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Birds eye view of a plate of quick salmon stir fry at the front with chop sticks to the side. Wok with rest of ingredients in at top.

Quick Salmon Stir Fry

This quick salmon stir fry is a delicious and easy to make healthy meal. Packed with vegetables it comes together in just 30 minutes!
Course Dinner
Cuisine Oriental
Prep Time 20 minutes
Cook Time 10 minutes
Servings 2
Calories 503kcal
Author Neil


Marinade: -

  • 1 teaspoon Chinese five spice powder
  • 2 tablespoon light soy sauce
  • 1 clove garlic crushed
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice

Stir Fry: -

  • 450 g skinless salmon fillet cut into cubes
  • 8 spring onions topped, tailed, and sliced thinly
  • ½ red bell pepper sliced thinly
  • 1 small carrot peeled and cut into matchsticks
  • 75 g green beans trimmed
  • 2 tablespoon vegetable oil
  • 1 teaspoon sesame seeds
  • 75 g cooked white rice


  • In a medium bowl make the marinade by whisking ingredients together.
  • Add the salmon cubes making sure they are well coated. Let marinate while you get on with the other ingredients.
  • Heat 1 tablespoon vegetable oil in a suitably sized frying pan or wok over a low heat. Add the coated salmon and cook, stirring occasionally until fish is cooked through. About 3 minutes. Then remove from the pan using a slotted spoon and set aside.
  • Turn up the heat under the wok to medium, add the other tablespoon vegetable oil. Then when hot enough add the spring onions, pepper, carrot, and green beans and cook until tender, about 5 minutes.
  • Turn off the wok and add the salmon and cooked rice in. Stir gently together with the vegetables.
  • Serve with the sesame seeds scattered over.


Calories: 503kcal | Carbohydrates: 24g | Protein: 50g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Cholesterol: 124mg | Sodium: 1138mg | Potassium: 1568mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6861IU | Vitamin C: 55mg | Calcium: 121mg | Iron: 5mg