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Glazed Salmon with Shrimp Fried Rice

A perfectly glazed salmon fillet served atop savory shrimp fried rice with vibrant veggies and a balance of sweetness and spice—an easy, flavorful weeknight favorite.
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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
Ingredients Equipment Method Notes

Ingredients
  

For the Glazed Salmon
  • 4 fillets salmon fillets fresh, skin-on recommended for crispiness
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika for smoky warmth
  • 1/4 tsp chili flakes adjust to taste
  • 1 tbsp butter or cooking oil for searing
For the Shrimp Fried Rice
  • 1/2 lb raw shrimp peeled and deveined
  • 3 cups cooked long-grain rice preferably day-old
  • 1 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp honey or brown sugar for glaze and sweetness
  • 2 cloves garlic minced
  • 1/2 cup onion diced
  • 1/2 cup mixed vegetables peas, carrots, green beans
  • 1/4 lb sausage pieces optional, for added heartiness
  • 1 tbsp butter or cooking oil for sautéing
  • to taste salt and black pepper

Equipment

  • Large Skillet or Frying Pan
  • Spatula

Method
 

  1. Step 1: Season salmon fillets with salt, black pepper, smoked paprika, and chili flakes for flavor.
  2. Step 2: Heat butter or oil in a pan over medium heat. Sear salmon for 3–4 minutes per side until browned and cooked through. Remove and set aside.
  3. Step 3: In the same pan, sauté minced garlic, diced onion, and optional sausage pieces until fragrant and onions soften, about 3 minutes.
  4. Step 4: Add raw shrimp to pan and cook until pink and opaque, then remove shrimp and set aside with salmon.
  5. Step 5: Add mixed vegetables and day-old cooked rice to the pan. Stir to combine and break up clumps.
  6. Step 6: Drizzle soy sauce and honey or brown sugar over rice mixture. Stir and cook for 5–7 minutes 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 shrimp fried rice topped with glazed salmon. Spoon any leftover glaze from pan over salmon for extra flavor and shine.

Notes

Use day-old rice for best texture. Swap salmon for trout or chicken, or shrimp for scallops or crab. Add bell peppers, corn, or snap peas for extra color. Adjust heat with sriracha or jalapeños. Finish with garlic butter or toasted sesame seeds for richness. Store leftovers separately; salmon keeps 2 days, fried rice up to 3 days refrigerated.