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Salmon Stir FryNew

Salmon Stir Fry

Weeknight-fast salmon stir fry with tender broccoli, crisp veggies, and a glossy soy-maple pan sauce. Bright, balanced, and ready in under 30 minutes.
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Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 4

Ingredients
 

Stir-Fry Sauce

  • 1/4 cup low-sodium soy sauce or coconut aminos
  • 3 tablespoons water
  • 1 1/2 tablespoons rice vinegar
  • 1 1/2 tablespoons pure maple syrup
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon finely grated orange zest
  • 2 teaspoons arrowroot or cornstarch

Stir-Fry

  • 1 lb skinless salmon fillet, cut into 1-inch cubes
  • 2 1/2 tablespoons neutral oil (avocado, canola), divided
  • 12 oz broccoli florets
  • 1 large carrot, cut into thin matchsticks
  • 1 red bell pepper, thinly sliced
  • 1 small shallot, thinly sliced
  • fine sea salt pinch
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons thinly sliced scallions for garnish
  • 2 teaspoons toasted sesame seeds for garnish

Instructions

Preparation Steps

  • Whisk all sauce ingredients in a small bowl until the starch fully dissolves and no lumps remain. Set near the stove.
  • Heat a large skillet or wok over medium-high. Add 1 tablespoon oil. Pat salmon dry, season lightly with a pinch of salt, and sear in a single layer for 1 to 1 1/2 minutes per side until just turning opaque at the edges. Transfer to a plate (it will finish cooking in the sauce).
  • Add the remaining 1 1/2 tablespoons oil to the pan. Stir-fry the shallot for 45 seconds. Add carrot and bell pepper; cook 2 minutes. Add broccoli and a pinch of salt, splash in 2 tablespoons water, cover, and steam 2 minutes. Uncover and stir-fry 1 minute more until crisp-tender.
  • Return salmon and any juices to the pan. Give the sauce a quick stir (starch settles fast) and pour it in. Reduce heat to medium and toss gently until the sauce thickens and turns glossy, 1 to 2 minutes; the salmon should be just cooked through.
  • Remove from heat and drizzle with toasted sesame oil. Taste and adjust with a pinch of salt or a splash of water if the sauce is too thick. Sprinkle with scallions and sesame seeds and serve hot over rice or noodles.

Notes

Cooking tip: Stir the sauce again right before pouring it into the pan—arrowroot settles quickly and can clump if not re-suspended.
Serve over jasmine rice or chewy udon noodles to catch all the glossy sauce. Leftovers keep up to 2 days in the fridge; reheat gently over low heat to avoid overcooking the salmon.
This recipe is an original creation inspired by classic Salmon Stir Fry flavors. All ingredient ratios and instructions are independently developed.