Salmon Stir Fry

This salmon stir fry makes a delicious 30-minute dinner. Salmon may be an unusual protein for a stir fry but it works so well – it’s super quick to cook and comes out super tender and flavorful. The stir-fry sauce is easy and made with just a couple of ingredients. Mushrooms add additional flavor and broccoli crunch. You’ll love this easy and delicious dinner!

Ingredients

Here’s what you need to make this recipe:

• salmon fillets, fresh or frozen, without skin (although you can purchase skin-on fillets and remove the skin), you could also use baked salmon leftovers! other fish types such as cod would also work
• broccoli – works really well with this recipe, alternatives: zucchini, green beans, carrots, snap peas, or bell peppers
• mushrooms – optional, but they add so much flavor
• aromatics: ginger, garlic, green onion, chili flakes (add to your taste, depending on how much heat you want), you could substitute fresh ginger with dry ginger but the flavor is so much better with fresh ginger
• for the sauce (this sauce is similar to teriyaki sauce): soy sauce – you will need both regular and low-sodium or just low-sodium soy sauce, don’t use just regular soy sauce or the dish will be too salty, honey, rice vinegar (necessary to balance the sweetness), water
• rice – to serve, you can also use noodles such as Chinese egg noodles or soba/udon noodles
• if you like toasted sesame seed oil you could drizzle your dish with it, my kids don’t like it so I haven’t used it

How to make salmon stir fry step by step

STEP 1: Cook the rice: add 1 cup of uncooked rice (190g) to a small pot along with 1 1/4 cups of water and 1/2 teaspoon of salt. Cover the pot, bring to a boil, then lower the heat to the lowest and cook for 12 minutes. Take the pot off the heat and leave to rest for 10 minutes. Open the pot and fluff the rice with a fork.

STEP 2: In the meantime, make the sauce: in a large bowl, whisk together soy sauce (2T regular + 2T low-sodium), water (1/4c), honey (2T), vinegar (1T), red pepper flakes (1/8 teaspoon or to taste), and corn starch (1T).

STEP 3: Chop the salmon: Remove the skin from the salmon (you should have 1lb/450g without the skin) and cut it into 1-inch (2 cm) cubes. Add the salmon to the sauce, stir together, and left to marinate while you’re preparing other ingredients.

STEP 4: Prepare the vegetables: Cut the broccoli (1/2 head, about 8oz/225g) into very small florets, slice the mushrooms (4), slice the green onion (1), finely chop garlic (5 cloves), and ginger (1-inch/2.5cm).

Make sure to chop the garlic by knife and not use a garlic press (the garlic flavor could be too harsh).

STEP 5: Stir-fry: heat the oil over medium-high heat, add the broccoli and mushrooms. Cook for a couple of minutes until browned and softened.

Lower the heat to low, add the white and light green parts of green onions (reserve the dark green parts for garnish), garlic, and ginger. Cook for a minute. Transfer everything to a plate.

STEP 6: Cook salmon: Increase the heat to high and add all the salmon to the pan in an even layer (without the sauce). Cook until browned on the bottom then turn over and cook until cooked through (about 1-2 minutes).

Tips for cooking salmon:

• don’t try to stir it too often or it could break, you will know that it’s ready to turn on the other side when it easily comes off the pan, I’m usually turning it over with a fork and not a spatula
• cooked-through salmon is pink inside and not opaque and flakes easily
• try to get a good browning on the salmon for a great flavor
• the most important tip: make sure to not overcook the fish!
• you don’t have to pat dry the salmon before cooking it, thanks to the sugars in the marinade, it will brown just fine, I’m putting it straight from the marinade to the pan (but: if you have a smaller pan, you may want to cook the salmon in two batches)
• make sure the oil is really hot before adding the salmon to the pan

STEP 7: Assemble: Reduce the heat to low. Add the sauce and bring to a boil.

STEP 8: Add the vegetables. Toss everything together.

Garnish with reserved green parts of green onions and serve with rice.

Enjoy!

What to serve it with

• we like it most with rice, please note that the recipe calls for Jasmin rice, if using other types of rice, rice to water ratio will be different
• instead of rice, you can use Chinese egg noodles or soba noodles
• a great low-carb option would be cauliflower rice (I would omit the parmesan)
• quinoa
• for even more flavor you could try this garlic butter rice
• sesame seeds also make a great topping

Storage

This dish reheats well. Keep it in the fridge for up to 3 days. Keep it separate from the rice.

Other delicious salmon recipes

• Salmon chowder
• Orange maple salmon
• Salmon with creamy dill sauce
• Salmon with almonds and orange ginger sauce
• Salmon burgers with pineapple and guacamole

Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!