This stir fry salmon with vegetables is packed with Asian flavors and is fresh and flavorful with an easy to make stir fry sauce, simple vegetables and ready in 15 minutes. There's color and crunch and its easy to make, just like this homemade teriyaki salmon stir fry.
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Why This Recipe Works
- You can make it in 15 minutes
- Serve with brown rice, white rice, cauliflower rice, udon noodles or soba noodles
- Simple easy ingredients you'll find in the supermarket
- Its packed with flavour and will have your tastebuds dancing
- It makes for great leftovers the next day
- Easy to adjust the level of spiciness
- The sauce is thick and sticky and perfectly coats the salmon
- This dinner is under 500 calories per serve
Ingredients
Skinless salmon fillet is best for this healthy weeknight meal!
Fresh vegetables including colorful red, green and yellow capsicums or red bell pepper, along with red onion. Other vegetable ideas to use are green beans, snow peas, green onions, bok choy, or another other combination of stir fry vegetables.
The salmon sauce is a combination of sweet, salty, bitter and savory with flavors of garlic, fresh ginger, soy sauce, chili (or red pepper flakes) and lemongrass for freshness, however you could substitute with lime juice. Or you could use my all purpose homemade stir fry sauce.
The stir fry sauce is flavorful and just right with the tender pieces of salmon. I've used similar combinations in my Asian Salmon Salad and Easy Salmon Noodles.
Or, for a fresh summer dish you can eat year round check out my Asian Salmon with Mango Salsa.
Ingredient Notes
- Chilli Sauce: I use either Sirrarcha or Sambel Olek, depending on what I have on hand. They both work and are available from the Asian food aisle in supermarkets. Alternatively you could use chilli paste in a jar which I have seen next to the jars of garlic and ginger in supermarkets.
- Salmon Chunks: Fresh salmon is best, and I prefer to use skinless salmon portions. The ones I buy are in rectangular portion sizes and I dice them at home so I can get the size I want.
- Stir Fry Veggies: keep it to 3 or 4 different kinds. Snow peas, red onion, capsicum/peppers, kale, bok choi, spinach, zucchini, work well
Making dinners under 500 calories is my specialty, with many of my most popular being low calorie chicken recipes, low calorie meal prepping recipes and low calorie slow cooker recipes.
How To Make
- Make Salmon Cubes: Cut the salmon into cubes (about 2cm x 2cm or half an inch is ideal)
- Prepare stir-fry sauce. In a small bowl, add all of the sauce ingredients and whisk together. Set aside while you cook the salmon.
- Cook Salmon: Heat a non stick wok or large skillet on medium high heat, and add salmon pieces, stirring gently until cooked through. Generally about 2 - 3 minutes is enough.
- Remove salmon from wok and put on a plate to the side.
- Lightly Cook Vegetables: Add the vegetables to the wok and stirfry for 2 to 4 minutes
- Bring It All Together: Add the stirfry sauce and toss through until it starts to thicken slightly, then add the salmon back in. Stir through for a further minute and serve immediately.
- Serve: Sprinkle sesame seeds over salmon, and serve with your favourite rice.
FAQ
Fresh salmon is best, and I prefer to use skinless salmon portions. The ones I buy are in rectangular portion sizes and I dice them at home so I can get the size I want.
Fresh salmon that has been frozen is also an option. Just make sure to either take it out the night before and let it thaw in the fridge, or defrost it in the microwave. This way it makes it nice and easy to chop into chunks. Make sure though to pat the salmon dry with paper towel before chopping it up as it tends to quite wet when it’s been frozen and defrosted. Patting dry with paper towel removes excess moisture and helps it to cook better more evenly.
Canned or tinned salmon is not suitable for this recipe, and it tends to be to flaky and turns to mush.
Spice Level
Based on the measurements provided for the stir fry sauce, I would consider this Salmon Stir fry to be mild, like my Coconut Lime Salmon with Noodles. For more heat, increase the amount of chilli paste, or add fresh diced chillies to serve.
Alternative Vegetables
Try to get in as much colour and crunch as you can. Here are some suggestions of other veges I've used:
- Snow Peas
- Red Onion
- Red, Yellow and Green Capsicum/Peppers
But really anything green and leafy, such as kale, spinach leaves or bok choy, and shallots also work really well.
TIP: If you’re not feeling in the mood for vegetables, or don’t have any on hand, you can instead use pre cooked packet noodles, so you end up with a Salmon Noodle Dish covered with the delicious sauce.
Expert Tips
- Fresh salmon fillets will get you the best crispy and crunchy version of this dish, although you could use frozen salmon that has been thawed out.
- Cook the salmon first and get it crispy and crunchy, and set it aside whilst you work on the sauce.
- Use the Siracha hot sauce sparingly, unless you have an extra high tolerance for spiciness. A little goes a long way.
- Use a Wok to cook the salmon first, then remove it, and cook the vegetables. No need for 2 separate pans!
- Don’t dump all the ingredients into the wok at once and attempt to make it into a stirfry. You won’t get the crispy salmon effect and you’ll end up with some things undercooked and other thigs overcooked.
This is healthy salmon stir fry is an easy weeknight meal and comes together in under 15 minutes. Its perfect for salmon lovers and has so much flavor, not to mention makes perfect leftovers for lunch the next day.
More Salmon Recipes
- Salmon Burrito Bowl
- Chilli Soy Salmon with Sesame Noodles
- Salmon Curry In A Hurry.
- Coconut Lime Salmon with Noodles
- Herb Crusted Salmon on Butter Bean Salad
Salmon Stir Fry with Vegetables
Ingredients
Salmon
- 4 pieces Skinless Salmon Fillets
Stirfry Sauce
- ½ cup Vegetable Stock/Broth - (or water)
- 1 tablespoon Cornflour/Cornstarch
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Ginger freshly grated
- 1 tablespoon Crushed Garlic
- 1 tablespoon Lemongrass Paste
- ½ teaspoon Chilli sauce - (see notes)
- 1 teaspoon sweetener (eg: monkfruit) - *optional
Vegetables
- 1 medium Red onion chopped into chunks - (chopped into chunks)
- 2 cups Red, yellow, green Capsicum/Pepper - (chopped into chunks)
- ½ cup Snow peas - (chopped into 2 cm pieces)
Optional - to serve
- 1 tablespoon White sesame seeds
- 2 cups Jasmine Rice/Brown Rice - (cooked)
Instructions
- Cut the salmon into cubes (about 2cm x 2cm is ideal)4 pieces Skinless Salmon Fillets
- Prepare the stirfry sauce. In a small bowl, add all of the sauce ingredients and whisk together.½ cup Vegetable Stock/Broth, 1 tablespoon Light Soy Sauce, 1 tablespoon Ginger freshly grated, 1 tablespoon Crushed Garlic, 1 tablespoon Lemongrass Paste, ½ teaspoon Chilli sauce, 1 teaspoon sweetener (eg: monkfruit), 1 tablespoon Cornflour/Cornstarch
- Heat a work on medium high heat, and add the salmon. Use a silicone or wooden spoon to stir about until cooked through. Be gentle with it – as the salmon cooks it will become more delicate. Generally about 3- 5 minutes is enough.
- Remove salmon from wok and put on a plate to the side.
- Add the vegetables to the wok and stirfry for 2 to 4 minutes1 medium Red onion chopped into chunks, 2 cups Red, yellow, green Capsicum/Pepper, 1 tablespoon White sesame seeds, ½ cup Snow peas
- Add the stirfry sauce and toss through until it starts to thicken slightly, then add the salmon back in. Stir through for a further minute and serve immediately.
- Sprinkle sesame seeds over salmon, and serve with your favorite rice or noodle
Notes
Nutrition
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.
B says
What a quick but delicious meal. Served with rice.
Loved the spice. Thank you for sharing.
jessica says
This looks delicious stir fry!!! thanks for sharing
Kim says
Yep! It was easy to make and very tasty.