Salmon Fried Rice 鮭チャーハン

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Salmon Fried Rice | Easy Japanese Recipes at

Typically when we have a “Japanese” dinner, one of the dishes is usually a baked/grilled fish.  My children love all kinds of fish, from Hamachi Kama (yellowtail collar) to Miso Cod.  One of their favorite baked fish is Salted Salmon (Shiojake/Shiozake).  Sometimes when we have leftover, I would use it to make Salmon Fried Rice the next day.

The prep work for Salted Salmon recipe is very simple.  All you need is salmon, sake, and salt.  You rub salt over the salmon and let it sit in the refrigerator for 2 days.

How To Prepare Salmon | Japanese Salted Salmon (Shiojake/Shiozake) |

What if you want to make Salmon Fried Rice now and don’t want to wait for 2 days?  Well, you can make a quick version of salted salmon by sprinkling salt on the fresh salmon and bake it before making fried rice.  In today’s recipe I will show you how to do it.  I hope you enjoy this simple fried rice.

Salmon Fried Rice | Easy Japanese Recipes at

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Salmon Fried Rice
Prep time
Cook time
Total time
Serves: 2
  • 1 fillet fresh salmon or leftover Salted Salmon (shiojake)
  • Salt
  • 1 green onion
  • 1-2 egg(s)
  • 2 Tbsp. vegetable oil
  • 1 Tbsp. sesame oil
  • 2 cups day-old cold cooked rice
  • 1 tsp. soy sauce
  • ¼ tsp. salt (to taste)
  • ⅛ tsp. white pepper (to taste)
  • Freshly ground black pepper (to taste)
  1. If you already have leftover cooked salted salmon, skip step #1 and go to #2. Preheat the toaster oven to 400F degrees and line the baking sheet with aluminum foil. Quickly rinse the salmon and pat dry. Sprinkle salt on both sides of salmon and bake at 400F for 15-20 minutes (cooking time may vary depends on thickness).
  2. Break the salmon into small pieces.
  3. Chop the green onion into small pieces and beat the egg.
  4. If you are using frozen rice, warm up in a microwave.
  5. Heat the wok over medium high heat. When it’s getting hot, add the oil. When you see white smoke coming off from the wok, add the egg in the wok. The egg will not stick to the pan as long as you put enough oil.
  6. Quickly mix it with spatula and when it’s 80% cooked, take it out and put on a plate.
  7. Keep wok on medium high heat and add the sesame oil.
  8. Add the green onions and stir fry until nicely coated with oil.
  9. Add the rice and break the chunk of rice. Toss the wok (which is why you don’t want to put too much rice) so the rice will fry out and mix well together.
  10. When rice is coated with oil, add the shredded salmon and toss the wok again.
  11. Add the egg and break into small pieces.
  12. When all the ingredients are mixed well, add soy sauce, salt, white pepper, and freshly ground black pepper.
  13. Toss the wok again and mix it all together. Serve immediately.
Do not cook more than 2 cups of rice at one time. The ingredients need some space to move around inside the wok, and the wok gets heavy for you to lift and to shake it.

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.


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  1. I love salmon and fried rice. I can’t recall if I’ve ever had this before but I just added it to my recipe box. I plan to make this soon although I’ll probably make it with brown rice. Do you ever use brown rice? That’s all my family will typically eat. Great dish, can’t wait to try it.

    By the way the photos like linkwithin at the bottom of your post – who runs that? I love those photos they’re always so inventive!

  2. Nami, fried rice is one of our favorite meals and such a lovely way to use leftover bits in the fridge. When our Thai student lived with us she got us hooked on good, homemade fried rice. Yours with salted salmon sounds divine – I need to make some so I have leftovers for this rice! Have a wonderful weekend!

  3. I love fried rice but it’s usually Chinese fried rice that I cook. I’ll have to try your Japanese version. The good thing is, everyone in the family is very happy to eat it and I usually cook more than I need because it’s great for the uni students to pack into containers for lunch the next day xx

  4. Thank you, Nami!!! This is such a good idea! Paula and I recently decided that we want to eat more fish (like the-Mediterranean-diet style…), but I really like raw fish more than cooked, and the only cooked fish I like is shellfish and (kind of) salmon. So now we’ve started having salmon once or twice a week, but I never know what to do with the leftovers! (Since without some kind of sauce, I often find salmon boring– and it seems even more boring to me if it’s leftover…) My only idea so far was Salmon Ochazuke, but now I will also start making your Salmon Fried Rice! Genius idea; it sounds delicious!

  5. donna mikasa

    I have a bit of leftover smoked salmon. Would this work, too? I would just have a smokey flavored salmon fried rice, huh? Thanks for sharing!

  6. Hi Nami, what a coincidence, i also used your salted salmon to make fried rice, although i add some very chinese ingredientsm :). Indeed this salted salmon makes a super delicious fried rice, so glad i tried yr recipe :)

  7. hm…I tried to leave a message earlier and seems like it didn’t go through. I love fried rice and make them every week. I love your version, with the salmon, delicious and healthy. By the way, I adore Hamachi Kama! Seems like your kids really know the good stuffs! But then of course, they have a foodie Mom who serve them delicious food all the time. 😉 Wish you and your family a wonderful weekend.

  8. Salmon sounds great in fried rice. Hmm…..i never had used salmon in fried rice before but of course would love to give this a try as you fried it looking really delicious.

  9. I hardly make fried rice nowadays cos I am just too lazy! :O and I also hardly cook rice and have leftover rice. This salmon fried rice looks delicious and what a easy recipe.

    Good that your kids love fish (brain food!) 😛

  10. You have combined two flavorful (and favorite) dishes – salted salmon & chahan fried rice – into one. Brilliant! なみさんの作り方を教えて頂いてとても有り難いです。

  11. Gourmet Getaways

    Such a gorgeous and simple recipe, I know my kids would just love this rice… and so would I, I love salmon :)

  12. Nami, delicious way to use flaked salmon and rice. This must be such a wonderful side dish to prepare for the family – again, something that they would all agree on. We love to eat fied rice, now I have a new recipe option that sounds much better than mine and so much more healthy!
    Have a good weekend!
    P.S.: Hope you received my big/fat “Thank you” note a few days ago!

  13. carol | a cup of mascarpone

    This looks absolutely amazing, Nami! I eat fried rice more than I care to admit, but have never had salmon (my fave fish) in it! So lovely!

  14. Veronica Cervera

    Love the salmon recipe and this fried rice too. Will make it at home for sure.
    Have a great weekend,

  15. What a wonderful way to serve leftover salmon! My husband who is a big fan who love it. And frankly, who doesn’t love fried rice? I am very glad to see your version of fried rice because it’s different from mine. I love especially the way you incorporate egg. I either put a fried egg on top (this is my favourite way!) or add the egg at the end, but your method sounds much better than my latter option, so I will try it next time. Thank you for one more inspiration!
    PS Talking about inspiration… I have just put some halved chicken legs for tomorrow’s Honey and Soy Sauce chicken I took from your previous post! I am already impatient to see the result! Thank you so much for this great idea!

  16. What a nice presentation for fried rice! I do something similar with rice for another dish, but never thought to mold fried rice like that. Anyway, truly nice recipe – this looks delish! Thanks so much.

  17. So simple to pull together! This is the first time I”ve heard of using salmon in a fried rice dish. On another note, I went into our Asian market yesterday and really wish you had been with me. I didn’t have a clue what I was looking at! I was definitely a fish out of water.

  18. I don’t think I will ever have leftover salmon. The fried rice is definitely different to the usual ones and I would imagine to be very delicious with plenty of umaminess.

  19. CK

    Can’t wait to try this one out with some of the salmon I have left from my Salmon Hot Pot. Bet the flavor will be a-ma-zing.

  20. We make salmon and fried rice all the time, but for some reasons we have never combined the two together. Either I serve the salmon separate or cook the salmon with risotto. You can imagine me knocking at my head right now “Good idea! How come I never put these two together?”:)

  21. Simple and delicious. Salmon is one of my favorite fish, can’t believe I never thought to use leftovers to make fried rice. Fried rice is perfect for leftover fish. Good idea Nami.

  22. Candice

    Nami, you’ve done it again! This fried rice looks absolutely delicious! Salmon has become a staple for me recently. If I wanted to make this as a main dish for 5 people, would I just double the ingredients?

    • Yes, double amount should be enough (unless someone eats a big portion…). But please make it twice. You have to toss the wok and when so much rice in the wok, you can’t lift it… 😉 It’s quick, so it’s not that bad to make it twice – I always do so for my family of 4. :)

  23. I’ve made fried rice with a lot of things, but never salmon – shrimp yes, but not salmon. Bobby and I both love salmon so I know we would both love this. It looks delicious and a perfect dish for the warmer spring temperatures we getting when we start eating lighter, and I’m looking for quick and easy recipes. Thanks for another great recipe!!

  24. Salmon is my favorite fish and fried rice one of my fav go to dishes when I am hungry and tired. I wonder now how your fried rice tastes like with sesame oil. Sounds exciting and let’s hope I ll get my hand on some salmon soon enough.

  25. I have never made fried rice, but I do love eating it LOL! I love the idea of adding salmon, what a hearty dish! Your recipe sounds delicious! Hugs, Terra

  26. Wow Nami, this is going to be a hit with my family!
    We love rice and we love fish,especially salmon!
    Will need to prepare quite a large quantity of this recipe :)

  27. Dear Nami,

    Another awesome recipe. Just looking at the ingredients, I know this would be delicious. I just bought a whole salmon and I have lots of fillets and cutlets in my freezer so I shall attempt this recipe.

  28. Linda | The Urban Mrs

    What a wonderful dish. Definitely something that I will try and we often have fried rice, so this is perfect.

    • Hi Willy! Haha, it happens to me too. 😀 When you don’t put too much rice in the wok (by the way, wok helps toss fried rice nicely), it’s a lot easier to control and you don’t have to try lifting it… :)

  29. Tracey

    Nami-san, I followed this same basic recipe yesterday when I was cleaning out the refrigerator. The only difference is that I used leftover smoked catfish! My boyfriend kept asking questions about what it was and almost missed out because his dad was eating it all so fast. They are both true southern men, so at first they could not believe I’d put catfish in rice. Of course, they got over that quickly, and asked when I was going to make it again. ummm… When we have some leftover rice and catfish in the refrigerator at the same time, I suppose.

    • Hi Tracey! Sorry about my late response. I’m so happy to hear you enjoyed the fried rice with catfish! I have to give that a try one day too! :)

  30. Warwick

    I to like salmon, have you ever tried this method:
    Take a whole salmon, cleaned, lay out enough heavy duty foil, lay the salmon on top of the foil, add any combination of flavouring you wish, wrap up the salmon making sure it is sealed very well. Now take the salmon and place it on the top rack of your dish washer, yes that is correct, dish washer, run a hot wash (60degrees), (no washing liquid of course), at the end of the cycle take out the salmon and you will find it beautifuly cooked through, quite a surprise though!

    • Hi Mike! Hope you enjoy this recipe! :)

      This particular one is from BOOS. It requires maintenance (monthly oiling) and if you prefer low maintenance, I highly recommend teak cutting boards. I got one from and I love this! Very nice (you can see it in my recent recipes). Hope that helps! :)

  31. David S

    hi. i just tried this recipe with some modifications:

    no salmon: tofu + some seaweed instead
    a little over a cup of rice instead of two

    it turned out perfect. very delicious and easy to make.
    will do it again. thanks for the recipe!

  32. Diana

    Hi, I know this is an old post but I had to comment. I just made this for dinner and it was good. Especially the salted salmon. Mmmm.

    I did add sweet peas and garlic to the fried rice. The sweetness of the peas really balanced out the saltiness of the salmon. Yummy!

    Now I need to go make more salmon to have with congee.

    • Hi Diana! Thank you so much for taking your time to write your feedback. I’m so happy to hear you enjoy my recipe! This is a very simple recipe but we love it too! Glad to hear you enjoy the salted salmon. It’s very convenient to keep in the freezer. :) Thanks again!

  33. hfriday

    Hi Nami!

    I’m sorry if this is a stupid question but in the list of ingredients you write “1 fresh salmon or leftover Salted Salmon (shiojake)”. I don’t usually have left over salmon so I want to cook the amount I need for this dish.

    How many grams of salmon will I need for this recipe? I just want to make sure it’s not too much or too little.


    • No, it’s not a stupid question at all, and indeed it was my typo, missing “fillet”. This recipe is for 2 persons so 1-2 fillet (depends on the size) would be good amount. For this recipe, I use 1 fillet (it’s Japanese size, so smaller than American fillet). Please feel free to adjust.

    • Hi Sharon! I’d say it’s possible with a small amount of rice ( like for one person). The reason is that you need to lift the skillet and shake it to move the rice constantly and if you put the rice, it’ll be too heavy and hard to “fluff” the rice. I think frying pan is actually a better choice so you can shake the pan, fluffing the rice and heat goes through the rice. Otherwise, the rice will stuck in the skillet and gets mushy without heat/air going through. Hope this makes sense? I make fried rice with a frying pan and it works great. Just make sure it’s not heavy for you to lift and move around. :)