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salmon stir fry with vegetables in cast iron skillet

Salmon Stir Fry

  • Author: Elizabeth Van Lierde
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Savory
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Gluten Free


Salmon Stir Fry is a colorful and delicious weeknight dinner that’s totally customizable and ready in less than 25 minutes! This savory stir fry and salmon recipe gets a gentle toss with homemade teriyaki sauce that pairs perfectly with your favorite noodles or cauliflower fried rice.



1 lb salmon

Kosher salt

Black pepper

1 small yellow onion, cut into 1-inch pieces

1 yellow bell pepper, cut into 1-inch squares

1 zucchini, cut into 1 inch half moons

8 mushrooms, stems removed and halved

3 carrots, peeled and cut into 2-inch pieces

Stir Fry Sauce:

2 tsp cornstarch

¼ cup soy sauce

2 tbsp honey

23 tsp sriracha

2 tsp sesame oil

5 garlic cloves, minced

2 tbsp olive oil

3 green onions, thinly sliced, for garnish

Sesame seeds, for garnish


  1. Prepare salmon: Remove the skin on the salmon and cut it into 1-inch, bite-sized cubes. Sprinkle the salmon evenly with salt and pepper.  
  2. Prepare vegetables: Chop onion, pepper, zucchini, mushrooms, and carrots and set aside.
  3. Make stir fry sauce: In a small bowl, whisk together corn starch, soy sauce, honey, sriracha, sesame oil, garlic cloves and 2 tbsp of water and set aside.
  4. Cook salmon: Heat a large wok or skillet over medium heat and add the olive oil. Add in salmon cubes and cook for 3-5 minutes, or until cooked to medium. Gently stir and shake the pan to move salmon. The salmon is fragile and can fall apart easily. Allow the pan to sear the salmon for a strong, golden crust. Remove the salmon and place in a separate bowl. Tent to keep warm. 
  5. Sauté vegetables: Add the vegetables to the same wok or skillet and cook over medium heat for 5-7 minutes, until they are tender but still crisp. 
  6. Add sauce: Add the soy sauce mixture, reduce heat to medium-low and cook for an additional 2-3 minutes, or until the sauce has thickened and turns glossy.
  7. Combine with salmon: Gently add the salmon back in and toss lightly to combine.
  8. Garnish and serve: Garnish with green onions and sesame seeds. Enjoy!


Storage: Keep in an airtight container in the fridge and enjoy within 3 days. I do not recommend freezing this dish.

Reheating: Place the salmon and veggies in a skillet over low heat until warmed through. Reheating it low and slow prevents the fish from overcooking and drying out. Add a splash or two of water if the dish looks a little too dry.

Keywords: soy sauce, wok, seafood