This amazing salmon stir fry can be made in less than 10 minutes, making it perfect for quick and healthy everyday lunches or dinners. Salmon, broccolini and bell pepper is stir fried in a simple sauce, and served with rice or noodles.
A great stir fry is always a fantastic option if you're looking for a really quick dinner. Stir frying food is such a fast cooking method, and it's really easy too as long as you prepare the ingredients before you start.
This simple stir fry has 3 main ingredients: broccolini, red bell pepper, and salmon fillets. Other ingredients are also added for flavor, and are all optional. The dish is affordable, easy to make, and so simple to customize.
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Why you'll love it
- Really easy 10 minute meal
- A great way to enjoy salmon
- Healthy dish for lunch or dinner
- Easy to customize to suit your preferences
- Plenty of shortcuts available
- Keto, low carb and healthy
Salmon: Use fresh salmon fillets. I prefer to use boneless salmon as it's just easier to eat, but it doesn't matter whether the fish has skin on or not. If you want to use frozen salmon, I recommend defrosting and thawing it beforehand.
Bell pepper + broccolini: I love this combination with salmon. These vegetables work perfectly in this recipe, but you can also substitute them for other veggies that you like. See the Variations section below for more ideas!
Garlic: I love adding some garlic to my stir fries, as it just gives the dish so much flavor. This ingredient is completely optional.
Sauce: In this recipe I make a simple homemade sauce by combining soy sauce, rice vinegar, sriracha and sesame oil. You can however use any stir fry sauce that you like, including store bought sauces for convenience.
Garnish: I love to garnish my stir fry with toasted sesame seeds and scallions (spring onion). You can choose to omit these, or replace them with other garnishes if you prefer.
You can find full instructions + ingredient measurements in the recipe card at the bottom of this page
One: Heat up vegetable oil in a wok or large skillet. You have to use cooking oil that is suitable for stir frying, and it has to be very warm.
Two: Prepare the ingredients by cutting the broccolini, bell pepper, garlic and salmon into bite sized pieces. Cut the salmon into rather large chunks.
Three: Get ready to stir fry. This process goes really fast, and you have to continuously stir the food, so prepare the ingredients and have them ready.
Four: Stir fry the garlic in the wok for about 20 seconds. Add the broccolini and red pepper to the skillet, and stir fry for 1-2 minutes. Then, add the sauce ingredients and salmon chunks to the wok. Gently stir fry for 1-2 minutes, or until the salmon is starting to flake.
- Dice the salmon into big chunks. Salmon cooks fast, and smaller pieces tend to become flaky faster.
- Stir fries should cook at very high temperatures, and you have to keep stirring it as the ingredients fry, or they will burn.
- Use a wok, or at least a skillet with high sides to keep all ingredients inside the pan.
Stir fries are typically served as an entree for lunch or dinner, and often paired with noodles or rice.
I love to serve my salmon stir fry with plain egg noodles, brown rice or Basmati rice. You can even add the rice or noodles to the wok during the last few seconds of cooking to combine them with the other ingredients.
Garnishing your stir fry is a great way to add flavor and crunch. In this recipe, I suggest using scallions and toasted sesame seeds. You can also add other types of garnish, or add a sauce like sweet chili sauce or my favorite Ginger Scallion Sauce.
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Other vegetables: You can add or substitute any vegetables that you like. Broccoli, zucchini, mushrooms, carrots, and sugar snap peas would be excellent alternatives.
Spicy: Add red pepper flakes, more sriracha, or diced chili.
Other sauces: Feel free to use your favorite homemade or store bought stir fry sauce. I love using teriyaki sauce, hoisin, sweet chili sauce or black bean sauce.
Add more carbs: Instead of serving rice or noodles on the side, you can cook them separately, and then add them to the wok in the last 2 minutes of cooking. This will also allow the carbs to absorb the flavor of the sauce better.
Sesame free stir fry: If you're allergic to sesame seeds, you will want to omit the sesame oil and sesame seeds. If you're using a store bought sauce, make sure that it's certified sesame free.
Store leftover salmon stir fry in a sealed container in a refrigerator for up to 2 days. You can reheat it in a microwave, skillet or wok for a few minutes, and serve it warm.
You can also add the ingredients to a fish and vegetable soup, stew or casserole. This is a great way to re-use leftovers if you don't feel like eating the same meal multiple times in a row.
Frequently asked questions
Use a cooking oil with a high smoke oil, like vegetable oil or peanut oil. Avoid using sesame oil and olive oil as the base cooking oil.
Add flavor to your stir fry by adding seasoning, sauces, aromatics, or a variety of vegetables.
When stir frying salmon, you can either add plain salmon, or season or marinate it beforehand. In this recipe we simply add plain, unseasoned salmon to the wok, but you could also use marinated salmon instead if you want to add more flavor.
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Salmon Stir Fry
- 2 salmon fillets
- 1 red bell pepper
- 6 ounces broccolini
- 1 tablespoon vegetable oil
- 4 garlic cloves
- 2 scallions (green onions)
- 1 pinch sesame seeds
- Heat up the vegetable oil in a wok or large skillet on very high heat.
- Cut the broccolini into thin stems, slice the red bell pepper, finely dice or grate the garlic, and cut the salmon into large chunks.
- Stir fry the garlic in the wok for about 20 seconds. Don't leave it for any longer, as garlic can burn fast.
- Add the broccolini and red pepper to the skillet, and stir fry for 1-2 minutes.
- Then, add the sauce ingredients and salmon chunks to the wok. Gently stir fry for 1-2 minutes, or until the salmon is starting to flake. This indicates that the fish has cooked through.
- Serve the salmon stir fry as it is, or over noodles or rice.
- Feel free to substitute the broccolini and red pepper for any other vegetables.
- Store leftovers in a refrigerator for up to 2 days, and reheat.