Salmon Stir-Fry
A good salmon stir-fry depends on one thing: the fish goes in first, gets a quick sear, and comes out again before the vegetables are done. It goes back at the end to warm through in a honey and soy glaze, so the chunks stay soft and in one piece. With broccoli, red pepper and egg noodles, it makes a full dinner for four in about half an hour.
- Total
- 30 min
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 4
- Per serving
- 640kcal
Keeping salmon stir-fry tender
Salmon is delicate and goes dry fast in a hot wok, so cook it in two stages. A short sear gives the chunks colour, and a minute or two in the glaze at the end finishes them. Chunks of the same size cook evenly, and a dry surface helps them brown instead of steam.
Method for salmon stir-fry
Tap a time to start a timer.
- Prep everything first Stir the soy sauce, honey and water together in a small bowl. Chop the broccoli, pepper, garlic and ginger and have them next to the hob, as a stir-fry moves quickly. Pat the salmon dry with kitchen paper.
- Start the noodles Cook the noodles in a pan of boiling water for , or to the packet instructions. Drain, rinse briefly under the cold tap and toss with a few drops of oil so they do not clump.
- Sear the salmon Heat 1 tbsp of the oil in the wok over a medium-high heat. Add the salmon in a single layer and cook for , turning once, until golden outside and just opaque at the edges. Lift onto a plate; it will finish cooking in the sauce.
- Stir-fry the vegetables Add the remaining oil and turn the heat to high. Stir-fry the broccoli and pepper for , until the broccoli is bright green and tender with a little bite left. Add the garlic and ginger for the final 30 seconds so they do not burn.
- Glaze and serve Pour in the soy mixture and let it bubble for 30 seconds. Add the noodles and toss, then return the salmon with any juices and turn gently for , until the salmon is opaque all the way through and flakes easily. Serve straight away with lime wedges.
What to serve with salmon stir-fry
The noodles make it a complete meal, so you only need lime wedges at the table. If you like heat, slice a fresh red chilli and add it with the garlic, or finish with a pinch of chilli flakes.
For another noodle dish built on the same fish, try noodles with salmon.
Common problems and fixes for Salmon Stir-Fry
- The salmon breaks up into flakes in the pan.
- Cut it into 3cm chunks, dry it well and leave each piece alone for a minute before turning it. Use a fish slice rather than a spoon, and fold it in gently at the end.
- The vegetables turn soggy instead of crisp-tender.
- Cook them over a high heat and do not overload the wok. If your pan is small, stir-fry the broccoli and pepper in two batches.
- The glaze is too salty or too sweet.
- Use light soy sauce rather than dark and taste before serving. A squeeze of lime balances either extreme.
Frequently asked questions about Salmon Stir-Fry
How long does salmon stir-fry keep in the fridge?
Up to 24 hours. Cool it quickly, keep it covered in the fridge and reheat only once, until piping hot all the way through.
Can I use frozen salmon?
Yes. Defrost it overnight in the fridge, then drain and pat it very dry, as water will make the fish steam instead of sear. For fillets cooked straight from frozen, see pan-fried frozen salmon.
Can I use rice instead of noodles?
Yes, 250g basmati rice, cooked as the packet says, serves four. Start it before you prep the vegetables, as it takes about 12 minutes.
What vegetables can I add?
Sugar snap peas, baby corn, pak choi and sliced spring onions all work. Add soft vegetables such as pak choi in the last 2 minutes.
How did you like the recipe?
4.8 / 5 · 48 ratings
