Easy Salmon Stir Fry Bowl

Umami-rich and bright with sweet, garlicky glaze, this easy salmon stir fry is the weeknight hero I lean on when I want a nourishing meal with practically no fuss. The combination of flaky salmon, crisp-tender veggies, and that glossy sauce satisfies every time and keeps dinner feeling fresh.

I first tossed this together on a night with just random fridge veggies and a thawed salmon fillet. It disappeared so fast my husband asked if I could make it every week.

Ingredients

• Salmon fillet: brings healthy omega three fats and satisfying protein Look for fillets with deep orange color for best flavor
• Salt and black pepper: simple seasoning that enhances the salmon
• Olive oil: helps crisp the salmon and lends a golden edge Choose extra virgin for richer taste
• Carrots: for sweetness and crunch Slice thin for quick cooking and bright color
• Red onion: adds sharpness and color Use medium sized for milder bite
• Zucchini: offers mild flavor and moisture Choose firm straight zucchini for best results
• Mushrooms: soak up the sauce and add savory depth Wipe clean and halve for a meaty texture
• Yellow bell pepper: brings bright color and gentle sweetness Look for peppers with taut skin
• Soy sauce or coconut aminos: gives savory umami flavor Use coconut aminos for gluten free version
• Honey: adds a natural touch of sweetness Balances the soy and vinegar
• Sesame oil: layers in nutty aroma and silkiness Toasted sesame oil gives best result
• Olive oil: blends into the sauce for healthy fat
• Garlic cloves: boost umami and fragrance Mince freshly for sharp bite
• Cornstarch: thickens the sauce to the perfect glossy texture
• Sesame seeds: add crunch on top Choose white or black seeds
• Green onions: for a fresh bright garnish Slice thin for best texture

Step-by-Step Instructions

Prepare the Salmon:

Remove skin from salmon and cut into one inch cubes Sprinkle evenly with salt and black pepper This ensures the seasoning reaches every bite and the cubes cook evenly

Chop the Vegetables:

Chop carrots into coins slice red onion and zucchini and halve mushrooms Slice bell pepper into thin strips Use uniform cuts so everything cooks at the same rate

Mix the Sauce:

In a small bowl whisk together soy sauce honey sesame oil olive oil minced garlic and cornstarch until fully smooth This helps prevent any lumps and the sauce will thicken evenly later

Cook the Salmon:

Heat a wok over medium high and pour in olive oil Once hot add the salmon pieces in a single layer Let them sear undisturbed for about three to five minutes until crisp and golden Turn gently and cook the other side Be careful not to break the salmon apart

Remove Salmon:

With a slotted spoon gently lift the salmon out and set aside in a bowl This prevents overcooking while the vegetables are stir fried

Cook the Carrots and Onion:

Add carrots to the same wok and cook for two to three minutes Stir occasionally so they begin to soften but still hold some crunch Add sliced onions and cook for another two minutes until they go glossy and just start to turn golden

Cook the Remaining Vegetables:

Add zucchini mushrooms and yellow bell pepper to the wok Stir and stir fry for four to five minutes until the veggies are all crisp tender and just cooked through

Sauce the Stir Fry:

Pour the sauce mixture into the wok Over medium heat toss to coat all the vegetables with the sauce Let it simmer gently for three to four minutes until the sauce is thickened and clings to each veggie

Combine with Salmon:

Add in the reserved salmon cubes carefully Toss everything together just until the salmon is heated and well coated with the sauce so it stays tender

Garnish and Serve:

Sprinkle with sesame seeds and sliced green onions Serve hot right from the wok for the freshest flavor

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The salmon in this stir fry always stands out to me for how tender it stays With its golden edges and light coating of sauce it reminds me of my grandmother’s pan seared fish but with much less effort We often made this when we craved something quick yet celebratory

Storage Tips

Store leftovers in an airtight container in the fridge for up to two days If you need to reheat do so gently in a skillet over low heat to keep the salmon delicate The sauce keeps the vegetables juicy even as leftovers so this makes a great meal prep option

Ingredient Substitutions

Feel free to swap the vegetables for others you like Snap peas broccolini or bok choy work beautifully If you use tamari or coconut aminos the dish is completely gluten free Maple syrup works in place of honey if you need the recipe to be vegan

Serving Suggestions

I love this stir fry served over steamed brown rice or fluffy jasmine rice For something lighter try it with cauliflower rice or simply on a bed of wilted greens Some like to add a sprinkling of chili flakes for a gentle kick

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Cultural Context

Stir frying is a beloved technique from East Asian cooking that brings together quick heat and vibrant freshness While this recipe plays with American flavors it is inspired by the traditions of wok cooking and balancing sweet salty and umami

Recipe FAQs

→ Can I substitute coconut aminos for soy sauce?

Yes, coconut aminos are a great gluten-free substitute for soy sauce, adding mild sweetness and umami notes.

→ How do I prevent salmon from breaking apart?

Handle the salmon cubes gently and avoid over-stirring. Searing in a hot wok helps keep the pieces intact.

→ What vegetables work best for this stir fry?

Colorful firm vegetables like bell peppers, carrots, mushrooms, zucchini, and onions retain texture and flavor during quick cooking.

→ Can I use another protein instead of salmon?

Yes, you can substitute tofu, shrimp, or chicken for salmon—just adjust the cooking time as needed.

→ Is this meal suitable for meal prep?

Absolutely. Store portions in the fridge for up to 2 days. Reheat gently to maintain the best texture, especially for salmon.

→ How can I make this dish spicier?

Add a pinch of chili flakes or sliced fresh chili to the sauce or garnish for extra heat.