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A delicious plate of Honey Garlic Glazed Salmon with Shrimp & Veggie Fried Rice

Honey Garlic Glazed Salmon with Shrimp & Veggie Fried Rice

A delightful combination of sweet and savory, this dish features perfectly glazed salmon, succulent shrimp, and a colorful array of vegetables in a hearty fried rice.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 3 portions
Course: Main Course
Cuisine: Asian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon
  • 2 fillets salmon fillets about 6 oz each
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp garlic, minced
  • 1 tsp ginger, grated
  • 0.5 tsp black pepper
  • 1 tsp sesame oil or olive oil
  • 1 tbsp butter for searing
  • 1 pinch crushed red pepper flakes optional, for mild heat
For the Shrimp
  • 12 count medium shrimp peeled and deveined
  • 1 tsp soy sauce
  • 0.5 tsp garlic powder
  • 0.5 tsp paprika
  • 0.5 tsp black pepper
  • 0.5 tsp sesame oil
For the Veggie Fried Rice
  • 3 cups cooked cold rice preferably jasmine or day-old rice
  • 2 count eggs lightly beaten
  • 1 cup broccoli florets
  • 0.5 cup diced carrots
  • 0.5 cup chopped onions
  • 0.5 cup mixed bell peppers red and yellow, diced
  • 1 tbsp minced garlic
  • 1 tbsp soy sauce low-sodium
  • 1 tbsp oyster sauce for richness
  • 1 tsp sesame oil
  • 0.5 tsp ground black pepper
  • 0.5 tsp chili flakes optional
  • 0.5 cup sliced jalapeños fresh or pickled
  • 2 count green onions chopped, for garnish
  • 1 tbsp neutral oil vegetable, canola, or avocado oil

Equipment

  • Skillet
  • Wok

Method
 

  1. Prep the Ingredients: Make sure your rice is cold and dry (this prevents it from clumping). Chop all vegetables and set aside. Pat the salmon and shrimp dry with paper towels.
  2. Cook the Salmon: In a small bowl, whisk together soy sauce, honey, minced garlic, ginger, sesame oil, and black pepper. Heat butter in a skillet over medium-high heat. Sear the salmon skin-side down first for 3–4 minutes, then flip. Pour the honey garlic mixture over the salmon and cook another 3–4 minutes, spooning the glaze over the top until the fish is caramelized and glossy. Remove from heat and set aside.
  3. Cook the Shrimp: In the same pan, add a drizzle of sesame oil. Add shrimp seasoned with garlic powder, soy sauce, paprika, and black pepper. Sauté 2–3 minutes per side until pink and lightly golden. Remove shrimp and set aside with the salmon.
  4. Make the Fried Rice: In a large wok or deep skillet, heat 1 tablespoon oil over medium-high heat. Add onions, carrots, broccoli, and bell peppers. Stir-fry 3–4 minutes until slightly tender but still crisp. Add minced garlic and stir for 30 seconds. Push the veggies to one side and pour in the beaten eggs. Scramble until just cooked. Add cold rice, breaking up clumps with your spatula. Pour in soy sauce, oyster sauce, sesame oil, and black pepper. Mix well to coat every grain evenly. Toss in the cooked shrimp and sliced jalapeños. Stir-fry for another 2–3 minutes until everything is evenly combined and the rice takes on a deep brown color.
  5. Assemble the Plate: Serve a generous portion of shrimp & veggie fried rice on a large plate. Place the glazed salmon fillet on top or to the side. Spoon a little of the honey garlic glaze from the pan over the salmon and shrimp. Garnish with extra jalapeño slices and chopped green onions for a fresh, spicy finish.

Notes

For best results, ensure your rice is cold and dry before frying. Feel free to adjust the spices according to your heat preference, and experiment with different vegetables based on what you have available.