Begin by heating 1 tablespoon of cooking oil in a large wok over medium-high heat. Once the oil is shimmering, add the salmon fillet and cook for about 2 minutes on each side until golden and crispy. This develops a rich flavor and texture. Once done, remove the salmon from the wok and break it into large chunks, setting aside for later.

In the same wok, add the remaining tablespoon of cooking oil, followed by the minced garlic and frozen mixed vegetables. Stir-fry for approximately 2 minutes or until the vegetables are vibrant and tender, with a slight crispness.

Push the cooked vegetables to one side of the wok, creating enough space to add the beaten eggs. Pour the eggs into the empty space and let them cook for about 30 seconds, then scramble until fully cooked and fluffy.

Now it's time to return the salmon to the wok. Add the cooked rice, soy sauce, and salt, stirring everything together gently. Stir-fry for about 3 minutes over medium heat, ensuring all ingredients are well combined and heated through.

Once everything is well mixed and heated, remove the wok from heat. Transfer the salmon fried rice to serving plates and garnish with freshly chopped green onions for a pop of color and flavor.