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This Honey Garlic Salmon Stir Fry combines sweet honey and pungent garlic into a caramelized glaze over tender salmon and crisp vegetables. It’s a restaurant-quality meal ready in about 30 minutes, perfect for a satisfying weeknight dinner.

Recipe Overview

Why You’ll Love This Honey Garlic Salmon Stir Fry

Fast & satisfying: A complete, balanced meal ready in around 30 minutes.
Addictive sauce: Perfect sweet-savory balance with a garlicky kick.
Eat the rainbow: Packed with colorful, nutrient-rich vegetables.
Fancy yet simple: Impressive enough for guests, easy enough for weeknights.

Ingredients & Tools

500 g salmon fillets, skinless, cut into 1-inch cubes
2 tbsp vegetable or avocado oil, divided
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
150 g broccoli florets
1 medium carrot, julienned
100 g sugar snap peas or snow peas
4 cloves garlic, minced
1 tbsp fresh ginger, grated
60 ml soy sauce (or tamari for gluten-free)
3 tbsp honey
1 tbsp rice vinegar
1 tsp sesame oil
2 spring onions, sliced
1 tbsp sesame seeds, for garnish

Tools: A large wok or a large, heavy-bottomed skillet, a sharp knife, and a small bowl for mixing the sauce.

Notes: Use quality honey and soy sauce for best flavor. Fresh ginger and garlic are essential for a vibrant, aromatic base.

Nutrition (per serving)

Calories:	420 kcal
Protein:	32 g
Fat:	18 g
Carbs:	32 g
Fiber:	5 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes

Before You Start: Tips & Ingredient Notes

Get your mise en place ready. Stir-fries cook incredibly fast, so having all your ingredients chopped, measured, and within arm’s reach is the key to a smooth, stress-free cooking experience. You won’t have time to mince garlic while the salmon is searing.
Cut your salmon into even pieces. This ensures everything cooks at the same rate, giving you perfectly cooked, flaky salmon cubes instead of a mix of overdone and undercooked bits.
Don’t skip the cornstarch. If you want a thicker, glossier sauce that really clings to the food, a teaspoon of cornstarch mixed with a tablespoon of water and added to the sauce mixture will work wonders.
Use a high-smoke-point oil. We’re cooking over high heat to get a good sear, so an oil like avocado or vegetable oil is perfect. Save that beautiful extra virgin olive oil for your salads.

How to Make Honey Garlic Salmon Stir Fry

Step 1: Pat your salmon cubes completely dry with paper towels. This is the single most important step for getting a beautiful sear instead of a steam. Season the salmon lightly with a pinch of salt and pepper. While you’re at it, whisk together the soy sauce, honey, rice vinegar, and sesame oil in a small bowl. This is your magic sauce—give it a quick taste and admire the balance.

Step 2: Heat one tablespoon of oil in your wok or large skillet over medium-high heat until it shimmers. You’ll know it’s ready when a drop of water sizzles and evaporates on contact. Carefully add the salmon cubes in a single layer, making sure not to overcrowd the pan. You might need to do this in two batches for the best results.

Step 3: Let the salmon cook undisturbed for about 1-2 minutes per side, just until it’s golden brown on the outside but still a little translucent in the very center. It will finish cooking later. Use a slotted spoon to transfer the seared salmon to a clean plate. The outside should have a lovely crust while the inside remains tender.

Step 4: Add the remaining tablespoon of oil to the same pan. Toss in the broccoli and carrots first, as they take a little longer to cook. Stir-fry for about 2 minutes until they start to brighten in color and become slightly tender. You’ll hear a satisfying sizzle as they hit the hot pan.

Step 5: Now add the bell peppers and sugar snap peas. Continue to stir-fry for another 2-3 minutes. You’re aiming for a vibrant color and a crisp-tender texture—they should still have a bit of a bite to them. The smell at this stage is absolutely incredible.

Step 6: Push the vegetables to one side of the pan. In the empty space, add the minced garlic and grated ginger. They’ll sizzle and become fragrant in just 30 seconds—be careful not to burn them! Once they’re aromatic, mix them into the vegetables.

Step 7: Pour your pre-mixed honey garlic sauce into the pan. It will bubble and thicken almost immediately, creating a gorgeous, glossy glaze that coats the vegetables. Let it simmer for about 30 seconds to reduce slightly.

Step 8: Return the seared salmon cubes and any accumulated juices back to the pan. Gently toss everything together to coat the salmon and vegetables in the sauce. Heat for just another minute to warm the salmon through—it should flake easily with a fork but still be incredibly moist.

Step 9: Turn off the heat and stir in most of your sliced spring onions. Give everything one final, gentle toss. The residual heat will wilt the onions just slightly. Your stir-fry is now ready to be devoured!

Storage & Freshness Guide

Fridge: Store in an airtight container for up to 2 days.
Freezer: Not recommended; vegetables and salmon texture will suffer.
Reviving: Reheat gently in a skillet with a splash of water to loosen sauce.

Serving Suggestions

Complementary Dishes

Steamed jasmine rice — The fluffy, slightly sticky grains are the perfect canvas for soaking up every last drop of that incredible honey garlic sauce.
Quinoa or cauliflower rice — For a lighter, grain-free option that still provides a wonderful base and adds a different texture to the meal.
Simple cucumber salad — A quick mix of thinly sliced cucumbers with a splash of rice vinegar provides a cool, crisp contrast to the rich, warm stir-fry.

Drinks

Iced green tea — Its clean, slightly bitter notes help cut through the sweetness of the honey and cleanse the palate between bites.
A crisp Pinot Grigio — A light, acidic white wine complements the delicate flavor of the salmon without overpowering the dish’s subtle sweetness.
Ginger beer — The spicy kick of ginger beer mirrors the fresh ginger in the stir-fry, creating a wonderfully harmonious pairing.

Something Sweet

Mango sorbet — Its bright, tropical fruitiness is a refreshing and light way to end the meal, continuing the theme of sweet and vibrant flavors.
Fortune cookies — A fun, thematic finish that adds a little crunch and a bit of whimsy to your dinner table.
Lychee fruits — Chilled, canned lychees are incredibly refreshing and their floral sweetness is a perfect, simple palate cleanser.

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Honey Garlic Salmon Stir Fry

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine Asian, fusion

Servings 4

Total Time 27 minutes

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Make this easy Honey Garlic Salmon Stir Fry in just 30 minutes! Tender salmon & crisp veggies in a sweet-savory glaze. Get the simple recipe here!

Ingredients

For the stir fry:

500 g salmon fillets (skinless, cut into 1-inch cubes)
2 tbsp vegetable or avocado oil (divided)
1 red bell pepper (thinly sliced)
1 yellow bell pepper (thinly sliced)
150 g broccoli florets
1 medium carrot (julienned)
100 g sugar snap peas or snow peas
4 cloves garlic (minced)
1 tbsp fresh ginger (grated)
60 ml soy sauce (or tamari for gluten-free)
3 tbsp honey
1 tbsp rice vinegar
1 tsp sesame oil
2 spring onions (sliced)
1 tbsp sesame seeds (for garnish)

Instructions

01
Pat your salmon cubes completely dry with paper towels. Season the salmon lightly with a pinch of salt and pepper. While you’re at it, whisk together the soy sauce, honey, rice vinegar, and sesame oil in a small bowl.
02
Heat one tablespoon of oil in your wok or large skillet over medium-high heat until it shimmers. Carefully add the salmon cubes in a single layer, making sure not to overcrowd the pan. You might need to do this in two batches for the best results.
03
Let the salmon cook undisturbed for about 1-2 minutes per side, just until it’s golden brown on the outside but still a little translucent in the very center. Use a slotted spoon to transfer the seared salmon to a clean plate.
04
Add the remaining tablespoon of oil to the same pan. Toss in the broccoli and carrots first, as they take a little longer to cook. Stir-fry for about 2 minutes until they start to brighten in color and become slightly tender.
05
Now add the bell peppers and sugar snap peas. Continue to stir-fry for another 2-3 minutes. You’re aiming for a vibrant color and a crisp-tender texture—they should still have a bit of a bite to them.
06
Push the vegetables to one side of the pan. In the empty space, add the minced garlic and grated ginger. They’ll sizzle and become fragrant in just 30 seconds—be careful not to burn them! Once they’re aromatic, mix them into the vegetables.
07
Pour your pre-mixed honey garlic sauce into the pan. It will bubble and thicken almost immediately, creating a gorgeous, glossy glaze that coats the vegetables. Let it simmer for about 30 seconds to reduce slightly.
08
Return the seared salmon cubes and any accumulated juices back to the pan. Gently toss everything together to coat the salmon and vegetables in the sauce. Heat for just another minute to warm the salmon through—it should flake easily with a fork but still be incredibly moist.
09
Turn off the heat and stir in most of your sliced spring onions. Give everything one final, gentle toss. The residual heat will wilt the onions just slightly.