Salmon Fried Rice With Green Onions

You are only 30 mins away from this simple yet savory fried rice dish cooked with salmon and green onions in teriyaki sauce and a drizzle of oyster sauce.

Sockeye season has arrived, friends! With the price of salmon dropping from $20+ per pound to $8.99, now is the time to eat a lot of it AND stock it up in your freezer for later if you like this healthy fish. Who doesn’t? It is delicious and unusually rich in omega-3, making it a healthy superfood.

If you are like me, you’ve probably started thinking about different ways to cook salmon. There’s a pound of salmon being salt- cured (aka, homemade lox) in my fridge according to this guide. I’ll share the results once the salt curing process reaches 5 days. Fingers crossed.

In the meantime, how does an Asian-inspired salmon fried rice sound? This is one of those too-good-to-be-true recipes that only takes 30 minutes from start to finish, requires only one pot, and it’s even gluten-free friendly. Whoa…

To start: cut the salmon into bite-sized pieces and season with freshly ground black pepper. Before we start cooking, let’s prepare some green onions . Chop up six stalks and cook them with a bit of olive oil over medium heat until you can smell the fragrance.

Now, it’s time to add the salmon. It’s going to be nicely infused by the green onion aroma.

The salmon will release some juices throughout the cooking process. Transfer the salmon to a plate and leave the fat and remaining oil behind in the skillet. Wanna grab a piece and put in your mouth? Go for it. I won’t tell anyone.

If you want to add some vegetables into this dish, cook a cup of frozen mixed vegetables now in the remaining oil. Next, we’ll stir in cooked rice until the rice is heated through. Place the salmon back into the skillet with the rice. Now our salmon fried rice is coming together.

The last step to finish this dish is to sauce it up with teriyaki sauce and a drizzle of oyster sauce.  Don’t worry if you can’t tolerate gluten. There are some gluten-free teriyaki sauce products available. However, I have yet to find a gluten-free version of the oyster sauce , but you can easily substitute either Tamari or coconut aminos. Or, if you think the flavor is good enough, simply omit the second sauce.

This simple salmon fried rice recipe is savory, quick, and super healthy. Hope it kicks off a delicious sockeye season for you. More salmon recipes are coming soon.

Salmon Fried Rice With Green Onions

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• Author: Sharon Chen
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Main, Gluten-Free Friendly
• Method: Stove
• Cuisine: Asian

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Description

Fried rice cooked with salmon and green onions in teriyaki sauce and a drizzle of oyster sauce.

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Ingredients

Units USM Scale 1x2x3x

• 1 1/2 pounds skinless salmon fillet, cut into 1-inch chunks
• Freshly cracked pepper
• 1 bunch green onion (about 6), thinly sliced
• 2 tablespoons olive oil
• 1 cup frozen vegetable mix (carrots, corn, and sweet peas)
• 3 cups cooked day-old long-grain white rice
• 1/4 cup teriyaki sauce
• 1 tablespoon oyster sauce

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Instructions

1. Cut and season salmon with freshly ground black pepper. Set aside.
2. Thinly slice green onions; reserve 2 tablespoons of the dark green slices for garnishing.
3. In a large nonstick skillet, heat oil over medium heat for 1 minute. Add onions and cook for 2-3 minutes until fragrant, stirring occasionally.
4. Add salmon to skillet and cook for 7 to 8 minutes or until opaque throughout, stirring occasionally. Transfer salmon to a plate, leaving the remaining oil or fat in the skillet. Add the vegetable mix and cook for 2 minutes, stirring occasionally. In the meanwhile, fluff rice with a large spoon or fork.
5. Once the vegetables are cooked, add cooked rice and stir until the rice is heated through. Add salmon, then stir in teriyaki sauce and oyster sauce until all ingredients are well blended.
6. To serve, garnish with dark green-onion slices and more freshly ground black pepper. Enjoy.

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Notes

For a gluten-free version, use gluten-free teriyaki sauce and substitute Tamari or coconut aminos for the oyster sauce.

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Nutrition

• Serving Size: 1
• Calories: 1172
• Sugar: 1.9g
• Sodium: 827mg
• Fat: 64.1g
• Saturated Fat: 13.3g
• Carbohydrates: 22.2g
• Fiber: 0.5g
• Protein: 120.3g
• Cholesterol: 347mg

About the Author

Sharon Chen

Sharon Chen is an Integrative Nutrition Health Coach and author of the Complete Sous Vide Cookbook. She believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she aims to make meal prep easier than ever and help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.