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Salmon stir fry on a plate with chopsticks

Salmon Stir Fry

  • Author: caroline
  • Total Time: 30 minutes
  • Yield: 1 1x


This salmon stir fry is tasty, easy and quick to pull together. It’s also a really well-balanced meal packed with veg and vitamin-rich salmon.

The default recipe serves one. 



For the dressing…

  • 2 tsp light soy sauce
  • 2 tsp sweet chilli sauce
  • 1 tsp lime juice
  • 1 tsp finely chopped coriander

For the stir fry…

  • 2 tsp vegetable oil – see note 1
  • 100g skinless salmon, cut into chunks, around 3cm/1in thick
  • 1/2 red pepper/capsicum, cut into thin slices
  • 1 carrot sliced julienne (very thinly) – see note 2
  • 100g / 3.5oz broccoli, cut into very small florets
  • 80g / 3oz dried noodles of your choice


  1. First, make the dressing by combining all of the dressing ingredients together. Get a pan of salted water ready and simmering so you can add the noodles towards the end of the cooking time. 
  2. Next heat half the olive oil in a wok or large frying pan or skillet over medium heat (see note 3 & 4)
  3. Carefully add the salmon pieces to the pan and cook for around 8 minutes, turning the pieces every couple of minutes so they sear on all sides. Carefully remove the salmon from the pan and set aside.
  4. Add the remaining oil to the pan and increase the heat to medium-high. 
  5. Once the oil is smoking hot add the carrot, pepper and broccoli to the pan. Toss or stir everything together and then pour over the sauce. Cook for around 4-5 minutes, stirring regularly. 
  6.  While the veg is cooking add the noodles to the boiling water and cook according to package instructions. 
  7. Drain the noodles and add to the pan and toss everything together. Finally add the salmon and carefully stir it through before serving. 


  1. Make sure to use an oil with a high smoke point – vegetable, sunflower or canola/rapeseed oil are all good options.
  2. To slice the carrot julienne first peel them and then slice them very thinly lengthways. Layer the flat strips on top of each other and then slice them very thinly. Alternatively, you can use this amazing peeler which will do all the work for you (and is what I used to prepare this recipe)! 
  3. I highly recommend using a wok if you have one. If not then ideally use a heavy-based pan such as cast iron, which retains heat better. 
  4. Make sure the oil is hot but not searing hot when you cook the salmon.
  5. Reheating the stir fry is not advised as the salmon will overcook and dry out. However, you could use leftovers in a salad or wrap.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Stir Fry
  • Cuisine: Asian


  • Serving Size: 1
  • Calories: 575
  • Fat: 20g
  • Carbohydrates: 66g
  • Protein: 38g

Keywords: dinner, fish, salmon, stir fry, vegetables, quick, easy