Name: Crispy Rice Salmon Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Fusion
Ingredients: 2 salmon fillets; 2 cups cooked rice (preferably a day or two old); 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon olive oil; 1 tablespoon honey; 1 teaspoon rice vinegar; Salt and pepper to taste; Fresh herbs (like cilantro or green onions) for garnish; Optional: sesame seeds for garnish

This Crispy Rice Salmon recipe combines two of my favorite things: crispy, golden rice and tender, flavorful salmon. The contrast of textures is irresistible, and the rich taste of the salmon complements the crispy rice perfectly. Whether I’m preparing it for a casual dinner or a special occasion, this dish never fails to impress. It’s a unique twist on a classic that’s both easy to make and incredibly satisfying.

Why You’ll Love This Recipe

I absolutely love how this recipe brings together the best of both worlds. The crispy rice adds an irresistible crunch, while the salmon is perfectly cooked, flaky, and juicy. The combination of the two creates a satisfying contrast in texture and flavor that’s hard to beat. Plus, the dish is simple enough for a quick dinner but impressive enough for guests. The crispy rice technique is easy to master, and the end result feels like an elevated meal without the fuss.

Ingredients

2 salmon fillets
2 cups cooked rice (preferably a day or two old)
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon rice vinegar
Salt and pepper to taste
Fresh herbs (like cilantro or green onions) for garnish
Optional: sesame seeds for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the salmon: Season the salmon fillets with salt and pepper. In a small bowl, mix together the soy sauce, sesame oil, honey, and rice vinegar to create a marinade. Brush the salmon fillets with the marinade and let them sit for about 15 minutes to absorb the flavors.
Cook the rice: Heat a non-stick skillet over medium heat. Add the olive oil and the cooked rice, pressing it down into an even layer. Let it cook until the bottom layer becomes crispy and golden (about 5-7 minutes). Gently flip the rice and continue cooking for another 5 minutes until crispy.
Cook the salmon: While the rice is cooking, heat another skillet over medium-high heat. Add a bit of oil and cook the salmon fillets for 4-5 minutes on each side, or until they reach your desired level of doneness.
Assemble the dish: Once the rice is crispy and the salmon is cooked, carefully place the crispy rice on a serving plate. Top it with the salmon fillets, garnish with fresh herbs and sesame seeds if desired, and serve immediately.

Servings and timing

This recipe serves 2 people and takes approximately 30 minutes to prepare, including cooking time.

Variations

Spicy salmon: Add a dash of sriracha or chili flakes to the marinade for a little kick.
Vegetarian version: Replace the salmon with crispy tofu or a hearty vegetable like cauliflower for a plant-based alternative.
Crispy rice base: Add some grated cheese to the rice while cooking to make it even more decadent and crispy.

Storage/Reheating

If I have any leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I recommend using a skillet over medium heat to crisp up the rice again before serving. The salmon can be reheated gently in the microwave or in a skillet, but be careful not to overcook it.

FAQs

1. Can I use fresh rice for the crispy rice?

I recommend using rice that’s a day or two old for the best crispy texture. Fresh rice tends to be a bit too soft and won’t crisp up as well. If you don’t have day-old rice, let the fresh rice cool down and dry out a bit before cooking it.

2. Can I make this recipe in advance?

The crispy rice is best served immediately after it’s cooked, but I can prepare the salmon and rice separately in advance. Just reheat the rice and salmon before serving to get that crispy texture back.

3. How do I know when the salmon is cooked?

I cook my salmon until it’s opaque and flakes easily with a fork, usually about 4-5 minutes per side depending on thickness. You can also check the internal temperature with a meat thermometer; it should read 145°F (63°C).

4. What’s the best type of rice for this dish?

I prefer to use short-grain rice or sushi rice for this recipe, as it holds together better and crisps up nicely. However, I’ve also used jasmine rice with good results.

5. Can I make this recipe without the soy sauce?

If I’m avoiding soy, I substitute with coconut aminos, which has a similar flavor profile. It’s a great alternative and still adds depth to the dish without the soy content.

Conclusion

This Crispy Rice Salmon recipe is an incredible combination of flavors and textures that I can’t get enough of. It’s an easy-to-make dish that feels fancy enough for any occasion. Whether I’m making it for myself or for guests, it’s always a hit. The crispy rice is a fun twist that makes this recipe stand out from the usual salmon preparations, and the salmon itself is perfectly tender and flavorful. I can’t wait for you to try it!

Crispy Rice Salmon Recipe