This salmon fried rice recipe is one of my favourite quick dinners when I have cooked rice in the fridge and want something simple but still satisfying. Flaky umami salmon, scrambled eggs, garlic, veggies, and fluffy rice all come together in one pan.

A white bowl containing fried rice with salmon flakes and colourful mixed vegetables.

If you love easy rice dinners like my Prawn Fried Rice, this salmon version is another delicious one to add to your weeknight meal list.

It is also a great way to use salmon in a fuss-free way. For more quick salmon dinner ideas, you might also like my Bang Bang Salmon Bites or Sweet Chilli Salmon.

Protein-Packed Salmon and Rice Dinner

Fried rice is always a good idea when you have bits and pieces to use up. This quick salmon rice is a lovely option when you want a healthy dinner without much hassle, with protein from the salmon and eggs.

My son loves both salmon and fried rice, so putting them together makes this an easy favourite for him. It’s handy for me too, especially on busy evenings when I want to make something quick yet tasty.

Keep it mild for the family, or finish your own bowl with a little chilli oil.

Ingredients You’ll Need

Salmon

I use fresh salmon fillets. Skinless salmon is easier to flake, but you can also use skin-on salmon and simply remove the skin once you’ve pan-fried it.

Rice

Jasmine rice or long-grain white rice is my favourite for this recipe, but brown rice or basmati rice also works well.

Eggs And Vegetables

I love adding eggs to my fried rice. For the veggies, I use onion, garlic, peas, carrots, and spring onions, but you can also add sweetcorn, broccoli, edamame beans, cabbage, or bell peppers.

Sauce

The sauce is simple: light soy sauce, oyster sauce, dark soy sauce, sesame oil, and white pepper. Dark soy sauce is mainly for colour, so you can skip it if you prefer.

How To Make Salmon Fried Rice

A black non-stick pan containing 2 large pink salmon fillets.

Pan-Fry the Salmon: Pat the salmon dry. Heat oil in a large pan over medium-high heat. Place the salmon skin-side down, season with salt and pepper, and cook for 3 minutes.

Flip, gently remove the skin with tongs, and cook for another 3 to 4 minutes, or until cooked through.

A black pan containing pan-fried salmon flakes.

Flake the Salmon: Gently break the salmon into large flakes with your spatula, then push it to one side of the pan.

Pan-fried salmon flakes and scrambled egg in a large pan.

Scramble the Eggs: Beat 2 eggs with a pinch of salt. Add a bit more oil to the empty side of the pan, then pour in the beaten eggs.

Let them set for a few seconds, then scramble into small pieces. Transfer the salmon and eggs to a plate.

An image of stir fried carrots, green peas, and onions in a large pan.

Stir-Fry the Vegetables: In the same pan, add more oil if needed. Stir-fry the onion and garlic over medium-high heat for 1 minute until fragrant.

Add the peas and carrots and cook for another 1 to 2 minutes.

An image showing sauces pouring over the rice in a large pan.

Add the Rice and Seasonings: Add the cooked rice and increase the heat as needed. Stir-fry for 2 to 3 minutes, gently breaking up any clumps.

Add the light soy sauce, oyster sauce, dark soy sauce, sesame oil, and white pepper. Toss until evenly coated.

An image of large frying pan containing fried rice with vegetables and salmon flakes.

Combine and Serve: Return the salmon and eggs to the pan. Toss gently for 1 to 2 minutes until everything is piping hot, keeping some salmon flakes intact.

Finish with spring onions and serve hot.

Khin's Quick Tips

Use cold cooked rice for the best texture. Cook the salmon first and add it back at the end to keep it juicy.

Once the rice goes in, use high heat so it fries properly instead of steaming. Also, try not to add too much sauce, as too much liquid can make the rice soft.

For spicy salmon fried rice, add chopped chillies, chilli flakes, a drizzle of Sriracha sauce or Chilli Oil.

A large pan containing fried rice with salmon, eggs and vegetables.

How To Store And Reheat

Store leftovers in an airtight container in the fridge for up to 2 days. Cool cooked rice quickly before storing and reheat until piping hot throughout.

Reheat in a wok, frying pan, or microwave. Add a splash of water if the rice feels dry. Do not reheat more than once.

Questions You Might Have

What Type of Salmon Should I Use?

I usually use fresh salmon fillets, but frozen, tinned, or leftover cooked salmon all work well.

For frozen fillets, thaw them in the fridge and pat dry before pan-frying. Skinless salmon is easier to flake, but skin-on fillets are fine too. Simply remove the skin after cooking.

Tinned salmon is a handy cupboard option. Drain well and remove any skin or bones if you prefer. For tinned or leftover cooked salmon, skip the pan-frying step and gently fold it into the rice towards the end, heating it through without breaking up the flakes too much.

Can I make it without oyster sauce?

Yes, you can use mushroom stir-fry sauce, vegetarian oyster sauce, hoisin sauce, a pinch of sugar or chicken bouillon powder.

More Fried Rice Recipes

If you love this salmon fried rice, try these easy fried rice recipes next:

More Salmon Recipes

For more easy salmon dinner ideas, you might also like:

Tried this recipe?

If you've tried this salmon fried rice recipe and enjoyed it, leave a comment below and give me a ⭐ rating. I'd love to hear how it turned out for you.

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📖 Recipe

June says

November 09, 2026 at 10:29 am

The best friend rice I could make with salmon. I added left over smoked salmon too. My wife approved.

Salmon Fried Rice

Protein-Packed Salmon and Rice Dinner