Salmon Stir Fry is a healthy dinner recipe that is super quick to make. This gluten-free version can be adapted to use the vegetables you like the best. This is a flavorful and balanced meal.

Close up of salmon veggie stir fry in a white serving dish.

Stir fry is one of the most versatile recipes you can make. You can use whatever vegetables you’d like, whether it’s your favorites, what’s languishing in the fridge, or what’s on sale at the store this week.

A great idea is to use veggies that you love mixed with ones you are trying to love or trying for the first time.

The stir-fry sauce gives them excellent flavor, and the veggies are cut large enough that your family can easily pull out the ones they like.

Why You Need This Recipe

  • Use up the veggies in your fridge!
  • Naturally gluten-free if you are using my homemade stir fry sauce.
  • Serve with your choice of side, such as jasmine rice or cauliflower rice.

Key Ingredients

Salmon stir fry ingredients set out on a white marble surfce.

Salmon is a protein full of omega-3 fatty acids. Look for fresh wild-caught salmon at your grocery story. Or, defrost frozen salmon and use it instead of fresh salmon.

Stir fry sauce flavors vegetables so everyone will like them! I highly recommend my homemade gluten-free stir fry sauce for this recipe.

Veggies like onion, green beans and bell peppers pair great with the tender pieces of salmon. Snow peas would also be great in this recipe.

Sesame seeds offer great texture and taste.

Recipe Steps

Process shots for marinating salmon and cooking stir fry.

Step One

Cut your salmon filet into bite-sized pieces.

Combine salmon and 1/4 cup stir fry sauce in a bowl and let marinate.

As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Heat oil in a skillet and gently sauté onions and garlic over medium heat or medium-high heat.

Step Three

Add vegetables and remaining stir-fry sauce and cook to desired texture.

Step Four

Remove veggies and cook salmon and marinade until cooked through. Combine and serve.

A silver serving spoon scooping salmon stir fry from a cast iron skillet.

Recipe Tips & Substitutions

  • Salmon fillets usually weigh between 4-6 ounces each.
  • You can use whatever vegetables you like in this stir-fry. Feel free to swap out or add your favorites or whatever you have on hand. You’ll need about 3 cups of chopped vegetables for 4 servings. Other vegetables you can use include baby bok choy, cauliflower, carrots, zucchini, and mushrooms.
  • To toast the sesame seeds, put them in a dry skillet over low heat. Let them toast for 3-4 minutes, stirring occasionally to keep them from burning.
  • Feel free to serve this salmon stir fry recipe with brown rice, white rice, cauliflower rice, or plain.
  • You can use a teriyaki sauce or a homemade teriyaki sauce instead of stir fry sauce, if you prefer.
platter with salmon stir fry ready to eat with chopsticks.

Recipe FAQs

Can I use other proteins?

You can cube up a pound of boneless skinless chicken breast to use instead. It might take a little extra time to cook through than the salmon, so make sure to either cut a piece in half or use a thermometer to check for doneness.

What vegetables can I use in a stir fry?

I used green beans and bell peppers, but you can use anything you like. Cut your veggies to about the same size, and keep in mind that sturdier choices like carrots may take longer to cook, so add them to the pan before smaller or more delicate ones.

Is this dish gluten-free?

Yes, it can be. If you use a storebought sauce, read the label carefully for any gluten-containing ingredients. Many packaged sauces use soy sauce which is not gluten-free. Use my simple recipe for a homemade gluten-free stir fry sauce option.

Two white plates of salmon veggie stir fry on a white table.

More Healthy Fish Recipes You Might Like

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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Salmon stir fry in a rectangular serving dish.

Salmon Stir Fry (Gluten-Free)


Description

Salmon Stir Fry is a healthy dinner recipe that is super quick to make. This gluten-free version can be adapted to use the vegetables you like the best.


Ingredients

Units Scale
  • 16 ounces uncooked skinless salmon fillets, cut into 1-inch cubes
  • 1 batch gluten-free stir fry sauce, divided (about 1/2 cup)
  • 1 tablespoon neural-flavored cooking oil (I used avocado oil)
  • 2 garlic cloves, minced
  • 1 onion, peeled and sliced into thin rounds
  • 1 red or yellow bell pepper, cored and sliced into thin strips
  • 1 cup fresh green beans or broccoli florets, trimmed and cut in half
  • 2 tablespoons chopped scallions (optional, for topping)
  • 1 teaspoon toasted sesame seeds (optional, for topping; see notes for toasting)

Instructions

  1. In a medium mixing bowl, combine the cubed salmon and 1/4 cup of the stir-fry sauce. Toss gently to coat. Cover the bowl and let the salmon marinate for at least 15 minutes at room temperature, or up to several hours in the refrigerator.
  2. When you’re ready to cook the stir fry, heat the oil in a large skillet over medium heat.
  3. Add the garlic and onion, and sauté for a few minutes.
  4. Add the bell pepper and green beans or broccoli to the skillet, plus the remaining ¼ cup of the stir fry sauce. Stir and continue to sauté the vegetables for another 3-4 minutes, or until they have started to soften.
  5. Transfer the sauteed vegetables to a serving plate and set aside. Add the salmon to the skillet, including the sauce. Cook for about 3 minutes and then flip the salmon pieces and cook for another 3 minutes.
  6. Add the sauteed vegetables back to the skillet and stir gently to combine. Cook for an additional 2 minutes or so, until the salmon is cooked through and the vegetables are hot.
  7. Turn off the heat and serve immediately, topped with the scallions and sesame seeds, if desired.

Notes

  1. Salmon fillets usually weigh between 4-6 ounces each.
  2. You can use whatever vegetables you like in this stir-fry. Feel free to swap out or add your favorites or whatever you have on hand. You’ll need about 3 cups of chopped vegetables for 4 servings. Other vegetables you can use include baby bok choy, cauliflower, carrots, zucchini, and mushrooms.
  3. To toast the sesame seeds, put them in a dry skillet over low heat. Let them toast for 3-4 minutes, stirring occasionally to keep them from burning.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Asian

Keywords: salmon, stir fry, veggies, gluten-free

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