Easy Salmon Stir Fry

Weeknight dinners need to come together fast but still pack plenty of flavor and nutrition. This easy salmon stir fry solves both with simple prep and bold umami-sweet taste. Tender salmon and veggies get tossed in a quick homemade sauce for a meal my family always requests when we want something a bit special without much fuss.

I tried this recipe on a night when I barely had anything left in my produce drawer Beyond the great results it quickly became my go-to for making salmon the star in a brand new way

Ingredients

• Salmon: about one pound fresh boneless skinless fillets The better the quality the more delicate and buttery the result
• Salt and black pepper: for seasoning Brightens the flavor of the fish
• Olive oil: for searing the salmon and sautéing veggies A fruity extra virgin oil makes a difference
• Carrots: slice thin for quick cooking Adds color crunch and natural sweetness
• Red onion: brings a mellow bite Purple onions are milder and become almost sweet when sautéed
• Zucchini: slice and halve for rounds that cook evenly Look for firm shiny squash
• Mushrooms: halved to soak up the sauce I favor cremini but any fresh variety works
• Yellow bell pepper: for extra sweetness and crunch Choose one with shiny skin and firm feel
• Soy sauce or coconut aminos: the salty base for the sauce Go coconut aminos for a gluten free option and subtle sweetness
• Honey: provides natural sweetness Balances the richness of the salmon
• Sesame oil: toasts up the sauce and adds distinct nutty aroma A little goes a long way
• Olive oil: additional base for the stir fry liquid
• Garlic: minced for deep flavor Fresh cloves deliver the biggest punch
• Cornstarch: to help thicken the sauce without clumping
• Sesame seeds: for crunch garnish and aroma Lightly toast for extra flavor
• Green onions: for garnish Springy crispness and color

Step-by-Step Instructions

Prepare the Salmon:

Remove the skin from the salmon and cut the fish into bite sized one inch cubes Sprinkle lightly with salt and black pepper This lets the seasoning work its way in while you prep the rest

Chop and Prep the Veggies:

Carefully slice carrots onion and bell pepper Cut zucchini and halve mushrooms Try to keep pieces uniform for even sautéing

Make the Sauce:

In a small bowl whisk together soy sauce or coconut aminos with honey sesame oil olive oil minced garlic and cornstarch Whisk thoroughly so the cornstarch dissolves fully

Sear the Salmon:

Heat a wok or large skillet over medium high heat and add olive oil Once shimmering arrange the salmon pieces in a single layer Gently cook about three to five minutes until the undersides are just golden Use a wide spatula to carefully transfer the salmon to a plate so the pieces stay intact

Start the Veggies:

With the wok still hot add the sliced carrots first Sauté for about two to three minutes for a slight caramelization Next scatter in the onion slices Sauté two minutes so they soften and turn fragrant

Finish the Veggies:

Add zucchini mushrooms and yellow bell pepper Cook everything together for about four to five minutes stir often until just tender and vibrant

Add the Sauce:

Pour the prepared sauce over the cooked vegetables Stir well so everything is coated Lower the heat slightly and let the mixture bubble for about three to four minutes until the sauce thickens and clings to the veggies

Bring it All Together:

Gently return the cooked salmon to the pan Use a soft spatula to fold the fish into the hot veggies and sauce Without stirring aggressively lightly toss so salmon is coated and heated through

Garnish and Serve:

Scatter on sesame seeds and green onion Serve immediately over hot rice or noodles for a complete meal

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This stir fry makes leftovers that taste just as good the next day My favorite bite is always the sweet bell pepper paired with the savory glazed salmon I remember making this for my parents and seeing their surprise at how simple salmon could taste so rich

Storage Tips

Store leftovers in an airtight container in the fridge for two to three days The sauce actually enhances the flavors overnight Keep garnishes like sesame seeds and green onions separate and add them right before serving For freezing cook everything except the salmon and add freshly cooked fish right before reheating for the best texture

Ingredient Substitutions

Try shrimp or chicken if you are out of salmon Snap peas or broccoli work wonderfully in place of zucchini and mushrooms If you only have regular soy sauce and need a gluten free dish reach for tamari instead For a touch of heat add a pinch of chili flakes or a drizzle of sriracha to the sauce

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Serving Suggestions

Spoon this stir fry over steamed jasmine rice brown rice or soba noodles For an extra layer of flavor serve with a wedge of lime or quick pickled vegetables on the side You can also sprinkle crushed peanuts for extra crunch or add an egg for more protein

Cultural and Historical Context

Stir fries come from Chinese cooking traditions and are beloved for their speed and versatility This salmon version gives a North American twist using familiar pantry sauces and colorful market veggies Every family seems to have their own quick stir fry memories and for mine this has become the one we return to year after year

Frequently Asked Questions About Recipes

→ Can I use frozen salmon instead of fresh?

Yes, just thaw the salmon completely and pat it dry before cubing to help prevent excess moisture during cooking.

→ Is there a substitute for coconut aminos?

Soy sauce is an excellent substitute, though it’s slightly saltier. Adjust quantity to taste if needed.

→ How do I prevent the salmon from breaking apart?

Gently cook the salmon over medium-high heat and avoid over-stirring. Use a wide spatula for turning.

→ Can I add other vegetables?

Absolutely! Broccoli, snap peas, or baby corn work well and add extra color and texture.

→ What’s the best way to serve this dish?

Serve warm over steamed rice or noodles to soak up all the sauce and complete the meal. Top with extra sesame seeds if desired.