One-Pan Garlic Herb Salmon Fried Rice
Trendy Eat Tips
Use cold rice
Previously cooked rice that has been promptly refrigerated helps the grains stay separate during frying\.
Choose a roomy skillet
A wide pan gives the rice space to fry\. If your pan is crowded, cook the rice in batches\.
Season gradually
Garlic and herb blends vary in saltiness\. Taste after adding the sauce before adding extra salt\.
Make it golden
Turmeric is optional\. Start with ¼ teaspoon for color and increase to ½ teaspoon if desired\.
Keep the salmon in flakes
Fold gently once the rice is added so the salmon stays in satisfying bite\-size pieces\.
Rest before serving
Letting the finished fried rice rest for 5 minutes helps the flavors meld and gives the sauce time to settle into the rice\.
Notes
1
1. 1. Season and sear the salmon
Pat the salmon dry and season with garlic and herb seasoning\. Heat 1 tablespoon olive oil in a large deep skillet over medium\-high heat\. Sear the salmon for about 2 minutes per side, until lightly browned but still undercooked in the center\. Transfer to a plate while you cook the vegetables\.
2. Cook the vegetables
Add the remaining tablespoon of olive oil to the same skillet\. Add the white onion and the white parts of the green onions\. Cook for 2–3 minutes, stirring occasionally\.
Add the shredded cabbage and carrots\. Cook for another 3–4 minutes, until softened but still slightly crisp\.
3. Return the salmon
Add the salmon and any collected juices back to the skillet\. Gently pull it into bite\-size flakes with a spatula as it continues cooking\.
4. Coat the rice with egg
In a bowl, lightly beat the eggs\. Add the cold cooked rice and toss until evenly coated\. Do this just before adding the rice to the skillet\.
5. Fry the rice
Push the salmon and vegetables toward the edges of the skillet\. Melt the butter in the center and add the egg\-coated rice\.
Sprinkle in the garlic and herb seasoning, Italian seasoning, and optional turmeric\. Spread the rice across the pan and cook for 5–7 minutes, stirring and turning frequently\. Gently fold in the salmon and vegetables\.
Continue cooking until the egg is fully set and the salmon is opaque and flakes easily\. The rice mixture should be steaming hot throughout and reach 165°F in the center\.
6. Add the sauce
Mix the sweet chili sauce and soy sauce in a small bowl\. Start by adding 2 tablespoons to the rice and gently toss\. Add more to taste or serve the remaining sauce on the side\.
Taste the fully cooked rice and add a pinch of salt or more seasoning if needed\.
7. Rest the fried rice
Remove the skillet from the heat and let the fried rice rest for 5 minutes\. This allows the flavors to settle and the sauce to coat the rice more evenly\.
8. Garnish and serve
Top with the reserved green onion tops\. Serve warm with an extra drizzle of your favorite sauce, if desired\.
Instructions
1 pound wild caught boneless skinless salmon
1 teaspoon garlic and herb seasoning
1 tablespoon olive oil
Salmon
4 cups cold cooked jasmine rice
2 large eggs
1 tablespoon olive oil
1 medium white onion chopped
3 green onions sliced with white and green parts separated
2 cups shredded cabbage
1 cup shredded carrots
2 tablespoons butter
1 teaspoon garlic and herb seasoning or to taste
1/2 teaspoon Italian seasoning
1/4 teaspoon turmeric optional if desire a yellow rice
pinch salt to taste
Fried Ricec
2 tablespoons sweet chili sauce
1 tablespoon reduced-sodium soy sauce
Or use 2–3 tablespoons of your preferred sweet and spicy sauce.
Sweet and Spicy Sauce
One-Pan Garlic Herb Salmon Fried Rice
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This salmon fried rice brings together seared garlic herb salmon tender cabbage carrots and buttery rice in one pan. Finish with green onions and your favorite sweet and spicy sauce for an easy lunch or dinner full of flavor.
4 Servings
Prep Time
15 min
Cooking Time
20 min
Rest Time
5 min
Total Time
40 min
