Salmon Stir Fry is a colorful and delicious weeknight dinner that’s totally customizable and ready in less than 25 minutes! This savory stir fry and salmon recipe gets a gentle toss with homemade teriyaki sauce that pairs perfectly with your favorite noodles or cauliflower fried rice.
Why you’ll love this salmon stir fry with vegetables
Take out at home! I am all about quick and easy weeknight meals, and lately, I’m really craving recipes that are simple and full of warm and cozies. I’ve also decided to try to eat out less this year, which has forced me to recreate my favorite Chinese take-out recipes at home. Now, that may be a tall order — quick, easy, comforting, and better than takeout — but I have managed to do it! This mouthwatering salmon stir fry takes less than 25 minutes to make, start to finish, and gives you the restaurant-quality flavors you crave in the warmth and comfort of your own home.
Packed full of nutrition! Salmon is already a very low-carb protein, and when you add in the colorful vegetables, the nutrients just pile up! Absolutely stuffed full of delicious veggies, including yellow bell peppers, zucchini, mushrooms, and carrots, this salmon stir fry can be prepped in just one skillet for easy cooking AND easy cleanup. Plus, this healthy dish makes for great leftovers, keeping in the fridge for an extra 2-3 days (if it makes it that long)!
Change up the ingredients to your liking! Not a fan of mushrooms? Leave them out! Want to add more heat? Do it! Want to kick up the colors with red, green, and orange bell peppers? You do you! Like any stir fry recipe, the sky is the limit with your ingredients. This recipe can be customized for even the pickiest of eaters.
Ingredients for stir fry salmon
The ingredient list is broken down into the salmon and vegetables and the stir fry sauce. Here’s a look at what we need:
Salmon and vegetables
- Salmon
- Yellow onion
- Yellow bell pepper
- Zucchini
- Mushrooms
- Carrots
Stir fry sauce
- Cornstarch
- Soy sauce
- Honey
- Sriracha
- Sesame oil
- Garlic cloves
- Olive oil
- Green onions
- Sesame seeds
Scroll below for the recipe card and measurements.
How to make stir fried salmon
- Prepare salmon: Remove the skin on the salmon and cut it into 1-inch, bite-sized cubes. Sprinkle the salmon evenly with salt and pepper.
- Prepare vegetables: Chop onion, pepper, zucchini, mushrooms, and carrots and set aside.
- Make stir fry sauce: In a small bowl, whisk together corn starch, soy sauce, honey, sriracha, sesame oil, garlic cloves and 2 tbsp of water and set aside.
- Cook salmon: Heat a large wok or skillet over medium heat and add the olive oil. Add in salmon cubes and cook for 3-5 minutes, or until cooked to medium. Gently stir and shake the pan to move salmon. The salmon is fragile and can fall apart easily. Allow the pan to sear the salmon for a strong, golden crust. Remove the salmon and place in a separate bowl. Tent to keep warm.
- Sauté vegetables: Add the vegetables to the same wok or skillet and cook over medium heat for 5-7 minutes, until they are tender but still crisp.
- Add sauce: Add the soy sauce mixture, reduce heat to medium-low and cook for an additional 2-3 minutes, or until the sauce has thickened and turns glossy.
- Combine with salmon: Gently add the salmon back in and toss lightly to combine.
- Garnish and serve: Garnish with green onions and sesame seeds. Enjoy!
Serving suggestions
Serve this easy salmon stir fry over a large bed of noodles or steamed rice. Vermicelli rice noodles are a great little hack since all you have to do is reconstitute them in warm water for a few minutes, depending on the package directions.
To keep it totally low-carb, opt for cauliflower rice or cauliflower fried rice, if that’s more your style.
Storage and reheating instructions
This healthy salmon stir fry is best stored in an airtight container in the fridge and enjoyed within 3 days. I do not recommend freezing this dish. I like to enjoy it cold, on top of a large bed of greens or freshly steamed rice when the time comes.
To reheat, place the salmon stir fry with vegetables in a skillet over low heat until warmed through. Reheating it low and slow prevents the fish from overcooking and drying out. The salmon will absorb some of the teriyaki sauce over time, so feel free to add a splash or two of water if the dish looks too dry.
Recipe tips:
- Chop all your veggies first. It’s best to have all your vegetables chopped before you start making this salmon stir fry recipe — it will move the process along much more quickly if you do not have to stop and chop in-between steps.
- Be careful when sautéing the salmon. Make sure you are super gentle when transferring your salmon to the skillet, and then continue to be careful while sautéing. Salmon is a fragile protein and can easily fall apart.
- Watch your spice level. I always recommend adding any heat a little at a time, including sriracha. To make the salmon stir fry spicier, you can always add fresh chilis or jalapeños.
- Control the salt. This salmon stir fry recipe does call for soy sauce, but you can lower the sodium in the dish by using a low-sodium soy sauce or diluting your regular soy sauce with water.
- Change up the protein. Yep, you can just leave out the salmon to make this a vegetarian dish! You can also change it up — if you prefer to use chicken, pork, steak or any other protein, the cook is different but the ingredients are the same.
Looking for more salmon recipes? Check these out!
- Asian Salmon Sheet Pan Dinner
- Teriyaki Salmon with Chipotle Goat Cheese and Mashed Potatoes
- Honey Lemon Garlic Salmon
- Cedar Plank Salmon
- Smoked Salmon Bagel with Mashed Avocado
- Blood Orange Salmon Fillet with Ginger Garlic Stir Fry
Other easy weeknight recipes to try:
If you make this Salmon Stir Fry recipe, be sure to tag me on Pinterest and Instagram!
I seriously love seeing what you guys are making and sharing your creations with the College Housewife community!
Originally published in January 2021, updated February 2022 with updated info and recipe card.
Salmon Stir Fry
ingredients
- 1 lb salmon
Kosher salt
Black pepper
- 1 small yellow onion cut into 1-inch pieces
- 1 yellow bell pepper cut into 1-inch squares
- 1 zucchini cut into 1 inch half moons
- 8 mushrooms stems removed and halved
- 3 carrots peeled and cut into 2-inch pieces
Stir Fry Sauce:
- 2 tsp cornstarch
- ¼ cup soy sauce
- 2 tbsp honey
- 2-3 tsp sriracha
- 2 tsp sesame oil
- 5 garlic cloves minced
- 2 tbsp olive oil
- 3 green onions thinly sliced, for garnish
- Sesame seeds for garnish
instructions
- Prepare salmon: Remove the skin on the salmon and cut it into 1-inch, bite-sized cubes. Sprinkle the salmon evenly with salt and pepper.
- Prepare vegetables: Chop onion, pepper, zucchini, mushrooms, and carrots and set aside.
- Make stir fry sauce: In a small bowl, whisk together corn starch, soy sauce, honey, sriracha, sesame oil, garlic cloves and 2 tbsp of water and set aside.
- Cook salmon: Heat a large wok or skillet over medium heat and add the olive oil. Add in salmon cubes and cook for 3-5 minutes, or until cooked to medium. Gently stir and shake the pan to move salmon. The salmon is fragile and can fall apart easily. Allow the pan to sear the salmon for a strong, golden crust. Remove the salmon and place in a separate bowl. Tent to keep warm.
- Sauté vegetables: Add the vegetables to the same wok or skillet and cook over medium heat for 5-7 minutes, until they are tender but still crisp.
- Add sauce: Add the soy sauce mixture, reduce heat to medium-low and cook for an additional 2-3 minutes, or until the sauce has thickened and turns glossy.
- Combine with salmon: Gently add the salmon back in and toss lightly to combine.
- Garnish and serve: Garnish with green onions and sesame seeds. Enjoy!
notes
Very good! Made it tonight and my husband and I loved it. I shredded the carrots for more tenderness. Will make it again for sure.
Great recipe. I made it tonight. Easy to follow and tasted really good!!
My husband loved this spicy stirfry. I used buttery Faroe Island Salmon. I didn’t have mushrooms so I used greenbeans from the garden. The only change I’d suggest is cutting the carrots thinner and smaller than 2 inches. I sliced the carrots in half lengthwise and then into 1 inch chunks and they still took forever to cook. I’ll make this again!