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Thai salmon fried rice is an easy and healthy one-pan recipe featuring juicy salmon and crisp fried rice. Salmon chunks are perfectly seared and a simple fried rice base is seasoned with fish sauce, brown sugar, and fresh aromatics for Thai-inspired goodness.
This gluten-free recipe uses fresh salmon, but I have tips for using leftover cooked salmon, too. Serve with Thai chili sauce (Nam jim jaew) for authentic Thai flavor! Try my one pot salmon and rice for a Chinese-style salmon on rice dish.
Table of Contents
Ingredients
Fish and fried rice are a match made in heaven! Seasoned with fragrant aromatics, sweetened fish sauce, and a splash of cooking wine for a Thai take, this dish is simple yet oh-so-delicious. Serve with my Thai chili dipping sauce for maximum flavor.
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- Salmon: I use a fresh center-cut, boneless, skinless salmon filet (about 1 lb.)
- Sea salt and garlic granules: Used to season the salmon cubes.
- Cooking wine (optional): A splash of sake, Chinese Shaoxing wine, or dry sherry for flavor.
- Garlic cloves and scallions: Are diced and suatéed for an aromatic flavor base.
- Fish sauce and brown sugar: Used to season the rice.
- Avocado oil: Or any neutral-flavored oil for sautéing.
- Large eggs: A traditional fried rice ingredient.
- Cooked rice: Day-old rice is best for fried rice. See below for notes on the best types of rice to use.
- Lime juice: For a fresh, citrusy garnish.
- Nam jim jaew (Thai chili dipping sauce): Optional for serving.
Tip
Best types of rice to use for fried rice
Similar to my turkey fried rice and steak fried rice recipes, the best fried rice starts with cold leftover rice. When rice sits in the fridge overnight, it loses moisture, which makes the grains drier and easier to stir-fry without turning mushy. For fried rice, medium-grain white rice like Jasmine rice is perfect. It cooks up fluffy and fragrant, giving your dish that classic texture and flavor.
For more tips on making rice, check out How to Cook Rice in a Rice Cooker or my Air Fryer Rice recipes.
How to make salmon fried rice
This stir-fried salmon with rice dish is so easy and delicious! Prep is minimal, and the pan-frying process takes less than 10 minutes for this healthy protein main.
- Salmon prep: Remove skin if needed and slice the fillets into equal-sized cubes (¾ to 1 inch/2.54 cm cubes). In a large bowl, gently toss with salt, powdered garlic, and sake, if using.
- Prep the aromatics and sauce: Mince the garlic. Dice the scallion and separate the white and green parts. Add the fish sauce and sugar to a small bowl and mix. Set them aside.
- Sear the salmon: Preheat a large non-stick skillet with oil. Pan-sear the salmon in a single layer over medium-high heat until golden (about 2 minutes). Flip the salmon with tongs and cook for 1-2 more minutes. Transfer the salmon to a warmer, leaving the oil in the pan.
- Saute aromatics: In the same oil you seared the fish, saute the garlic and white scallion parts over medium heat with a pinch of salt for 1 minute.
- Add eggs and rice: Crack 3 eggs into the pan and use a wooden spatula to break them apart. Immediately add the rice and turn the heat up to medium-high. Keep sauteing, scoping, and tossing until the rice grains are crisp, about 4 minutes.
- Season the rice: Once the rice grains are crisp, add in the sauce (fish sauce and brown sugar). Keep tossing and scooping the rice to incorporate.
- Combine with the salmon: Return the salmon to the pan. Season with 2 tbsp lime juice. Toss the salmon with rice from the bottom up, careful to not smash the salmon. Turn off the heat.
- Taste, adjust, and serve: Taste and add more fish sauce, sugar, or a pinch of salt to taste. Transfer the salmon stir-fry rice to a large serving plate. Garnish with green scallion parts. Serve hot or warm with lime wedges and nam jim jaew sauce on the side.
Common question
Can I use leftover cooked salmon?
Yes, you can use leftover salmon for this salmon fish rice recipe! If you’re using leftovers, skip searing the salmon from scratch and jump straight to sautéing the aromatics and crisping up the rice. Then, just add the cooked salmon, breaking it into pieces with a spatula. Sauté until it’s warmed through and reaches your desired doneness.
What to serve with salmon fried rice
This salmon rice recipe is a delightful meal on its own! For a larger meal, serve with your favorite Asian-style vegetables or a warming winter soup.
- Vegetables: These sweet and tangy Asian pickled cucumbers or pickled daikon add a perfect crunch and freshness. For cooked veggies, try a simple sauteed baby bok choy.
- Soup: Warm things up with a quick and easy bok choy soup, an aromatic Napa cabbage soup with egg drops, or a sweet and savory daikon soup with Asian radish.
ChihYu’s helpful notes
- Choosing your salmon: Opt for a fresh center-cut salmon filet with the bones and skin removed. The recipe is written for fresh, but leftovers work, too!
- Salmon cube size: Cut your salmon into ¾-1 inch (2.54 cm) cubes. Using larger chunks will give you the best results: salmon that’s crispy on the outside but juicy in the middle.
- Types of rice to use: Medium-grain white rice like Jasmine rice is perfect for fried rice. Be sure to use day-old rice (cooked and cooled) for the best texture.
- Storage and reheat: Store the salmon and rice in an airtight container in the fridge and use within 3 days. Reheat over the stovetop until warmed through.
More easy salmon and rice recipes you might like
Salmon is such a versatile and healthy protein, and it pairs perfectly with rice and vegetables. Here are some more tasty salmon and rice recipes you can try!
- Crispy rice sushi with smoked salmon featuring crunchy crispy rice cakes topped with smoked salmon, avocado, cucumbers, and my creamy bang bang sauce.
- Whole30 salmon with cauliflower rice with a sweet and spicy gochujang glaze is so moist and flavorful—plus it only takes 15 minutes to bake!
- Teriyaki salmon bites rice bowl with air-fried salmon bites brushed with a homemade gluten-free teriyaki sauce.
Salmon fried rice with Thai nam jim jaew chili sauce
Ingredients
- 1 lb salmon filet center-cut, skinless boneless
- ½ tsp coarse sea salt
- ½ tsp garlic granule
- ½ tbsp sake Chinese shaoxing wine, or dry sherry optional
- 0.85 oz garlic cloves 4 large, minced
- 3 bulb scallion diced
- 1.5 tbsp fish sauce
- ⅔ tbsp brown sugar or to taste
- 1 tbsp avocado oil or any neutral flavored oil
- 3 large eggs
- 3 cup cooked rice
- 2 tbsp lime juice half of one whole, plus more for garnish
- Drizzle Nam jim jaew Thai chili dipping sauce, optional
Instructions
Salmon prep:
- Remove the salmon skin and slice it into equal-sized cubes, ¾ to 1 inch (2.54 cm) cubes. Transfer them to a large bowl, sprinkle over salt and garlic granules. Gently toss with sake, if using, to season evenly.
Aromatics and sauce:
- Finely mince the garlic and dice the scallion (separate white and green parts). In a mixing cup, stir well in fish sauce and sugar. Set them aside ready to use.
Sear the salmon:
- First side: Preheat a large non-stick pan until it feels hot, add the oil and pan sear the salmon in a single layer, undisturbed over medium-high heat, for about 2 minutes until the bottom is golden brown.
- Flip side: Using tongs, turn each cube to sear the other sides, cooking each for about 1-2 minutes. This ensures all sides are evenly cooked and have a nice sear. Avoid overcooking to keep it moist and tender.
- Transfer them out to set aside, leaving the oil behind. Keep the salmon warm in the oven drawer.
Saute aromatics:
- Use the remaining oil from frying the fish. Saute the garlic and white scallion parts over medium heat with a pinch of salt for 1 minute.
Add eggs and rice:
- Crack 3 eggs and quickly add them to the pan, using a wooden spatula to quickly break them apart. Then immediately add the rice. Turn heat up to medium-high. Keep sauteing, scoping, and tossing until the rice grains are crisp, about 4 minutes.
Season the rice:
- Once the rice grains are crisp, add in the sauce (fish sauce and brown sugar). Keep tossing and scooping the rice to incorporate.
Return salmon:
- Return the salmon to the pan. Season with 2 tbsp lime juice. Give a quick toss (scoop the rice from bottom up – toss the rice not smashing the salmon), then turn off the heat.
Taste and adjust:
- Taste the rice and season with more fish sauce, sugar, or a pinch of salt to taste. If serving with the Thai chili dipping sauce, aim on the slightly saltier side.
Serve:
- Transfer the salmon fried rice to a large serving plate. Garnish with green scallion parts. Serve with extra lime wedges on the side and nam jim jaew sauce, if using. Serve hot or warm.
Notes
- Using leftover cooked rice: if the rice grains clump together after refrigeration, use your hands gently to separate the rice grains before adding to the stir fry.
- Using leftover salmon: If you’re using leftover salmon, you can skip the preparation and searing steps. Start by sautéing the aromatics in Step 4. After seasoning and crisping the rice (in Step 7), add the leftover salmon. Use a spatula to break it into pieces, sautéing until it reaches your desired doneness. Taste and adjust the seasoning as needed.
- Storage and reheat: Store the salmon and rice in an airtight container in the refrigerator and best use within 3 days. Reheat over stovetop until warmed through.
- Air frying the salmon cubes: To air fry, spray the air fryer basket, then place the salmon cubes in a single layer with some space between each piece. Air fry at 350°F (177°C) for 8 minutes—no need to flip them.
- Baking the salmon cubes: If baking, line a large sheet pan with parchment paper and arrange the salmon cubes with a little space between them. Bake at 400°F (200°C) on the top rack for 10-12 minutes.
- Sauteing aromatics and rice: If cooking the salmon in the air fryer or oven, you won’t have any leftover oil from frying the salmon. So, be sure to add 1 to 1.5 tbsp of oil to the sauté pan for cooking the aromatics and rice. This ensures your rice doesn’t stick and the aromatics cook properly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
