Home » Fish and seafood » Salmon » Salmon Stir-Fry

Salmon Stir-Fry

Name: Salmon Stir-Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Salmon Stir-Fry
Ingredients: 500g salmon fillets cut into chunks; 1 red pepper sliced thin; 1 broccoli head cut into small florets; 2 garlic cloves minced; 1 tablespoon fresh ginger grated; 2 tablespoons soy sauce; 1 tablespoon honey; 2 tablespoons vegetable oil; 1 lime cut into wedges

Salmon Stir-Fry is a quick and healthy meal that works perfectly for a busy weeknight. This dish combines fresh fish with colourful vegetables and a simple savoury sauce. You can serve it with either rice or noodles depending on what you prefer. It is a great way to get more omega three into your diet while enjoying a light dinner.

Easy Recipes

★★★★★

4.8 (28 ratings)

Share the recipe here

Why you should make salmon stir-fry

This Salmon Stir-Fry is very versatile because you can use any vegetables you have in the fridge. The salmon stays tender when cooked quickly over high heat. It takes less than twenty minutes from start to finish. The honey and soy glaze adds a lovely balance of sweet and salty flavours to the fish.

How to prepare salmon stir-fry

Step 1

Prepare ingredients: Cut the salmon into bite sized chunks and remove any skin if necessary. Slice the peppers and break the broccoli into small pieces so they cook evenly. Mix the soy sauce and honey together in a small bowl to make the glaze. Grate the ginger and mince the garlic cloves ready for frying.

Step 2

Fry the salmon: Heat one tablespoon of oil in a large wok or frying pan over medium high heat. Add the salmon chunks and fry them for about three minutes until they are golden on the outside. Be careful not to overcook the fish as it will continue to cook later. Remove the salmon from the pan and set it aside on a plate.

Step 3

Cook the vegetables: Add the remaining oil to the same pan and turn up the heat. Toss in the broccoli and peppers then stir them constantly for four minutes. Add the garlic and ginger during the last minute of frying to prevent them from burning. The vegetables should be tender but still have a slight crunch.

Step 4

Combine and serve: Pour the soy and honey sauce into the pan with the vegetables. Add the cooked salmon back into the wok and toss everything gently to coat in the glaze. Heat it through for one minute until the sauce thickens slightly. Serve your Salmon Stir-Fry immediately with fresh lime wedges on the side.

Extra tips for salmon stir-fry

Make sure your pan is very hot before you start cooking to get a good sear on the fish. You should cut all your vegetables to a similar size so they finish cooking at the same time. If you like a bit of heat you can add fresh chilli or dried flakes to the sauce. Using fresh ginger instead of powder gives the Salmon Stir-Fry a much brighter flavour.

Do not crowd the pan when frying the fish or it will steam instead of browning. You can swap the broccoli for snap peas or baby corn if you prefer those vegetables. Always have all your ingredients chopped and ready before you turn on the heat. This dish is best enjoyed immediately while the salmon is at its most tender.

You may also like plaice stuffed with cream cheese, ebi sushi or pasta salad with chicken.

Ingredients

servings

Adjust quantity

500 g salmon fillets cut into chunks
1 red pepper sliced thin
1 broccoli head cut into small florets
2 garlic cloves minced
1 tablespoon fresh ginger grated
2 tablespoons soy sauce
1 tablespoon honey
2 tablespoons vegetable oil
1 lime cut into wedges

Cooking time

Nutrition information

NUTRITIONper serving

Energy:1506 kJ / 360 kcal
Fat:22 g
- of which saturates:4 g
Carbohydrates:10 g
- of which sugars:7 g
Protein:28 g
Fibre:3 g
Salt:550 mg

You can store leftover Salmon Stir-Fry in an airtight container for up to two days. It is best to reheat it gently in a pan so the fish does not become too tough. Freshly made stir fry always has the best texture and flavour.

What is the best way to prevent Salmon Stir-Fry from becoming dry?

The secret to a juicy Salmon Stir-Fry is to avoid overcooking the fish chunks. Fry the salmon just until the outside is golden and then remove it while you cook the vegetables. Only add the fish back at the very end to warm it through with the sauce.

Can frozen fish be used to make Salmon Stir-Fry?

Yes you can use frozen fillets but they must be completely thawed and patted dry first. Any extra moisture will make the fish boil rather than fry which changes the texture of the dish. Thawing the fish overnight in the fridge works best for this recipe.