This simple salmon stir fry is packed with flavor, crispy, and served over veggies and noodles. It’s the perfect quick and easy weeknight dinner recipe and is totally gluten free.
Quick and easy high protein dinners are my favorite. This simple salmon stir fry is perfect for a date night dinner, or for meal prep for one person! Have one portion for dinner, and save the rest for lunch tomorrow.
It features a veggie and noodle stir fry with a simple honey garlic sauce which is perfectly sweet and slightly tangy from fresh lime juice.
For a lighter option, you could easily replace the rice noodles with cauliflower rice or keep it with just the veggies and salmon. You can add in broccoli, use spinach instead of bok choy, throw in some cabbage or peppers, the options are really endless.
This simple salmon recipe is healthy, easy to make and totally customizable depending on what you have on hand! If you love this recipe, try my fish tacos next!
How to make salmon stir fry
Bring a large pot of salted water to a boil and cook noodles according to package instructions. Mix together the salt, pepper and paprika.
Add to the top of the salmon fillets and press to stick. I like using wild caught salmon, but whatever you have is great! Be sure to defrost it if previously frozen.
Heat a non-stick skillet with oil and add the salmon, skin side up. Cook for 4-5 minutes over medium/low heat, then flip an additional 4-5 minutes.
Meanwhile, whisk together all ingredients for the sauce. Add about 1/4 cup of sauce to the salmon and let cook an additional 2 or so minutes. I like to flip it a few times to get the sauce onto the top.
Set the salmon aside and quickly rinse out the pan.
Add the minced garlic, ginger and mushrooms to the pan with the oil. Saute for 5 minutes, then add in the edamame, scallions and bok choy. Saute for about 5 more minutes.
When the noodles are done, combine with the veggies and add in the rest of the sauce, or enough just to taste. Serve with sesame seeds, red pepper flakes and additional chopped scallions.
How to store
Once prepared, these salmon stir fry noodles will keep for up to 2 days in the fridge. The noodles/veggies will keep for up to 3, but the salmon will store for about 2. I like to reheat it on the stove so it gets nice and crispy, but you can also eat it cold!
Frequently asked questions
Is it gluten free?
Yes! I used gluten free soy sauce, also known as tamari, as part of the honey garlic sauce to keep it gluten free.
Rice noodles are naturally gluten free, so nothing to worry about there. Whether you use tamari or regular soy sauce, please be sure to use low sodium!
Can I use teriyaki sauce?
If you want to mix up the flavors, you can definitely use my teriyaki salmon in place of this salmon and serve it over the noodle stir fry.
Can I lower the sugar?
If you don’t want to use as much honey as the recipe calls for, feel free to decrease the amount to just 2 or 3 tablespoons. You can also use a sugar free honey for a more keto friendly and low carb option.
You can also use maple syrup for a different flavor profile if you prefer.
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Salmon Stir Fry Noodles
by: claire cary
Ingredients
Salmon
- 2, 4-6 ounce salmon fillets
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- 1 tablespoon olive oil
Sauce
- 2-3 teaspoons minced garlic
- 2 tablespoons water
- 2 tablespoons fresh lime juice
- ¼ cup low sodium soy sauce or tamari
- ¼ cup honey
- optional: 1-2 tablespoons sriracha for spice
Noodles/Stir Fry
- 1 tablespoon oil
- 1 tablespoon minced garlic
- 2 teaspoons fresh grated ginger
- 4 ounces shiitake mushrooms
- ¾ cup edamame
- 1 cup bok choy
- ¼ cup chopped scallions (white part only)
- 6 ounces brown rice noodles
Instructions
- Bring a large pot of salted water to a boil and cook noodles according to package instructions.
- Mix together the salt, pepper and paprika. Add to the top of the salmon fillets and press to stick. I like using wild caught salmon, but whatever you have is great! Be sure to defrost it if previously frozen.
- Heat a non-stick skillet with oil and add the salmon, skin side up. Cook for 4-5 minutes over medium/low heat, then flip an additional 4-5 minutes.
- Meanwhile, whisk together all ingredients for the sauce. Add about 1/4 cup of sauce to the salmon and let cook an additional 2 or so minutes. I like to flip it a few times to get the sauce onto the top.
- Set the salmon aside and quickly rinse out the pan.
- Add the micned garlic, ginger and mushrooms to the pan with the oil. Saute for 5 minutes, then add in the edamame, scallions and bok choy. Saute for about 5 more minutes.
- When the noodles are done, combine with the veggies and add in the rest of the sauce, or enough just to taste.
- Serve with sesame seeds, red pepper flakes and additional chopped scallions.
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