Salmon Stir Fry Recipe
Juicy seared salmon seared stir fry style with a delicious Asian inspired simple sauce for a quick and easy dinner recipe the whole family will love.
Servings 4 People
Calories 527kcal
Ingredients
Salmon Ingredients
- 4 Salmon Steaks or Fillets similar size/ thickness is best
- 1 tsp Garlic Powder
- 1/4 tsp Dried Ginger
- 1/2 tsp Paprika
- 1 tsp Sesame Seeds
- 1 tsp Sea Salt
- 1 tsp Black Pepper
- 1 tbsp. Sesame Oil
Stir Fry Sauce
- 1/ 3 cup Soy Sauce
- 1/ 3 cup Chicken Broth
- 2 tsp Rice Vinegar
- 2 tbsp Sesame Oil
- 1/4 cup Honey or Brown Sugar
- 1 tsp Fresh Ginger minced
- 2 Garlic Cloves minced
- 1 tsp Cornstarch or Arrowroot Powder
Vegetables
- 1 tsp Sesame Oil
- 2 small Bok Choy sliced thin
- 1 small Red Bell Pepper seeds removed, sliced thin
- 4 Green Onions sliced thin
- 1 Carrot peeled into ribbons
- 2 cups Broccolini ends trimmed
- 1 cup Snap Peas
Instructions
Stir Fry Sauce:
- Add all the ingredients into a bowl or glass jar. Mix well and set aside. It will be divided throughout the recipe.
Salmon Prep/ Cooking:
- Start by prepping the salmon by removing it from the packaging, patting it dry and removing the skin (if desired). Also check the fish for pin bones and remove as well.
- Slice the salmon into 1-2 inch cubes if desired. Toss the cubes in the sesame oil.
- Combine the spice in a small dish and then season the salmon pieces and mix until evenly coated.
- In a large non stick skillet or wok, pre-heat to medium high heat.
- In a single, even layer, add the salmon pieces to the pan and sear for 2 minutes per side. Do not over cook.
- Remove from the heat and set on a plate or sheet pan and set them aside. They will get tossed in the hot stir fry sauce again at the end!
Vegetable stir fry:
- Prep your veggies entirely and set them aside. Do not mix them (they will cook at different times and will be added separately).
- Add the oil to the pan you previously cooked your salmon in. Preheat it back to medium high heat.
- To the pan or wok, add the bok choy, red pepper, green onion, and toss together for 2-3 minutes. If you sliced or diced your carrots into thicker pieces, add them in as well.
- Next, add in your broccoli and cook for another 2 minutes. Then add in the pea pods.
- At this point, add in 1/4 cup of your stir fry sauce and fully toss your vegetables in until cooked through and coated. Remove from the heat and toss in the carrot ribbons until mixed.
- Remove the veggies from the pan and place the pan back on the heat.
Finish Your Sauce & Salmon:
- With your pan back on the heat, pour the remaining stir fry sauce into the pan by itself and bring it to a simmer.
- Allow it to reduce down and become somewhat syrup like, this takes 3-5 minutes.
- Remove it from the heat and gently toss your already cooked salmon into this mixture to fully coat it.
- Pour the remaining sauce and salmon all over the top of your cooked veggies and serve with your favorite side of whole grains or cauliflower rice.
Notes
You can make your sauce and keep it in the fridge for up to a week ahead of time. Feel free to add other vegetables you prefer here as well.
Nutrition
Serving: 4g | Calories: 527kcal | Carbohydrates: 29g | Protein: 61g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Cholesterol: 94mg | Sodium: 10742mg | Potassium: 2697mg | Fiber: 8g | Sugar: 11g | Vitamin A: 22391IU | Vitamin C: 270mg | Calcium: 553mg | Iron: 10mg