Salmon Fried Rice

If you don't have day old rice, you can take freshly made rice, spread it out in an even layer on a sheet pan, and put it into a 200°F (93°C) oven for 12 minutes.

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4 to 6


  • 3 Tbsp soy sauce
  • 1 teaspoon brown sugar
  • 1 Tbsp olive oil
  • 2/3 cup diced red onion
  • 2/3 cup diced red bell pepper
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 3 eggs, well beaten
  • 4 cups day old cooked white rice (from about 2 cups of raw rice)
  • 1 cup frozen peas, thawed
  • 2 cups cooked salmon in large chunks
  • 2 green onions, thinly sliced, including the greens
  • Cilantro (or parsley) for garnish


1 Mix brown sugar with soy sauce: Dissolve the brown sugar in the soy sauce in a small bowl. Set aside.

2 Sauté onion and and bell pepper, add garlic, ginger: Heat the olive oil in a large sauté pan or wok on medium high heat. Add the diced red onion and bell pepper and sauté until lightly browned, about 5 minutes.

Lower the heat to medium and stir in the garlic and grated ginger. Cook for a minute more.

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3 Add eggs, then rice: Add the beaten eggs and stir until just cooked. Add the cooked rice, increase the heat to medium high and cook for a couple minutes more, stirring often.

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4 Add peas, salmon, green onions, soy sauce mixture: Add the peas, salmon, and green onions. (Be gentle with the salmon so you don't break it up too much.) Stir in the soy sauce mixture and remove from heat.

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Garnish with cilantro to serve, serve immediately.

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  • Clifton

    Very good. Everyone in the family enjoyed it. I used fresh rice, chilli infused olive oil and cooked the salmon freshly. Tasted great. Thanks for the recipe.

  • Anne Zehr

    this is fabulous!

  • Dot

    Do you have any recommendations for a side dish?

  • Kara

    This is a great recipe! I actually overcooked my salmon the 1st night. But this recipe transformed it into something delicious! I took the liberty of frying up a few slices of bacon. I used the fat of the bacon instead of oil and tossed the broken bits at the end.


  • Prem Singh Sachakul

    Yummy… Healthy and light. Enjoyed making and eating as well


  • Anne

    A hit with the whole family! It was a unique/different meal with no one flavour overpowering the other, which was fantastic. Every mouthful you get a taste of each ingredient. Easy to prep/make. Not too heavy on the stomach, but exactly what the body craved. This one is being written into the recipe book. *we used tinned salmon* (even better cold the next day as the flavours have developed through the dish… The kids even took a container to school for lunch!)


  • Ruth

    I will definitely make this dish whenever there’s leftover Salmon.

  • Katie

    I want make this dish for a party buffet. Is it o.k to prepare it the night before and warm it up the next day?

    • Elise Bauer

      Hi Katie, I have made and enjoyed the leftovers from making fried rice though my guess is it is still best if made right before you eat it.

  • Marcia

    Tried this recipe this evening delicious, thank you. I had some cooked salmon left over from yesterday, used white onion, and no spring onions, as I didn’t have them, and I used some leftover quinoa, which gave a nutty bite. Otherwise followed it to the letter.
    I would also include this as a cold dish for a Buffet. I will definitely try your further recipes.
    Marcia uk.


  • Nanc

    Wonderful recipe … easy and delicious…

  • Deb Daniel

    We both loved this. I only had green pepper so will try red next time.


  • Milan

    I love the recipe, it was Delicious. This recipe will definitely be in rotation. Thank you for Sharing.



    egg is the key to great chinese fried rice, but his recipe totally changes fried rice into a unique meal.

  • Patricia

    This was really good and I didn’t have onions or the peppers I will make this again. Yummy


  • Amal Ward

    Yum! I had no leftover salmon or rice. I had to prepare them first but that was the plan to start with :-). I was looking for a salmon and rice recipe. This seemed simple enough. It’s a “you can’t go wrong” recipe. Because I didn’t have all ingredients I used frozen mixed veggies instead of just peas, yellow onion instead of red, green pepper instead of red, and no scallions or cilantro. The ginger, soy, and brown sugar gave it the taste I was looking for! I did have to use about 4 more TBS of olive oil to keep everything from sticking. Maybe if I had a wok I would not have needed so much oil :-)

  • Angela

    This is a great recipe for left over salmon grilled on the charcoal bbq! I left out the sugar and added 1 – 2 tablespoons more tamari sauce + no eggs … and it turned out delish. Also had some left over purple cabbage +asparagus spears that gave it some extra colour along with orange, yellow and red peppers. Yummy … thanks Elise!!

  • Mischa

    How do you recommend cooking the salmon?

  • Rusty Lillico

    I found a half-dozen raw peeled shrimp in the freezer as I was digging for the peas, so I dropped them in the oil at the beginning, tossed them to brown and took them out after maybe two minutes. Added them at the same time as the salmon, it added a little “paella” touch, but even without the shrimp, it would have been terrific. Great recipe, definitely going in my family food book!


  • Kate

    I made this recipe (I’m eating it right now) and it’s PERFECT.

  • Chad McKenna

    Fried rice One of my first no recipe wing cooking lessons. My wife loves salmon. What rice to use? Wish I was back in Bangkok, red rice.

  • Lesley S

    Drying the rice out in a low oven is genius! It does make such a difference to use rice that’s a little more dry. (I think I learned this from one of Jaden Hair’s guest posts on this site). Salmon fried rice looks delicious. We make salmon probably once/week. I usually make extra to have salmon salad, but I am definitely trying this out this weekend.

    • Mary Ellen

      I also use leftover salmon with pasta and a garlic, olive oil and pasta water sauce. Chop up a little parsley or basil or even scallions to scatter over, along with some grated Parm, and you have a feast!