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Salmon stir fry over a bed of rice in a white bowl with chopsticks positioned diagonally along the top.

Salmon Stir Fry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 10 reviews
  • Author: Vanessa | Maple + Mango
  • Prep Time: 15 min
  • Cook Time: 10 min
  • Total Time: 25 min
  • Yield: 4 servings 1x
  • Category: Main Dish, Dinner
  • Method: One-Pan
  • Cuisine: Asian American


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
  • 45 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
  • 12 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

Garnishes (optional):

  • sesame seeds
  • sliced green onions
  • sriracha mayo (see notes)


  1. Prep stir fry ingredients: Pat the salmon dry with paper towel.  Cut into 1 inch cubes and set aside.  Chop up veggies.
  2. Make stir fry sauce: Whisk together all the stir fry sauce ingredients in a small bowl or liquid measuring cup and set aside.
  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 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.
  4. 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.
  5. 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. 
  6. 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.