Sweet and savory, this salmon stir fry recipe is combined with fresh veggies for an easy one-pan meal that will satisfy your tastebuds and leave you feeling full. Pair it with all your favorite sides for a restaurant-inspired dinner the whole family will adore!
I don’t know about you, but I’m always looking for easy dinner recipes that are loaded with nutrients without sacrificing flavor. Luckily, this stir fry salmon checks all those boxes and more! Made with a handful of pantry staples, it features a homemade stir fry sauce that’s sweet, savory, and guaranteed to have your guests licking their plates and begging for seconds.
Plus, paired with fresh veggies, it makes for a great low-carb meal. Or, you can easily bulk it up with rice, potatoes, and all your favorite sides! Ready in minutes, dinner truly doesn’t get better than this.
If you’re looking for more easy, nutritious salmon recipes, check out my cast iron salmon, air fried teriyaki salmon bites rice bowl, and cast iron salmon with mango salsa and cauliflower rice, too!
Why You’ll Love This Recipe
- Cooks in a large skillet or wok in minutes.
- Naturally gluten and soy-free.
- High-protein, full of healthy fats, and loaded with fiber.
- Leftovers can be stored for up to 4 days.
- Pairs well with all your favorite sides.
Ingredients & Notes
- Coconut aminos - This adds a teriyaki flavor to the salmon without the need for soy sauce. Low-sodium soy sauce will work, too.
- Honey - Adds sweetness to the sauce and helps create a crisp exterior on the salmon.
- Olive oil - Used to thin out the sauce and add a boost of healthy fats. Also used to cook the veggies and create a nice char. I prefer the strong flavor of olive oil, but coconut oil or avocado oil works well, too.
- Spices - Garlic powder, ginger, and a pinch of salt are added to the sauce for a savory flavor with just a bit of kick.
- Sesame seeds - These add a slight crunch and a rich, nutty taste.
- Salmon - This salmon stir fry recipe can be made with fresh or frozen salmon. Wild-caught is best.
- Veggies - Green beans, mushrooms, and bell pepper strips are added to the mixture, transforming this stir fry salmon recipe into a complete meal.
What Type of Salmon is Best?
Salmon is one of the many fishes that are best to buy wild-caught instead of farm-raised. This is because wild-caught salmon has more omega-3 and an overall better flavor. You can usually find wild-caught salmon at the seafood counter at your local grocery store or in the freezer section. If buying it frozen, be sure to let it thaw before cooking.
You will need a small bowl or jar, a large mixing bowl, and a large skillet or wok to make this salmon stir fry recipe. Be sure to stay close to the stove, because it cooks super quickly!
Step 1: Create the stir fry sauce. Combine the coconut aminos, honey, olive oil, spices, and sesame seeds until smooth.
Step 2: Coat the salmon. Add the salmon cubes to a large bowl, and pour the sauce on top. Toss to combine, making sure the salmon is completely coated.
Step 3: Cook the salmon. Place the salmon in the skillet or wok over medium heat, leaving space between each piece. Pour the remaining stir fry sauce into the skillet, and cook until the salmon is opaque halfway through.
Gently flip the fish over, and continue to cook until is nearly pink almost all the way through. Transfer the salmon to a plate, and set it aside.
Step 4: Add the veggies. In the same skillet or wok, add the veggies along with extra olive oil, if needed to prevent them from sticking. Cook until the vegetables are soft and slightly charred.
Step 5: Combine the ingredients. Add the salmon back to the mixture, and continue to cook until it’s completely pink all the way through.
Plate your salmon and vegetables with rice, lettuce, or as it is, and enjoy while it’s warm!
- Use a paper towel to pat the salmon dry before slicing it into cubes. This makes it less slippery and easier to handle. I have also found it easier to slice the filets into cubes and remove the skin from each cube after.
- Salmon can be very delicate to cook in a skillet. Once the cubes are placed in the hot skillet, don’t move them around or you may end up breaking them up into flaky pieces.
- Watch the sides of the salmon cook. You will notice the sides turning an opaque pink. When that color reaches halfway through the cubes, it’s time to flip them over. The other side of the salmon will then start to turn opaque pink, and you will want to take them off the skillet when the color is opaque almost all the way through.
How to Serve
The great thing about stir fry is that you really can’t go wrong with serving it up. Here are a few of my favorite ways:
- Serve the salmon stir fry over a bed of white or brown rice.
- Make it a stir fry salad, and add the salmon and veggies on top of mixed greens with a ginger salad dressing.
- Mix the stir fry ingredients and extra sauce with ramen noodles for a super cozy meal in a bowl.
How to Store
Allow the stir fry salmon to cool down completely, and store it in an airtight container. It will keep for up to 4 days in the fridge. When ready to enjoy, heat it up in the microwave in 20-second increments. Or, throw it back in a skillet, and warm over low heat until your desired temperature is reached.
Can I Make This Stir Fry Salmon Ahead of Time?
Yes! To prepare this dish ahead of time, make the marinade as directed, and let the salmon soak in the sauce in an airtight container. Cook it as directed when ready to enjoy. It may need an extra minute or two if the salmon is chilled.
Can I use Chicken?
You can easily make this a chicken stir fry by swapping the salmon with chicken breast or thigh. The chicken will take longer to cook, and you want to make sure the sauce heats up well before adding the vegetables to the skillet. However, it’s still super cook and incredibly scrumptious!
Frequently Asked Questions
Yes, salmon cooks well in a wok. Cook for about 2 minutes. Then, flip it over, and let it cook for another minute or so until it’s opaque all the way through.
Yes, flip the salmon over when it’s opaque about halfway through and continue cooking until it is pink all the way through.
It depends on your definition of healthy. This salmon stir fry recipe is made with fresh produce, simple ingredients, and naturally sweetened with honey.
For more tasty dinner ideas, check out my:
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Salmon Stir Fry
- ⅓ cup coconut aminos - or low sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon ginger
- ¼ teaspoon sea salt - omit if using soy sauce
- 1 teaspoon sesame seeds
- 3 filets salmon - skin removed and cut into 1 inch cubes
- 1 cup green beans - washed
- 1 cup mushrooms - washed
- ½ bell pepper - sliced into strips
- Stir together the coconut aminos, honey, olive oil, garlic powder, ginger, sea salt, and sesame seeds in a bowl or jar.
- Place the salmon cubes in a large mixing bowl and pour the sauce over top. Gently toss to coat the salmon in the marinade.
- Heat a skillet or wok on the stove over medium heat. Place the salmon cubes in the skillet, leaving some room in between each piece. Once you place the salmon in the skillet try not to move it around. Pour the rest of the marinade in the skiller. Let the salmon cook until it’s opaque pink about half way through. Gently flip the salmon over and allow it to cook on the other side until opaque pink almost all the way through. Transfer the salmon to a plate and set aside.
- Add the green beans, mushrooms, and bell pepper to the pan and cook in the residual sauce. If needed, add ½ tablespoon of olive oil. Cook until the vegetables are soft and somewhat charred on the outside.
- Create some room in the skillet and place the salmon cubes back in the skillet to warm them up again.
- Serve the stir fry on a bed or rice or with lettuce or as is!