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salmon stir fry in a blue bowl.
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Salmon Stir Fry

If you’re looking for a quick weeknight salmon recipe, try this easy stir fry that's all done in just 20 minutes. Made with lots of veggies, this is a lighter stir fry with subtle flavors and a fresh touch from lime juice & fresh cilantro. A complete meal on its own, or serve it with a side of rice or noodles.
Course Main Course
Cuisine North American
Diet Gluten Free, Low Fat, Low Lactose
Prep Time 10 minutes
Cook Time 10 minutes
Marinating 15 minutes
Total Time 20 minutes
Servings 2
Calories 331kcal
Author Emmeline Kemperyd

Equipment

Ingredients

  • 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
US Customary - Metric

Instructions

  • Mix together the ingredients for the marinade & stir fry sauce.
    4 Tbsp fresh squeezed lime juice, 3 Tbsp fish sauce, 1 tsp 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 Tbsp olive oil, 2 Tbsp chopped shallots
  • Add sliced garlic and chopped ginger, and sauté 1 minute until fragrant.
    2 garlic cloves, 2 Tbsp 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

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

Calories: 331kcal | Carbohydrates: 23g | Protein: 28g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 62mg | Sodium: 2249mg | Potassium: 1427mg | Fiber: 5g | Sugar: 11g | Vitamin A: 11637IU | Vitamin C: 94mg | Calcium: 111mg | Iron: 2mg