Cajun Salmon and Shrimp Fried Rice is a bold, one-skillet dinner that turns leftover rice into a complete meal. Tender salmon, juicy shrimp, and homemade Cajun seasoning come together with vegetables and day-old rice for a flavorful dish that tastes like takeout but comes together in about 40 minutes.
If you love my Shrimp Fried Rice, this version is a great next step. The Cajun seasoning adds smoky heat, while the combination of salmon and shrimp makes it hearty enough to stand on its own.
Ingredients & Substitutions
- Salmon: I like using fresh salmon fillets cut into bite-sized pieces. If using frozen salmon, thaw it completely and pat it dry before seasoning.
- Shrimp: Large shrimp work best because they stay juicy and are easy to eat alongside the salmon. Fresh or frozen shrimp both work well.
- Cajun Seasoning: Cajun seasoning adds the bold, smoky flavor to both the seafood and the rice. Adjust the amount to match your preferred spice level. Homemade or store-bought both work great.
- Fried Rice Base: Day-old white or jasmine rice is ideal because it is drier and fries up without becoming mushy. Fresh rice can work in a pinch, but be sure to cool it completely before using.
- Onion, Bell Pepper, Garlic, and Green Onions: These vegetables add flavor, color, and texture to the fried rice. Feel free to swap in your favorite vegetables, like peas, carrots, or corn.
- Eggs: Scrambled eggs add extra protein and are a classic addition to fried rice. If you prefer larger pieces of egg, cook them separately and stir them in at the end.
- Soy Sauce: Soy sauce adds savory flavor and helps season the rice. Use low-sodium soy sauce if you want more control over the saltiness.
- Lemon Wedges: A squeeze of fresh lemon juice right before serving brightens the flavors and complements the Cajun seasoning.
Tips for the Best Cajun Salmon and Shrimp Fried Rice
- Use cold, day-old rice: This is the secret to good fried rice. Chilled rice is drier, so it fries up better and keeps its texture instead of becoming soft or mushy.
- Pat the seafood dry: Removing excess moisture helps the salmon and shrimp cook properly and lets the Cajun seasoning stick better.
- Do not overcook the seafood: Salmon and shrimp cook quickly. Remove them from the skillet as soon as they are cooked through, so they stay tender when added back to the rice.
- Adjust the Cajun seasoning: Different Cajun seasoning blends can vary in saltiness and heat. Start with the amount listed, then add more to taste.
- Cook the eggs your favorite way: For smaller pieces of egg mixed throughout the rice, scramble them right in the skillet with the vegetables. For larger pieces, cook the eggs separately and stir them in at the end.
FAQs
What is the best rice for fried rice?
Day-old white or jasmine rice works best because it is drier and less likely to become mushy when stir-fried. If using freshly cooked rice, let it cool completely before adding it to the skillet.
Can I use just salmon or just shrimp?
Absolutely! This recipe works well with either salmon or shrimp on its own. Just keep the total amount of seafood about the same so the rice stays balanced.
Can I use different vegetables?
Yes! Fried rice is a great way to use whatever vegetables you have on hand. Peas, carrots, corn, broccoli, mushrooms, or snap peas are all delicious additions. Just be sure to cook any firmer vegetables until tender before adding the rice.
Is Cajun Salmon and Shrimp Fried Rice spicy?
That depends on the Cajun seasoning you use, but I thought there was definitely a kick to my bites! Some blends are mild, while others have more heat. Start with the amount listed in the recipe, then add more to taste if you like it spicier.
How to Store Cajun Salmon and Shrimp Fried Rice
This fried rice is best enjoyed fresh, but leftovers are easy to store and reheat for another meal.
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through.
Freezer: You can freeze fried rice, although the texture of the seafood may change slightly after thawing. Store in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
Cajun Salmon and Shrimp Fried Rice
Ingredients
Seafood
- 1 pound salmon fillet, skin removed, cut into 1-inch pieces
- ½ pound large shrimp, peeled, deveined
- 2 ½ tablespoons Cajun seasoning, divided
- 2 tablespoons olive oil, divided
- 1 tablespoon unsalted butter
Fried Rice
- 4 cups (744 g) cooked day-old white rice, like jasmine rice
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 2 teaspoons garlic minced
- 2 green onions, sliced (white and green parts separated)
- 2 large eggs, beaten
- 2 tablespoons soy sauce
- 1 tablespoon Cajun seasoning, or more to taste
- Kosher salt and black pepper, to taste
For Serving
- Lemon wedges
- Chopped green onions
Instructions
- Pat the salmon and shrimp dry with paper towels. Season both with 1 ½ tablespoons Cajun seasoning.
- In a large skillet or wok over medium-high heat, heat 1 tablespoon olive oil and the butter. Add the salmon and cook for 3 to 4 minutes per side, or until it flakes easily with a fork and reaches an internal temperature of 145°F. Transfer to a plate.
- Add the shrimp to the same skillet and cook for 1 to 2 minutes per side, or until fully cooked. Transfer to the plate with the salmon.
- Add the remaining tablespoon of olive oil to the skillet. Add the onion and bell pepper and cook for 3 to 4 minutes, or until softened. Stir in the garlic and the white portions of the green onions; cook for 30 seconds.
- Push the vegetables to one side of the skillet. Pour the beaten eggs onto the empty side and scramble until just set*. Stir the eggs into the vegetables.
- Add the cold rice, soy sauce, and the remaining 1 tablespoon Cajun seasoning. Stir-fry for 4 to 5 minutes, stirring occasionally, until the rice is heated through and lightly crisped.
- Gently fold in the cooked salmon and shrimp. Stir in the green portions of the green onions. Taste and season with additional Cajun seasoning, salt, and black pepper, if needed.
- Serve immediately with fresh lemon wedges and garnish with additional green onions.
Notes
Did you make this recipe?
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