Salmon Stir fry

Salmon Stir fry is a fresh and flavourful Asian inspired dish, with an easy to make stir fry sauce, simple vegetables and it’s on the table in 15 minutes.  There's colour and crunch and the sauce is simple to make, just like these homemade Teriyaki Salmon Bowls.

Why This Recipe Works

• You can make it in 15 minutes
• 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
• Easy to make low carb with Cauliflower Rice or Zucchini Noodles

Ingredients

Salmon

Vegetables

For The Sauce

This is a combination of  sweet, salty, bitter and savoury.  Its not too overpowering, yet its very flavourful and just right with the delicate salmon. I've similar combinations in my Asian Salmon Salad and Easy Salmon Noodles.

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:  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.
• Vegetables: keep it to 3 or 4 different kinds.  Snow peas, red onion, capsicum/peppers, kale, bok choi, spinach, zucchini, work well
• Lemongrass paste: I buy mine in a tube from the fruit and vege section of Woolworths and Coles in Australia. I’ve also seen it from sale online at amazon.

How To Make

1. Prepare Salmon: Cut the salmon into cubes (about 2cm x 2cm is ideal)

2. Prepare stirfry sauce. In a small jug/bowl, add all of the sauce ingredients and whisk together. Set aside while you cook the salmon.

3. Cook Salmon: Heat a non stick wok 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.
4. Remove salmon from wok and put on a plate to the side.

5. Lightly Cook Vegetables: Add the vegetables to the wok and stirfry for 2 to 4 minutes

6. 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.

6. Serve: Sprinkle sesame seeds over salmon, and serve with your favourite rice.

FAQ

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.

Variations

• Swap the salmon for  diced chicken or beef
• Swap the salmon for prawns/shrimp
• Skip the Salmon and add chickpeas/tofu  instead

Expert Tips

• Fresh salmon will get you the best crispy and crunchy version of this dish. Try to avoid using canned salmon, you’ll likely be disappointed.
• 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 a super quick recipe to make and definitely one for busy weeknight dinners.  Salmon cooks quicker than chicken, it takes only a couple minutes to make the sauce, and chop the veges and the whole dish comes together in under 15 minutes.

Its quick, tasty, full of flavour and 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

Kim

Salmon Stir fry is a fresh and flavourful Asian inspired dish, with an easy to make stir fry sauce, simple vegetables and it’s on the table in 15 minutes. 

5 from 4 votes

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Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Course Dinner

Cuisine Thai

Servings 4 people

Calories 315 kcal

Ingredients

 

1x2x3x

Salmon

• 250 grams Fresh Salmon Fillets - (equiv. to ½ a pound)

Stirfry Sauce

• ½ cup Vegetable Stock/Broth - (or water)
• 2 tablespoons Cornflour/Cornstarch
• 1 tablespoon Light Soy Sauce
• 1 tablespoon Ginger freshly grated
• 1 tablespoon Crushed Garlic
• 1 tablespoon Lemongrass Paste
• 1 tablespoon Raw Honey
• ½ teaspoon Chilli sauce - (see note 1)

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)
• Prepare the stirfry sauce. In a small jug/bowl, add all of the sauce ingredients and whisk together.
• 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 minutes
• 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 favourite rice.

Notes

1. 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.
2. Salmon:  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.
3. Vegetables: keep it to 3 or 4 different kinds.  Snow peas, red onion, capsicum/peppers, kale, bok choi, spinach, zucchini, work well
4. Lemongrass paste: I buy mine in a tube from the fruit and vege section of Woolworths and Coles in Australia. I’ve also seen it from sale online at amazon.
5. Spiciness:  Based on the recipe above, I woudl consider this dish to be "mild".  FOr more heat, add extra chilli paste to the sauce, or add fresh diced chilli to serve, or chilli flakes on top.
6. Noodles:  to make this dish go futher, double the quantity of sauce, and add a packet of pre cooked noodles.
7. Nutritional information includes salmon stirfry served with ½ cup jasmine rice.

Nutrition

Calories: 315kcalCarbohydrates: 41gProtein: 22gFat: 9gSaturated Fat: 5gFiber: 2gSugar: 7g

Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners.

Keyword salmon stir fry

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