by Olena

Salmon Stir Fry

Olena Osipov
5 from 39 votes

This 20 minute Salmon Stir Fry is a healthy, low carb dinner made with chunks of juicy salmon, crisp green beans, and earthy mushrooms coated in flavours such as lemon, garlic, ginger, and soy sauce!

Salmon Stir Fry

Fish Stir Fry

Salmon stir fry is a light protein-packed dish that will leave you satisfied all day which means no snack cravings! This quick dinner is high in Omega 3 and vitamin B and explodes with flavour in every bite.

The salmon and veggies combined with the notes of citrus and garlic make this fish stir fry will knock you off your feet. And so easy, maybe your teenager can make you for dinner for a change!

Fill your plate and enjoy as a main meal, or serve yourself a side portion on lighter days. However you choose to eat it, it’s definitely a go-to healthy dinner your whole family will love.

We adore salmon and all of its versatility. Thai salmon, honey garlic salmon, and baked salmon are just some of the different ways my family loves to enjoy it!

Ingredients for Salmon Stir Fry

  • Salmon: These days figuring out how to buy fish can feel a little stressful. Wild-caught, farmed, sustainable, organic…the list goes on! There are health and budget benefits and drawbacks to each choice and only you can decide what is right for your family. In terms of health, I do recommend either wild-caught sockeye or spring salmon fillet cubed into 1-inch pieces.
  • Veggies: You’ll need sliced mushrooms and cut green beans. These ingredients are pretty flexible in the type you use. You’ll also come to realize that you can swap out these veggies for others if you’d like. This is one of the best things about a quick and easy dish, making it so that it is totally customizable! If you do use beans, make sure to trim and cut into 1-inch pieces.
  • Garlic and ginger: Crushed garlic and minced ginger.
  • Liquids: For the soy sauce, you can use traditional soy sauce. For a healthy alternative, I use Bragg’s Liquid Aminos. It is non-GMO and has no artificial coloring. Kikkoman Tamari is another gluten free alternative to soy sauce, as are coconut aminos. You’ll also need sesame oil and freshly squeezed lemon juice.
  • Toppings: Sesame seeds and green onions. Both add flavor and texture with the nutty taste of the seeds and the mild onions.

How to Make Salmon Stir Fry

  • Prep: One of the reasons this recipe is quick and easy is because you don’t have to marinate ahead of time. Total parenting win on a busy weeknight! Just toss the salmon cubes in a bowl with some of the soy sauce and marinate while you preheat your pan! You’ll want to use a non-stick skillet or wok for this and heat up a bit of the sesame oil. cut up salmon in a bowl
  • Cook salmon: Once the pan and oil are nice and hot, add the salmon, half of the garlic, and half of the ginger and cook until the fish is cooked through. If you have kept the salmon skin on and like it crispy, you may want to carefully place the pieces skin side down and allow it to sear for a couple of minutes before stirring. Keep in mind this is much easier to do with a whole piece of salmon! And the odds of the skin staying crispy are slim, but go ahead and give it a shot! Transfer the contents of the pan to a bowl and set aside. how to stir fry fish in a skillet
  • Cook veggies: Turn up the heat to medium-high and add the rest of the sesame oil to the skillet/wok. Add veggies and soy sauce along with the rest of the garlic and ginger to cook. Stir occasionally. I like a bit of bite and crunch in my veggies, but if you don’t, wait a bit longer before adding the salmon back in. mushrooms and green beans in a skillet
  • Combine everything: At this point, all of the flavours have married and the aroma coming from your kitchen will have everyone gathered around the table. Add the salmon back to your skillet, squeeze a bit of lemon over top along with the green onions and sesame seeds, and voila!Salmon Stir Fry
  • Serve: Depending on what your family likes to eat you can serve it on its own, on top of brown rice, quinoa, or even stir fry noodles.

Tips and Variations

  • Other fish: Feel free to use any firm and non-flaky white fish like sea bass or halibut. Or trout will work too!
  • Salmon skin on or off? Salmon skin has a very high nutritional value. Unfortunately, depending on the quality of the fish, the nutritional value gets overthrown by all of the other junk that can be found on the skin of fish. The choice is up to you whether or not you keep it on. It can add a nice added texture but it can also be just as good without it! Remove it just before cutting the fish.
  • Recommended cookware: Everyday nonstick Teflon cookware is usually coated with PFOA. This chemical gets released into everything you’re cooking as well it causes the salmon flesh to stick to it and fall apart easily. This is why I recommend using ceramic non-stick skillets or if you have a well seasoned cast-iron skillet you trust, this is also a great option. Older “nonstick” pans, lose their ability to avoid sticking over time, which usually means you end up adding more oil. And sometimes that doesn’t even work!
  • Other veggies: If you’re thinking of swapping or adding veggies, try broccoli, broccolini, or snap peas. Bok choy, carrots, peppers, cauliflower, and sugar snap peas might also be nice!
  • Fresh or frozen vegetables: Either or! Make your life easier with frozen veggies right out of the bag. No need to thaw them.
  • Add heat: If you like a little added heat to your stir fry, try a drizzle of sriracha or a sprinkle of red pepper flakes. If not everyone at the table enjoys the spice, just keep them on the side so everyone can add their own.

Storing and Reheating

I’ve mentioned how fast, easy, and delicious this dish is, but I would be remiss if I didn’t mention the added bonus. You can also eat it cold out of the fridge, like a salad!

Store: Salmon stir fry will keep in the fridge covered for up to 3 days. The flavours will continue to meld and will be just as good, if not better the next day!

Reheat: Reheat it on the stovetop on medium heat.

More Stir Fry Recipes

salmon stir fry

salmon stir fry

Salmon Stir Fry {Fish and Vegetables}

This 20 minute Salmon Stir Fry is a healthy, low carb dinner made with chunks of juicy salmon, crisp green beans, and earthy mushrooms coated in flavours such as lemon, garlic, ginger, and soy sauce!
5 from 39 votes
Print Save Rate
Course: Dinner
Cuisine: Asian
Prep Time: 7 minutes
Cook Time: 13 minutes
Servings: 4 servings
Calories: 316kcal
Author: Olena Osipov

Ingredients

  • 1.5 lbs salmon fillet cut into 1" cubes
  • 3 tbsp soy sauce divided (I used Bragg Liquid Aminos)
  • 11 oz green beans trimmed & cut into 1" pieces
  • 2 cups mushrooms sliced
  • 1 tbsp garlic crushed & divided
  • 1 tbsp ginger minced & divided
  • 2 tsp sesame oil divided
  • 1/2 lemon juice of
  • 1/4 cup green onion chopped
  • 1/2 tbsp sesame seeds

Instructions

  • In a medium mixing bowl, combine salmon with 2 tbsp soy sauce and let marinate while you are getting other ingredients ready.
  • Preheat large ceramic non-stick deep skillet or a wok on low - medium heat and add 1 tsp sesame oil. Add salmon, 1/2 tbsp garlic, 1/2 tbsp ginger and cook for 8 - 10 minutes or until fish is cooked through, stirring occasionally. Transfer to a medium bowl and set aside.
  • Increase heat to medium - high and add remaining sesame oil to the skillet. Add green beans, mushrooms, 1 tbsp soy sauce, 1/2 tbsp garlic, 1/2 tbsp ginger and cook for 5 minutes, stirring occasionally. I like vegetables to be crispy, so cook a bit longer if you like them softer.
  • Return salmon to the skillet, squeeze lemon over, top with green onions and sesame seeds. Stir gently, remove from heat and serve hot with brown rice, quinoa or your favorite stir fry noodles.

Store: Refrigerate covered in an airtight container for up to 3 days.

    Notes

    • Other fish: Feel free to use any firm and non-flaky white fish like sea bass or halibut. Or trout will work too!
    • Best salmon to use: I recommend to buy wild salmon like sockeye or spring salmon for health reasons. However, any salmon will work.
    • Skin on or off? I used wild caught sockeye salmon and kept skin on for health benefits and because we have 2 family members who love skin. You can remove it prior to cutting fish.
    • Good non-stick skillet: I recommend to use ceramic non-stick skillet to avoid PFOA in teflon coating and because salmon is delicate flesh that sticks and fall apart easily. If you have very well seasoned cast iron skillet you trust, go for it. Older non-stick skillets tend to stick with time.
    • Other veggies: Use broccoli, broccolini or snap peas in place of green beans. Also frozen stir fry veggies from a bag are great - no need to thaw.
    • Add heat: Drizzle with sriracha sauce at the end or add a pinch of red pepper flakes when frying salmon.

    Nutrition

    Calories: 316kcal | Carbohydrates: 10g | Protein: 38g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 484mg | Potassium: 1189mg | Fiber: 3g | Sugar: 4g | Vitamin A: 668IU | Vitamin C: 14mg | Calcium: 68mg | Iron: 3mg
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    olena osipov in the studio

    Hello and welcome to iFOODreal.

    My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

    What You Will Find Here

    Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

    A Little More About Me

    Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

    68 comments on “Salmon Stir Fry

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    1. 5 stars
      So, so good! I love salmon and stir fry dishes but never thought to combine the two. I will definitely be making this again! YUM.

    2. 5 stars
      Easy & Fast to cook and super tasty loved it! Will cook again next time..thank you for the free recipe. Please do more healthy recipes. God bless you and your family ??

    3. 5 stars
      I’m a 15 year old and I made this myself this week! This is a great meal for a beginner, really quick and easy to make. I absolutely loved it and will be making it again in the future. Plus, my parents loved it too! My moms a picky eater and she ate it all and said it was delicious 🙂

    4. 5 stars
      Lovely and simple, I used rapeseed oil, lime juice and lemon juice and omitted the garlic to make it low fodmap. Mixed some instant rice in wok with salmon for speed and used veg I had in fridge.
      Thanks for this!

    5. 5 stars
      This came out excellent, very tasty and I didn’t even use sesame seeds because I had run out. I skinned the salmon ( a little risky) but was careful enough that it didn’t come apart during the stir-frying process. I highly recommend using a drizzle of sriracha sauce if you want a little spice. Will definitely make this again and again. Thank you.

    6. 5 stars
      I used a bag of ready made stir fry veg (mushrooms cabbage onions). My 10 year old son loved it. He added sriracha sauce (like it was suggested in comments). He said with sriracha is even more amazing!!

    7. 5 stars
      So tasty! I served it over rice that I mixed with a little bit of sesame oil, soy sauce, lemon juice, and a dash of Siracha. Definitely a recipe I will keep as a go-to!

    8. 5 stars
      I made this in my new wok and it was really delicious. I had to make a couple of substitutions because I didn’t have sesame oil or soy sauce (I used olive oil and padh Thai sauce) but it really was amazing.

    9. 5 stars
      Had to scale the recipe down for 2 of us, used sugar snaps instead of green beans, it was absolutely lovely I’ll make this again and again. Thank you so much for the recipe

    10. 5 stars
      Olena,
      I just recently found your website and I could not be happier that I did! You made me excited about cooking again! I have tried 5 or 6 recipes of yours in one week and they were all amazing! Cooked this tonight and my husband and I couldn’t get enough! It is so good!!!! Thank you so much! I can’t wait to try out more recipes!

    11. How do you even have the time to come up with these yummy recipes while still unpacking and getting settled into your new home? That takes a lot of good time management! Thanks for the recipe.

      1. This is a very old recipe of mine I updated with pics and re-tested, so I’m not that brilliant.:) But I do have good time management skills, that I would agree with. Plus I love my job, I miss it if I don’t work even for a few days. I also test recipes for a long period of time so whatever you see published now possibly have been tested a few months ago.:) You are welcome.:)

    12. I’m honestly JEALOUS that your neighbor gave you fresh-caught salmon from your own back yard! You must be pinching yourself! I’m happy when I can find fresh wild sockeye at Whole Foods for a whopping $15.99 a POUND! Crazy price but I do it. Never ever ever ever farm-raised!

      1. I know, it’s so expensive. When we are out of local salmon we get from neighbours or bulk cheap I just can’t pay store price. My boys eat so much. It’s expensive dinner!

    13. 5 stars
      Just made this over jasmine rice for my guy. He couldn’t put it down and went back for seconds! I loved it too! Thank you for this recipe!

        1. 5 stars
          Hi Olena, I just want you to know that this recipe has become one of our go-to recipes. I mix up the veggies at times to include asparagus and bok choy but it is always so delicious and it’s healthy and easy to make. Thank you, thank you, thank you! ❤️

    14. 5 stars
      Really love this, have made several times in the last couple of weeks. Made a few variations to suit what I had in, replaced green beans with frozen peas and I think this works really well. Am making this for dinner again tonight as am on a diet and this is delicious and healthy. Thank you for the idea.

    15. What would you serve this with ? My dad is a big eater . He’ll compliment once that it’s great but complain the whole night that it wasn’t enough . Really excited to try this recipe though ! 😀

      1. Hi Sharmin. Sounds like any man.:) Brown rice, quinoa, brown rice noodles. My boys eat it that way too otherwise hungry by 8pm. Me too if I worked out that day. My husband eats like an elephant too. So I hear ya. Let me know what your dad says.

      1. Just omit them. Your dish will be tad less Asian. A good substitute would be unrefined sunflower oil but I assume you don’t have that either because it is sold majorly in Eastern European delis and stores.

    16. I really want to try this this week! I do not know if this is a silly question or not…but skin on the salmon? Do you remove? I usually make salmon filets and we do not eat the skin.

        1. 5 stars
          I ended up adding in chickpeas and a little bit of spinach – was pretty good! Perhaps not a traditional addition but it was all I had on hand.

    17. My family thought this was yummy! So good for you too! I’m always keeping an eye on the stuff you post. Thanks for all your healthy recipes! Making the buffalo chicken and broccoli dish tonight.

    18. This turned out great! My whole family loved it–my 10 month old was whining for more, more, more. Everything I’ve made from your site is delicious. Thank you!

      1. You are so welcome! Awesome to hear! My kids ate this one too. Surprisingly for the green beans addition but they did lol. Proves we just have to keep offering and never give up.

    19. I love the idea of this fish stir fry and wild salmon tastes so much better than farmed one! Such a simple recipe and I’m planning to recreate it 🙂 P.S. We love going to P.F. Chang’s.

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