Fresh, quick and easy salmon stir fry with a variety of fresh vegetables for a healthy weeknight meal. This clean eating dinner recipe is sure to become a staple in your home. Paleo, low-carb, and whole30 compliant!
When I’m not developing new recipes for this site, easy stir fry recipes comprise the majority of my meals.
Why do I love stir fry so much?
First and foremost, stir fries are speedy quick to prepare. They also tend to be fairly clean for a healthy complete meal. I use a variety of meat and veggies and homemade sauces that are free of soy-free, sugar-free, and wheat-free. Plus, the versatility of stir fry ensures you’ll end up with a tasty weeknight meal, checking all the boxes you’re craving.
So, why make salmon stir fry?
Just like any other stir fry, salmon stir fry comes together in a flash and results in tender pieces of salmon. The ideal easy weeknight meal for salmon lovers!
WELL, it dawned on me that I could turn the whole thing into a one-skillet meal and simply stir fry the salmon into my veggies.
Between the prep and cook time, this stir fry takes roughly 30 minutes to make. It’s a marvelous meal prep recipe for lunches or dinners, and can easily be made in bulk to feed a crowd.
Let’s discuss the simple ingredients for salmon stir fry.
Ingredients for Salmon Stir Fry:
Salmon: A one-pound salmon filet gets chopped into salmon cubes to make this delicious recipe. If you have access to a skinless salmon fillet, feel free to go that route. Otherwise, you can leave the skin on or cut the skin off yourself.
If you have access to fresh salmon fillets, I recommend fresh over frozen. Wild-caught King salmon and Atlantic salmon has tons of flavor and a great deal of omega 3 fatty acids, which results in the yummiest flaky chunks of salmon.
For frozen salmon, be sure to thaw the filet completely before proceeding with the recipe.
Avocado Oil (or Olive Oil): In order to cook the salmon and vegetables, we need a high-temperature cooking oil.
I like that avocado oil has a high smoke point, a neutral flavor, and healthy fats, so it is my preference over vegetable oil or olive oil.
Peanut oil works here too. If you like the flavor of sesame oil, you can add a couple teaspoons sesame oil just for flavor.
Carrots, Broccoli, Red Bell Pepper, Yellow Squash, Fresh Garlic Cloves: My favorite stir fry vegetables! You can select your own favorites or even buy frozen stir fry veggies in the freezer section of your grocery store.
Coconut Aminos (or Teriyaki Sauce): My solution to an easy stir fry sauce that achieves sweet, savory and umami flavors without a lot of overly processed ingredients is coconut aminos.
The end result is plenty of authentic Asian flavors without the need for lots of ingredients.
This ingredient keeps the recipe soy-free, gluten-free, and refined sugar-free.
You can also make your own Easy Stir Fry Sauce, make homemade teriyaki sauce or buy store-bought teriyaki sauce.
What to Serve with Salmon Stir Fry:
I like serving salmon stir fry as is for a low-carb meal, but you can also serve it over steamed brown rice or white rice. I serve it with red pepper flakes, chopped green onions, and sesame seeds.
If you’re feeling fancy and have some time on your hands, whip up my Vegetable Fried Rice to serve with the meal.
- If you love a good teriyaki sauce, you can replace the coconut aminos with your favorite homemade or store-bought teriyaki sauce or homemade stir fry sauce. Coconut Secret makes a fabulous Teriyaki Sauce that is clean and paleo-friendly.
- Swap out the broccoli, carrots, and bell pepper for other fresh vegetables, such as bok choy, green beans, snow peas, sugar snap peas, cauliflower, red onion, parsnip, turnip, etc.
- Serve stir fry with choice of cauliflower rice, regular rice, low-sodium soy sauce, rice noodles, soba noodles, udon noodles, etc. if desired. I like to eat the stir fry as is with no additional side dishes.
- If you’re a ginger lover, feel free to add grated or minced fresh ginger.
Now that we’ve covered the healthy ingredients for stir fry salmon, let’s make it!
How to Make Salmon Stir Fry:
Place salmon fillet on a cutting board and use a sharp knife to remove the skin. Chop salmon into 1-inch chunks. Set aside until ready to use.
Heat the avocado oil in a large skillet or wok over medium-high heat. Add the carrots and cover. Cook for 2 minutes.
Add broccoli, bell pepper, and garlic. Stir, and cook covered for 2 minutes. Add yellow squash and stir in to the vegetables.
Scoot vegetables off to one side of the skillet. Add salmon, coconut aminos and sea salt. Cover, cook 3 minutes.
Remove the cover and cook for 5 to 6 minutes or until much of the liquid has burned off and salmon is cooked through.
Stir everything together (I recommend using a spatula to help keep the salmon chunks whole). Season to taste with sea salt.
Taste the stir fry for flavor and add lime juice, black pepper, regular soy sauce, rice vinegar, coconut aminos, or teriyaki sauce to your personal taste.
Serve as is, or with rice or noodles.
How to Store Salmon Stir Fry:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Salmon stir fry is best served fresh, but you can also use this recipe as a meal prep recipe if you think you’ll be able to eat it within a 3-day window. The stir fry will keep for up to 7 days, but it tastes best within 3 days of preparation.
If you’re looking to change up certain aspects of the recipe, here are some ideas:
Once you add the salmon, use a spatula for the rest of the cooking process to gently get under the salmon and veggies without breaking the salmon.
Salmon is much more delicate than other animal proteins, so if you’re looking to keep the whole chunks, carefully employ the spatula rather than a wooden spoon or any other cooking tool.
If this is your first time preparing stir-fried salmon, you’ll be amazed at how much flavor this easy dinner contains! Lots of veggies brings a powerful punch of antioxidants, vitamins, and minerals for a wholesome meal.
Put this easy salmon stir fry recipe at the top of the list for a fun and nutritious weeknight dinner!
More Healthy Salmon Recipes:
- Mediterranean Salmon in Parchment Paper
- Paleo Asian Baked Salmon
- Creamy Turmeric Ginger Baked Sockeye Salmon
- Baked Salmon Burgers
- Crispy Skillet Salmon with Lemon Dill Caper Sauce
- Crispy Paprika Salmon Bowls
Salmon Stir Fry with Vegetables
- 2 green onions chopped*
- 1/4 tsp red pepper flakes
- 1 Tbsp sesame seeds
- Place salmon fillet on a cutting board and use a sharp knife to remove the skin. Chop salmon into 1-inch chunks. Set aside until ready to use.
- Heat the avocado oil in a large skillet or wok over medium heat. Add the carrots and cover. Cook for 2 minutes.
- Add broccoli, bell pepper, and garlic. Stir, and cook covered for 2 minutes. Add yellow squash and stir in to the vegetables.
- Scoot vegetables off to one side of the skillet. Add salmon, coconut aminos and sea salt. Cover, cook 3 minutes.
- Uncover, cook 5 to 6 minutes or until much of the liquid has burned off and salmon is cooked through.
- Stir everything together (I recommend using a spatula to help keep the salmon chunks whole). Season to taste with sea salt.
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I originally shared this recipe January 17, 2019. I have updated the post copy and the images but the recipe itself remains the same.