This Salmon Stir Fry transforms a weeknight staple into something luxurious. Tender salmon cubes sear quickly, then mingle with crisp vegetables in a savory-sweet sauce. You’ll love this fast, flavorful salmon stir fry that’s ready in under 30 minutes.

Why You’ll Love This Salmon Stir Fry

• Fast & Flexible: Ready in 25 minutes with easy veggie swaps.
• Complex Flavor: Savory-sweet sauce delivers a glossy, restaurant-quality coating.
• Nutrient-Packed: Salmon provides heart-healthy omega-3s with a rainbow of vegetables.
• Effortlessly Impressive: Feels special with minimal effort thanks to a quick sear and toss.

Ingredients & Tools

• 450 g salmon fillets, skin removed, cut into 1-inch cubes
• 2 tbsp vegetable or avocado oil, divided
• 1 red bell pepper, thinly sliced
• 1 medium yellow onion, sliced
• 150 g broccoli florets
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 60 ml soy sauce (or tamari for gluten-free)
• 2 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp cornstarch
• 2 spring onions, sliced, for garnish
• 1 tbsp sesame seeds, for garnish

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

Notes: Fresh ginger and garlic make a difference; don’t skip the sesame oil for a nutty finish.

Nutrition (per serving)

Serves: 4 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Get your mise en place ready. Stir-frying is a fast process, so having all your ingredients chopped, measured, and within arm’s reach is crucial. Once you start cooking, things move quickly!
• What’s the best salmon to use? I find that skinless, boneless Atlantic or Sockeye salmon fillets work beautifully. They’re easy to cube and have a great fat content that keeps them from drying out during the quick cook.
• Can I use frozen vegetables? You can, but honestly, fresh will give you a better texture and more vibrant color. If you must use frozen, thaw them completely and pat them very dry to avoid a watery stir-fry.
• Why cornstarch? This is our sauce-thickening hero. It helps create that glossy, clingy coating that makes the dish so irresistible. Make sure to mix it with a little cold water first to form a “slurry” and prevent lumps.

How to Make Salmon Stir Fry

Storage & Freshness Guide

• Fridge: Cool completely, store in an airtight container for up to 2 days.
• Freezer: Not recommended; salmon and vegetables can become watery upon thawing.
• Reviving: Reheat gently in a skillet over low heat with a splash of water to loosen sauce.

Serving Suggestions

Complementary Dishes

• Steamed jasmine rice — Its delicate, floral fragrance is the perfect neutral canvas to soak up every last drop of the savory stir-fry sauce.
• Simple cucumber salad — Thinly sliced cucumbers with a quick dressing of rice vinegar, a pinch of sugar, and red pepper flakes provide a cool, crisp contrast to the warm, rich salmon.
• Vegetable spring rolls — A few crispy, fresh spring rolls on the side add a wonderful textural variety and make the meal feel more complete and celebratory.

Drinks

• Iced green tea — Its light, slightly grassy notes cleanse the palate between bites without overpowering the delicate flavors of the salmon and ginger.
• A crisp Pinot Gris — This white wine has enough acidity to cut through the richness of the dish and complementary stone fruit notes that pair beautifully with the honey in the sauce.
• Ginger beer — For a non-alcoholic option, the spicy-sweet kick of ginger beer echoes the ginger in the stir-fry and creates a really fun, flavorful pairing.

Something Sweet

• Mango sorbet — The bright, tropical sweetness and icy texture are a fantastic, light way to finish the meal, leaving you feeling refreshed.
• Fortune cookies — It’s a classic for a reason! They’re fun, crunchy, and a little sweet—the perfect little nibble with a cup of tea after you’ve cleared your plate.
• Lychee fruit — Fresh or canned, lychees are juicy, floral, and incredibly refreshing, offering a simple, elegant end to your Asian-inspired feast.

Top Mistakes to Avoid

• Mistake: Overcrowding the pan when searing the salmon. If you dump all the cubes in at once, they’ll steam instead of sear. You’ll end up with pale, soft fish instead of those beautiful, golden-brown edges. I’ve messed this up before too—patience is key!
• Mistake: Overcooking the salmon. Remember, the salmon will continue to cook when you return it to the wok at the end. Searing it just until it’s firm on the outside but still a bit rare inside ensures it stays tender and flaky in the final dish.
• Mistake: Adding the cornstarch directly to the hot sauce. This will instantly create unappetizing lumps. Always mix it with cold water first to create a smooth slurry that will integrate seamlessly and thicken the sauce beautifully.
• Mistake: Skipping the “blooming” step for the garlic and ginger. Tossing them raw into the sauce won’t develop their full, aromatic potential. Taking that extra 30 seconds to sizzle them in the oil makes a world of difference in the depth of flavor.

Expert Tips

• Tip: For an extra flavor boost, marinate the salmon. Toss the cubed salmon in a tablespoon of the sauce mixture and let it sit for 10-15 minutes while you prep the veggies. It adds another layer of savory-sweetness right into the fish.
• Tip: Add a touch of heat if you like it spicy. A teaspoon of sriracha or a sprinkle of crushed red pepper flakes added to the sauce mixture will give the dish a lovely, warming kick that balances the sweetness of the honey.
• Tip: Use a mix of colorful vegetables. Think orange carrots, yellow bell peppers, and green broccoli. Not only does it make the dish visually stunning, but you’re also getting a wider range of nutrients on your plate.
• Tip: Reheat leftovers gently. To keep the salmon from becoming rubbery, reheat any leftovers in a skillet over low heat with a tiny splash of water, or briefly in the microwave at a reduced power setting.

FAQs

Can I use a different type of fish?
You absolutely can! Firm-fleshed fish like tuna, swordfish, or even large, raw shrimp would work well with this method. Just be mindful of the cooking time, as thinner fish or shellfish may cook even faster than the salmon. The key is to sear quickly to develop flavor without drying the protein out.

How do I store and reheat leftovers?
Let the stir-fry cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 2 days. The best way to reheat is in a skillet over low heat with a tiny splash of water or broth to loosen the sauce. Microwaving can make the salmon a bit tough, so if you do, use a lower power setting and stir gently.

Is this recipe gluten-free?
It can be, very easily! Just ensure you use tamari instead of regular soy sauce, as tamari is typically wheat-free. Always double-check the labels on your other sauces, like the rice vinegar, to be certain, but this simple swap makes it a safe and delicious gluten-free meal.

My sauce is too thick/thin. How can I fix it?
If it’s too thick, don’t worry! Just stir in a tablespoon of water or broth at a time until it reaches your desired consistency. If it’s too thin, create a little more cornstarch slurry (half a teaspoon of cornstarch mixed with one tablespoon of water) and stir it into the bubbling sauce. It should thicken up in no time.

Can I make this sauce ahead of time?
Definitely! You can whisk the sauce (minus the cornstarch slurry) up to 3 days in advance and keep it in a jar in the fridge. When you’re ready to cook, just give it a good shake and proceed with the recipe, making your cornstarch slurry fresh. This is a great time-saver for busy weeknights.