Savory Salmon Fried Rice Recipe

Fish Fried Rice?

In China, using fish in fried rice is quite rare. Typically, if someone has a piece of fish, they prefer to cook and serve it as a standalone dish alongside other items at the table.

However, in our fast-paced modern lives, preparing a traditional family-style Chinese dinner with multiple dishes can be overwhelming—even for seasoned cooks! One-pot meals offer a quicker solution, minimizing cleanup and, in this case, requiring less time at the stove.

The concept of salmon fried rice first caught our attention on the fantastic Japanese recipe site, Just One Cookbook, managed by our friend Namiko Chen. She often makes it when she has leftover salmon in her fridge—a brilliant idea!

This dish is an excellent way to create a complete meal with a small piece of fish, which can be quite pricey these days. My version incorporates vegetables for a balanced meal and adds seaweed for an extra layer of flavor and umami.

Salmon Fried Rice Recipe Notes

Here are some tips to consider when preparing this recipe:

• Consider the type of fish: Any variety of salmon works well in this recipe, including steelhead trout fillets, which are similar to salmon. Farm-raised salmon tends to be fattier, while wild-caught salmon is leaner. This is why the recipe suggests a range of oil amounts—you’ll need less for fatty salmon and more for leaner options.
• Use any vegetables you prefer: I opted for diced broccoli stems, which add a mild sweetness and crunch. However, feel free to substitute with any vegetables you have on hand, such as diced zucchini, carrots, or even kohlrabi. In winter, shredded cabbage or frozen peas are also great choices.
• Make it healthier with alternative grains: This fried rice already includes nutritious ingredients like salmon, eggs, seaweed, vegetables, garlic, and scallions. For an even healthier twist, consider using quinoa, millet, or black rice as a base!
• Know your seaweed: I used dried laver sheets in this recipe, which are unsalted and unroasted. I toasted them in a dry pan before crushing them into smaller pieces. If you only have roasted seaweed snacks, you can skip the toasting step. Just remember that these snacks are usually salted, so adjust the salt in the recipe accordingly.

Now, let’s dive into the recipe!

Salmon Fried Rice Recipe Instructions

1. Rinse the salmon fillet and pat it dry with a paper towel. Sprinkle ½ teaspoon of salt on both sides of the fish and marinate in the refrigerator while you prepare the remaining ingredients.
2. In a clean, dry wok over medium heat, roast the sheet of dried laver for about 1 minute on each side, pressing down with a spatula until it turns a darker shade of greenish-brown. Remove from heat, cool, and then crush the seaweed into small bits with your fingers. If using roasted, salted seaweed snacks, simply break them into smaller pieces without toasting.
3. Beat the eggs in a bowl with a pinch of salt and Shaoxing wine. Heat your wok or a large pan over medium heat, add 1 tablespoon of oil, and cook the eggs, stirring and breaking them into smaller pieces. Remove from the wok and set aside.
4. In the same wok, now over medium-high heat, add 1-2 tablespoons of oil (1 tablespoon for fatty farmed salmon, 2 tablespoons for leaner wild-caught salmon). Add the salmon and cook for 4-5 minutes on each side, depending on the thickness of the fillet. Remove from heat and use a fork to flake the salmon into small pieces. If you enjoy salmon skin, break it into smaller pieces and include it! Set the flaked salmon aside with the cooked eggs.
5. There should be some oil left in the wok from cooking the salmon. If not, add 1 more tablespoon of oil along with the onion and broccoli stems (or other vegetables). Cook over medium-high heat until the onion becomes translucent.
6. Add the cooked rice, the remaining ½ teaspoon of salt, white pepper, sesame oil, and soy sauce. Stir-fry until the rice is heated through.
7. Now add the toasted seaweed, eggs, and salmon, along with the garlic and scallions. Stir-fry and mix everything well. Serve!