Salmon Stir Fry! Loaded with veggies and salmon tossed in a delicious homemade stir fry sauce. A quick and healthy weeknight dinner idea – ready in under 30 minutes!
Do you love stir fry? What about salmon? If you said “YES” to both then you are going to love this salmon stir fry recipe!
This easy salmon dinner idea is so good! It’s packed with your favorite stir fry veggies and cubes of pan seared salmon tossed together with a delicious homemade stir fry sauce. Then if you want to take it up a notch (and I highly recommend you do!), top it with some sesame seeds, chopped green onions and a drizzle of sriracha mayo. The perfect finishing touch!
And the best part? It’s quick and easy to make! This healthy and super yummy dinner idea can be on the table in under 30 minutes!
Why You’ll Love This Recipe
There are so many reasons to love this salmon stir fry recipe! Here are a few…
- Easy, quick and healthy dinner idea: This meal is ready in 30 minutes – perfect for weeknights! Even quicker if you prep the veggies ahead of time or use pre-cut stir fry veggies.
- Versatile and flexible: You can use any veggies you like! Whatever you have on hand, is in season or on special.
- Delicious salmon recipe: This easy salmon dinner idea is a great way to enjoy salmon in a different way than you typically might prepare it. If you love salmon, you might also like this salmon risotto recipe.
Ingredients You’ll Need
Let’s get started! Here’s what you’ll need to make this salmon stir fry:
- Salmon: I prefer to use skinless salmon fillets for this.
- Vegetables: Use whatever veggies you like! You’ll need 4-5 cups of chopped up mixed veggies. Some possibilities include: broccoli, carrots, bell peppers, sugar snap peas, snow peas, cabbage, baby corn, green beans, mushrooms, zucchini, water chestnuts (love these for texture!), etc. You can also use pre-cut stir fry veggies from the store to speed things up.
- Avocado Oil: For cooking the salmon and veggies in. I like to use avocado oil since it is a healthy oil with a neutral taste and high smoke point.
- Homemade Stir Fry Sauce: This flavorful stir fry sauce is a mixture of soy sauce or tamari, garlic, ginger, turmeric, zest and juice of 1 lime, water or broth, toasted sesame oil, honey or coconut sugar and some arrowroot starch (sometimes also called arrowroot powder or arrowroot flour) or corn starch to thicken it. You can also add in some sriracha for heat if you like!
- Garnishes (optional): A sprinkle of sesame seeds and chopped green onions is the perfect finishing touch! To take it up another notch, drizzle on some sriracha mayo. This is totally optional but I highly recommend it! The spicy creamy mixture pairs really well with the salmon.
Detailed ingredient list and directions located in the recipe card below.
Stir frying is a cooking method where ingredients are cooked fast in a hot pan. I recommend using either a good quality wok or cast iron skillet. You need a pan that can remain very hot and retain heat well. I tend to use a cast iron skillet to make this recipe. It’s an affordable and versatile piece of cooking equipment!
How To Make Salmon Stir Fry
Ready to get started? This salmon stir fry recipe is quick and easy! Let’s make it…
STEP 1: Prep salmon and veggies. Pat the salmon dry with paper towel. Cut into 1 inch cubes and set aside. Chop up the veggies you are using.
STEP 2: Make the stir fry sauce. Whisk together all the stir fry sauce ingredients in a small bowl or glass measuring cup and set aside.
STEP 3: Pan sear the salmon. In a large skillet or wok, heat 1 tablespoon of oil over medium high heat. Add the salmon cubes in a flat layer and season with salt and pepper. Sear for 3-4 minutes, undisturbed, until bottom is golden brown and releases easily. Flip cubes over and cook for an additional 2-3 minutes. Remove to a plate and set aside.
Do not stir the salmon cubes while they sear. Salmon is a fragile protein which can easily flake apart. When it’s time to flip, I like to use a fish spatula since the thin edge can easily get right under the cubes to lift them up.
STEP 4: Stir fry the vegetables. In the same skillet or wok, heat the remaining tablespoon of oil over high heat until shimmering. Add the vegetables and sauté until tender crisp (about 3-5 minutes), stirring occasionally.
STEP 5: Combine everything. Lower the heat to medium. Add the salmon back in with the vegetables and pour over the stir fry sauce. Toss together gently and cook for an additional 1-2 minutes or until the sauce has thickened up.
STEP 6: Garnish and serve! Garnish with sesame seeds, sliced green onions and a drizzle of sriracha mayo (optional) before serving.
What To Serve With It
I like to serve this salmon stir fry over rice or noodles (ramen, udon, lo mein noodles, rice noodles, etc.). You can also serve it over quinoa, cauliflower rice, zoodles or even as is!
Stir fry recipes are easy to customize and this one is no exception! Here are a few ideas…
- Make it spicy: Add in some chopped chilis, crushed red pepper flakes, sriracha or your favorite hot sauce.
- Swap the protein: Instead of salmon, you could also make this stir fry recipe with shrimp, chicken, beef or tofu.
- Use different veggies: I purposely didn’t specify which veggies to use in this recipe since the beauty of stir fry is being able to switch them up based on what you like, have on hand or what looks good that week. So have fun playing with different combinations of vegetables!
- Add nuts: Garnish with cashews or almonds for some added texture.
Here are a few tips to make sure that your salmon stir fry is a success:
- Prep all ingredients first! Make sure to have all your ingredients prepped before starting to cook. This means having the veggies and salmon cut up and the sauce made. Once the heat is on, things move quickly so it’s easier to have everything ready to go!
- Make sure oil is hot! Make sure the oil is hot before cooking the salmon or veggies. This allows the salmon to sear and the veggies to retain some crunch!
- Don’t crowd the pan! Use a large skillet or wok and the quantity of veggies called for. Too many veggies at once will result in soggy, steamed veggies instead of tender crisp ones.
- Cut veggies small! Cut veggies into bite size pieces so they can cook quickly. Slice sturdy vegetables like carrots and bell peppers into thin pieces. If using broccoli, cut into really small florets.
- Grating tip: There are lots of ways to grate the ginger, garlic, lime zest and fresh turmeric (if using) but my favorite is to use a microplane grater. I can quickly grate them right in with the other stir fry sauce ingredients!
In this recipe, the salmon is cooked first before stir frying the veggies so that it can sear and keep its shape. Here are 3 tips to keep your salmon cubes from falling apart. 1) Make sure the salmon is dry by removing any excess moisture with a paper towel. This helps it to sear. 2) Make sure the pan and oil is hot before adding the salmon. 3) Do not stir!! Let the salmon sear on one side until it creates a golden crust and easily releases before flipping. The salmon will break apart if you stir it around instead of allowing it to sear. Using a fish spatula to flip the cubes is also very helpful since the thin edge lets you get right under the pieces.
Store leftovers for up to 3 days in the fridge.
Salmon stir fry has the best texture when served immediately. Therefore, I wouldn’t recommend fully meal prepping this dish in advance. However, the veggies and salmon can be chopped up and stored in separate containers in the fridge ahead of time. Dinner will be on the table in no time with this advance prep! You could also purchase stir fry veggies at the grocery store that are already cut up and prepped for you.
Salmon Stir Fry! Loaded with veggies and salmon tossed in a delicious homemade stir-fry sauce. A quick and healthy weeknight dinner idea – ready in under 30 minutes!
For the salmon stir fry:
- 1 pound salmon fillets, skinless
- 4–5 cups mixed stir fry vegetables (see note)
- 2 tablespoons avocado oil, divided
- salt and pepper
For the stir fry sauce:
- 1/4 cup soy sauce or tamari
- 1/4 cup water or broth
- juice and zest of 1 lime
- 1–2 tablespoons honey or coconut sugar
- 4 cloves garlic, minced
- 1 tablespoon finely grated fresh ginger
- 1 teaspoon finely grated fresh turmeric (or 1/4 teaspoon ground turmeric)
- 1 teaspoon toasted sesame oil
- 1 tablespoon arrowroot starch or corn starch
- Optional: 1 tablespoon sriracha or other hot sauce
- sesame seeds
- sliced green onions
- sriracha mayo (see notes)
- Prep stir fry ingredients: Pat the salmon dry with paper towel. Cut into 1 inch cubes and set aside. Chop up veggies.
- Make stir fry sauce: Whisk together all the stir fry sauce ingredients in a small bowl or liquid measuring cup and set aside.
- Pan sear the salmon: In a large skillet or wok, heat 1 tablespoon of oil over medium high heat. Add the salmon cubes in a single flat layer and season with salt and pepper. Sear for 3-4 minutes, undisturbed, until bottom is golden brown and releases easily. Flip cubes over and cook for an additional 2-3 minutes. Remove to a plate and set aside.
- Stir fry the veggies: In the same pan, heat the remaining tablespoon of oil over high heat until shimmering. Add the vegetables and sauté until tender crisp (about 3-5 minutes), stirring occasionally.
- Combine it all: Lower the heat to medium and add the salmon back in with the veggies. Pour over the stir fry sauce and toss together gently. Cook for an additional 1-2 minutes or until the sauce has thickened up.
- Garnish and serve: Garnish with sesame seeds, sliced green onions and a drizzle of sriracha mayo (optional) before serving. Serve with rice, noodles or enjoy as is!
- Mixed Vegetables: Use whatever veggies you enjoy or have on hand. Some options include: broccoli, carrots, bell peppers, sugar snap peas, snow peas, cabbage, baby corn, green beans, mushrooms, zucchini, water chestnuts (love these for texture!), etc. Cut everything into bite size pieces and thinly slice sturdy vegetables like carrots and peppers.
- To Make Sriracha Mayo: Whisk together 2 tablespoons sriracha with 1/4 cup mayonnaise. Adjust ratios to personal preference.
- Prep ahead: This is a quick dinner but it comes together even faster with a little advance prep work. The veggies and salmon can be chopped up ahead of time and stored separately in the fridge. You can also use pre-cut stir fry veggies from the store to speed things up.
- Use a good skillet or wok: To stir fry you need a pan that can retain heat well. I tend to use a large cast iron skillet.
- Fish spatula: I like to use a fish spatula to flip the salmon cubes. The thin edge allows you to get right under the cubes and easily lift them in one piece without breaking apart.
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