Forks, Recipes, Savory

Blackened Maple Soy Lime Salmon with Veggie No Fried Rice

Maple Soy Lime Salmon with Veggie Fried Rice

Have you ever made something that was so good that you surprise yourself?This is how I feel with my Blackened Maple Soy Lime Salmon with Veggie No-Fried Rice. This combo came together randomly but paired together so well for an easy and quick weekday lunch or dinner. This dish is packed with flavor and is a great alternative to greasy takeout and takes 30 minutes to make!

Here is what you will need:

  • Wild Caught Salmon– Fresh or Frozen it doesn’t matter.
  • Maple Syrup– Works so well with salmon and even better when its a sweet and salty combo like this recipe. Honey will work if you don’t have any maple syrup on hand.
  • Coconut Sugar– This brings a nice caramelization to the salmon. If you don’t have any on hand, brown sugar works well too.
  • Frozen Rice– You can use leftover rice from the night before to make this dish but if you’re like me and crave fried rice randomly without having rice already made. Take a short cut! I use the frozen brown rice packets from Trader Joe’s. Defrost in a pan and season it up on high heat, no need to use oil.
  • Oyster Sauce- This brings the flavors all together in our egg-less and oil-less fried rice. Paired with the low sodium soy sauce your rice is filled with delicious umami flavor that hits all the spots. It’s briny, salty, sweet, and complex and doesn’t have a fishy taste, a small dollop goes a long way.
  • Low Sodium Soy Sauce– Fried rice just isn’t Fried Rice without soy sauce. Use to your liking, a little less or a little more but use the low sodium version to ensure that you’re not going overboard with sodium.
  • Frozen Organic Peas and Corn – These are a staple in my freezer and I always have them on hand. But, If you prefer to use frozen mixed vegetable mix that works well too.

FYI: I’m not an egg eater, so this recipe doesn’t include eggs but if you like the flavor that it gives, add it in!

Check out the recipe below:

Blackened Maple Soy Lime Salmon with Veggie No Fried Rice

Sweet, Salty and Spicy Blackened Maple Soy Lime Salmon with Veggie No Fried Rice in 30 minutes tops!
Course Dinner, lunch, Main Course, Side Dish
Cuisine American, Asian
Keyword budget-meals, easy recipes, quick meals
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


Blackened Maple Soy Lime Salmon

  • 3 -4 4ounces Fresh or Frozen Salmon
  • 1 tbsp Paprika
  • 1 tbsp Old Bay
  • 1 tbsp No salt seasoning
  • 1 tbsp Garlic powder
  • 1 tbsp Onion salt or powder
  • 1 juice of Lemon or Lime
  • Pinch of Salt
  • 1 tsp Cracked black pepper

Maple Soy Lime Sauce

  • 1 tbsp Low Sodium Soy Sauce
  • 2 tbsp Maple syrup
  • 1 juice of a Lime
  • 1 tbsp Coconut sugar
  • ¼ tsp No salt seasoning
  • ¼ tsp Garlic powder
  • ¼ tsp Onion salt/ powder
  • ¼ tsp Red pepper flakes
  • ¼ tsp Cracked black pepper
  • Pinch of Salt
  • 2 tbsp Olive oil
  • 3 tbsp Butter

Veggie No Fried Rice

  • 1 Packet Frozen Rice
  • cup Frozen Peas
  • cup Frozen Corn
  • 1 tsp Red pepper flakes
  • 1 tbsp Garlic powder
  • 1 tbsp Onion salt/ Powder
  • 1 tbsp No salt seasoning
  • 1 tbsp Oyster sauce
  • 2 tbsp Soy sauce
  • Pinch of Salt


Blackened Maple Soy Lime Salmon

  • Rinse and clean your salmon. Pat dry with a paper towel. Squeeze the juice of a lemon over the salmon let marinate for about 3 minutes. Add salt, pepper, paprika, garlic powder, onion salt, Old Bay and no salt seasoning on both sides and pat into salmon. Let marinate for 5 – 7 minutes.
  • In a hot medium-sized pan add olive oil and butter and let melt.
  • Place the seasoned salmon skin side up and cook for about 2-3 minutes. Carefully flip the salmon with a flat spatula and cook for another 3 minutes.
  • Pour the maple soy lime mixture over the salmon and let cook for about 2 minutes. Reduce heat and let the sauce thicken a bit.
  • Serve immediately or keep warm by placing the salmon in foil and pouring the glaze over it till ready to serve.

Veggie No Fried Rice

  • In a hot small nonstick pan on medium-high heat. Add the frozen rice and continue to move the rice along the pan to separate any frozen chunks for about 5 minutes.
  • Add the frozen peas and corn to the rice, and let defrost in the rice for about 1 minute. Add in garlic powder, onion salt, no salt seasoning, salt and pepper, and combine evenly. Cook for another 2 minutes.
  • To the pan add a tablespoon of oyster sauce and soy sauce. Evenly combine and stir and cook for about 2-3 minutes. Add more soy sauce to your liking if needed. Continue to move the rice around but also allow it to get browned a bit.
  • Serve immediately.

Happy Eating!

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