Salmon Stir Fry
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.
Servings 4 servings
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
Storage: Keep in an airtight container in the fridge and enjoy within 3 days. I do not recommend freezing this dish.
Reheating: Place the salmon and veggies in a skillet over low heat until warmed through. Reheating it low and slow prevents the fish from overcooking and drying out. Add a splash or two of water if the dish looks a little too dry.