If you love vibrant, protein-packed meals that bring restaurant-quality flavor straight to your table, this Grilled Salmon and Shrimp with Fried Rice is a must-try. With perfectly seasoned seafood and golden, flavor-loaded fried rice, this dish combines bold taste, beautiful presentation, and balanced nutrition—all in one satisfying plate.

Whether you’re hosting a weekend dinner or meal-prepping for the week, this dish delivers on flavor, simplicity, and visual appeal.

Why You’ll Love This Dish

• 🐟 Bold, smoky salmon with a hint of citrus

• 🍤 Juicy, spiced shrimp for extra texture and flavor

• 🍚 Savory fried rice that’s crisp, colorful, and satisfying

• 🥗 Great for plating or meal prep – looks as good as it tastes

Ingredients You’ll Need

For the Grilled Salmon:

• 2 salmon fillets (skin on for a crispy finish)

• 1 tbsp olive oil

• Salt and pepper, to taste

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tbsp fresh lemon juice

For the Shrimp:

• 12 large shrimp, peeled and deveined

• 1 tbsp olive oil

• Salt and pepper, to taste

• 1 tsp paprika

• 1 tsp garlic powder

For the Fried Rice:

• 2 cups cooked white rice (preferably day-old)

• 1 tbsp sesame oil

• ½ cup peas (frozen or fresh)

• ½ cup carrots, diced

• 2 large eggs, beaten

• 2 tbsp soy sauce

• 1 tbsp oyster sauce (optional, for umami depth)

• 1 tbsp green onions, chopped (for garnish)

For Serving:

• Lime wedges for squeezing over seafood and rice

Kitchen Tools You’ll Need

• Grill or grill pan

• Large skillet or wok

• Mixing bowls

• Tongs or spatula

• Knife and cutting board

Step-by-Step Instructions

1. Grill the Salmon

Start by preheating your grill to medium-high heat.

Brush salmon fillets with olive oil and season both sides with salt, pepper, smoked paprika, and garlic powder. Place them skin-side down on the grill and cook for 4–5 minutes per side, or until the salmon is fully cooked and nicely charred.

Remove from grill and squeeze fresh lemon juice over each fillet.

Tip: Use a fish spatula to flip the salmon gently—skin side helps prevent sticking.

2. Sauté the Shrimp

While the salmon grills, heat olive oil in a skillet over medium-high heat.

Season the shrimp with salt, pepper, paprika, and garlic powder. Cook the shrimp for 2–3 minutes per side, or until they turn pink and opaque.

Note: Shrimp cook quickly—watch closely to avoid overcooking.

3. Make the Fried Rice

In a large skillet or wok, heat sesame oil over medium-high heat.

Add the diced carrots and peas. Cook for 3–4 minutes, stirring occasionally, until tender.

Push the veggies to one side and pour the beaten eggs into the empty side. Scramble until fully cooked, then mix with the vegetables.

Add the cooked rice, soy sauce, and oyster sauce (if using). Stir to combine and let it cook for 5–7 minutes, allowing some rice to crisp at the bottom for extra texture.

4. Assemble Your Platter

On a large serving platter or individual plates, spread a bed of fried rice.

Place one grilled salmon fillet and a portion of cooked shrimp on top. Garnish with chopped green onions and lime wedges on the side for a burst of citrusy brightness.

Serving Suggestions

This dish shines on its own, but here are a few ways to round it out:

• Serve with a light cucumber salad or steamed greens

• Add a drizzle of spicy mayo or sriracha for heat

• Pair with iced green tea or a crisp white wine like Sauvignon Blanc

Recipe Tips & Variations

• Day-old rice is ideal for fried rice—it’s less sticky and crisps better.

• Want extra flavor? Add minced garlic or ginger to the rice sauté.

• Swap salmon for trout or shrimp for scallops if desired.

• Try adding pineapple or bell peppers for a tropical fried rice twist.

Make-Ahead & Storage

Make Ahead:
Cook the rice and prep the seafood in advance. Grill and assemble right before serving.

Storage:

• Refrigerate leftovers in airtight containers for up to 3 days

• Reheat gently in a skillet or microwave

• Best reheated with a splash of water or soy sauce to rehydrate the rice

Frequently Asked Questions (FAQ)

Can I bake the salmon instead of grilling?
Yes! Bake at 400°F (200°C) for 12–15 minutes until cooked through.

What type of rice works best?
Long grain white rice like jasmine or basmati works best for fried rice. Avoid short grain, which is more sticky.

Can I make this gluten-free?
Use gluten-free soy sauce and skip the oyster sauce or use a gluten-free version.

Is this meal good for meal prep?
Absolutely. Store in meal-prep containers with a slice of lime for easy lunches or dinners.

Time to Dig In

This Grilled Salmon and Shrimp with Fried Rice recipe offers a perfect harmony of smoky, savory, and zesty flavors—all beautifully arranged in a colorful, satisfying meal. Whether you’re cooking for guests or treating yourself, this dish is guaranteed to impress.

Tried it? Snap a photo and tag us! Follow along for more delicious, practical recipes to elevate your home cooking.

Let’s fire up the grill and make something amazing tonight! 🍤🔥🍚