Use of this website is subject to mandatory arbitration and other terms and conditions, select this link to read those agreements.

Salmon Fried Rice 鮭チャーハン

Jump to Recipe Discussion
  • This post may contain affiliate links. Please read my disclosure policy for details. As an Amazon Associate I earn from qualifying purchases.

    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.

    Salmon Fried Rice on a white plate.

    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.

    Japanese salted salmon served on a plate.

    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.

    Salmon Fried Rice on a white plate.

    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.

    Salmon Fried Rice on a white plate.

    Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.

    Sign up for the free newsletter delivered to your inbox and stay in touch with me on FacebookPinterestYouTube, and Instagram for all the latest updates.

    4.66 from 23 votes
    Salmon Fried Rice on a white plate.
    Salmon Fried Rice
    Prep Time
    5 mins
    Cook Time
    30 mins
    Total Time
    35 mins
    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.
    Course: Main Course, Side Dish
    Cuisine: Japanese
    Keyword: fried rice, mixed rice
    Servings: 2
    Author: Namiko Chen
    • 1 fillet fresh salmon (or leftover Shiojake (Salted Salmon), see Notes for recipe)
    • kosher/sea salt (I use Diamond Crystal; Use half for table salt)
    • 1 green onion/scallion
    • 1-2 large eggs (50 g each w/o shell)
    • 2 Tbsp neutral-flavored oil (vegetable, canola, etc)
    • 1 Tbsp sesame oil (roasted)
    • 2 cups cooked Japanese short-grain rice (cold, preferably day-old)
    • 1 tsp soy sauce
    • ¼ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt) (to taste)
    • tsp white pepper powder (to taste)
    • freshly ground black pepper (to taste)
    1. Gather all the ingredients.

      Salmon Fried Rice Ingredients
    2. 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).
      Salmon Fried Rice 1
    3. Break the salmon into small pieces.
      Salmon Fried Rice 2
    4. Chop the green onion into small pieces and beat the egg.
      Salmon Fried Rice 3
    5. If you are using frozen rice, warm up in a microwave.
      Salmon Fried Rice 4
    6. 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.
      Salmon Fried Rice 5
    7. Quickly mix it with spatula and when it’s 80% cooked, take it out and put on a plate.
      Salmon Fried Rice 6
    8. Keep wok on medium high heat and add the sesame oil.
      Salmon Fried Rice 7
    9. Add the green onions and stir fry until nicely coated with oil.
      Salmon Fried Rice 8
    10. 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.
      Salmon Fried Rice 9
    11. When rice is coated with oil, add the shredded salmon and toss the wok again.
      Salmon Fried Rice 10
    12. Add the egg and break into small pieces.
      Salmon Fried Rice 11
    13. When all the ingredients are mixed well, add soy sauce, salt, white pepper, and freshly ground black pepper.
      Salmon Fried Rice 12
    14. Toss the wok again and mix it all together. Serve immediately.
      Salmon Fried Rice 13
    Recipe Notes

    Salmon: How to make Shiojake (Salted Salmon), click here.


    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.


    Make It Into A Meal

  • Just One Cookbook Essential Japanese Recipes

    Love Our Recipes?

    Leave A Comment

    Your email address will not be published. Required fields are marked *

    Recipe Rating

    What type of comment do you have?


  • willy wrote:
    • Nami wrote:
  • Tracey wrote:
    • Nami wrote:
  • Warwick wrote:
    • Nami wrote:
  • KatC wrote:
    • Nami wrote:
  • Michiko wrote:
    • Nami wrote:
  • Mike wrote:
    • Nami wrote:
  • John Magee wrote:
    • Nami wrote:
  • David S wrote:
    • Nami wrote:
  • Diana wrote:
    • Nami wrote:
  • hfriday wrote:
    • Nami wrote:
  • Dalce wrote:
    • Nami wrote:
  • Sharon wrote:
    • Nami wrote:
  • Alina wrote:
    • Nami wrote:
      • Alina wrote:
        • Nami wrote:
  • Alina wrote:
  • Cassie wrote:
    • Nami wrote:
  • John wrote:
    • Nami wrote:
  • Carolyn wrote:
    • Nami wrote:
  • Maria Del Pilar wrote:
  • Ima wrote:
    • Nami wrote:
  • Jill Minner wrote:
    • Nami wrote:
  • anna wrote:
    • Nami wrote:
  • Ling wrote:
    • Nami wrote:
  • Julie wrote:
    • Nami wrote:
  • jennifer wrote:
    • Nami wrote:
  • Ima wrote:
    • Nami wrote:
  • James wrote:
    • Naomi @ Just One Cookbook wrote:
  • Eric wrote:
    • Naomi @ Just One Cookbook wrote:
  • Gyoza served on a plate.
    Just One Cookbook logo
    Just One Cookbook logo

    free email series

    5 Secrets to Japanese Cooking

    Making flavorful Japanese food is

    EASIER than you think.

    You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.