Quick Salmon Stir Fry
This easy meal is perfect for weeknights or for “stir-Fridays”as the soy pan-sauce keeps this recipe on the lighter side.
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This easy meal is perfect for weeknights or for “stir-Fridays”as the soy pan-sauce keeps this recipe on the lighter side. And a stir fry is an easy option for a weeknight dinner since it comes together in about 15 minutes. Ask for a center cut piece of the salmon so that it is a bit thicker and can be cut into cubes more evenly.
Make sure you have your mise en place (ingredients prepped) together prior to starting cooking. Since the wok will be very hot and the ingredients cook quickly, it makes the process much easier to have all the ingredients completely ready to go.
Quick Salmon Stir Fry
Table of contents
Key Ingredients in This Recipe
- Salmon – While the most common type of salmon sold in stores is Atlantic salmon, there are many other varieties. Atlantic salmon is much fattier and thicker than sockeye salmon. The salmon is cut into small chunks and quickly cooked in the wok so it’s just cooked through.
- Bok Choy – This is a type of Chinese cabbage. I like the crispy texture of bok choy so I try not to overcook it in the pan.
- Brown rice – Because brown rice is a whole grain rice it’s considered a healthier alternative. It has a low glycemic index and contains the outer parts of the grain, the bran and the germ which are removed in the production of white rice.
How to Make Salmon Stir Fry
- Make the sauce. In a small bowl whisk together the soy sauce, vinegar, sugar and sesame oil until the sugar dissolves. Add the salmon to a medium mixing bowl and toss with half of the soy mixture.
- Cook the salmon. Heat a wok over medium-high heat, add 1 tablespoon of the vegetable oil and heat through. Add the salmon and cook, stirring occasionally, until the fish is just cooked through, about 3 minutes. Remove to a bowl and return the wok to the heat.
- Cook the aromatics. Add the remaining oil and heat through then add the ginger, garlic and the whites of the green onions.
- Cook the vegetables. Let cook for a few seconds then increase the heat to medium-high and add the broccoli, carrots and bok choy and cook, stirring occasionally until the vegetables are tender about 3 minutes.
- Add the sauce. Pour the remaining marinade over the top and continue to cook for an additional minute. Return the salmon to the pan and stir to combine and cook for an additional minute. Remove from heat.
- Serve. Serve the rice over cooked brown rice.
Other Recipes to Try
If you enjoy this salmon stir fry recipe, I recommend checking out some of these:
Quick Salmon Stir Fry
Ingredients:
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon (packed) dark brown sugar
- 1 tablespoon sesame oil
- ¾ pound salmon filet, cut into 1” pieces
- 2 tablespoons vegetable oil divided
- 2 teaspoons minced ginger
- 3 cloves garlic, chopped
- 2 green onions, thinly sliced, greens and whites divided
- ½ pound broccoli florets
- 1 medium carrot, julienned
- ½ pound baby bok choy, leaves separated
- 4 cups cooked brown rice, for serving
Instructions:
- In a small bowl whisk together the soy sauce, vinegar, sugar and sesame oil until the sugar dissolves. Add the salmon to a medium mixing bowl and toss with half of the soy mixture.
- Heat a wok over medium-high heat, add 1 tablespoon of the vegetable oil and heat through. Add the salmon and cook, stirring occasionally, until the fish is just cooked through, about 3 minutes. Remove to a bowl and return the wok to the heat.
- Add the remaining oil and heat through then add the ginger, garlic and the whites of the green onions. Let cook for a few seconds then increase the heat to medium-high and add the broccoli, carrots and bok choy and cook, stirring occasionally until the vegetables are tender about 3 minutes.
- Pour the remaining marinade over the top and continue to cook for an additional minute. Return the salmon to the pan and stir to combine and cook for an additional minute. Remove from heat.
- Serve the rice over cooked brown rice.
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