Easy Salmon Stir Fry
Easy Salmon Stir Fry – a quick, flavour-packed dish that’s perfect for busy weeknights! Stir-fries are the ultimate way to use up leftover veggies, and when you add tender, flaky salmon, you get a meal that’s not only delicious but also packed with protein and healthy fats.
The secret? A simple yet irresistible homemade stir-fry sauce that’s bursting with umami-rich soy, garlic, ginger, and a hint of sweetness. It’s the kind of better-than-takeout sauce that you’ll want to drizzle on everything! Serve it over steamed brown or white rice and finish with a spoonful of crispy chilli oil for an extra kick.
This dish is versatile, quick, and endlessly customisable—swap in your favourite vegetables, adjust the heat to your liking, and enjoy a wholesome, satisfying meal in no time.
Why You’ll Love This Recipe
✔️ Quick & Easy – On the table in under 30 minutes.
✔️ Healthy & Satisfying – Loaded with omega-3s, protein, and fresh veggies.
✔️ Better Than Takeout – A homemade stir-fry sauce that’s packed with umami goodness.
✔️ Versatile & Customisable – Use any vegetables you have on hand.
✔️ Perfectly Balanced Flavours – Savory, sweet, and spicy, with an optional crispy chilli oil kick.
One wok, a handful of ingredients, and you’ve got a restaurant-quality stir fry made at home in minutes!
Recipe for the sauce inspired by Khin’s Kitchen.
Easy Salmon Stir Fry
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Loading...Make meal prep easy with Easy Salmon Stir Fry. This flavourful dish combines salmon, veggies, and an umami delicious sauce for dinner.
Ingredients
- Main ingredients
- 1 tbsp vegetable oil
- 200 g salmon, ±3 cm cubes (I like to keep the skin on)
- 1 white onion, roughly chopped
- 2-3 garlic cloves thinly sliced
- 3 cm piece ginger, grated
- 400 - 500 g Combo of veggies of choice (e.g mushrooms, peppers, courgette, sugar snaps), chopped into bitesize pieced
- 1 cup brown or regular rice
- Sauce
- 1 tsp Szechuan peppers (optional)
- 1 tbsp Shaoxing rice wine or sherry
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar or honey
- 1 tsp sesame oil
- Pinch white pepper
- ¼ chicken stock cube
- 1 tbsp corn starch
- 60ml / ¼ cup cold water
Instructions
Cook the rice according to the packaging (I boil for 8 minutes, drain out the water and let steam with lid on for 8-10 minutes while preparing the rest of the dish).
Mix all the sauce ingredients and set aside.
If using Szechuan peppers quickly toast them in a dry wok or frying pan until just starting to smoke and crush them in a mortar and pestle. Add them to the sauce mix.
Heat oil in a wok or large frying pan over high heat and swirl the pan so the oil spreads out to the sides.
Add the salmon pieces, skin side down and fry until the skin has crisped up. Then sear the other sides until just starting to brown. ± 3-4 minutes in total.
Remove the salmon from the pan and set aside.
Turn the heat up high and add some extra oil if needed. Add the onions and let char slightly on all sides, ± 2 minutes. Add the garlic and ginger and stir fry for another 30 seconds.
Add the rest of the vegetables and keep stir frying on high heat until starting to char, ± 3 minutes.
Quickly whisk the sauce and add it to the pan. Stir quickly as the sauce will thicken fast.
Make sure the sauce coats all the ingredients.
Add the salmon back to the pan and gently toss so all the pieces are coated with the sauce but the pieces don’t break.
Serve immediately with the rice and a drizzle of crispy chili oil, store bought or homemade.
