Easy Salmon Stir Fry

This Salmon Stir Fry recipe is a simple weeknight meal that’s ready in 30 minutes or less! Flaky chunks of salmon are combined with tender vegetables and sweet teriyaki sauce. Serve it as-is, with steamed rice, or over a bed of noodles for a meal you will make again and again.

When it comes to quick and easy dinners, stir-fries are always at the top of the list! But for some reason, most people don't think of fish when they think of stir-frying. Today I am here to change that because this stir-fried salmon is just too good not to share.

Tender chunks of salmon cooked with fresh vegetables in the most delicious stir-fry sauce. Trust me, this stir-fry is so good. And if you think about it, it's not all that surprising because salmon works great for Asian flavors like in these Crispy Asian Salmon Bowls, Teriyaki Salmon, and Soy Honey Salmon.

Why You’ll Love It

• Healthy: This teriyaki salmon stir fry is full of protein, omega-3s, vitamins, and minerals.
• Quick and easy: Much like our teriyaki salmon, dinner will be on the table in about 30 minutes. And don’t worry if you’re not an experienced chef — this recipe is beginner-friendly!
• Versatile: Add different vegetables, serve it with brown rice, or adjust the sauce to suit your preferences. The customization options are endless!

What is Salmon Stir Fry?

The most popular proteins for stir fry are undoubtedly chicken and beef, but have you ever tried a salmon stir fry? It’s such a healthy choice, and salmon compliments stir fry flavors incredibly well!

This recipe features vegetables like asparagus, carrots, red bell peppers, and red onion. But, the chunks of salmon and the sticky teriyaki sauce are the real highlights of the dish.

Every bite is rich and flaky from the salmon, crisp from the vegetables, and spicy-sweet from the sauce. This combination of ingredients is proof that eating nutritious meals doesn't come at the expense of flavor.

You can serve it as a light lunch or dinner, or bulk it up with sides like steamed rice, rice vermicelli, or zoodles for a lower-carb option. We say forget about ordering takeout when you have a restaurant-quality recipe like this!

Ingredients and Substitutions

Here is everything you need to make this tasty stir-fry and some options for substations. 

• Pineapple juice: A common addition to Hawaiin-style teriyaki, pineapple juice adds sweetness and tenderizes protein.
• Low-sodium soy sauce: We find low-sodium soy sauce to be the best choice as regular soy sauce can easily overpower the salmon stir fry recipe. Replace soy with tamari, liquid aminos, or coconut aminos for a gluten-free option.
• Honey: Either honey or brown sugar work equally well to sweeten the teriyaki sauce. You can also add coconut sugar.
• Rice wine vinegar: If you’re able to find mirin (Japanese rice wine), use this! Just reduce the overall honey or brown sugar.
• Garlic, ginger: Fresh ginger and garlic add a punch of savory, spicy, and zesty flavors. Omit them for a more traditional teriyaki sauce.
• Sambal oelek: The heat provided by sambal (or Sriracha) complements salmon quite well. If you are sensitive to spice, leave this out.
• Cornstarch: Thickens the teriyaki sauce, helping it stick to the salmon and veggies. If you don’t have cornstarch on hand, use potato starch or arrowroot starch instead.
• Salmon: Use skinless salmon fillets, or remove the skin yourself. Cut them into bite-sized pieces before cooking them.
• Coconut oil: Avocado oil is another good option due to its high smoke point.
• Vegetables: For the vegetable combination, we love asparagus, carrot, red bell pepper, and red onion. Feel free to experiment with other vegetables, but just cut them all to a similar size. You can also use a frozen vegetable mix.

Shortcuts: If you need to save time, simply swap in store-bought teriyaki sauce or stir-fry sauce. Additionally, you can use a bag of chopped Asian vegetables or stir-fry vegetables to save time chopping. 

How to Make Teriyaki Salmon Stir Fry

Follow these easy steps to make this delicious stir-frys. 

1. Prepare the teriyaki sauce

Add everything to a small saucepan and whisk together. While stirring, bring the mixture to a boil until the honey dissolves into the sauce.

Turn the heat down to medium and cook for about 5 minutes, or until the sauce is thick and coats the back of a spoon nicely. Taste and season if needed. Keep a close eye on the sauce as it can burn quickly!

2. Cook the salmon

Heat the coconut oil in a skillet or wok over medium-high heat. Add the salmon in a single layer and season it lightly with salt and pepper. Remember that the teriyaki sauce contains soy sauce, so add salt slowly!

Cook the salmon for 2-3 minutes on the first side, or until lightly browned. Carefully flip and cook it on the second side for about 2 minutes, or until just cooked through. Remove the salmon and set aside.

3. Cook the vegetables

Add the remaining oil to the pan followed by the asparagus, carrot, red bell pepper, and red onion. Cook the vegetables for 4-6 minutes, or until they are tender-crisp and softened to your liking.

4. Assemble the stir fry

Add the salmon back to the pan along with the teriyaki sauce. Stir everything together carefully to prevent the salmon from falling apart. Serve your teriyaki salmon stir fry immediately with a garnish of sesame seeds or sliced green onions.

What to Serve with Salmon Stir Fry

While we love this salmon stir fry on its own, it makes a great meal paired with options like these:

• Grains: Serve it on a bed of steamed white or brown rice, quinoa (red or white), or cilantro lime quinoa. Or turn it into a delicious Asian Rice Bowl.
• Noodles: Try soba noodles, ramen, udon, rice vermicelli, glass noodles, or shirataki noodles.
• Vegetables: For a healthy, lower-carb option, use zucchini noodles, carrot noodles, spaghetti squash, cauliflower rice, or cabbage rice.
• Garnishes: Include additional garnishes like toasted peanuts, cashews, almonds, chili oil, crispy fried shallots, or cilantro.

Storage and Reheating

For any leftover teriyaki salmon stir fry, follow these simple storage and reheating instructions:

• Fridge: Once fully cooled, transfer the stir fry to an airtight container and refrigerate it for up to 3-4 days. If you’ve made rice or noodles, store these separately.
• Freezer: For anything longer than a few days, it should be frozen. Add the mixture to a freezer-safe bag or container and it will keep for up to 3 months. I suggest storing it in single-serving containers so it’s easier to thaw when you need more.
• Thaw: If frozen, thaw the stir fry in the fridge overnight before warming it the next day.
• Reheat: Reheat salmon stir fry in a pan over low heat, stirring occasionally until warmed through. Alternatively, heat it in the microwave in 30-second bursts, mixing in between.

Need an easy idea for leftovers? Add this salmon to these easy salmon rice bowls or salmon sushi bowls.

Variations

There are lots of ways to customize this recipe and make it your own. 

• Swap the protein: You can use any protein you prefer in place of (or in addition to) the salmon. Shrimp, beef, chicken, or tofu are all great! Just note, the cooking time will vary.
• Change the veggies: Other options include broccoli, snow peas, green beans, bok choy, pak choi, water chestnuts, cabbage, baby corn, or mushrooms.
• Use a different sauce: There are a variety of ways you can customize the sauce, depending on the flavor you’re trying to achieve. Experiment with tamari, oyster sauce, hoisin, or sesame oil. Or try our homemade stir fry sauce.
• Extra spicy: For a little more spice, use additional sambal or Sriracha. You can also add crushed red pepper flakes, fresh serrano peppers, or Thai chilis.

Tips for Stir-Frying Salmon

For many people, this may be the first time you have ever stir-fried with salmon or fish. Since it is delicate, it's important to follow these tips for the best results. 

• Buy wild salmon: If possible, opt for wild-caught salmon as it contains a higher density of vitamins and minerals. It also has the most ideal taste and texture.
• Remove the skin: We find the dish tastes best with the skin removed, but you can keep it on if you would like. Most stores will remove the skin if you purchase the salmon at the seafood counter. Otherwise, use a sharp knife to carefully cut it away.
• Pat the salmon dry: Make sure to pat the salmon dry with a paper towel. Removing the excess moisture will allow it to cook properly on all sides.
• Prep the ingredients first: To prevent kitchen mishaps and burnt food, chop your vegetables and measure out the ingredients before starting to cook. This is so important with stir-fries since everything cooks extremely fast. 
• Preheat: Before adding the salmon, make sure the oil is hot (it should appear thin and glossy). This prevents the salmon from sticking.
• Careful with the salmon: It’s easy to break the salmon when you’re stirring. Remember to handle it carefully to prevent it from falling apart!