Honey-Ginger Salmon with Fried Rice

This is the best recipe to make if you have leftover rice. IDK about you, but I seem to make enough rice to feed a family of 8 whenever I mean to make enough for 2 of us. So if you are like me and you end up with cups and cups of day old rice, this recipe is for you! 

This salmon is sweet, sticky and cooked to perfection on top up nutty sesame fried rice and crunchy veg! I happened to have some nori wraps lying around so I threw those in the bowl. If you have any other veggies you want to use, go for it! This is the perfect use-up-whats-in-your-fridge type of dinner. 


For The Salmon: 

  • 4 fillets of salmon
  • 3 tbsp tamari (gluten-free soy sauce)
  • 3 tbsp honey 
  • 1 Tbsp minced ginger (grated it with a microplane)
  • 3 tbsp rice vinegar 

For The Fried Rice:

  • 2 tbsp avocado or coconut oil
  • 4-5 cups cooked rice 
  • 1 white onion, diced
  • 3 tbsp minced ginger
  • 4 cloves minced garlic
  • 1 small chilli, chopped
  • 1 head of broccoli, chopped finely
  • 2 cups sliced mushrooms
  • 2 green onions, chopped  
  • 1/4 cup tamari 
  • 1/4 cup rice vinegar
  • 2 tbsp fish or oyster sauce (optional)
  • 3-4 tbsp sesame oil 


  • Start by preparing all of your veggies for the fried rice (chop the onion, the broccoli and the chilli, slice the mushrooms, mince the garlic/ginger etc.) While the salmon is in the oven, we’ll use the time to prepare the fried rice. This rice is comes together quickly over a high heat so you want to make sure your veggies are ready to go!
  • Preheat your oven to 400F. In a small bowl, mix together all the sauce ingredients for the salmon. Lay the fillets on a parchment lined baking sheet and brush a generous amount of the sauce on each fillet. Bake in preheated oven for 15-20 minutes or until salmon is cooked through and the tops are browned. 
  • While the salmon cooks: In a large wok or pan, heat the avocado oil/coconut oil on high heat. Add the diced onion, chilli, ginger and garlic and sautée for 1-2 minutes. If at any point things start to stick to the pan, splash in a little bit of water. Add the broccoli and mushrooms and continue to cook for 2-5 minutes, again splashing a little bit of water in if needed to keep things from sticking. This will also help to cook/steam the veggies quickly.
  • Add all of the rice to the pan along with the tamari, rice vinegar and fish sauce if using.. Stir everything together so that the sauce and veggies are evenly dispersed. Spread the rice out and let it cook for 1-2 minutes over high heat to crisp up some of the rice on the bottom. 
  • Remove the rice from heat. Stir in your sesame oil and chopped green onion. Taste the rice and adjust seasoning if needed.
  • Transfer the rice to bowls and top each with 1 salmon fillet. If you have nori sheets, add those into your bowls too! Enjoy

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