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Salmon and Prawn Rice is a flavorful twist on your classic fried rice, with pan-seared salmon and juicy prawns served over a warm, fragrant bed of Chinese-style rice. It’s the perfect mix of crispy, tender seafood and garlicky, soy-infused rice that makes every bite feel indulgent yet comforting.
The best part? You can turn leftover rice into something completely new. Instead of a simple fried rice, this recipe brings together salmon and prawns seared to golden perfection, tossed with vegetables and savory seasonings for a meal that’s as beautiful as it is satisfying.
What Makes This Recipe So Good
This Salmon and Prawn Rice is the perfect way to turn everyday ingredients into something restaurant-worthy. The combination of flaky salmon, juicy prawns, and savory fried rice creates a meal that’s both satisfying and easy to make, whether you’re using leftover rice or starting fresh.
People love how versatile and comforting this dish is. It’s a simple prawn rice recipe that feels indulgent without being complicated, packed with flavor from garlic, soy sauce, and sesame oil. Every spoonful brings together the best of salmon and prawn recipes in one hearty bowl.
What Goes Into Salmon and Prawn Rice
This Salmon and Prawn Rice combines fresh seafood with simple pantry staples for a comforting meal.
- Salmon Fillets: Use fresh or thawed Atlantic salmon, washed and patted dry, for a tender, buttery base that sears beautifully.
- Prawns: Fresh or frozen prawns add sweetness and a touch of brininess that complements the richness of the salmon perfectly.
- Sesame Oil: A drizzle of sesame oil enhances the aroma of the rice and gives it that authentic Chinese-style fried rice flavor.
- Soy Sauce and Chinese Cooking Wine: These bring a deep, savory umami to the rice, tying together the salmon, prawns, and vegetables for a complete and flavorful meal.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Salmon and Prawn Rice
- Season Seafood: Liberally season the prawns and salmon fillets with stock powder and garlic powder. Pat dry with a paper towel to help them crisp up while cooking.
- Heat the Pan: Add sesame oil to a large nonstick pan or wok over medium-high heat. Once the oil starts to smoke lightly, it’s ready for the salmon.
- Sear Salmon: Place salmon into the pan. Cook for 4–5 minutes on one side until golden and crisp, then flip and cook for another 3–4 minutes until done to your liking.
- Cook the Prawns: In the same pan, add the prawns and cook for 2–3 minutes, just until they turn pink and opaque. Remove them from the pan and set aside.
- Start the Fried Rice: Heat 1 teaspoon of sesame oil in the same pan until it begins to smoke. Add the eggs and break them up with a spoon as they cook through, then remove and keep warm.
- Sauté the Aromatics: Pour in the remaining sesame oil, then add the onion, garlic, and green onions. Stir-fry until translucent and fragrant, then add the diced carrots and cook until slightly golden.
- Add the Rice and Seasonings: Stir in the soy sauce and Chinese cooking wine, followed by the rice, peas, and corn. Toss everything together for 2 minutes until the rice is hot and evenly coated.
- Combine and Serve: Mix in the cooked eggs, prawns, and a drizzle of extra sesame oil. Divide the fried rice between plates, top with bite-sized pieces of salmon, and finish with sliced green onions.
A light Greek Salad adds a crisp, tangy contrast to the rich flavors of this Salmon and Prawn Rice. For something warm and comforting, pair it with Creamy Roasted Tomato Basil Soup to round out the meal beautifully.
Finish things off with a bowl of Cinnamon Rice Pudding for a sweet, creamy touch that complements the savory seafood perfectly. Simple, balanced, and satisfying from start to finish.
Tips For Making Salmon and Prawn Rice
- Use day-old rice if you can. It fries up so much better than fresh rice, giving you that perfect, slightly chewy texture every good fried rice needs.
- Pat the salmon and prawns dry before seasoning. Trust me, this little step makes all the difference in getting that gorgeous golden crust.
- Cook the salmon first, then the prawns. It keeps everything tender and juicy without overcooking the seafood.
- Taste as you go. Add more soy sauce or cooking wine if you like a deeper, more savory flavor—it’s all about finding your balance.
Recipe FAQ’s
You can, but day-old rice gives the best results. Fresh rice tends to be too soft and sticky, while leftover rice fries up light and fluffy.
Atlantic salmon fillets are perfect for this recipe. They’re tender, flavorful, and hold up beautifully when seared.
Let it rest for a minute or two after searing, then place it on top of the rice right before serving to keep that crispy edge.
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Seared Salmon and Prawn Fried Rice
Ingredients
For The Salmon and Prawns:
- 5.2 oz Atlantic salmon fillets x4 washed and pat dry with a paper towel
- 7 oz peeled and deveined prawns fresh, or frozen and thawed, washed and pat dry with a paper towel
- 1 tablespoon vegetable stock powder divided
- 1 tablespoon garlic powder divided
- 1 teaspoon sesame oil
For The Rice:
- 3 teaspoons sesame oil
- 2 large eggs lightly whisked
- 1 large brown onion finely chopped
- 1 clove garlic crushed
- 2 stems green onions halved, peeled and thinly sliced, divided
- 2 large carrots peeled and diced
- 2 cups pre-cooked long grain rice white or brown rice
- 1/2 cup frozen peas
- 1/2 cup sweet corn kernels drained
- 2 tablespoons soy sauce adjust to your tastes
- 2 tablespoons Chinese cooking wine or dry sherry
- 1 teaspoon (extra) sesame oil
- finely sliced spring onion to serve
Instructions
Salmon and Prawns:
- Liberally season and rub the prawns and salmon fillets with the stock powder and garlic powder to season. Heat the sesame oil in a large nonstick pan (or wok) over medium – high heat. When oil is hot and beginning to smoke, add the seasoned salmon. Cook for 4-5 minutes on one side, or until golden and crispy on the outside and cooked half way up (or three-quarters) through the inside (*see notes). Turn fillets; reduce heat slightly and cook for a further 3-4 minutes more, or until cooked to your liking. Remove and transfer onto a plate. Add the prawns and cook for about 2-3 minutes or until they change colour and turn pink. Take off heat and remove from pan.
Prepare Fried Rice:
- In the same pan, heat 1 teaspoon of the Sesame oil until just starting to smoke. Add in eggs and break up with your wooden spoon until they’re cooked through and slightly golden; remove, set aside and keep warm.
Add the remaining oil to the same pan and heat it through. Add the onion, garlic and green onions; fry while stirring until onions and garlic are translucent. Add the carrot and cook for a further 2 minutes until golden. - Add the soy sauce and Chinese wine to the pan/wok; stir everything through to combine; then add the rice, peas and corn. Stir-fry for 2 minutes, stirring occasionally, until the peas are heated through. Remove from heat; stir the reserved egg, prawns and (extra) sesame oil through the rice. Divide the fried rice between the serving plates; break up the Salmon into bite-sized pieces and place over the rice to serve. Sprinkle with remaining green onion slices.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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