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Salmon egg-fried rice recipe

50 ratings

This super quick, easy salmon recipe is a delicious twist on a classic Chinese-style egg fried rice. By adding honey and soy the salmon caramelises beautifully in the oven and a delicious sweet kick is added. If you fancy a little more heat, leave in the chilli seeds. See method

Serves 4
5 mins to prepare and 15 mins to cook
363 calories / serving
Healthy

Ingredients

2 tbsp soy sauce
2 tbsp honey
pack boneless salmon fillets
3 tbsp vegetable oil
3 garlic cloves, thinly sliced
1 red chilli, thinly sliced
2 spring onions, thinly sliced
2 eggs, lightly beaten
300g cooked white rice

Each serving contains

Energy
1520kj
363kcal 18%
Fat
20g 28%
Saturates
3g 17%
Sugars
6g 6%
Salt
1.2g 20%

of the reference intake
Carbohydrate 26.9g Protein 21.1g Fibre 0.4g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Mix the soy sauce and honey together and brush it all over the salmon. Line a small baking tray with foil and cover with 1 tbsp of the oil. Pop the salmon on the tray skin-side down and bake in the oven for 8-14 mins, depending on how well done you like it.
Heat the remaining vegetable oil in a large frying pan, add the garlic, chilli and spring onions and cook over a medium heat for 1 min. Now turn the heat up and add the eggs. Let them sizzle and set for a minute, then stir with a wooden spoon to break them up. Now add the rice and cook over a medium-high heat, stirring often, for 5 mins.
When the salmon is ready, take it off the skin and flake it with a fork in the baking tray, mixing it with the caramelised soy and honey juices. Stir it through the rice and taste it – you may need to add a little bit of salt. The fish skin should be crispy, so if you like it, crumble it over the finished dish and serve immediately.

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