Simple Salmon Kedgeree (Salmon and Rice)

simple salmon kedgeree salmon and rice

[dropcap style=”font-size: 60px; color: #00adef;”] W[/dropcap]Kedgeree is a traditional British dish usually made with smoked haddock and served for breakfast. But I prefer this milder Simple Salmon Kedgeree version with canned salmon and rice as an easy midweek dinner.

This is one of those fish dishes that isn’t actually fishy at all.

The curry powder seems to almost mask the salmon flavour and leaves you with a lovely gentle spiciness – without being overtly curry-like.

We’re talking simple comfort food.

I used brown rice for the photo because I like it’s nuttiness and fiber bonus but any type of rice would work well here.

Inspired by the dynamic pioneer of Australian cooking, Margaret Fulton.

Simple Salmon Kedgeree

Course Dinner
Cuisine english, modern
Keyword boiled eggs, eggs, kedgeree, rice, salmon, salmon and rice, simple
Total Time 15 minutes
Servings 4


  • 2 onions peeled & diced
  • 3 cups cooked rice (450g / 1lb)
  • 3 teaspoons mild curry powder I used Keens
  • 1 large can salmon (400g / 14oz)
  • 1 bunch flat leaf parsley leaves picked, (optional)
  • 4 hard boiled eggs peeled & halved lengthwise


  1. Heat a good glug of oil to a large frying pan on a medium high heat. Add onion. Cover and cook, stirring occasionally until soft but not browned. 5-10 minutes.

  2. Stir though cooked rice, curry powder and salmon. Taste, season and allow to warm through.

  3. Remove from the heat and stir through parley (if using). Top with eggs.

Variations for Simple Salmon Kedgeree (Salmon and Rice)

Keto / ultra low carb – replace rice with grated cauliflower (aka cauliflower ‘rice) or roast veg.

vegetarian – replace salmon with extra eggs or roast cashews or almonds. Or cooked chickpeas.

more substantial (carb lovers) – extra rice.

more substantial (low carb) – roast cashews or almonds or avocado.

family-friendly – use mild curry powder or replace with 1 teaspoon each ground cumin and turmeric.

more vegetables – add any cooked veg with the rice. You can also add a diced carrot and celery with the onion.

different protein – tuna, smoked salmon, smoked haddock, sardines, mackerel, cooked chicken.

Prepare Ahead

Yes! Just cook as per the recipe but keep the xxx separately. Leftovers will keep in the fridge for up to 2 weeks or can be frozen. To serve,

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Have fun in the kitchen!

With love,
Jules x

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