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Salmon stir fry in a rectangular serving dish.

Salmon Stir-Fry With Vegetables and Sauce (Gluten-Free)

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5 from 1 review

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

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

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.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 261
  • Sugar: 5.7 g
  • Sodium: 733.9 mg
  • Fat: 12.4 g
  • Saturated Fat: 2 g
  • Carbohydrates: 12.4 g
  • Fiber: 1.9 g
  • Protein: 27.8 g
  • Cholesterol: 57.9 mg