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Salmon egg-fried rice recipe

236 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
Dairy-free

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

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

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.

See more Salmon recipes