Salmon Stir Fry with Vegetables
Skip takeout and enjoy a vibrant salmon stir fry at home. In just 25 minutes, you’ll have an easy dinner recipe that’s packed with nutrients! This recipe is perfect for busy evenings or meal prepping to make your week smoother. You’ll love the savory sauce that is the star of this recipe!
Salmon Stir Fry Recipe
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.
What’s the best way to cook salmon? Well, any way if you ask me! It cooks so well on the air fryer or in the skillet, which is what we’ll use for this recipe. We love salmon around here and even have a bundle of the best salmon marinades here.
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
To make your stir fry, here’s what you’ll need:
- Salmon: You can use any kind of boneless salmon fillet, including king salmon or sockeye salmon.
- Rice Vinegar: or substitute apple cider vinegar.
- Sesame oil: this cooking oil lends rich, unique flavor to the dish, so I highly recommend using it! It’s quite common in other Asian dishes as well. If you don’t have it, use another high smoke point oil like avocado oil.
- Veggies: We use green beans, bell peppers, carrotsYou 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 veggies like broccoli, onions, snow peas, mushrooms, or any other vegetable you enjoy!
- Soy Sauce: You can substitute coconut aminos for the soy sauce to make this recipe soy-free and Paleo-compatible. Or try our homemade teriyaki sauce!
- Honey: Adds a touch of sweetness! Omit if you are using coconut aminos so the stir fry isn’t too sweet!
- Hot Sauce (optional): Substitute a touch of sriracha or red pepper flakes.
- Garnish with green onions and sesame seeds.
How to Make Salmon Stir Fry
Marinating The Salmon
Remove any skin from the salmon fillets. Cut it into uniform, bite-sized pieces, about 1.5 inches each. This ensures that it will cook quickly and evenly.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 in the fridge for 2 hours.
Prepare and Cook the Vegetables
Prep your vegetables by slicing 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 or chicken broth!
Cook the Salmon
Heat the rest of the oil in the skillet, then add the salmon chunks. 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.
Assemble and Serve
Add the vegetables back to the skillet and toss to combine and coat with the sauce. Add in your hot sauce if using.
Sprinkle with sesame seeds and green onions, and serve right away with rice, cauliflower rice or your favorite noodles!
Storage and Reheating Tips
To Store 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 to thaw overnight in the fridge before reheating.
To Reheat: Reheat salmon in a pan over medium heat or in the microwave 30 seconds at a time, then stirring and heating again until warm.
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.
Salmon Stir Fry With 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 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 carrots into matchstick 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 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.
