Salmon fried rice with crispy skin

Let’s make it.

1. Pat salmon very dry and season lightly. Heat a large nonstick skillet over medium-low with 1 teaspoon neutral oil. Place salmon skin-side down, pressing gently for the first 20 seconds. Cook 6–9 minutes, until the skin is crisp. Lower the heat if it browns too quickly.
2. Flip and cook another 2–4 minutes, depending on thickness, until cooked through. Transfer to a plate, leaving the rendered fat in the skillet. Peel off the skin and keep uncovered. Flake salmon into large pieces.
3. Raise heat to medium-high. Scramble eggs in the skillet, then transfer to the plate.
4. Add a little neutral oil if needed. Add optional vegetables and cook until heated through, then add garlic and ginger and stir briefly until fragrant. Add rice, break up clumps, and stir-fry 3–5 minutes.
5. Add soy sauce, eggs, and salmon. Toss gently until hot. Turn off heat and stir in sesame oil. Break crispy skin over each bowl just before serving.

Make it work for you

Peas and carrots are optional. Use suitable gluten-free tamari in place of soy sauce if needed, checking all ingredient labels.

The detail that matters

Leave the skin uncovered and add it only at serving. Steam softens the crunch. Green onions are optional; this version uses garlic and ginger.