Salmon Stir Fry
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Skip takeout and enjoy a vibrant salmon stir fry at home. In just 25 minutes, you’ll have a restaurant-style dinner that’s full of tender fish, crisp veggies, and a mouthwatering stir fry sauce!
We love salmon around here, and even have a collection of the best salmon marinades. If you aren’t in the mood for Asian food, I also have recipes for honey balsamic salmon and air fryer salmon bites.
Why This Recipe is a Family Favorite
This stir fry recipe is quick enough to make on busy nights, or you can meal prep it to make your week much easier to manage. If you marinate the fish and chop your veggies ahead of time, this recipe only takes 25 minutes to make.
Because the meal is cooked in one pan, clean up is a breeze!
The tangy-sweet stir fry sauce doubles as a marinade for the salmon, giving the fish so much flavor!
Happy Kitchen Secrets
These are my important mom-tested cooking tips for making this stir fry recipe! I’ve made this dish countless times, so let me save you from a failed attempt.
- If you’re using frozen salmon, thaw it in the fridge before stir frying.
- Cut the ingredients into uniform, bite-sized pieces so everything cooks evenly. Aim for 1.5 inch cubes of salmon, and slice the carrots into matchstick pieces.
- Don’t marinate the fish for longer than 2 hours. After that, the proteins will begin to break down, causing the salmon to become become mushy.
- Save the vegetable scraps for your next batch of vegetable stock or chicken broth. Freeze them in a zip-top freezer-safe bag and they’ll keep for several months.
Ingredient Notes and Substitutions
Here’s what you’ll need to make this fish stir fry recipe:
salmon: You can use any kind of fresh or frozen boneless salmon fillets.
rice vinegar is used a lot in Asian recipes, but apple cider vinegar is a good substitute.
sesame oil lends rich, unique flavor to the dish, so I highly recommend using it. It’s a common ingredient in other Asian dishes, too. If you don’t have it, use another high smoke point oil, like avocado oil.
veggies: I use green beans, bell peppers, and carrots in the stir fry. You can save money and prep time by using frozen bell peppers and other frozen veggies. Feel free to use other veggies, like broccoli, zucchini, snow peas, mushrooms, or whatever your family likes.
soy sauce: You can substitute with low-sodium soy sauce, or if you need something soy-free, coconut aminos. Or swap out the soy sauce for homemade teriyaki sauce!
honey: Adds a touch of sweetness to the sauce. *Note: Omit if you are using coconut aminos so the stir fry isn’t too sweet!
For a little kick of heat, add a bit of sriracha or crushed red pepper flakes.
How To Make Stir Fry Salmon Recipe
Scroll down to the recipe card for the full step by step instructions! ⬇️
- Make the stir fry sauce and prep the salmon. Whisk together the stir fry sauce ingredients, then cut the fish into bite sized pieces.
- Marinate the salmon in half of the sauce. Set the other half of the marinade in the fridge - you'll use it later.
- Prepare and cook the vegetables. If you aren't using frozen veggies, this is when you'll want to clean and prep whatever you'll be using.
Helpful Tip
Salmon can marinate at room temperature for 30 minutes. To marinate longer, cover the bowl and place it in the refrigerator. For the best flavor, let the fish marinate for 2 hours.
- Stir fry the salmon. Cook for 2 minutes per side, turning pieces over so they're brown on all sides.
- Simmer the fish in the remaining stir fry sauce. This will allow the sauce to thicken. Then add the vegetables back to the pan.
- Garnish and serve while it's warm.
Storing and Reheating
Storing Leftovers: Place in a sealed, airtight container or bag in the refrigerator for up to 3 days, per USDA.
To Freeze: It is possible to freeze cooked salmon, but the texture can change when defrosting. If you do freeze, allow the fish to thaw overnight in the fridge before reheating.
To Reheat: Reheat in a skillet over medium heat, or in the microwave on 50% power until it's warmed through.
Stir Fry Salmon Recipe FAQs
To ensure that it completely cooks through and for a better texture, allow the fish to thaw in the fridge before stir frying it.
One of the most common mistakes people make is to try and stir fry everything at one time. Always cook the protein and vegetables separately, because their cook times are very different.
After you make it, please leave a comment and star rating below to let me know how it went!
Salmon Stir Fry
Ingredients
Stir Fry Ingredients
- 1 lb. salmon
- 2 medium carrots
- 1-2 small bell peppers
- 1 cup green beans
- 2 tablespoons sesame oil
- 2 teaspoons sesame seeds optional, for garnish
- 2 green onions sliced, for garnish
Stir-Fry Sauce
- 2 tablespoons water
- ¼ cup soy sauce or coconut aminos
- 2 tablespoons honey
- 2 teaspoons hot sauce
- 1 tablespoon rice vinegar or apple cider vinegar
- 2 teaspoons sesame oil or canola oil
- 4 garlic cloves minced
- 2 teaspoons fresh ginger minced
Instructions
- Cut the salmon into uniform, bite-sized cubes, about 1.5 inches. Place the salmon pieces in a shallow dish or ziptop bag.
- Whisk together the stir fry sauce ingredients, and pour half of it over the salmon, turning to make sure that each piece is fully coated. Set the rest of the sauce aside. Marinate the salmon for 30 minutes up to 2 hours.
- Slice the bell peppers and cut the carrots into matchstick size pieces.
- Add half of the sesame oil to the skillet and heat over medium-high temperature. Add the bell peppers, carrots, and green beans and sauté for about 5-7 minutes, or until the vegetables are browned and softened slightly.
- Heat the rest of the oil in the skillet, then add the salmon pieces. Cook for 2 minutes per side, turning until they’re browned on all sides.
- Add the rest of the sauce to the skillet and simmer the salmon in the sauce for 5-6 minutes, stirring often.
- When the fish is flaky and cooked through, add the vegetables to the skillet and toss to combine and coat with the sauce.
- Sprinkle with sesame seeds and green onions, and serve right away!
Notes
- Use any kind of fresh or frozen boneless salmon fillet.
- You can save money and prep time if you use frozen produce.
- Feel free to use other vegetables like broccoli, celery, snow peas, mushrooms, or zucchini.
- Store leftovers in a sealed, airtight container or bag in the refrigerator for up to 3 days, per USDA.
