Description

Salmon Fried Rice is a savory and comforting dish made with flaky baked salmon, fluffy Japanese short grain rice, eggs, and aromatic seasonings.

Inspired by Japanese home cooking, this recipe focuses on clean flavors, proper rice texture, and simple techniques to create a satisfying meal that works perfectly for weeknight dinners or quick lunches.

The balance of umami from soy sauce, richness from sesame oil, and freshness from green onions makes this dish both hearty and refined.

Ingredients

One skin on salmon fillet about four ounces

Diamond Crystal kosher salt

One green onion or scallion finely chopped

One large egg beaten well

Neutral oil such as avocado or canola oil

Toasted sesame oil

Cooked Japanese short grain rice cooled or day old

San J Tamari Gluten Free Soy Sauce or Kikkoman Gluten Free Tamari Soy Sauce

White pepper powder

Freshly ground black pepper

Instructions

Preheat the oven and line a small baking sheet with foil

Rinse the salmon briefly under cold water then pat it completely dry

Season both sides of the salmon with kosher salt and place it skin side down on the baking sheet

Bake until the salmon is opaque and flakes easily then discard the skin and break the fish into small pieces

Chop the green onion into small even pieces and beat the egg until fully combined

Make sure the cooked rice is at room temperature and gently separate the grains

Heat a wok or wide skillet over medium high heat and add the neutral oil

Pour in the beaten egg and stir quickly until softly set then transfer it to a plate

Add toasted sesame oil to the pan and stir fry the green onions until fragrant

Add the rice and toss continuously breaking up any clumps and coating the grains with oil

Add the flaked salmon and gently toss to distribute evenly

Return the egg to the pan and break it into smaller pieces

Season with soy sauce kosher salt white pepper and black pepper

Toss everything together until well mixed and heated through

Serve immediately while hot

Notes

Day old rice works best for fried rice because it contains less moisture and fries more evenly

If using freshly cooked rice allow it to cool and dry slightly before cooking

Avoid overcrowding the pan as this lowers the heat and causes the rice to steam instead of fry

Use high heat and keep the ingredients moving to achieve the best texture

Season gradually and taste as you go to maintain balance

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stir Fry
Cuisine: Japanese Inspired