salmon stir fry

With fresh salmon, vegetables and a homemade teriyaki sauce, this stir fry is a healthy weeknight meal.

Salmon Stir Fry

salmon,

soy sauce

water

brown sugar

cornstarch

tbsp honey

tbsp rice vinegar

tsp sesame oil

garlic cloves,

tsp fresh ginger, grated

green onion, diced

sesame seeds

vegetable oil

red bell pepper, thinly sliced

carrot,

green beans

In a large bowl, mix together the say sauce, water, brown sugar, cornstarch, honey, rice vinegar, garlic, ginger, green onions and sesame seeds. Stir in the diced salmon to coat.

Heat 1 tbsp oil in large skillet over medium-high heat. Add the pepper, carrot and green beans and cook until tender, about 5 minutes. Remove and set aside.

Reduce heat to medium. Add remaining oil and add the salmon, saving the sauce. Cook for 2-3 minutes and flip and cook for another 2-3 minutes.

Add remaining sauce and veggies and cook for 2-3 minutes or until the salmon is done.

Serve over some rice with sesame seeds and diced green onions.

This salmon stir fry starts with chunks of marinated salmon that become sweetly caramelized in the oven or air fryer before being added to a stir fry of kale, zucchini, and mushrooms for a quick and healthy lunch or dinner idea.

Caramelized Salmon Stir Fry

salmon filet

barbecue sauce

sesame oil

lacinato kale

zucchini

shiitake mushroom

canola oil

white rice

green onions

Preheat a convection oven or air fryer to 400°F. Trim the skin and cut the salmon into 1-inch chunks then place in a small bowl. Mix the soy sauce, Japanese BBQ sauce, and sesame oil and pour over the salmon. Marinate the salmon while prepping the vegetables, for about 10 minutes.

Remove the stems and veins from the kale and slice in thin slivers. Chop the mushrooms and zucchini into similar size chunks. Slice the green onion and set aside for garnishing later.

Remove the salmon from the marinade, but reserve the sauce. Place the marinade in a microwave-safe bowl and cook for 2 minutes on high to kill any possible lurking bacteria. Use a paper towel to pat the marinade from the salmon chunks then place them in a single layer on a baking sheet lined with foil. Or, if air frying, spray the basket with cooking spray and place the salmon in a single layer on the basket with enough space to encourage airflow. Just before baking, sprinkle the salmon with generous pinches of brown sugar. 

Bake in the convection oven or air fryer for 7-10 minutes, or until caramelized on the outside but flaky and moist inside.

While the salmon cooks heat a generous drizzle of oil in a large skillet over medium-high. Cook the kale, mushrooms, and zucchini for 3-4 minutes, tossing every so often while allowing time for steam to build and cook the veg. Add 3-4 tablespoons of the reserved marinade, and continue cooking until tender. Season with sesame seeds. 

Remove the salmon from the oven or air fryer and nestle the chunks into the stir-fried vegetables. Gently toss as not to break up the salmon. Sprinkle with more sesame seeds and green onion and add more reserved marinade to taste. Serve with rice or noodles. 

This easy and delicious Salmon Stir Fry is a healthy, low-carb weeknight dish that you can make using one pan in just 30 minutes!

salmon

red pepper

½ of a red onion

carrots

asparagus spears

Tablespoon avocado oil

Tablespoon rice vinegar

Tablespoons honey (or substitute coconut sugar, or brown sugar)

Tablespoon arrowroot (see notes for substituting cornstarch)

garlic

ginger

chili garlic sauce (or sriracha; add more or less based on your spice preference)

Sesame seeds

Sliced green onion

Add the soy sauce, rice wine vinegar, honey, water, garlic, and ginger together in a medium sized bowl and whisk to mix in until honey and arrowroot are dissolved and mixed in.

Prepare

Run your fingers across the salmon to see if there are any bones and remove using tweezers if you find any. If your salmon has skin on, remove it using a sharp knife and discard it. Cut salmon into 1” squares.

Marinade

Add salmon cubes and toss to coat. Set aside while you prepare the veggies (salmon should marinate for about 15 minutes but not more than 30).

Slice the red pepper and onion into thin wedges, discarding the outer layer of the onion and seeds and stem of the bell pepper. Separate the layers of the onion. Peel the carrots and cut into matchstick sized pieces. Cut woody bottom ends off asparagus and discard, cutting the remaining stalks into 1-2&quot; pieces.

Sauté

Heat 1 Tbsp oil in a large skillet over medium-high heat. Once hot, add the bell pepper, carrot, asparagus and onion and sauté for 4-5 minutes until seared but still crisp. Remove vegetables to a plate and set aside.

Add another tablespoon of oil to the same pan and tilt the pan to spread the oil evenly across the pan. Add the salmon cubes in one at a time without using a slotted spoon, fork or tongs, saving the marinade for later.

Sear

Allow the salmon cubes to sear for 2 minutes. Do not stir the salmon! Use a thin spatula to quickly individually flip each salmon cube over and sear the other side for an additional 1-2 minutes until until outside is seared and inside is almost fully cooked. Be careful not overcook since the salmon will continue to finish with the rest of the ingredients.

Toss

Pour the sauce into the pan and then the vegetables and gently toss to coat everything in sauce. Let cook for another 1-2 minutes until sauce has thickened, stirring very gently to keep salmon from breaking up.

Garnish

Remove the pan from heat and top with desired garnishes or plate and then garnish. I recommend sesame seeds and sliced green onion. Serve immediately over rice, brown rice, quinoa, cauliflower rice or whatever you prefer.

This salmon stir fry is an easy, healthy weeknight meal that is prepped and ready in under 30 minutes. Tender veggies, flaky salmon, and a flavorful homemade gluten-free teriyaki sauce come together to make the ultimate stir fry dinner. Serve over white rice, cauliflower rice, or your favorite Asian-inspired noodles.

30 Minute Salmon Stir Fry with Gluten-Free Teriyaki Sauce

olive oil oil

red bell pepper

yellow bell pepper

mushrooms

broccoli florets

carrot

green onions (diced,

coconut aminos

tsp rice vinegar

tbsp honey (or maple syrup)

garlic (minced)

tsp powdered ginger

tsp dijon mustard

tsp crushed red pepper

tsp sea salt (more

sesame seeds (for optional topping)

Chop all of your veggies and salmon. 

Mix the teriyaki sauce ingredients together.

Add the salmon chunks to a bowl and pour the sauce over top. Set in the fridge until ready to use.

Heat 1 tbsp oil in a large cast iron (or other non-stick) skillet. Add the vegetables + white parts of the green onions and saute for 5-7 minutes, stirring frequently. Remove the veggies and set aside.

Add the remaining 1 tbsp oil to the pan. Add the salmon chunks one by one using tongs. Save the remaining sauce in the bowl.

Cook the salmon for 2-3 minutes (without touching or it will flake). Flip the pieces using tongs or a metal spatula (very carefully so they don&#39;t break!) and cook for another 2-3 mins.

Add the sauce into the pan, followed by the veggies. Gently stir everything together and cook over medium heat for 2-3 additional minutes. 

Serve with white rice and topped with diced green onions and sesame seeds. Enjoy!

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