This colorful Salmon Stir Fry is a flavorful, healthy dinner option. Large chunks of tender salmon cook quickly and combine with a variety of vegetables in a spicy-sweet sauce for a satisfying weeknight meal.
We regularly cook salmon at home — from simple panko-crusted fillets to a show-stopping Salmon Wellington. Stir-frying salmon is a fast, delicious way to get a meal on the table: the fish stays moist, vegetables keep their texture, and the sauce ties everything together.
Table of Contents
- Why You’ll Love This Salmon Stir Fry Recipe
- Ingredients
- How to Make Stir Fry with Salmon
- Recipe FAQs for Salmon Stir Fry
- Expert Tips
- Other Delicious Salmon Recipes
- Salmon Stir Fry Recipe
- More About Molly
Why You’ll Love This Salmon Stir Fry Recipe
- Cooks in 20 Minutes: With your ingredients prepped, the stir-fry comes together in about 20 minutes — ideal for busy weeknights.
- Healthy: A portion is under 400 calories and provides protein plus omega-3s from the salmon. Use tamari for a gluten-free option.
- Budget-Friendly: One pound of salmon stretches to four servings when paired with plenty of vegetables.
🥗 Ingredients
The sauce gives this stir-fry its savory-sweet-teriyaki flavor. For a gluten-free version, choose tamari instead of traditional soy sauce and verify it is labeled gluten-free. Brown sugar can be swapped for honey or maple syrup if you prefer a natural sweetener. Crushed red pepper adds heat — adjust the amount to your taste or omit it for a milder dish.
Choose the freshest salmon you can find. White button mushrooms work well here, but shiitake or cremini are excellent alternatives. If you don’t have fresh ginger or garlic, use powdered versions sparingly in the sauce, though fresh aromatics will give the best flavor.
How to Make Stir Fry with Salmon
- Whisk together ¼ cup soy sauce or tamari, 2 teaspoons sesame oil, 1 teaspoon rice vinegar, 1 tablespoon water, 1 teaspoon cornstarch, 1 teaspoon brown sugar, and ¼ teaspoon crushed red pepper. Set the sauce aside.
2. Pat dry a 1-pound skinless salmon fillet and cut it into large chunks. Slice half a red onion into half-moon slices. Peel and mince two garlic cloves.
3. Peel and grate about 1 tablespoon of fresh ginger. Deseed two bell peppers and cut them into bite-sized pieces.
4. Wipe the mushrooms clean and quarter them (or eighth them if very large).
5. Heat 1 tablespoon vegetable oil in a 12-inch nonstick skillet or wok over medium-high heat. Add the salmon pieces and let them cook without stirring until the bottoms are lightly browned, about 4 minutes.
6. Carefully flip the salmon pieces and cook another 2–3 minutes until lightly browned on the other side and just barely cooked through. Remove the salmon from the pan and set aside.
7. Add the mushrooms to the pan and sauté until they begin to brown, about 3 minutes. Move the mushrooms to the sides of the pan and add ½ tablespoon oil to the center, then add the broccoli florets.
8. Stir the vegetables, cover the pan, and cook for 2 minutes. Remove the cover, stir again, and push the vegetables aside to create space in the middle of the pan. Add another ½ tablespoon oil and add the onions, garlic, ginger, and peppers.
9. Sauté everything together for 5–7 minutes until the vegetables are tender and starting to brown. Return the salmon to the pan and stir gently to combine.
10. Whisk the sauce briefly to re-incorporate the cornstarch, make a well in the center of the pan, and pour the sauce in. Stir while the sauce thickens and glazes the salmon and vegetables, about 30 seconds. Serve immediately and garnish with sliced green onions if you like.
🧐 Recipe FAQs for Salmon Stir Fry
What oil is best for frying salmon?
Use a high smoke point oil such as vegetable, peanut, grapeseed, or canola oil for stir-frying at high heat. Avoid low smoke point oils (like walnut or flaxseed) for high-heat cooking; reserve those for dressings.
Are stir-fries healthy?
Yes. Stir-fries require minimal oil and let you pack in lots of vegetables that are cooked briefly to preserve texture and nutrients. Adding a lean protein like salmon makes a balanced meal.
What should I serve with this salmon vegetable stir-fry?
This stir-fry pairs well with steamed white or brown rice, cauliflower rice, quinoa, or your favorite noodles. Because the dish already includes vegetables, a simple grain or noodle is all you need.
👩🍳 Expert Tips
The most challenging part of this recipe is timing so the salmon and vegetables are both cooked perfectly. That’s why the salmon is seared first and removed, and why mushrooms and broccoli are started before adding more delicate vegetables. Cooking everything at once risks undercooking some pieces and overcooking others.
Size matters: cut vegetables into similar-sized pieces so they cook evenly. Smaller broccoli florets will cook faster; large florets take much longer. Keep the pan hot to encourage light browning, but adjust to medium-high if your pan or stove runs hot to prevent burning.
Handle the salmon gently. It flakes easily, so avoid stirring it excessively when you return it to the pan if you want large chunks.
Finally, wipe mushrooms instead of rinsing them to avoid adding excess moisture that can make the stir-fry soggy.
Other Delicious Salmon Recipes
If you enjoy this salmon stir-fry, try other salmon preparations like teriyaki-glazed salmon, panko-crusted fillets, or miso butter salmon for different flavor profiles and cooking methods.
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Salmon Wellington -
Salmon with Mango Salsa
-
Smoked Salmon and Asparagus Pasta
-
Old Bay Salmon with Peach-Avocado Salsa
If you try this Stir Fry Salmon recipe, please leave a comment and rating — feedback helps me improve recipes and supports the blog.
Instagram Users: If you make this Salmon Stir Fry, tag @vanillabeancuisine or use the hashtag #vanillabeancuisine — I’d love to see your photos!
📖 Recipe
Salmon Stir Fry Recipe
This colorful salmon stir fry combines chunks of nicely seared salmon, a mix of vegetables, and a spicy-sweet sauce that glazes the ingredients.
Equipment
- 12-inch nonstick skillet or wok
- Mixing bowls and whisk
- Grater or microplane for ginger
Ingredients
For the Sauce
- ¼ cup soy sauce or tamari
- 2 teaspoons sesame oil
- 1 teaspoon rice vinegar
- 1 tablespoon water
- 1 teaspoon cornstarch
- 1 teaspoon brown sugar
- ¼ teaspoon crushed red pepper
For the Stir-Fry
- 1 pound skinless salmon fillet, cut into large chunks
- ½ red onion, sliced
- 2 cloves garlic, minced
- 1-inch piece ginger, grated (about 1 tablespoon)
- 1 red bell pepper, seeded and chopped
- 1 yellow bell pepper, seeded and chopped
- 8 ounces white button mushrooms, cleaned and quartered
- 8 ounces broccoli florets (about 3 cups)
- 2 tablespoons vegetable oil, divided
- Chopped scallions, for garnish (optional)
Instructions
- Whisk together the sauce ingredients in a small bowl and set aside.
- Pat salmon dry and cut into large chunks. Slice the red onion and mince the garlic.
- Grate the ginger, deseed and chop the bell peppers, and quarter the mushrooms.
- Heat 1 tablespoon vegetable oil in a 12-inch skillet or wok over medium-high heat. Add the salmon and cook without stirring until the bottoms are lightly browned, about 4 minutes.
- Carefully flip the salmon pieces and cook another 2–3 minutes until lightly browned and just cooked through. Remove salmon from the pan and set aside.
- Add mushrooms to the pan and sauté until they begin to brown, about 3 minutes. Push them to the sides and add ½ tablespoon oil to the center, then add the broccoli.
- Stir together, cover, and cook 2 minutes. Remove the cover, stir, and clear a space in the center of the pan. Add ½ tablespoon oil and add onions, garlic, ginger, and peppers.
- Sauté for 5–7 minutes until vegetables are tender and beginning to brown. Gently stir the salmon back in.
- Whisk the sauce again, make a well in the pan, and pour in the sauce. Stir while the sauce thickens into a glaze, about 30 seconds. Remove from heat and serve garnished with scallions if desired.
Notes
This salmon and vegetable stir-fry is best the day it’s made but will keep in the refrigerator for one day. For best texture, avoid adding extra moisture to the pan — wipe mushrooms instead of rinsing and keep vegetable pieces similar in size so they cook evenly.
Nutrition (per serving)
Calories: 399 kcal • Carbohydrates: 17 g • Protein: 31 g • Fat: 24 g • Fiber: 4 g • Sodium: 1224 mg
More About Molly
Cooking healthy, seasonal meals is my passion. I trained as a French pastry chef and spent over a decade working as a personal chef. Here you’ll find well-tested recipes designed for home cooks — simple techniques and reliable results.