This post may include affiliate links. Thank you for your support.

Ditch the greasy delivery and whip up this restaurant-quality salmon and quinoa fried rice recipe instead. With just one pan and 30 minutes you’ll have a feast of fluffy stir fried quinoa “rice” tossed with succulent salmon, tender-crisp veggies, and a crave-worthy sauce. Protein-packed and gluten-free, this you’ll love this fast, fresh, and insanely tasty takeout-inspired meal.

“This was amazing. I made it with steamed broccoli (al dente) and bell peppers. And I subbed the oyster sauce for fish sauce, a little hoisin, and honey. My 3 year old loved it as well!! Can’t stop going back for seconds, thirds, fourths…”

– HAYLEY
Overhead photo of a stir fry with quinoa and salmon in a black wok.

Update: This recipe was originally published in February 2015. I made updates to the article below to include more information about fried quinoa rice with salmon.

Growing up, Chinese food was one of my favorite takeout treats. I used to love ordering crispy chicken gloriously coated in sweet and sour sauce with a large side of fried rice. Now that I’m (significantly) older and eating healthy is important to me, I still like to enjoy my favorite takeout dishes, just with a healthier twist.

Table of Contents

About this salmon with quinoa

If you are a fan of traditional fried rice, I can promise you this recipe will not disappoint! Even my extremely picky better half who can’t stand anything “healthy” requests this dish on repeat!

This fried salmon rice is bursting with both delicious textures and yummy flavors! Featuring chewy, tender, nutty quinoa rice stir fried with rich salmon, soft scrambled eggs, fresh vegetables, fragrant aromatics, delicate herbs and a flavorful, umami sauce.

If you’re looking for more deliciously easy, one pan salmon entrees, try these recipes next: Baked Lemon Salmon Asparagus, Dijon Honey Salmon with Brussels, Salmon with Fresh Basil, Salmon with Citrus, and Baked Salmon with Sriracha.

Why you’ll love this recipe

This quinoa and salmon fried rice will quickly become your favorite take-out fake-out! Here’s why you’ll love it just as much as we do:

  • Delicious! What else is there to say, this recipe is ridiculously yummy.
  • Easy to prepare! This salmon rice recipe is fuss-free and simple to prepare.
  • Customizable! Stir fry is the best way to use up an leftover vegetables you have hanging around your kitchen.
  • Nutritious! Featuring omega-3 fatty acids, plenty of protein and fiber, this salmon recipe with rice is a meal you can feel good about eating.
  • Family Dinner! It is a healthy and well-balanced salmon and rice meal your entire family will love.
Overhead photo of a perfectly cooked salmon filet flaked into large pieces on a sheet of parchment paper.

What is stir fried quinoa rice?

Stir fried quinoa, or fried rice quinoa, is essentially the same thing as traditional Chinese fried rice, however, it simply replaces the cooked white rice with cooked quinoa rice.

Ingredients for quinoa recipe with salmon

This salmon quinoa bowl is made with simple, easy to find ingredients. Here’s everything you’ll need to grab for this quinoa recipe with salmon:

  • Cooked Quinoa: Be sure to check my notes and step-by-step photos for cooking perfect quinoa. If you’re looking for a healthy option, learn how to rice broccoli or cauliflower and use that instead.
  • Salmon Fillets: You can use your favorite variety of salmon here, such as wild salmon or farm-raised salmon.
  • Oil: You’ll need a neutral oil, such as vegetable or canola oil for stir-frying. Do not substitute olive oil as it won’t hold up to the higher heat needed for stir frying.
  • Yellow Onion: I prefer the neutral flavor of yellow onions here, but you can swap in a sweet onion if you prefer.
  • Carrots: If you’re looking to save time, pick up a bag of julienne or shredded carrots to cut down of the prep.
  • Cabbage: I like to pick up a head of green cabbage and shred it myself using a mandoline, but you can use a pack of coleslaw to save time.
  • Eggs: It’s just not fried rice without scrambled eggs; however, you can omit them if you prefer.
  • Scallions: Green onions lend a mild, bright onion flavor.
  • Aromatics: A combination of finely chopped garlic cloves and fresh grated ginger lend pungent, inviting flavors.
  • Stir-fry sauce: A simple combination of soy sauce, mirin (or sweet sake), oyster sauce, and toasted sesame oil make up the stir fry sauce for the quinoa salmon bowl.
Overhead photo of stir fried salmon and quinoa with veggies in a large skillet.

How to cook quinoa

There are a few different ways you can cook quinoa. However, I’ve found the method below to be the easiest way to cook quinoa with perfect results every single time. This method is from CookieandKate.com, so be sure to check her out!

  1. Rinse 1 cup of quinoa in a fine mesh strainer with cool water and drain well.
  2. Transfer quinoa to a saucepan and add 3 cups of water. Season with ¼ teaspoon kosher salt.
  3. Bring the mixture to a boil over medium-high heat.
  4. Immediately reduce heat to maintain a gentle simmer. Cook quinoa, stirring occasionally, until all of the water is absorbed, about 15-18 minutes, reducing heat as necessary.
  5. Remove pan from heat and cover. Let the quinoa steam, covered, for 5 minutes.
  6. Remove lid, fluff and season generously with salt and pepper. Transfer to an airtight container and store in the refrigerator until ready to use.

Bonus: If you’ve got leftover quinoa, put it to good use in this recipe for broccoli and cheese tots!

Overhead photo collage of how to easily cook perfect quinoa step by step with written directions on each photo.

How to make salmon quinoa stir fry

This salmon quinoa fried rice is insanely easy to make at home! Make sure you have everything prepped and all your ingredients ready to go, so you can make this dish in a flash!

  1. Mix the sauce: In a small bowl, mix together the soy sauce, mirin, oyster sauce and sesame oil. Set aside.
  2. Prepare and cook salmon: Season salmon on both sides with salt and pepper. Heat oil in a large wok over medium-high heat. Then, add the salmon and cook until just opaque throughout. Finally, remove the salmon and flake it into large pieces.
  3. Cook the egg: Reduce the heat to medium add more oil to the pan. Crack the egg and let them cook until just starting to set around the edges. Then, use a spatula to gently break the eggs into large pieces, until the eggs are barely set. Remove the from pan the heat and transfer the eggs to the plate with the salmon. Set aside.
  4. Cook the vegetables: Add another tablespoon of oil to the pan along with the onion, carrots and cabbage. Stir fry until the vegetables are soft. Add in the garlic and ginger; then, season with salt and pepper. Stir fry until fragrant, about 1 minute. Transfer the vegetables to a separate plate and set aside.
  5. Fry the rice: Increase heat to high and add the remaining oil to the pan. Then, add the quinoa and cook, stirring occasionally, until the quinoa starts to crisp, about 5 minutes.
  6. Add the vegetables and sauce: Next, add the cooked veggies to the pan along with the sauce. Toss to combine before gently folding in the salmon, eggs, and scallions.
  7. Serve: Garnish with sesame seeds, more scallions and drizzle with hot sauce if using. Serve quinoa recipe with salmon immediately and enjoy.

Step-by-step photos: making this recipe at home

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

Can I use a different rice other than quinoa?

Absolutely! However, please note that swapping out different grains will change the texture slightly.

  • White rice (medium-grain):  White rice is the most common choice and it is typically found in Chinese fried-rice.
  • Jasmine rice:  Jasmine rice has a more floral aroma than plain medium-grain white rice.
  • Sushi rice:  Sushi rice is typically used in Japanese fried rice. It has a stickier texture which results in a fried rice with a lot of chewy texture.
  • Quinoa rice:  Quinoa rice is a great option for a healthier fried rice! It has a nutty texture with plenty of crunch!
  • Brown rice:  Brown rice is another healthy option. It has a milder nutty taste and stickier, chewy texture.
  • Cauliflower rice: Cauliflower rice is a fantastic option if you are looking for a grain-free option or if you want to sneak more vegetables into your diet! Riced cauliflower is very mild-tasting with a neutral flavor.

Pro-tip: Avoid long-grain rice varieties as they tend to fall apart during the stir-frying process.

Can I use canned salmon?

While fresh salmon will provide the best flavor; you can swap in cans of salmon instead. If using a canned salmon, make sure you drain the liquid before proceeding with the recipe.

What vegetables can I add?

Fried quinoa rice is a great way to use up any vegetables you have hanging around in kitchen! This salmon with quinoa recipe is easily customizable, just make sure all your vegetables are cut roughly the same size.

  • Frozen peas
  • Broccoli
  • Cauliflower
  • Edamame
  • Snow Peas
  • Asparagus
  • Bell Pepper
  • Kimchi
  • Mushrooms
  • Water chestnuts
  • Baby Corn
  • Fresh Herbs

When to add egg to fried quinoa rice recipes?

There are many different methods of adding eggs to fried rice. Below are two easy ways you can cook eggs in fried rice depending on your comfort level.

  • Add egg at the beginning:  Add a little bit of oil to a wok. Add the eggs and scramble, using a spatula to break the egg up into small pieces. Cook until the eggs are barely set. Remove the eggs from the pan to a plate and set aside. Proceed with making fried rice and add the egg back to the pan right before serving. Gently toss to distribute the eggs evenly.
  • Add egg before the sauce:  After stir-frying the rice, push the rice to the sides of the wok. Add a little bit of oil to the empty part of the pan and add the eggs. Scramble the eggs right in the center of the wok, using a spatula to break the egg up into small pieces. Cook until the eggs are barely set. Add the sauce and stir-fry, tossing to gently distribute the eggs evenly.

Is this recipe Keto-friendly?

This quinoa recipe with salmon recipe is keto-friendly and a great option for low carb diets as long you mix it with other low carb foods or enjoy it as a side dish.

Since certain types of ketogenic diets allow different carbohydrate intakes, make sure you read the serving size and nutritional information in the recipe below.

Is it gluten free?

This salmon fried rice can easily be made gluten-free. For gluten-free fried rice, substitute tamari for soy sauce.

As well, while quinoa is gluten-free, it can be harvested with other grains that contain gluten. Make sure you read labels and only purchase quinoa from a trusted certified gluten-free manufacturer.

Serving salmon and quinoa

While this salmon with quinoa recipe can be enjoyed as a stand-alone meal, there are a variety of side dishes that can be served to round out your meal:

Delicious serving suggestions

  • Salmon Quinoa Bowls: Serve this stir fried salmon and quinoa bowl-style and garnish with sliced avocado, micro greens, fresh herbs, diced cucumber, and pickled ginger.
  • Salmon and Quinoa Lettuce Wraps: Transform this stir fry into lettuce wraps by serving it in crisp lettuce cups or wraps.
  • Asian Sides: Round out your meal by simply serving this salmon and quinoa with your favorite side dishes, such as fried cabbage, asian brussel sprouts, and kimchi to name a few.

Sensational serving ideas

  • Stuffed Avocados: Turn your dinner into a fun experience by scooping out the flesh of ripe avocados to create a natural vessel perfect for holding the flavorful salmon and quinoa stir fry.
  • Salmon with Quinoa Tacos: Cross continents and embrace a fusion of flavors by serving the salmon and quinoa in warm corn or flour tortillas. Top with sriracha sauce and diced avocado for a delightful twist on taco night.
Close-up photo showcasing the hearty, fluffy texture of salmon with quinoa stir fry.

Storing leftovers

Leftover salmon fried quinoa rice should be stored in an airtight container in the refrigerator. Properly stored, this quinoa bowl with salmon will keep in the fridge for up to 4 days.

Can I freeze this?

You bet – fried quinoa rice can be frozen!

To freeze leftover salmon and quinoa rice, allow rice to cool completely before transferring to a freezer-safe, airtight container. Leftovers can be stored in the freezer for up to 2 months. Thaw fried rice in the refrigerator overnight before reheating. (Reheating instructions below.)

Reheating this recipe

There are two quick and easy ways to reheat salmon with quinoa recipes:

  • Microwave:  Cover fried rice with a damp towel and gently reheat in the microwave until warmed throughout. Season with more soy sauce if rice seems dry.
  • Stovetop:  Heat a bit of oil in a skillet over medium heat. Add leftover fried rice. Stir-fry constantly until heated throughout. Season with more soy sauce if rice seems dry.
Close-up photo of stir fried salmon & quinoa with veggies and scrambled egg.

One bite and this healthy salmon with quinoa will be on your weekly meal plan rotation! It’s a great way to use up any leftover protein or vegetables you have on hand. With this simple recipe you can have a healthy and delicious meal in 30 minutes or less!

Until next time, friends, cheers – to fake-out Chinese takeout with a healthy twist!

Cheyanne

Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!

More stove-top salmon dinners!

Overhead, landscape photo of salmon quinoa stir fry with veggies and egg in a wok.

Salmon Quinoa Stir Fry

5 from 1 vote
Author: Cheyanne Holzworth
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 people
Print Recipe Pin Recipe
Ditch the greasy delivery and whip up this restaurant-quality salmon quinoa fried rice instead. With just one pan and 30 minutes you'll have a feast of fluffy stir fried quinoa "rice" tossed with succulent salmon, tender-crisp veggies, and a crave-worthy sauce. Protein-packed and gluten-free, this you'll love this fast, fresh, and insanely tasty takeout-inspired meal.

Equipment

  • 1 Small Bowl (for making the stir fry sauce)
  • 1 Wok or Large Non-Stick Skillet (for cooking the salmon and quinoa)

Ingredients 

Salmon Quinoa

  • 4 1/2 TBS Vegetable Oil – DIVIDED
  • 2 large Eggs – beaten
  • 1 (12 ounce) Salmon Filet – skin removed
  • as needed Kosher Salt and Ground Black Pepper
  • 1 small Yellow Onion – small dice (about 1 1/2 Cups)
  • 2 medium Carrots – peeled and shredded (about 1 Cup)
  • 3 Cups Shredded Cabbage
  • 2 cloves Garlic – peeled and finely chopped
  • 1 TBS Fresh Ginger – peeled and grated
  • 3 Cups Cooked & Cooled Quinoa (SEE NOTES)
  • 3 whole Scallions – thinly sliced

Stir Fry Sauce

  • 3-4 TBS Reduced Sodium Soy Sauce – to taste
  • 1 1/2 TBS Mirin (sub: sweet sake or sherry)
  • 1 TBS Oyster Sauce
  • 1 tsp Toasted Sesame Oil
  • Optional Garnishes: Toasted Sesame Seeds, Sliced Scallions, Sriracha

Instructions

  • Mix the stir fry sauce:  In a small bowl, combine the soy sauce, mirin, oyster sauce, and sesame oil. Use a whisk to stir the ingredients thoroughly together and then set aside.
  • Prepare and Cook Salmon:  Place the salmon fillets onto a clean work surface and then season both sides liberally with salt and pepper. 
    Heat 1 tablespoon of oil in a large wok or nonstick skillet over medium-high heat.  Add the salmon and cook, turning over once, until just opaque throughout, about 2-3 minutes per side. 
    Remove the salmon from the pan and transfer to a plate or clean work surface. Use a fork for flake the salmon into large pieces. (Note: I like to do this while the eggs and vegetables cook in the next steps. That way the salmon is a little cooler to work with.)
  • Cook the Egg:  Reduce heat to medium and add ½ tablespoon of oil to the pan.  Add the whisked eggs and let them cook, undisturbed, until they are just starting to set around the edges. Then, use a spatula to gently break the eggs into large pieces, and continue to cook until the eggs are barely set, about 1-2 minutes. 
    Remove from pan and transfer to the plate or work surface with the salmon and set aside.
  • Stir-fry the Vegetables:  Increase heat to medium-high and add another tablespoon of oil to the pan along with the onion, carrots, and cabbage. Stir fry the veggies until softened and beginning to brown, about 4 minutes.
    Add in the garlic, ginger, and season to taste with salt and pepper.  Stir fry until fragrant, about 1 minute. 
    Transfer cooked veggies and aromatics to a separate plate and set aside.
  • Stir Fry the Quinoa Rice:  Increase heat to high and add the remaining 2 tablespoons of oil to the pan. Once the oil is shimmering, add the cooked quinoa and season with salt and pepper. Cook, stirring occasionally, until the quinoa starts to crisp, about 5 minutes. 
  • Add Everything Back To Pan in Stages.
    Add the Vegetables and Sauce:  Reduce heat to medium.  Then, return the cooked vegetables with aromatics back to the pan, along with the stir fry sauce. Toss the ingredients to combine.
    Fold in Salmon, Eggs, and Scallions: Next, reduce heat to low and gently fold in the salmon, scrambled eggs, and scallions. 
  • Serve Salmon with Quinoa:  Taste and adjust the quinoa and salmon for seasoning, adding more salt and pepper for overall flavor and/or a specific ingredient for a specific taste. 
    Garnish with sesame seeds, more scallions, and drizzle with hot sauce if using.  Serve quinoa and salmon immediately and enjoy!

Notes

  1. Quinoa: 1 ½ cups of UNCOOKED dry quinoa will yield approximately 3 cups COOKED quinoa.
    1. Make sure you do not overcook your quinoa or it will stick to the pan when stir-fried.
    2. Make sure your quinoa is cold!  Cold quinoa will produce a much better texture than freshly cooked quinoa!  For the best results, cook the quinoa at least 4 hours, preferably a day in advance.  Allow the cooked quinoa to cool to room temperature before transferring to an air-tight container and storing in the refrigerator. 
    3. To quickly cool quinoa: If you don’t have any leftover or cold quinoa, no worries. Simply prepare quinoa and transfer it to a large, rimmed baking sheet.  Spread the cooked quinoa out in an even layer.  Transfer the baking sheet to the freezer and allow the quinoa to cool while you prep all the ingredients!
  2. Wok: If you do not have a wok, make sure you use a large skillet that can withstand high levels of heat!
    1. Make sure your wok or skillet is HOT!  Add a tiny sprinkle of water to the pan, if it sizzles right away your skillet is hot.
  3. Stir-fry quickly!  Quinoa has a tendency to stick, so make sure you work quickly and move the quinoa around.
  4. If you are looking to save time and money, you can substitute canned salmon.  Make sure you drain the salmon well.  Skip step 2 and add the salmon to the pan along with the cooked vegetables and sauce.  Cook until salmon is heated through. 
  5. To make gluten free fried rice:  Use tamari instead of soy sauce.
To perfectly cook quinoa: (method from CookieandKate.com)
  1. Rinse 1 cup of quinoa in a fine mesh strainer with cool water and drain well.
  2. Transfer quinoa to a saucepan and add 3 cups of water.  Season with ¼ teaspoon kosher salt. 
  3. Bring the mixture to a boil over medium-high heat.  Immediately reduce heat to maintain a gentle simmer.  Cook quinoa, stirring occasionally, until all of the water is absorbed, about 15-18 minutes, reducing heat as necessary.  
  4. Remove pan from heat and cover.  Let the quinoa steam, covered, for 5 minutes.  Remove lid, fluff and season generously with salt and pepper.  Proceed with recipe.
  • Recipe Serves:  4 to 6 people
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 405kcal    Carbohydrates: 42g    Protein: 12g    Fat: 22g    Saturated Fat: 14g    Cholesterol: 106mg    Sodium: 651mg    Potassium: 583mg    Fiber: 6g    Sugar: 6g    Vitamin A: 5519IU    Vitamin C: 21mg    Calcium: 107mg    Iron: 3mg
Course: entree
Cuisine: Asian

Did you make this recipe?

Mention @nospoonnecessary on Instagram and tag it #nospoonnecessary!

©No Spoon Necessary.  All images and content are under copyright protection. Please do not use any images without prior permission. Kindly, do not publish this recipe without prior consent. If you want to reference this dish, please do so by linking directly to this post.