If you’re looking for a quick weeknight salmon recipe, try this easy salmon stir fry that's all done in just 20 minutes. Made with lots of veggies for a lighter stir fry with subtle flavors and a fresh touch from lime juice & fresh cilantro. A complete meal on its own, or serve with a side of rice or noodles.
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A stir fry is a great way to quickly get dinner on the table. For this version we take salmon, marinate it with fish sauce & lime juice, load it up with veggies, and cook it all with ginger & garlic.
The end result is lighter and subtler in flavor, and the combination of fresh herbs and lime juice gives it a light, fresh, delicious taste.
Why you will love this recipe
- It's quick and all done in 20 minutes
- It's easy with just a few simple steps
- Lighter & less salty than many stir fries...
- ... but still full of flavor
- A meal on its own thanks to all those veggies
- All good for you with just salmon, veggies & fresh herbs
What you need to make it
Ingredient notes & substitutions
- Shallots can be swapped for red onion or yellow onion
- Olive oil can be swapped for a neutral cooking oil or avocado oil
- Cilantro is best fresh but can be swapped for frozen
- Lime juice needs to be fresh squeezed
- Sugar: I used white sugar; brown sugar & palm sugar are also great
- To make it gluten free make sure the fish sauce is gluten free
What salmon can I use?
You can use any type of salmon, wild caught or farmed.
I like to buy a big piece of salmon fillet as its cheaper than individual fillets, use what I need, and then freeze the rest in individual portions.
Possible variations
- Make it spicy! Add red pepper flakes just at the end.
- Change up the protein! This dish is delicious with chicken as well.
- Use different vegetables (bell peppers, sugar snap peas, cauliflower...) - but make sure at least one of them is crunchy!
- Add nuts for extra crunch. Peanuts or macademia nuts are great choices.
How to make it
- Mix together fish sauce, lime juice & sugar in a small bowl and marinate the salmon cubes in half of it. Chill for 15 minutes.
- Sauté shallots in olive oil for 2 minutes, then add garlic & ginger. Sauté until fragrant!
- Add broccoli & carrots, cook 5 minutes
- Add marinated salmon and sear on all sides
- Mix in the salmon with the veggies and add zucchini. Stir fry 1 minute.
- Add the rest of the sauce
- Add cilantro
- Mix well, then serve!
Tips & tricks
- Cut the veggies small to allow for a quick cook
- Cut the salmon in larger pieces to avoid it falling apart too much
- Don't marinate the salmon too long or it will fall apart
- Keep the temperature low to avoid the shallots & garlic burning
- Don't mix too much after adding the salmon, or it will fall apart
- This dish is best eaten straight away - but if you want to store leftovers they are good for up to 3 days
- Reheat leftovers gently in the microwave
- Do not freeze leftovers - they don't turn out well
Recipe FAQ
I don't mind my salmon falling apart a bit while cooking, but I don't want it to fall apart completely. To achieve this, make sure you don't marinate the salmon too long (15 minutes tops!) and stir gently while cooking.
If you want the salmon chunks to stay in one piece entirely you can cook it separately and mix in gently just at the end.
What to serve with Salmon Stir Fry
This Salmon Stir Fry is delicious as a meal on its own, but you can also serve it with a side of rice, noodles, cauliflower rice, or even bread. For more options, check out my complete guide to what to serve with salmon.
More quick & easy salmon dinner recipes
Looking for more quick & easy dinner recipes?
- Baked Lemon Pepper Salmon
- Crispy Baked Furikake Salmon
- Baked Salmon with Teriyaki Sauce
- Salmon Crème Fraîche Pasta
- Creamy Smoked Salmon Pasta with Spinach & Lemon
- Smoked Salmon Risotto with Asparagus & Lemon
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Salmon Stir Fry
Print RateIngredients
- ½ lb salmon cut in bite-size pieces
- 1 tablespoon olive oil
- 2 tablespoon chopped shallots chopped small
- 2 garlic cloves sliced thin
- 2 tablespoon fresh ginger chopped small
- 1.5 cup broccoli cut in bite-size pieces
- 1 cup carrots cut in half and sliced thin
- 1.5 cup zucchini cut in half-moons ¼ inch thick
- ½ cup chopped fresh cilantro loosely packed
Marinade & Stir Fry Sauce
- 4 tablespoon fresh squeezed lime juice
- 3 tablespoon fish sauce
- 1 teaspoon sugar
To serve
- red chili flakes optional
- lime wedges optional
Instructions
- Mix together the ingredients for the marinade & stir fry sauce.4 tablespoon fresh squeezed lime juice, 3 tablespoon fish sauce, 1 teaspoon sugar
- Mix the salmon with half of the marinade / stir fry sauce and refrigerate 15 minutes to marinate.½ lb salmon
- With 10 minutes left for the salmon to marinate, place a non-stick skillet or wok over medium heat and add in the olive oil. When hot, add shallots and sauté for 2 minutes until softened. Do not let it burn!1 tablespoon olive oil, 2 tablespoon chopped shallots
- Add sliced garlic and chopped ginger, and sauté 1 minute until fragrant.2 garlic cloves, 2 tablespoon fresh ginger
- Add broccoli and carrots and lower the heat to medium-low. Cook 5 minutes until a bit softened.1.5 cup broccoli, 1 cup carrots
- Push the veggies to one side and add the marinated salmon (without any excess marinade) on the other half. Sear on all sides, 2-3 minutes.
- Add zucchini and gently mix in the salmon with the veggies. Cook 1 minute.1.5 cup zucchini
- Pour over the sauce. Mix well.
- Turn off the heat, mix in the cilantro, and serve! Optional to garnish with chili flakes & extra lime.½ cup chopped fresh cilantro
Equipment (may contain affiliate links)
- Non-stick skillet or wok
- Measuring cups (metric or US)*
Video
Notes
Ingredient notes & substitutions
- Shallots can be swapped for red onion or yellow onion
- Olive oil can be swapped for a neutral cooking oil or avocado oil
- Cilantro is best fresh but can be swapped for frozen
- Sugar: I used white sugar; brown sugar & palm sugar are also great
- To make it gluten free make sure the fish sauce is gluten free
Tips & tricks
- Cut the veggies small to allow for a quick cook
- Cut the salmon in larger pieces to avoid it falling apart too much
- Don't marinate the salmon too long or it will fall apart
- Keep the temperature low to avoid the shallots & garlic burning
- Don't mix too much after adding the salmon, or it will fall apart
- This dish is best eaten straight away - but if you want to store leftovers they are good for up to 3 days
- Reheat leftovers gently in the microwave
- Do not freeze leftovers - they don't turn out well
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Anya
I made this salmon stir fry tonight and wow!!! The dish is so fresh and light and I absolutely loved the ginger. It was a quick, healthy meal and I can’t wait to eat it again 🤩🤩