Place a skillet over medium-high heat and add a small amount of oil. Allow the oil to heat until it shimmers—this ensures the salmon will sear properly and develop a crisp surface instead of sticking.

Gently place the salmon fillets into the pan skin-side down. Do not move them for the first few minutes, as this allows the skin to become crispy and golden. Press lightly if needed to ensure even contact with the pan.

Let the salmon cook for about 4–5 minutes on the skin side, depending on thickness, until the edges start to turn opaque and the skin is crisp.

Carefully flip the salmon using a spatula and cook for another 2–3 minutes until just cooked through. The inside should remain tender and flaky, not dry.

Reduce the heat slightly and add honey and soy sauce directly into the pan. Use a spoon to baste the salmon with the glaze, letting it gently caramelize and coat the fillets with a glossy, flavorful finish.

Remove the salmon from the pan and set it aside on a plate, allowing it to rest while you prepare the rest of the dish.

In a separate pan, heat a little oil over medium-high heat and add the shrimp. Cook for about 1–2 minutes per side until they turn pink and opaque. Avoid overcooking, as shrimp can become rubbery quickly. Remove and set aside.

In a wok or large pan, crack the eggs directly into the pan and scramble them gently, stirring continuously until they are just cooked but still soft. Remove and set aside.

Add a small amount of oil to the same pan, then add minced garlic. Sauté for about 20–30 seconds until fragrant, stirring constantly to prevent burning.

Add the cooked rice to the pan and break up any clumps using your spatula. Stir-fry on high heat, tossing frequently so the rice heats evenly and develops a slightly crispy texture.

Pour in soy sauce and mix thoroughly, ensuring every grain of rice is evenly coated with flavor.

Add the cooked shrimp and scrambled eggs back into the rice, mixing everything together gently so all ingredients are evenly distributed.

Divide the fried rice into serving bowls, creating a base layer for the dish.

Place the glazed salmon fillets on top of the rice, allowing the sauce to slightly drip into the rice for extra flavor.

Garnish with chopped green onions for freshness and a bit of crunch.

Serve immediately while everything is hot, enjoying the perfect combination of tender salmon, juicy shrimp, and flavorful fried rice.