This salmon fried rice is a quick and nourishing weeknight dinner made with heart-healthy salmon, fiber-rich veggies, and leftover rice—all stir-fried to crispy, savory perfection in under 30 minutes. It’s the kind of wholesome comfort food that feels indulgent but fuels you well.
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The backstory.
Whenever I have leftover rice and a lone salmon fillet in the fridge, this fried rice is my go-to. It started as a “clean-out-the-fridge” meal but quickly became one of my favorite easy dinners. It’s fast, flexible, and totally satisfying. I’ve made it with fresh salmon, smoked salmon, and even leftover grilled fillets—and every version hits the spot. Whether you’re craving something cozy or just need dinner on the table in 30 minutes, this recipe’s got your back.
xoxo Kori
It's a must-make.
A flavorful twist on classic fried rice that’s packed with healthy protein and veggies—yes, please!
- Quick weeknight meal – It comes together in under 30 minutes using simple, everyday ingredients.
- Zero waste – A great way to use up leftover rice and cooked salmon without sacrificing flavor.
- One-pan cleanup – Everything cooks in a single skillet, making cleanup a breeze.
- Heart-healthy – Salmon is packed with omega-3s that support brain and heart health.
Fried rice is magic—give it leftovers, and it gives you dinner.
Let’s talk texture and flavor.
Imagine toasty jasmine rice with little crispy edges, tender flakes of salmon fried until just golden, and hints of garlic, soy sauce, and green onion in every bite. It’s comforting, savory, and slightly smoky, especially if you use smoked salmon, with just enough sweetness from peas and carrots to balance it out. Total fried rice comfort food—made better.
What you'll need.
Here's what you're going to need to make salmon fried rice:
- Salmon: use fresh, cooked salmon, canned, or even smoked for depth.
- Large eggs: scrambled right into the rice.
- Garlic: minced, adding a punchy, savory flavor.
- Leftover rice: day-old rice works best (especially jasmine rice or any cold, cooked rice).
- Vegetable oil: perfect for high-heat cooking, resulting in crisp fried rice.
- Soy sauce: the best umami-rich seasoning to bring it all together.
- Sesame oil: a delicious and nutty aroma and flavor.
- Frozen peas and carrots: thawed- the classic vegetable combo in any amazing fried rice.
- Green onions: are added to the dish for flavor and placed on top for a bright and fresh garnish.
- Black pepper: just a pinch adds a little kick.
- Garnish: extra green onion, sesame seeds, or a drizzle of hot sauce for added heat.
If you love a good fried rice recipe, you’ve got to try my other seafood-inspired versions too—like shrimp fried rice or a classic chicken and shrimp fried rice. If you love crab try this Thai-style crab fried rice. Just like this salmon version, they’re quick, flavorful, and perfect for using up leftover rice.
Customize it your way.
This salmon fried rice is super flexible—here’s how you can make it your own!
- Swap or add shrimp to an easy shrimp fried rice or seafood fried rice.
- Use smoked salmon for a deeper and richer flavor.
- Add diced bell peppers and corn for extra color and crunch.
- Add or top with kimchi for a bold, tangy kick with a probiotic boost.
- Add chili garlic sauce or sriracha for a full-bodied, flavored heat.
- Add a squeeze of fresh lime juice at the end for a bright twist.
- Add extra veggies like bell peppers, mushrooms, and onion.
Flexible dietary swaps.
With a few smart swaps, you can enjoy salmon fried rice that suits your health goals perfectly:
- Gluten-free – use tamari or coconut aminos as a substitute for soy sauce.
- Low sodium – swap soy sauce for low-sodium soy sauce or use less and consider using a salt substitute.
- High protein – add another egg, add shrimp, chicken, or extra salmon for a protein boost.
- Low-carb – try cauliflower rice for a grain-free version (adjust cook time accordingly).
How to make fried rice with salmon.
This fried rice with salmon dinner’s ready in a flash—just a few steps and you’re golden:
Saute the veg
Sauté the zucchini until crisp-tender, then add the carrots and peas and cook until softened. Stir in the garlic and green onions and sauté until fragrant.
Rice and eggs
Add the rice and saute until warm. Make a well in the center and add the eggs. Scramble together.
Add in salmon
Stir in the flaked salmon and continue to cook until the salmon is heated through.
Add the rest
Add soy sauce, sesame oil, and black pepper. Stir together everything. Adjust seasonings, garnish, and serve.
How to serve it.
This salmon fried rice is satisfying on its own, but pairs well with a few amazing extras:
- Serve with steamed broccoli and top with toasted sesame seeds.
- Top with a drizzle of sriracha or chili crisp for a perfectly spicy kick.
- Pack a quick grab lunch for perfect meal prep.
- Serve alongside miso soup or a cucumber salad.
- Top with a drizzle of yum yum sauce or teriyaki sauce.
Kori's tips.
- Use old rice – cold, day-old cooked rice makes the best texture.
- Shortcut alert – use smoked or canned salmon if you’re in a hurry.
- Add the cooked salmon at the end – this keeps it juicy and flaky, not dry.
FAQ's
Let the rice cool completely, then transfer to an airtight container. Store in the fridge for up to 3 days.
Yes! Freeze in individual portions for easy meals. It will keep for up to 2 months.
Microwave: Heat in 30-second bursts, stirring in between.
Stovetop: Reheat over medium heat, adding a splash of water or oil as needed, and stirring occasionally.
Air Fryer: Heat at 350°F for about 5-6 minutes, stirring once halfway through.
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📖 The recipe.
Easy Salmon Fried Rice Recipe
Ingredients
- 2 tablespoons vegetable oil
- 1 medium zucchini (diced)
- 2 cups thawed frozen peas and carrots
- ½ cup chopped green onions (plus extra for garnish)
- 2 cloves garlic (minced)
- 3 cups leftover rice (or 2 of the 90-second packets of pre-cooked rice) (preferably jasmine rice or other day-old rice)
- 2 large eggs (beaten)
- 2 cups flaked cooked salmon (instruction for cooking below, or use smoked salmon for added depth)
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil (plus extra to taste)
- ½ teaspoon black pepper
Instructions
To cook the salmon:
- Season 1 or 2 salmon fillets with salt and pepper. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Place the salmon skin-side down and cook for 4 to 5 minutes until the skin is crisp and the salmon is mostly opaque. Flip and cook for another 2 to 3 minutes until just cooked through. Let rest for a minute, then flake with a fork before adding to the fried rice.
To make the fried rice:
- Heat oil in a skillet over medium heat. Saute the zucchini until crisp tender.
- Add the thawed peas and carrots and cook for 2 to 3 minutes, stirring occasionally, until heated through and slightly tender.
- Stir in the garlic and green onions and cook for an additional 1 minute or until fragrant.
- Add the rice, breaking up any clumps with your spatula. Stir-fry for 2 to 3 minutes until the rice is warmed through.
- Create a well in the center of the pan and add the beaten eggs. Stir until scrambled then incorporate into the rice.
- Stir in the flaked cooked salmon and continue to cook for another 1 to 2 minutes until the salmon is heated through.
- Stir in the soy sauce, sesame oil, and black pepper. Taste and adjust seasoning if needed. Serve hot, garnished with additional green onions if desired.
Kori's Tips
Nutrition
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