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This 30-minute salmon stir fry, loaded with fresh vegetables, is a delicious weeknight dinner and much healthier than a take-out. To change things up, serve this stir-fry with steamed white or brown rice, or rice noodles, or fried rice.

No need to reach for the take-out menu! You can make this salmon stir fry in less than 35 minutes!

Ingredient notes:

  • Salmon – You’ll need 1lb skinless salmon filet. My go-to is sockeye salmon, but you may choose any fresh or frozen salmon. Learn more about different salmon varieties here.
  • Broccolini – Broccolini is similar to broccoli, but it has smaller florets and longer, thinner stalks. You can easily substitute regular broccoli too.
  • Zucchini – Zucchini, or some call it a courgette or baby marrow, is a fantastic vegetable for stir fries.
  • Stir-fry sauce – My all-time favorite all-purpose stir-fry sauce makes this dish so delicious! It takes less than 5 minutes to make AND you can make it a week in advance!

How to make salmon stir fry:

Before you start cooking the stir-fry, set the rice on stovetop or Instant Pot or soak some rice noodles to serve with your dish. That way, your side dish will be ready when you’re ready to serve your stir-fry.

  1. PREP: Make stir-fry sauce. Cut salmon into cubes and chop vegetables.
  2. Heat a skillet with olive oil and cook cubed salmon on all sides until nice and opaque. (TIP: Cook salmon in one layer. Work in batches, if needed.) Remove cooked salmon into a clean plate.
  3. Cook vegetables until wilted down, about 3 minutes. Then add stir fry sauce. Continue cooking and stirring until the sauce has thickened up.
  4. When the vegetables are almost tender, add back the salmon and cook for another 2 minutes.

3 Time-Saving Tips:

  1. Make the chinese stir fry sauce up to a week in advance as part of your weekly meal prep.
  2. You can also chop up vegetables in advance to save precious minutes at dinner time.
  3. Set white rice on stovetop, or in an Instant Pot, before you start cooking the stir fry, so that everything is ready at the same time.

What do you put in a stir fry?

Stir-fry is so versatile! You can change it up to a different meal weekly, just by changing vegetables and protein combinations.

  • Vegetable options: broccoli, cauliflower, carrots, yellow and red peppers, eggplant, mushrooms, bean sprouts, baby bok choy, gailan, sweet peppers, or hot peppers.
  • Protein options: chicken, shrimp, pork tenderloin, tofu, or sirloin steak.

What to serve with one-skillet stir fry:

Here’re my favorite side dishes for stir-fries:

  • Stovetop white rice – Hands down, this’s our go-to side dish for stir fries. It’s so quick and easy!
  • Brown rice is also a great option, especially if you have an Instant Pot.
  • Rice noodles are another one of my favorites as well! Super quick and easy to prepare.

How to prepare rice noodles:

  1. Bring a large pot of water to a boil.
  2. Put dry rice noodles fully submerged in the boiling water and cook for 5-7 minutes, or until the noodles are tender.
  3. Drain the noodles and serve.

If you love salmon, here’re more salmon recipes.

Other stir fry dishes you’ll love:

I hope you love this recipe as much as I do! Let me know once you’ve tried it by leaving a comment below or sharing a photo and tagging @busy_cooks on Instagram!

Salmon Stir Fry

This 30-minute salmon stir fry loaded with fresh vegetables is a delicious weeknight dinner and much healthier than a take-out.

Ingredients

  • 1 cup stir fry sauce, recipe below
  • 1 lb skinless salmon filet
  • 1 bunch broccolini
  • 2 zucchini
  • 1 teaspoon olive oil

Stir Fry Sauce:

  • 2 garlic cloves, grated
  • 2 inch ginger, grated
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons rice vinegar
  • 1/3 cup soy sauce
  • 1/2 cup water
  • 2 tablespoons brown sugar
  • 1 tablespoon cornstarch

Instructions

  • Make the stir-fry sauce, as directed here.
  • Cut salmon filet into 1-inch cubes.
  • Chop broccolini and zucchini into bite-size pieces.
  • Heat a large non-stick skillet over medium high heat and add olive oil.
  • Place salmon cubes in one layer and cook for about 2 minutes, or until salmon pieces are nice and golden on the bottom. Flip each piece and cook for another 2 minutes or so. Continue cooking salmon pieces on all sides, another 2-3 minutes. Salmon should be opaque and mostly cooked through. Remove onto a clean plate.
  • Add vegetables into now empty skillet and cook, stirring occasionally, until they wilt down a little, about 3 minutes.
  • Add stir-fry sauce and continue cooking until vegetables turn bright green, another 5 minutes or so, stirring frequently. The sauce will start to bubble up and thicken.
  • When vegetables are almost tender, add the cooked salmon back in and cook for another 2 minutes.
  • Serve over rice noodles (directions in the post below), or cooked white rice or brown rice.

Nutrition Information

Calories: 261kcal, Carbohydrates: 16g, Protein: 27g, Fat: 10g, Saturated Fat: 1g, Cholesterol: 62mg, Sodium: 1154mg, Potassium: 881mg, Fiber: 2g, Sugar: 10g, Vitamin A: 991IU, Vitamin C: 57mg, Calcium: 73mg, Iron: 2mg
All images and text ©. Disclaimer: Nutritional information is estimate only. Read full disclosure here.

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