Salmon Fried Rice Recipe (2024)

Why not use salmon left over from your grilled fillets or roasted whole fish? This is a logical second day dish.

Delicious! A great week day meal, definitely going on my regular rotation. Ditto to previous comment on needing more time to prep veggies, I clocked in my prep/cook at 34 minutes. Recipe benefits from an increase of ginger (I used 3 tbsp., but could be a weak flavored root), and also salt— so I added in a bit of fish sauce. Looking forward to making this again!

What are folks thoughts about using a high grade canned salmon, to help cut costs? I’m the texture wouldn’t be as fab, but maybe still yummy?

This is very good, but I prepared the whole salmon fillet, then broke it up into the fried rice/veggie mixture. Also, the vegetable prep takes some time (not unusual for a fried rice dish), but does come together quickly once all the ingredients are ready.

I use half the recommended amount of rice with the full amount of vegetables to make this a more vegetable-forward, lower-carb dish. To my palate, it also needs a bit more soy sauce than the recipe calls for. Works as well with broccoli as with broccolini!

Made the recipie as written, but bought skin-on salmon fillet.....skinned the salmon, cut the skin into strips and sautéed them in a smidge of oil until crispy (sushi eaters will recognize this from the salmon skin handroll), and topped the finish dish with this as a garnish

Fish sauce is my go to fix for everything

Recipe cooks fairly easily and quickly (35 min for me including prep) and was very good. I would omit the asparagus next time as the ratio of greens seems a bit high to me.

Very tasty recipe. I made it with leftover teriyaki salmon; substituted egg whites to lighten the dish a bit; and, added thinly sliced chopped broccoli stalks used for vegetable slaw. It was a time saver to do some of the vegetable prep the day before. Recipe is a “keeper”.

What a delicious dish. This is a great way to use leftovers. Easy and delicious. I like that this dish is flexible. Asparagus, broccolini or green beans work great. This recipe will go into a steady rotation.

I also added some fish sauce and rice wine vinegar at the end, delicious! Everyone loved it, would definitely make again

This was very tasty. I made it with black Japanese rice. I also increased the ginger a bit.

Be sure to use sockeye if using canned. They have the best flavor.

Boy, was this good! I didn’t have broccolini or asparagus so I used frozen peas and corn. Still delicious, especially with some go-chu-hang at the table!

I’m sure you can do that if you want to...

My wife does not like broccolini, so I dice zucchini and carrots, or use a frozen mixed vegetable that I thaw and then stir fry in step 3

This was delicious! Have made twice now, Used vegetables I had on hand - red onion, mushrooms, broccoli, green beans, carrot and frozen peas. Also added some fish sauce and rice vinegar as other reviews suggested. A touch of Hoi Sin sauce too. A great use for leftover salmon.

Excellent. Nice use for yesterday's rice and salmon.

Absolutely delicious. The only thing is I probably would’ve added a little bit more soy sauce.

This was great! I used riced cauliflower instead of rice, I sautéed 3 cups in olive oil before I began the recipe. I added 2 T fish oil, and I will add more ginger next time. It would work well to use chicken thigh instead of salmon

This was really quite bland. It is definitely better with the hot sauce, but I think adding a bit of sweetness for balance would help too, like maybe a bit of pineapple or some mirin.

Made this with shiitake mushrooms and asparagus- added lots more ginger and garlic - did twice the sauce- really good!

Delicious for all ages, even my picky 4 year old. I use frozen, skin on fillets and cook them whole, then break them up. First time I made this, I only had scallions and used 2 zucchini instead of the other vegetables (I couldn’t get them where I was). It’s easy and delicious. I use more ginger and soy sauce and sesame oil than the recipe calls for, and sometimes a smidge of rice vinegar.

I used the thin flaps of salmon I had froze after trimming a side of salmon. Worked out great.

This is my kids’ favorite meal, which means I’ve made it near-weekly for the past two years. I used broccoli instead of broccolini and asparagus, to satisfy kid palates, but otherwise follow the recipe pretty exactly (from memory!). But I came here to say: consider adding the ginger and garlic at the end of the time you cook the green veggies, not the beginning. They retain so much more flavor this way.

Loved. Second time rating something 5 stars, after daily use of NYT Recipes for 4 years. My only addition was a dash of hot honey (Trader Joes), fish sauce and some rice vinegar. Ive been craving this every day since making it. 10/10 will make again, probably again this weekend. Fantastic.

I used spam instead of salmon and substituted sesame oil for vegetable oil at times. Definitely delicious.

I always make a recipe exactly as outlined the first time. It was very good, although may have been missing, but couldn't figure out what that was until I saw fish sauce in other reviewer's notes. Bingo! But how much? And, I would add a bit more ginger too.

I used ramen instead of rice. And subbed leftover broccoli, cauliflower and carrots for listed veggies. Still great. Just not as authentic.

I’ve learned to largely ignore the time claims on NYT recipes (which never include prep time, regardless of how many vegetables need to be chopped). However it seems especially ridiculous not to include the rice cooking time - would it be that difficult to add a new step 1 like “start cooking the rice before anything else”?