Enjoy your favorite take-out style dinner right at home with this uncomplicated and healthier version of Salmon and Broccoli Stir Fry. The salmon is stir fried in a deep golden soy-free sauce and sprinkled with sesame seeds, served over a bed of fluffy white rice.
Table of Contents
For the longest time I resisted the idea of making our favorite Chinese take-out recipes at home. At first, I found the long lengthy list of mostly unknown-to-me ingredients, was quite intimidating.
Also the idea of packing my shelves with ingredients that I would likely not use again didn’t justify nor supported my wishes to dive in to the Asian cuisine.
But I am a foodie and I needed to not only put an end to this non-sense but also to address this problem so that others would be able access their favorite recipes without breaking the bank or getting a brain cramp.
Long story short, lots of trials and error later, I found a way to make amazing Asian/ Chinese foods at home, and it is AMAZING!
Before I share my secrets to an effortless, uncomplicated and if I may say, quite HEALTHY approach to Asian cuisine, I wanted you to take a look at these similar recipes that I developed over the years;
what you need to make salmon stir fry at home (or any stir fry recipe)
Forget that long and intimidating list of ingredients, from my trials I have learned that all you need from the Asian isle are these THREE ingredients (we will talk about the remaining ingredients later);
- coconut aminos or soy sauce – most people are familiar with soy sauce. Coconut aminos is a soy-free alternative and substitute for soy sauce. If you have an allergic to soy, use this alternative. Coconut aminos is Low-Glycemic, Organic, Vegan, Non-GMO, Gluten-Free, Kosher, Keto, Paleo and Whole30 approved!
- The second must-have ingredient is teriyaki sauce that is also soy-free. I use the same brand and they have a great line of soy-free sauces that I totally recommend. You can also add teriyaki sauce to noodles and meats so you will have lots of ways to use up your bottle.
- Lastly is toasted sesame oil. It’s okay to use avocado oil or olive oil in place of toasted sesame oil if you need to, but this ingredient will take you recipe to the next level for sure.
With these three ingredients in hand you can most definitely create amazing Asian / Chinese recipes. This bundle will give you a great head start and of course eventually you start adding other flavors like hoisin, oyster and Tamari sauce.
This salmon and broccoli stir fry recipe calls for honey and what honey does is ‘caramelize’ the sauce, add a balance to the naturally salty ingredients like soy or coconut aminos, and help thicken the sauce too.
If you are looking for a new meal-prep recipe idea, look no further because this salmon stir fry recipe is perfect for meal prepping. It tastes great the next day or two and it’s delicious paired with rice!
If you make this Salmon Stir Fry recipe, be sure to leave a comment and give this recipe a star rating! I love to hear from you and always do my best to respond to all your comments. Also, don’t forget to tag #gardeninthekitchen on Instagram for a special shutout and/or a chance of being featured in my newsletter!
Salmon Stir Fry
- Wok or large skillet
Salmon Stir Fry
- 4 6oz salmon filet
- 1/3 cup coconut aminos
- 1/4 cup Teriyaki sauce
- 2 tbsp honey
- 2 tbsp tosted sesame oil
- 2 cusp broccoli florets
- salt and pepper, to taste
- 1 tbsp sesame seeds
- 2 cups white rice
- 3 cups water
- pinch of salt, to taste
- Add coconut aminos, teriyaki and honey to a bowl and whisk to combine. Set marinate aside.
- Cut salmon filet into cubes (It's easier to work with semi-frozen salmon but fresh is okay too). Transfer cubed salmon to a bowl with marinate. Let it rest at room temperature for about 30 minutes.
- Meanwhile you can start the rice. Cook according package instructions. Bring water to a boil. Add rice and pinch of salt and cover loosely. Turn heat to medium low and cook until all liquid has been absorbed. Stir as needed.
- In a large skillet or wok (about 12in) add tosted sesame oil. When hot add salmon with sauce. Season with salt and pepper, to taste. Make sure all the samon is in contact with the pan and not overcrowded on top of each other. If you need to cook in batches.
- Place broccoli florets on top of salmon in a way that it fits in between pockets on space beween the salmon pieces so the is steam soften the broccoli. You may also choose to steam the broccoli separately if easier.
- Cook salmon for 12-15 minutes or until cooked through (no pink showing), turning the salmon half way through. The cooked salmon is very deliciate and will fall apart slightly but if you carefully flip the cubes of salmon most of them should maintain its shape. I use a pair of kitchen tongs and a fork to facilitate this process.
- Sprinkle salmon with sesame seeds and garnish with fresh herbs if you wish. Serve over rice
Nutrition information is automatically calculated, so should only be used as an approximation.