With just a handful of ingredients – leftover rice, salted salmon, eggs and scallions, you can cook up this delicious one-pan Salmon Fried Rice. Plenty of flavor to a meal in under 30 minutes.
Typically when we have a “Japanese” dinner at home, one of the dishes is usually a baked or 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. It is one of the most convenient and satisfying ways to cook a one-pan meal for the family.
Use Salted Salmon for Fried Rice
The prep work for Japanese 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.
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 the fried rice.
Tips on Cooking Fried Rice
Since salted salmon is the star of the show for this fried rice, we keep the rest of the ingredients simple with just a light touch of seasonings.
To prevent the fried rice from turning mushy, you want to use day-old rice when cooking. It is also best cooked in a wok with small servings, preferably one to two portions at a time. This is to make sure every grain of the rice is evenly fried yet retaining its fluffiness. Heat the wok until it is smoking hot and then swirl in a good amount of oil before adding in the rest of the ingredients. This way the eggs and the rice will not stick to the bottom of the wok.
Minimal prep work, quick to pull together, and deeply satisfying, this salmon fried rice meets all the requirements for a fast weeknight meal which you will enjoy.
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Salmon Fried Rice
For Salted Salmon
- 1 fillet salmon (or leftover salted salmon (shiojake))
- ¼ tsp kosher salt (Diamond Crystal; use half for table salt)
For Fried Rice
- 1 green onion/scallion
- 1-2 large eggs (50 g each w/o shell) (up to 2 eggs)
- 2 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)
- 1 Tbsp roasted sesame oil
- 2 servings cooked Japanese short-grain rice (preferably day old rice; 1 rice-cooker-cup (180 ml) yields roughly 2 servings (1.75 US cups); see how to cook short-grain rice with a rice cooker, a pot over the stove, an instant pot, or a donabe)
- 1 tsp soy sauce
- ¼ tsp kosher salt (Diamond Crystal; use half for table salt) (to taste)
- ⅛ tsp white pepper powder (to taste)
- ⅛ tsp freshly ground black pepper (to taste)
- Gather all the ingredients. I do not recommend cooking fried rice for more than 2 servings, especially if you're new to making fried rice. The ingredients need some space to move around inside the wok, and the wok gets heavy for you to lift and to shake.
To Make Salted Salmon
- If you don't have the leftover salted salmon, we make a simplified version today. Preheat the oven or toaster oven to 400ºF (200ºC) and line the baking sheet with aluminum foil. Quickly rinse the salmon under running water and pat dry with a paper towel. Sprinkle salt on both sides of salmon and bake at 400ºF (200ºC) for 15-20 minutes (cooking time may vary depends on thickness).
- Break the salmon into small pieces.
To Prepare Ingredients for Fried Rice
- Chop the green onion into small pieces and beat the egg.
- If you are using rice from the freezer, warm it up in the microwave.
To Cook Fried Rice
- Heat the wok over medium-high heat. When it’s getting hot, add 2 Tbsp oil. When you see white smoke coming off from the wok, add the beaten egg to the wok. The egg will not stick to the pan as long as you put enough oil.
- Quickly mix it with spatula and when it’s 80% cooked, take it out and put on a plate.
- Keep wok on medium-high heat and add 1 Tbsp sesame oil.
- Add the green onions and stir fry until nicely coated with oil.
- 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.
- When rice is coated with oil, add the shredded salmon and toss the wok again.
- Add the egg back into the wok and break it into small pieces.
- When all the ingredients are mixed well, add soy sauce, salt, white pepper, and freshly ground black pepper.
- Toss the wok again and mix it all together.
- You can fill up a bowl with fried rice and transfer to a plate. Serve immediately.
- You can keep the leftovers in an airtight container and store in the refrigerator for 3 days or in the freezer for a month.