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Glazed Salmon with Shrimp Fried Rice

Sweetly glazed salmon fillets served atop flavorful shrimp fried rice, making a quick and easy weeknight meal that’s both impressive and delicious.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Glazed Salmon
  • 4 fillets salmon fillets fresh, thick cuts
  • 1 tsp smoked paprika
  • 1/4 tsp chili flakes
  • to taste salt
  • to taste black pepper
  • 1 tbsp butter or cooking oil for searing
  • 1 tbsp honey or brown sugar for sweet glaze
For the Shrimp Fried Rice
  • 8 oz raw shrimp peeled and deveined
  • 3 cups cooked long-grain rice preferably day-old
  • 1 tbsp soy sauce
  • 2 cloves garlic minced
  • 1/2 cup onion diced
  • 1 cup mixed vegetables peas, carrots, green beans
  • 1/4 tsp smoked paprika
  • 1/4 tsp chili flakes
  • to taste salt and black pepper
  • optional sausage pieces adds extra savory layer if desired
  • 1 tbsp butter or cooking oil for sautéing

Equipment

  • Large Skillet or Frying Pan
  • Spatula or Tongs

Method
 

  1. Step 1: Season salmon fillets with salt, black pepper, smoked paprika, and chili flakes.
  2. Step 2: Heat butter or cooking oil in a pan over medium heat. Sear salmon for 3-4 minutes per side until golden brown and cooked through. Remove and set aside.
  3. Step 3: In the same pan, sauté minced garlic, diced onion, and sausage pieces (if using) until fragrant and onions are translucent.
  4. Step 4: Add raw shrimp and cook for 2-3 minutes until pink and opaque. Remove shrimp and set aside with salmon.
  5. Step 5: Add mixed vegetables and cooked rice to the pan. Stir well to break up clumps and mix evenly.
  6. Step 6: Drizzle soy sauce and honey or brown sugar over the rice mixture. Stir continuously and cook until heated through and slightly caramelized.
  7. Step 7: Return cooked shrimp to the pan and mix well to combine flavors.
  8. Step 8: Serve glazed salmon fillets on top of shrimp fried rice. Spoon any leftover glaze from the pan over the salmon before serving.

Notes

For a gluten-free version, use tamari instead of soy sauce. You can swap salmon for cod, trout, or chicken breasts. Add sriracha or fresh chili for extra heat. Garnish with chopped green onions or cilantro. Store leftovers in an airtight container in the fridge up to 2 days.