If you're looking for a speedy, flavour-packed meal to kick off the week, this Quick and Delicious Salmon Fried Rice is a perfect choice. It's one of my favourite Monday recipes - ready in under 30 minutes, using everyday ingredients and still absolutely satisfying. Both kids rated it 10/10, which says it all!
This dish is not only quick and delicious, but also budget-friendly and nutritious. You don't need any hard-to-find ingredients and if you're a beginner cook (like my oldest son at university), this is the ideal recipe to start with.
Why you'll love this Salmon Fried Rice
Quick and easy: ready in less than half an hour.
Beginner-friendly: perfect for students or anyone new to cooking.
No special ingredients: everything is likely already in your kitchen.
Nutritious and satisfying: a balanced meal with salmon, egg and vegetables.
The secret to perfect fried rice
The best fried rice starts with cold, cooked rice. If you've got leftover rice in the fridge, even better. I often cook rice during my lunch break when I work from home, then let it cool and refrigerate for a few hours. This helps dry it slightly, making it perfect for frying without turning lumpy.
Ingredients for Quick and Delicious Salmon Fried Rice
Salmon fillets: skin removed, patted dry, seasoned with salt and pepper.
Spring onions: chopped and separated into white and green parts.
Garlic: finely chopped.
Eggs: lightly beaten.
Sauce mixture: light soy sauce, oyster sauce, light brown sugar and (optional) sesame oil for a nutty depth.
Cooked and cooled rice.
Olive oil: for frying.
How to cook Quick and Delicious Salmon Fried Rice
Cook the salmon
Heat a tablespoon of olive oil in a large frying pan or wok over high heat. Sear the salmon fillets for 2-3 minutes on each side until golden but still lightly pink inside. You don't want them overcooked - about 90% done is perfect. Transfer to a plate and flake into chunks with a fork.
Scramble the eggs
In the same pan, pour in the beaten eggs and scramble them quickly. Once cooked, transfer to a bowl and set aside.
Fry the aromatics and rice
Add a little more oil, then toss in the white part of the spring onions and minced garlic. Stir-fry for about a minute until fragrant. Add the cooled rice, breaking up any lumps with a flat spatula. Keep tossing so that the rice absorbs the flavour of the oil, garlic and onions.
Combine everything
Return the scrambled eggs and flaked salmon to the pan. Pour in the prepared sauce and mix well to coat every grain of rice. Stir-fry for another couple of minutes, then finish with the green part of the spring onions.
Serving suggestions
Serve your Quick and Delicious Salmon Fried Rice in deep plates or bowls for that comforting, homey feel. I often make a Simple Vegetable Pickle on the side Today's version includes beansprouts, carrots and peppers. A squirt of siracha provides a lovely heat kick if you enjoy a bit of spice.
My kids love pairing theirs with crispy seaweed snack sheets and I must admit it's a brilliant combination. The result is a delicious, nutritious and well-balanced meal that everyone enjoys.
Love salmon? Have you checked out my other salmon recipes on this blog? They are all equally easy and absolutely delicious.
This Quick and Delicious Salmon Fried Rice is one of my go-to weeknight recipes — fast, wholesome and full of flavour. Using everyday ingredients like leftover rice, salmon, and eggs, it’s the perfect balanced meal that even beginner cooks can master. Whether you’re cooking for the family or just yourself, this easy fried rice brings comfort and nutrition to the table in less than half an hour.
Ingredients
500g salmon fillets (skin removed, seasoned with salt and pepper)
9cups cooked rice (from 3 cups of uncooked rice)
3 spring onions (white and green parts separated, chopped)
3cloves garlic (minced or finely chopped)
3large eggs (beaten)
2tablespoons light soy sauce
1tablespoon oyster sauce
1tablespoon light brown sugar
1tablespoon sesame oil (optional but recommended)
2tablespoons olive oil (for frying)
Instructions
1
Prep
Remove salmon skin, pat dry and season with salt and pepper.
Chop spring onions (separate white and green parts), mince garlic.
Beat eggs.
Mix soy sauce, oyster sauce, sugar and sesame oil.
2
Cook salmon
Heat olive oil in a pan, sear salmon 2-3 minutes each side until golden but still slightly pink.
Flake using a fork and set aside.
3
Scramble eggs
In the same pan, scramble eggs, then remove and keep aside.
4
Fry rice
Add a little more oil, sauté garlic and white spring onions until fragrant.
Add cold rice and stir-fry for a few minutes to loosen and heat through.
5
Combine and serve
Return salmon and eggs, pour in the sauce, mix well and cook for another 2-3 minutes.
Add green spring onions, toss and serve hot.
Nutrition Facts
Servings 6
Amount Per Serving
Calories591.42kcal
% Daily Value *
Total Fat21.01g33%
Saturated Fat4.45g23%
Trans Fat0g
Cholesterol138.83mg47%
Sodium341.21mg15%
Potassium465.46mg14%
Total Carbohydrate70.09g24%
Dietary Fiber1.2g5%
Sugars1.87g
Protein27.21g55%
Vitamin A 91.8 mcg
Vitamin C 5.02 mg
Calcium 56.59 mg
Iron 3.79 mg
Vitamin D 9.66 mcg
Vitamin E 4.05 mg
Vitamin K 17.9 mcg
Thiamin 0.57 mg
Riboflavin 0.29 mg
Niacin 10.89 mg
Vitamin B6 0.82 mg
Folate 47.56 mcg
Vitamin B12 2.92 mcg
Phosphorus 364.85 mg
Magnesium 59.22 mg
Zinc 1.86 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Best rice: cold, day-old rice works best for fried rice as it's drier and won't turn sticky.
Salmon: avoid overcooking - slightly underdone salmon will stay soft when mixed back in.
Sauce: adjust the soy and oyster sauce to taste. A drizzle of oil adds lovely nuttiness.
Add-ins: feel free to add peas, sweetcorn or diced peppers for extra colour and crunch.
Serve with crispy seaweed snack sheets, it's a brilliant combination.
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Thao Bui
Food Blogger, Stylist and Photographer
Hi there, it’s lovely to meet you! I am a home cook, food lover and the founder of Summer and Spice. Originally from Hanoi, Vietnam—a city abundant in rich, diverse flavours—I now live in the UK with my husband and three kids.
