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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

This delightful dish combines rich honey garlic glazed salmon with shrimp and a colorful veggie fried rice, perfect for a satisfying dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 3 servings
Course: Main Course
Cuisine: Asian
Calories: 520
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 or chili oil for mild heat, optional
For the Shrimp
  • 12 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 pieces 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 pieces green onions chopped, for garnish
  • 1 tbsp neutral oil vegetable, canola, or avocado oil

Equipment

  • Skillet
  • Wok

Method
 

  1. Make sure your rice is cold and dry (this prevents it from clumping).
  2. Chop all vegetables and set aside.
  3. Pat the salmon and shrimp dry with paper towels.
  4. In a small bowl, whisk together soy sauce, honey, minced garlic, ginger, sesame oil, and black pepper.
  5. Heat butter in a skillet over medium-high heat.
  6. Sear the salmon skin-side down first for 3–4 minutes, then flip.
  7. 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.
  8. Remove from heat and set aside.
  9. In the same pan, add a drizzle of sesame oil.
  10. Add shrimp seasoned with garlic powder, soy sauce, paprika, and black pepper.
  11. Sauté 2–3 minutes per side until pink and lightly golden.
  12. Remove shrimp and set aside with the salmon.
  13. In a large wok or deep skillet, heat 1 tablespoon oil over medium-high heat.
  14. Add onions, carrots, broccoli, and bell peppers. Stir-fry 3–4 minutes until slightly tender but still crisp.
  15. Add minced garlic and stir for 30 seconds.
  16. Push the veggies to one side and pour in the beaten eggs. Scramble until just cooked.
  17. Add cold rice, breaking up clumps with your spatula.
  18. Pour in soy sauce, oyster sauce, sesame oil, and black pepper. Mix well to coat every grain evenly.
  19. 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.
  20. Serve a generous portion of shrimp & veggie fried rice on a large plate.
  21. Place the glazed salmon fillet on top or to the side.
  22. Spoon a little of the honey garlic glaze from the pan over the salmon and shrimp.
  23. Garnish with extra jalapeño slices and chopped green onions for a fresh, spicy finish.

Notes

Ensure the rice is cold and dry to prevent clumping. You can adjust the spice level by adding more or less crushed red pepper flakes or chili oil according to your preference.