Salmon Stir Fry With Vegetables

This Salmon Stir Fry recipe makes a quick meal prep dinner for busy nights. Make this meal in just 25 minutes, using fresh or frozen salmon.

Prep Time10

Cook Time15

Total Time25

Servings: servings

Calories: 321kcal

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!

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.