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salmon fried rice - easy 20 minutes recipe

Salmon Fried Rice (20-Minute Easy Dinner)

Simple and delicious salmon fried rice made with flaky salmon and plenty of vegetables, topped with crispy salmon skin. Ready in just 20 minutes!
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Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes
Course: Main Course
Cuisine: Asian-inspired
Keyword: 20-minute salmon fried rice, easy salmon fried rice, salmon fried rice, salmon fried rice recipe, salmon fried rice with vegetables, salmon fried rice without eggs
Servings: 3 -4 people

Ingredients

Fried Rice

  • 12 oz skin-on salmon fillet 350 g
  • 2 cups cooked rice, preferably day-old
  • 1 tbsp neutral oil
  • 4 tsp butter
  • 1/2 medium onion finely diced
  • 3/4 cup carrots finely diced, 100g
  • 2 cups cabbage finely chopped, 200g
  • 1 green onions chopped for garnish

Sauce

  • 2 tbsp soy sauce
  • 2 tsp oyster sauce
  • 2 tsp mirin can omit it or replace it with a pinch of sugar
  • 1/8 tsp black pepper

Instructions

  • Make the sauce: Mix the soy sauce, oyster sauce, mirin, and black pepper in a small bowl. Set aside.
  • Pan-fry the salmon: Pat the salmon dry. Heat 1 tbsp 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.
  • Remove the skin: Flip the salmon and cook for another 1–2 minutes. Carefully remove the crispy skin and set aside. Remove the grey fatty layer underneath if preferred. Break the salmon into bite-sized pieces with a spatula.
    • The grey fatty layer underneath is edible but has a stronger, fishier flavor. I prefer to remove it for a milder taste.
  • 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 cabbage and carrots, and cook for another 2–3 minutes until slightly softened.
  • Add the rice and sauce: Add the cooked rice and sauce. Stir-fry for 2–3 minutes until the rice is evenly coated and heated through, and the salmon is fully cooked..
    • Use the back of your spatula to gently press and spread out the rice, breaking up any clumps without damaging the grains.
  • Serve: Top with chopped crispy salmon skin and green onions. Enjoy!

Notes

  • Skinless salmon: Works too! Simply skip the crispy skin step.
  • Freshly cooked rice: Use slightly less water than usual. Spread it out to cool quickly and refrigerate promptly before frying. Day-old refrigerated rice gives the best texture.
  • Mirin: Optional. Substitute a small pinch of sugar if preferred.
  • Vegetables: You can also use peas, corn, finely chopped broccoli, or bell peppers.