Why You’ll Love This Recipe

Ready in under 30 minutes.
Rich in protein and heart-healthy omega-3s.
Loaded with colorful vegetables.
Perfect for busy weeknight dinners.
Easy to customize with your favorite vegetables.
Delicious balance of savory, sweet, and tangy flavors.
Great for meal prep.
Healthier than takeout.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Salmon fillets, cut into bite-sized pieces
Olive oil or sesame oil
Broccoli florets
Red bell pepper, sliced
Carrots, sliced
Snap peas
Onion, sliced
Garlic, minced
Fresh ginger, grated
Green onions, sliced
Sesame seeds for garnish

For the Stir-Fry Sauce

Soy sauce
Honey or maple syrup
Rice vinegar
Sesame oil
Cornstarch
Water
Red pepper flakes (optional)

Directions

In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, cornstarch, water, and red pepper flakes if using. Set aside.
Pat the salmon dry and cut it into bite-sized chunks.
Heat a large skillet or wok over medium-high heat.
Add a small amount of oil and cook the salmon for 2 to 3 minutes per side until lightly browned.
Remove the salmon from the skillet and set aside.
Add a little more oil if needed.
Stir-fry the broccoli, bell pepper, carrots, snap peas, and onion for 4 to 5 minutes until crisp-tender.
Add the garlic and ginger and cook for about 30 seconds until fragrant.
Return the salmon to the skillet.
Pour the stir-fry sauce over the salmon and vegetables.
Stir gently and cook for 2 to 3 minutes until the sauce thickens and coats everything evenly.
Remove from heat.
Garnish with green onions and sesame seeds.
Serve immediately over rice, noodles, or cauliflower rice.

Servings and timing

Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Variations

Use zucchini, mushrooms, or bok choy instead of the listed vegetables.
Add pineapple chunks for a sweet and savory twist.
Substitute teriyaki sauce for the homemade stir-fry sauce.
Use shrimp or chicken in place of salmon.
Add cashews or almonds for extra crunch.
Include edamame for additional protein.
Make it spicy with sriracha or chili garlic sauce.
Serve over quinoa for a nutritious alternative to rice.

Storage/Reheating

Storage

Store leftover Salmon Stir Fry in an airtight container in the refrigerator for up to 3 days.

Freezing

While possible, freezing is not recommended because the vegetables may lose their crisp texture and the salmon can become softer after thawing.

Reheating

Reheat gently in a skillet over medium-low heat until warmed through.
Microwave in 30-second intervals, stirring between each interval.
Add a splash of water if the sauce becomes too thick during reheating.

FAQs

Can I use frozen salmon?

Yes, but thaw the salmon completely and pat it dry before cooking.

What vegetables work best in a stir fry?

Broccoli, bell peppers, carrots, snap peas, mushrooms, bok choy, and zucchini are all excellent choices.

How do I keep the salmon from falling apart?

Cook the salmon just until lightly browned, handle it gently, and avoid excessive stirring.

Can I make this recipe gluten-free?

Yes, use gluten-free soy sauce or tamari.

What can I serve with Salmon Stir Fry?

Steamed rice, brown rice, noodles, quinoa, or cauliflower rice pair perfectly with this dish.

Can I prepare the sauce ahead of time?

Yes, the sauce can be mixed and refrigerated up to 3 days in advance.

Is Salmon Stir Fry healthy?

Yes, it is rich in protein, healthy fats, and vegetables, making it a balanced meal.

Can I use canned salmon?

Fresh or frozen salmon is preferred for the best texture, but canned salmon can work in a pinch.

How spicy is this recipe?

The recipe is mild unless red pepper flakes or additional spicy ingredients are added.

Can I meal prep Salmon Stir Fry?

Yes, it stores well for several days and makes an excellent meal-prep option.

Conclusion

Salmon Stir Fry is a fast, flavorful, and nutritious meal that brings together tender salmon, crisp vegetables, and a savory homemade sauce in one satisfying dish. Perfect for busy weeknights and healthy meal planning, this recipe is easy to customize and comes together in less than 30 minutes. Whether served over rice, noodles, or enjoyed on its own, Salmon Stir Fry is a delicious way to enjoy a wholesome homemade dinner.

Salmon Stir Fry

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Salmon Stir Fry is a quick and nutritious meal featuring tender salmon pieces, crisp vegetables, and a savory homemade stir-fry sauce. Packed with protein, omega-3s, and vibrant flavors, it’s perfect for busy weeknight dinners.

Author: Laura
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 4 servings
Category: Main Course
Method: Stir Fry
Cuisine: Asian
Diet: Low Calorie

Instructions

Whisk together the soy sauce, honey, rice vinegar, sesame oil, cornstarch, water, and red pepper flakes in a small bowl.
Pat the salmon dry and cut into bite-sized pieces.
Heat a large skillet or wok over medium-high heat.
Add oil and cook the salmon for 2 to 3 minutes per side until lightly browned.
Remove the salmon and set aside.
Add more oil if needed and stir-fry the broccoli, bell pepper, carrots, snap peas, and onion for 4 to 5 minutes.
Add the garlic and ginger and cook for 30 seconds until fragrant.
Return the salmon to the skillet.
Pour the stir-fry sauce over the salmon and vegetables.
Cook for 2 to 3 minutes until the sauce thickens and coats everything evenly.
Remove from heat and garnish with green onions and sesame seeds.
Serve over rice, noodles, or cauliflower rice.

Notes

Use zucchini, mushrooms, or bok choy as alternative vegetables.
Add pineapple chunks for a sweet and savory variation.
Substitute teriyaki sauce for the homemade sauce if desired.
Use shrimp or chicken instead of salmon.
Add cashews, almonds, or edamame for extra texture and protein.
Make it spicy with sriracha or chili garlic sauce.
Store leftovers in the refrigerator for up to 3 days.
Reheat gently and add a splash of water if the sauce becomes too thick.

Nutrition

Serving Size: 1 serving
Calories: 390 kcal
Sugar: 8 g
Sodium: 720 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 4 g
Protein: 36 g
Cholesterol: 75 mg