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This crispy salmon fried rice is a flavorful and veggie-packed main dish! It’s nutrient-dense, gluten-free, and can be made grain-free.

A bowl of crispy salmon fried rice.

If you love salmon, you’re going to love this salmon fried rice! It’s super easy to make, it’s healthy, and you can make it as veggie dense as you want by adding all cauliflower rice, or keeping it a bit more starchy by using regular white rice. It’s gluten-free, soy-free, and everyone is going to love it.

The Ingredients for Salmon Fried Rice

  • Salmon. I like using sockeye salmon filets, but any variety will work.
  • White Rice. Personally, I like jasmine rice best for this recipe. You can also use all cauliflower rice if you prefer.
  • Avocado Oil, Coconut Aminos, and Apple Cider Vinegar.
  • Cauliflower Rice, Shredded Carrots, and Peas. Feel free to use frozen vegetables, just make sure to defrost beforehand!
  • Salt, Pepper, Garlic Powder, Onion Powder, and Ginger Powder.
  • Green Onion. For topping!

How to make salmon fried rice

  • Step 1. Cube and marinate the salmon.
  • Step 2. Crisp the salmon in a pan and set aside.

Cooking the salmon and a bowl of the vegetables.

  • Step 3. Cook the vegetables in a pan until tender.
  • Step 4. Add the white rice to the pan, break it up, and spread it to the bottom of the pan so there are no clumps. Allow the rice to begin to crisp, turning it often to crisp on all sides. This will take about 5-7 minutes.
  • Step 5. Add the cooked salmon, seasonings, and coconut aminos. Serve topped with green onion.

Tips and Tricks for making salmon fried rice

  • Use rice that is cold or at room temperature. Using rice that is fresh and still hot will make your fried rice sticky rather than crispy. I like to make the rice earlier in the day and cool it in the fridge, or the day before.
  • Cook your salmon within 2 days. You don’t want your fish sitting in the fridge for too long!
  • Take a shortcut with frozen vegetables. Just make sure they’re defrosted!

How do you make this recipe AIP?

  • Omit black pepper.
  • Use cauliflower rice instead of regular rice.

Can you use frozen salmon in salmon fried rice?

Yes! As long as you defrost it fully it works just as well.

Why do you need day-old or cold rice?

Cold, day-old rice is very important for making fried rice. Fresh rice has too much moisture and it will get mushy in a hot pan, whereas rice that has sat a bit in the fridge will crisp much better.

What if you don’t have any cold rice?

We’ve all been there when we forget to make an ingredient ahead of time. What I’ve done before for this dish is made the rice as usual, and then spread it flat on a sheet pan and set it in the fridge for about 30 minutes. This helps to chill the rice and remove some of the moisture. It’s not perfect, but it works great in a pinch.

Storage and reheating instructions

This recipe is great for making ahead of time and can be stored in the fridge for 2 days. You can reheat it for a few minutes in a pan over medium heat until warm.

What other vegetables can you use?

  • Bok choy
  • Zucchini
  • Mushrooms
  • etc!

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Easy Salmon Fried Rice

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  • Author: Michelle
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 2-3 servings 1x
  • Category: Main Dishes
  • Diet: Gluten Free
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Description

This crispy salmon fried rice is a flavorful and veggie-packed main dish! It’s nutrient-dense, gluten-free, and can be made grain-free.

Ingredients

Units Scale
  • 2 salmon filets
  • Salt and pepper to taste (omit pepper for AIP)
  • 3 tbsp coconut aminos, divided
  • 1 tbsp avocado oil
  • 1/2 cup cauliflower rice
  • 1/2 cup shredded carrots
  • 1/4 cup peas
  • 2 cups cooked white rice, cold (see notes for AIP)
  • 2 tsp apple cider vinegar
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ginger powder
  • 2 tbsp green onion, chopped

Instructions

  1. Remove the skin from the salmon and pat dry. Slice the salmon into small cubes and add to a bowl. Season with salt and pepper and top with 1 tbsp coconut aminos. Allow to marinate for 10-15 minutes in the fridge.
  2. Heat the avocado oil in a pan over medium heat and add the salmon. Cook for about 3 minutes on each side or until cooked through. Remove from the pan and set aside.
  3. Using the same pan, heat the oil over medium heat. Add the carrots, peas, and cauliflower rice and saute for 5-6 minutes or until the vegetables are tender.
  4. Add the white rice to the pan, break it up, and spread it to the bottom of the pan so there are no clumps. Allow the rice to begin to crisp, turning it often to crisp on all sides. This will take about 5-7 minutes.
  5. Once the rice is lightly crisp, stir in the cooked salmon, 2 tbsp of coconut aminos, apple cider vinegar, salt, pepper, onion, garlic, and ginger powder. Stir to combine.
  6. Serve topped with green onion.

Notes

  • To make AIP, omit the peas and black pepper. Use all raw cauliflower rice and cook as directed rather than using white rice.
  • Make sure that the rice is cold, and not fresh so it will more easily crisp.
  • All nutrition facts are estimated and will vary.

Nutrition

  • Serving Size: 1 serving
  • Calories: 488
  • Fat: 12.6g
  • Carbohydrates: 57.3g
  • Fiber: 2.3g
  • Protein: 35.8g