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.
Easy Salted Salmon for Fried Rice
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.
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.
A few notes 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 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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- 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
- 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)
- ⅛ tsp white pepper powder (to taste)
- freshly ground black pepper (to taste)
Gather all the ingredients.
- 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).
- Break the salmon into small pieces.
- Chop the green onion into small pieces and beat the egg.
- If you are using frozen rice, warm up in a microwave.
- 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.
- 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 the 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 and break 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. Serve immediately.
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.