If you need a healthy, fast dinner for busy weeknights, this salmon stir fry is a great option. It pairs nutrient-rich salmon and crisp vegetables with a flavorful stir-fry marinade. Ready in under 30 minutes, it uses simple ingredients and delivers bold taste.
What Makes This Recipe Great
This easy Asian Salmon Stir Fry brings together cubed salmon, fresh vegetables, and a homemade marinade for a nutritious meal that comes together quickly. Cubes of salmon and a colorful mix of veggies cook fast, while the marinade adds savory, tangy flavor without fuss.
The recipe is adaptable to many diets: it can be prepared gluten-free, low-carb, keto-friendly, Whole30, paleo, and dairy-free by choosing the appropriate sides. Serve it over rice, noodles, or cauliflower rice depending on your needs.
Watch a Short Video of This Recipe
Ingredient Notes
Salmon Stir Fry
Salmon Fillet: Use about 1 lb of salmon, cut into 1-inch cubes for even cooking.
Avocado Oil: A neutral, high-heat oil works well; use your preferred cooking oil if you prefer.
Green Beans: Fresh green beans cut into 2-inch pieces keep a pleasant bite.
Onion: Cut into chunks, diced, or thinly sliced—choose the texture you like.
Carrot: Use a chopped large carrot or several baby carrots.
Red Bell Pepper: Thinly sliced for color and sweetness.
Stir Fry Marinade
Coconut Aminos: Coconut aminos are low-sodium and gluten-free. You can substitute tamari or soy sauce—omit added salt if you do.
Sea Salt: Use only if you aren’t substituting a salty sauce like soy or tamari.
Garlic: Fresh minced garlic adds the best flavor; jarred minced garlic is convenient and works fine.
Ginger: Fresh grated ginger brightens the marinade.
Red Pepper Flakes: Optional—adjust the amount for desired heat.
Recipe Step by Step
- Make the marinade: Whisk all marinade ingredients together in a large bowl.
- Prep the salmon: Pat the salmon dry and cut into 1-inch cubes. Toss with the marinade and let sit for about 10 minutes.
- Cook the vegetables: Heat 1 tbsp oil in a large skillet over medium heat. Add green beans, onion, carrot, and bell pepper. Stir for 3 minutes, then cover and cook 2 minutes more until tender-crisp. Remove vegetables and set aside.
- Reserve the marinade: Remove the salmon from the marinade, keeping the liquid aside.
- Cook the salmon: Add the remaining oil to the skillet and arrange salmon cubes in a single layer. Pan-fry 2 minutes, flip, then cook another 2 minutes until cooked through.
- Combine and finish: Return the vegetables and reserved marinade to the skillet and cook 1–2 minutes, gently tossing so the salmon stays intact.
- Serve: Spoon the salmon and vegetables over rice or cauliflower rice and garnish with sesame seeds and sliced green onions.
Tips & Tricks
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a skillet to preserve texture, or microwave briefly.
Frozen Salmon: Thaw frozen salmon overnight in the refrigerator before cutting and marinating.
Sesame Flavor: Instead of adding sesame oil to the marinade, finish the dish with sesame seeds for a toasted sesame note.
Serving Suggestions: Serve over rice, noodles, or cauliflower rice. Choose cauliflower rice to keep the dish paleo, Whole30, and low-carb/keto.
Recipe FAQs
Salmon is done when it turns opaque and flakes easily with a fork.
Wild-caught salmon is a popular choice for flavor and sustainability, but use what is available and fresh.
Yes. Use cauliflower rice as a side to keep the meal low in carbohydrates.
Net carbs are approximately 8 grams per serving, not including any sides.
No thickener is required; the marinade flavors the dish without needing cornstarch or similar thickeners.
Yes. If you prefer a sweeter sauce, add a small amount of a natural sweetener such as monk fruit or a touch of honey, keeping dietary preferences in mind.
Try These Stir Fry Recipes…
Asian Ground Beef and Cabbage Stir Fry
Paleo Silky Egg Stir Fry with Jumbo Shrimp
Chinese Eggplant and Pork
Spicy Thai Basil Chicken
Quick & Easy Asian Salmon Stir Fry
Rate
Video
Ingredients
- 1 lb salmon filet
- 2 tbsp avocado oil, or your favorite cooking oil
- 1 cup green beans, cut into 2 inch pieces
- 1/2 onion, cut into chunks
- 1 carrot, chopped
- 1 red bell pepper, thinly sliced
Marinade
- 1/4 cup coconut aminos
- 1 tbsp rice vinegar
- 1/4 tsp sea salt
- 3 garlic cloves, minced
- 1 tsp grated ginger
- OPTIONAL: 1/4 tsp crushed red pepper flakes, more or less, to taste
Instructions
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Combine all ingredients for the stir fry marinade in a large bowl.
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Pat dry the salmon and cut into 1 inch cubes. Add to the marinade and toss to coat. Let this sit for 10 minutes.
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Heat 1 tbsp of avocado oil in a large skillet over medium heat. Add green beans, onion, carrot, and bell pepper. Cook stirring the 3 minutes, then cover for 2 minutes until tender. Remove the vegetables from the pan and set aside.
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Remove the salmon cubes from the marinade, and reserve all the liquid.
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Add the remaining tbsp of oil to the pan, and add the salmon cubes in a single layer. Pan fry for 2 minutes, then flip. Cook for another 2 minutes until cooked through.
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Add vegetables and the reserved marinade to the skillet and cook for another 2 minutes, gently tossing with a spatula so the salmon doesn’t fall apart.
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Serve over rice or cauliflower rice, with sesame seeds and green onions.
Notes
Storage: Leftovers can be stored for up to 3 days in the fridge.
Reheating: Reheat in the microwave or briefly toss in a heated skillet to refresh texture.
Frozen Salmon: Thaw overnight in the refrigerator before cutting and marinating.
Sesame Oil: I typically garnish with sesame seeds instead of adding sesame oil to the marinade.
How to Serve: Serve over rice, noodles, or cauliflower rice with sesame seeds and green onions. Use cauliflower rice for a paleo/Whole30/low-carb option.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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