Salmon Fried Rice Quick Panseared Salmon Sesame Rice

Recipe Introduction

Salmon Fried Rice (so good!!) oh my gosh, does that line hit the spot or what? I made this as a late night weeknight salmon dinner recipe once, and it felt like a restaurant knockoff at home.

The punchy soy-sesame fried rice sauce and flaky fish make it irresistible.

Quick Hook I love seafood dishes that show up fast and taste fancy. This is a pan-seared salmon fried rice riff that uses day-old jasmine rice for the perfect texture.

Fun fact: health groups suggest eating seafood twice a week for heart benefits, so this feels like a win.

Brief Overview This dish borrows from East and Southeast Asian techniques. It’s an easy medium recipe. Prep is about 15 minutes.

Cook time is 10 12 minutes. Total with day-old rice: roughly 25 minutes. Yields 4 servings, so it’s great for sharing.

Origin and vibe It’s inspired by classic fried rice, but the salmon lifts it into a cozy, modern bowl. Think salmon rice bowl with scallions, not a heavy casserole.

It’s familiar, but slightly fancy.

Main Benefits Top health benefit: salmon gives solid omega-3s and good protein. It’s a real health dinner without being boring. The rice and veg balance carbs and fiber, so you feel satisfied.

Perfect occasion This works as an easy seafood fried rice recipe for busy evenings. It’s great for date night at home or a family meal.

Honestly, I often make it after work when I want comfort fast.

What makes it special The trick is the sauce and the sear. A glossy soy-sesame fried rice sauce plus crisped salmon edges changes everything.

Also, using chilled rice gives separated grains and little toasted bits. I once overcooked the salmon, learned to pull it at 125 130° F , and never looked back.

Food tasting notes Expect umami, a hint of sweetness, and bright scallion pops. It’s simple to tweak add chili oil for heat or swap oyster sauce for depth.

Now, onto the ingredients and tools you’ll need.

Ingredients & Equipment

I call this my weeknight hero. My go-to is Salmon Fried Rice (so good!!). Fun fact: a 3-ounce serving of salmon has about 1.5 2 g of omega-3s. Nice, right?

Main Ingredients

Rice base

• 3 cups cooked jasmine rice (540 g) , chilled. Day-old rice rule.
• 2 tbsp neutral oil (30 ml) .

Salmon

• 12 oz salmon fillet (340 g) , skin-on or not.
• 1/2 tsp kosher salt (2.5 g) , 1/4 tsp black pepper (0.5 g) .
• 1 tsp neutral oil (5 ml) for sear. Optional 1 tsp toasted sesame oil (5 ml) to finish.

Stir fry & eggs

• 2 large eggs (≈100 g) , beaten.
• 1 small onion or 3 scallions white parts (75 g) .
• 3 scallions (30 g) , sliced.
• 3/4 cup peas & carrots mix (120 g) .
• 2 cloves garlic (6 g) , minced.
• 1 tsp minced ginger (2 3 g) , optional.

Sauce

• 2 tbsp low-sodium soy sauce (30 ml) .
• 1 tbsp oyster sauce (15 ml) , optional.
• 1 tsp fish sauce (5 ml) , optional.
• 1/2 tsp sugar (2 g) .
• 1 tsp toasted sesame oil (5 ml) .

Garnish

• 1 2 tsp sesame seeds (5 10 g) , scallion greens, lime wedges.

Seasoning Notes

Go simple. Soy + sesame is king. Add oyster or fish sauce for depth. Garlic and ginger wake the dish.

A pinch of sugar balances salt. If you want heat, mix 1 tsp sambal or gochujang into the sauce.

Quick swaps: use tamari for gluten-free. Use honey instead of sugar. No fish sauce? Add 1 tbsp soy and a dash Worcestershire.

This is perfect for a Pan-seared salmon fried rice twist. It also works as a Salmon rice bowl with scallions.

Equipment Needed

Essential tools only.

• Large wok or 12 inch (30 cm) skillet.
• Spatula or wok spatula.
• Cutting board and sharp knife.
• Small bowl for sauce.
• Fish spatula helps with flaky salmon.

Common alternatives: use a heavy skillet if no wok. Use a wooden spoon if no spatula. A rice cooker helps.

Thermometer is optional but handy. Aim for 125 130° F (52 54° C) for medium salmon.

Honestly, I once rushed the rice. Disaster. Since then I always chill it. This is an easy seafood fried rice recipe you’ll make again. Trust me.

Cooking Method

I promise this is easy. I call it Salmon Fried Rice (so good!!). It’s my go-to for a quick weeknight salmon dinner recipe .

Fun fact: rice feeds over half the world. True story. That’s why a good fried rice feels like home.

Prep Steps

Get your mise en place ready. Chop scallions. Mince garlic and ginger. Measure sauces. Flake the cooked salmon into big pieces.

Use chilled rice it’s the secret in any day-old jasmine rice recipe .

Save time by prepping veggies while the salmon rests. Clean as you go. Keep a wet towel under your cutting board.

Safety first: cook fish to safe temps. Use an instant read thermometer when unsure.

step-by-step Process

1. Heat wok over high. Add oil. Make sure the pan smokes lightly.
2. Sear salmon skin side down. Cook 3– 4 minutes , flip, then 2 4 minutes . Target 125 130° F (52– 54° C) for medium.
3. Remove salmon; rest 3 minutes . Flake into large chunks.
4. Scramble eggs in hot oil. Soft curds only. Remove.
5. Stir fry onions, garlic, ginger. Add peas and rice. Press and scrape to separate grains. Let rice toast 20 30 seconds between stirs.
6. Add soy-sesame fried rice sauce. Toss in eggs and salmon. Heat through briefly.

Visual cues: salmon flakes easily and looks opaque. Eggs stay soft and silky. Rice grains separate and gain light toasty bits. If salmon resists flaking, it needs more time.

Critical temps: salmon at 125– 130° F for tender flesh. For well done, hit 140° F ( 60° C) . Keep eggs soft and avoid rubbery texture.

Pro Tips

Use a hot pan. Work fast. This gives that slightly charred, restaurant taste in an easy seafood fried rice recipe . Try adding a splash of sesame oil at the end.

Don’t over stir the salmon. Fold gently.

Common mistakes: using fresh, steaming rice. That makes clumps. Overcooking salmon. Overcrowding the wok.

make-ahead: cook rice and chill overnight. Cook salmon earlier and refrigerate. Reheat quickly in a hot pan.

Honestly, this feels like comfort food and a tidy health dinner. I’ve fed picky friends with this. They call it a Salmon rice bowl with scallions now.

Try it and tell me how it goes.

Recipe Notes

Here are my loose notes and tips. I cooked Salmon Fried Rice (so good!!) last week.
Scientists say fish can lower heart risk by around 15%.

That fact made dinner feel extra sensible and smug.

Serving Suggestions

Plate this like a casual restaurant bowl. Make a shallow mound in a warm bowl.
Top with flaked salmon and scallion greens.

Think Salmon rice bowl with scallions vibes. Serve with a crisp cucumber sunomono.
Add pickled ginger for brightness.

For drinks, I love jasmine tea. A dry sake or light lager works too.
This fits any Weeknight salmon dinner recipe plan.

Storage Tips

Cool the rice quickly before refrigerating. Store in an airtight container up to 3 days.
Reheat gently on a pan over medium heat.

Flake the salmon first to warm evenly. For freezing, remove salmon pieces first.
Freeze rice only, up to one month.

Thaw in the fridge overnight before reheating.
Reheat to at least 165° F before serving.

Variations

gluten-free swap? Use tamari instead of soy. Low-carb? Use riced cauliflower for lighter texture.
Add gochujang for a spicy kick.

Try teriyaki glaze for sweeter notes. In spring, boost it with fresh peas.
Summer calls for sweet corn and basil.

This is an Easy seafood fried rice recipe idea.

Nutrition Basics

Per serving, expect about 480 calories. You get roughly 23 grams of protein.
Salmon brings omega-3 fats and vitamin D.

Rice adds energy and some B vitamins. This feels like a balanced Health Dinner .
It’s tasty and better than takeout most nights.

I learned to keep the pan hot. Hot pan makes the best toasted rice. Also, resist over stirring the salmon pieces.
You keep texture and those buttery bites.

Final thought: make it often. It’s simple, fast, and comforting.
Go cook it and enjoy the tasting adventure.