This healthy, tasty, and easy Salmon Stir Fry recipe is jam-packed with vegetables and tossed in a sweet and savory sauce. Make it today in just 25 minutes!
Why It Works
This salmon stir fry recipe is sure to become your new favorite easy weeknight dinner! The tangy-sweet stir fry sauce doubles as a marinade for the salmon, giving you the most flavorful fish served with crispy, fresh vegetables.
Here’s why you’ll love it:
It’s Delicious! Tender pieces of marinated salmon are cooked with crispy vegetables, all served in a sweet and savory stir-fry sauce.
Easy to Make: You only need one pan to make this recipe! Follow the simple steps and you’ll have dinner on the table in under just 25 minutes.
Good for You: Salmon is a good source of omega-3 fatty acids, selenium, phosphorus, and B vitamins, so it’s a healthy choice. It’s prepared with plenty of vegetables including bell peppers, green onions, and carrots, which are rich in fiber and vitamins and minerals.
Ingredients
Ingredients Notes:
- You can use any kind of boneless salmon fillet, including king salmon or sockeye salmon.
- Substitute apple cider vinegar if you don’t have rice wine vinegar.
- Sesame oil lends rich, unique flavor to the dish, so I highly recommend using it. If you don’t have it, use another high-heat oil like avocado oil.
- You can save money and prep time if you use frozen produce like frozen bell peppers, green beans, garlic, and ginger.
- Feel free to substitute or add other vegetables like broccoli, onions, snow peas, mushrooms, or any other vegetable you enjoy!
- You can substitute coconut aminos for the soy sauce to make this recipe Soy-free and Paleo-compatible.
Instructions
Step 1: Marinate the salmon.
Remove any skin from the salmon fillets. Cut it into uniform, bite-sized cubes, about 1.5 inches.
Place the salmon pieces in a shallow dish or large resealable plastic bag.
Whisk together the stir fry sauce ingredients, and pour one third to one half of it over the salmon, turning to make sure that each piece is fully coated.
👉 Salmon can marinate at room temperature for 30 minutes, otherwise cover the bowl and marinate salmon in the refrigerator.
👉 For the best taste, marinate salmon for 2 hours.
Step 2: Cook the vegetables.
Meanwhile, slice the bell peppers and carrots into matchstick pieces.
Add half of the sesame oil to the skillet and heat over medium-high temperature. Add the vegetables and sauté for about 5-7 minutes, or until the vegetables are softened slightly.
👉 Save the vegetable scraps for your next batch of vegetable stock!
Step 3: Sear the salmon pieces.
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 remaining sauce to the skillet and lower the heat. Simmer the salmon in the sauce for 5-6 minutes, stirring often. This will allow the salmon pieces to finish cooking and allow the sauce to thicken slightly.
Step 4: Toss together & serve.
Add the vegetables back to the skillet and toss to combine and coat with the sauce.
Sprinkle with sesame seeds and green onions, and serve right away with rice!
Expert Tips & Info
- Cut the salmon into uniform, bite-sized pieces. This ensures that it will cook quickly and evenly.
- Marinate salmon for between 30 minutes and 2 hours to impart the most flavor to the fish.
- Use a wok or heavy-bottomed skillet.
- Cook the salmon separately from the vegetables. This allows you to get a good sear on each piece of salmon, without overcooking it or drying it out.
- Store leftovers in a sealed, airtight container or bag in the refrigerator for up to 3 days, per USDA.
More Salmon Recipes
I’d love to hear about your experience making this recipe!
Please leave a comment below or tag me on Instagram @cookathomemom.
Stir Fry Salmon and Vegetables
Ingredients
Stir Fry Ingredients
- 1 lb. salmon cut into 1.5 inch cubes
- 2 medium carrots sliced
- 1-2 small bell peppers sliced
- 1 cup green beans
- 2 Tablespoons sesame oil
- 2 teaspoons sesame seeds for garnish
- 2 Green onions sliced, for garnish
Stir-Fry Sauce Ingredients
- 2 Tablespoons water
- 1/4 cup soy sauce or substitute coconut aminos
- 2 Tablespoons honey
- 2 teaspoons hot sauce
- 1 Tablespoon rice vinegar
- 2 teaspoons sesame 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 1/3-1/2 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 to 2 hours.
- Slice the bell peppers and carrots into matchstick pieces. Add half of the 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 flakey 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 boneless salmon fillet, including king salmon or sockeye salmon.
- Substitute apple cider vinegar if you don’t have rice wine vinegar.
- You can save money and prep time if you use frozen produce.
- Feel free to substitute or add other vegetables like broccoli, onions, snow peas, mushrooms, or any other vegetable you enjoy!
- You can substitute coconut aminos for the soy sauce to make this recipe Soy-free and Paleo-compatible.
- Marinate salmon for between 30 minutes and 2 hours to impart the most flavor to the fish.
- Store leftovers in a sealed, airtight container or bag in the refrigerator for up to 3 days, per USDA.
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