Salmon stir-fry is a family favorite! The salmon and veggies are tossed in a delicious sweet and savory sticky sauce. Plus, the whole meal will be done in only 30 minutes!
My family loves salmon and stir fry, so naturally this is a favorite dish of ours! Stir fry is one of my favorite ways to add in extra veggies in our diet, plus it’s super convenient to include the veggies in the main dish and not have to make a separate side of veggies.
I almost always double this salmon stir fry recipe because it reheats so well — and you’ll love it even more the next day. The sauce soaks into the salmon bites and veggies even more over the day, which makes it even more flavorful. “YUM!” is all I have to say!
Did you know: Stir fry is not only the name of this popular dish, but is also a method of cooking food. The “stir fry” method is a way to cook food quickly!
Salmon Stir Fry Video
How To Make Salmon Stir Fry
Quick tip before you start this salmon stir fry recipe — it moves quickly, so prep all the ingredients before starting to cook.
- Make the sauce: In a medium-sized bowl, whisk the sauce ingredients (fresh ginger, brown sugar, sesame oil, and low sodium soy sauce) until well combined.
- Prepare the ingredients: Prepare the other ingredients by cutting the veggies into strips or bite-size pieces. Slice the salmon into bite-sized pieces.
- Fry the veggies: In an oiled wok or large skillet, fry the veggies (except the green onions) on medium-high heat until golden brown. Remove the veggies from the pan and set aside.
- Cook the salmon: In the same pan, add another tablespoon of oil and cook the salmon. Flip the pieces to cook each side.
- Toss together the ingredients: Return the cooked veggies and green onions back to the pan. Pour in the sauce and toss all the ingredients until evenly coated. Cook on low heat for 2-3 minutes or until the sauce slightly thickens.
- Serve: Serve the salmon stir-fry with your favorite sides and enjoy!
Hot tip: Feel free to use salmon with the skin on or skin removed — both options are great! If keeping the skin on, make sure to thoroughly remove all the scales from the skin first.
Tips for the Perfect Stir Fry
Stir fry salmon and vegetables are crazy easy to make. Follow these tips and you’ll be the chef everyone knows for the perfect stir fry!
- Preheat the pan: Be sure to preheat the pan before adding the ingredients. A hot pan sears the outside of the veggies and salmon quickly, giving a wonderful flavor.
- Prep the ingredients: The veggies and salmon cook quickly, so prep the ingredients before turning on the stove.
- Cut into similar size pieces: For even cooking, cut each of the veggies and salmon into similar-sized pieces.
- Avoid over-mixing and flipping the salmon: To prevent broken chunks of salmon, avoid over-mixing the salmon or mixing too hard. Whole bite-size pieces of salmon taste best.
Serving tips: Salmon stir fry tastes excellent on its own as a light, low-carb meal or served over grains or noodles. Basmati rice, cauliflower rice, or quinoa are also very tasty with a serving of stir fry on top. Noodles such as udon, ramen, soba, or spaghetti are also good!
Salmon Stir Fry Variations
Feel free to swap out or add additional veggies and ingredients to customize the flavors of the salmon stir fry. This is a great way to use up any extra veggies in the fridge!
- Peppers: Add heat and spice to the dish with sliced jalapeños peppers or red pepper flakes.
- Veggies: Use any veggies you have on hand. Broccoli, carrots, green beans, sugar snap peas, snow peas, asparagus, bell peppers, and mushrooms are delicious options.
- Nuts: Add roasted peanuts or cashews for a crunchy texture.
- Garnish: Garnish the stir fry with sesame seeds, cilantro, or extra green onions to enhance the flavors and give the dish a restaurant-quality look.
- Sauce substitutions: Swap out the soy sauce with tamari sauce for a gluten-free option. Or, coconut aminos are a great soy sauce substitute.
Hot tip: Use a store-bought bag of stir-fry veggies to save on veggie prep time.
Storing Stir Fry Salmon
Like I said, I love to double this stir fry with salmon so I have leftovers for a day or two. Here’s how I store my leftovers and reheat them again later.
- Refrigerator: To store leftover salmon stir fry for up to three days, place it into an airtight container in the fridge.
- Reheating: For the best flavor, reheat the stir fry on the stovetop until warmed. Or, microwave at intervals until heated through for an uber quick option.
More Stir Fry Recipes
- Shrimp Stir Fry — A delicious blend of shrimp and colorful veggies
- 30 Minute Chicken Stir Fry — Using the most versatile proteins out there!
- Korean Beef Stir Fry — A flavorful ground beef dish that’s sweet and savory
- Pepper Steak Stir Fry — Tender flank steak and veggies in a garlic and ginger sauce
- Hunan Beef – Beef and veggies in a hot & spicy sauce.
Recipe
Ingredients
- 2 lbs salmon fillet
- 1 large red bell pepper
- 8 oz broccoli florets
- 1 medium onion
- 1/2 bunch green onions
- 2 tbsp oil olive or avocado
Stir Fry Marinade
- 6 tbsp low sodium soy sauce
- 2 tbsp sesame oil
- 2 tbsp brown sugar
- 1 tbsp fresh ginger
Instructions
- Whisk all the stir-fry sauce ingredients in a medium-size bowl until combined. Set aside.
- Cut the bell pepper into strips and the broccoli into bite-sized pieces. Slice the onion into half rings and chop the green onion.
- Slice the salmon fillet into bite-size pieces.
- Preheat a wok or a large pan with 1 tbsp of oil. Add veggies (except green onion) and cook them on medium-high heat until golden brown. Remove and set aside.
- Add 1 tbsp of oil and salmon in the same wok or pan and cook each side until golden brown.
- Return the veggies and green onions back to the pan. Pour the sauce in and toss all the ingredients together. Cook on low for two to four minutes or until the sauce slightly thickens.
- Serve with your favorite sides and enjoy!
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