skillet over medium heat. Place the salmon skin-side down and cook for 4–5 minutes, until the skin is golden and crispy.

3. Remove the salmon skin: Flip the salmon and cook for another 1–2 minutes. Carefully remove the crispy skin and set aside. You can also scrape away the grey fatty layer underneath if you prefer a milder flavor.

Break the salmon into bite-sized pieces with your spatula.

4. Cook the vegetables: Push the salmon to one side of the pan. Add the butter and diced onion, and stir-fry for about 1 minute until fragrant.

Add the chopped cabbage and carrots, and stir-fry for another 2–3 minutes until slightly softened.

5. Add the rice and sauce: Add the cooked rice and prepared sauce. Stir-fry for 2–3 minutes, until the rice is heated through, the sauce is evenly distributed, and the salmon is fully cooked.

6. Finish and serve.

Chop the crispy salmon skin into small pieces. Sprinkle over the fried rice along with some chopped green onions. Enjoy!

Storage and Reheating

Store leftover salmon fried rice in an airtight container in the refrigerator for up to 3–4 days. Cool and refrigerate it promptly rather than leaving cooked rice at room temperature.

FAQ

Can I use leftover cooked salmon?

Yes! It’s a great way to use up leftover salmon. Cook the vegetables first, then add the flaked salmon along with the rice and sauce. Stir-fry until everything is heated through.

Can I use frozen salmon?

Yes! Thaw it completely in the refrigerator and pat it dry before cooking. Removing excess moisture is especially helpful if you’re using skin-on salmon and want that crispy skin.