Asian-Inspired Salmon Fried Rice (Printable Version)
Soy-glazed salmon and edamame meet crispy rice, chili, and scallions in a flavorful, one-pan weekday dinner.
# What You'll Need:
→ For the Salmon
01 -
225 g salmon fillets, skin removed and cut into cubes
02 -
2 tablespoons soy sauce
03 -
1 teaspoon honey or brown sugar
04 -
0.5 teaspoon sesame oil
05 -
0.5 teaspoon rice vinegar (optional)
→ For the Fried Rice
06 -
2 tablespoons vegetable oil or sesame oil, divided
07 -
2 cloves garlic, finely minced
08 -
320 g cooked rice, chilled
09 -
75 g shelled edamame, thawed if frozen
10 -
2 scallions, sliced, whites and greens separated
11 -
1 egg (optional)
12 -
1 tablespoon soy sauce, or more to taste
13 -
0.5 teaspoon chili flakes, or to taste
14 -
Salt and black pepper, to taste
→ Garnishes (optional)
15 -
Sesame seeds
16 -
Additional sliced scallion greens
17 -
Lime wedges
# Steps To Follow:
01 -
Combine cubed salmon with soy sauce, honey, sesame oil, and rice vinegar in a bowl. Mix well and allow the salmon to marinate for 10 to 15 minutes while continuing preparation.
02 -
Heat 1 tablespoon of oil in a cast iron skillet over medium-high heat. Sear marinated salmon cubes for 2 to 3 minutes per side, or until caramelized and just cooked through. Remove salmon from skillet and set aside.
03 -
In the same skillet, add the remaining tablespoon of oil. Sauté the minced garlic and white parts of the scallions for 1 minute until aromatic.
04 -
Add chilled rice and edamame to the skillet. Stir-fry, pressing the rice down occasionally, until well combined and beginning to crisp at the edges.
05 -
Push the rice mixture to one side of the skillet. Crack the egg onto the empty side and gently scramble until set. Mix the cooked egg into the rice.
06 -
Return the cooked salmon to the skillet. Season with additional soy sauce, chili flakes, and black pepper. Fold in green scallion tops and cook for 1 minute until heated through.
07 -
Serve hot from the skillet or in shallow bowls. Garnish with sesame seeds, extra scallion greens, and a squeeze of lime if desired.
# Notes and Tips:
01 -
For a crispier texture, use day-old rice and press it into the pan while stir-frying.
02 -
Add chopped snap peas or carrots for additional texture and colour.
03 -
Substitute tofu, shrimp, or cooked chicken if salmon is unavailable.
04 -
Enhance heat with a drizzle of sriracha or gochujang.
05 -
Store leftovers refrigerated for up to 3 days and reheat in a skillet for optimal texture.