Last Updated on 10 July, 2026 by Elby | The Tasteful Pantry
Ginger salmon stir-fry is ready in 15 minutes – from marinading the salmon to serving. It’s the perfect dinner for a busy night. Not only is it quick, easy, healthy and delicious, but the salmon also makes it feel a little indulgent.
The combination of tender salmon, fragrant ginger, and crisp Asian greens comes together in minutes for a meal that’s as colourful as it is satisfying. Serve the salmon stir-fry straight from the wok with a sprinkle of toasted sesame seeds for an easy dinner that feels restaurant-worthy with none of the effort. To bulk it out and for a little carb comfort, serve the salmon stir-fry with steamed rice or soba noodles. Beef broccoli and noodle stir-fry and sticky sesame beef are other quick and delicious meals for a busy night.
Ingredients for the Ginger Salmon Stir-fry Recipe
For the Ginger Salmon Marinade
Garlic cloves and ginger – I prefer to use fresh for both the garlic and ginger, I find the pastes and bottled varieties don’t have quite the same punch as fresh, and the ginger is really what it’s all about.
Tamari (or soy sauce) – Tamari is usually gluten-free (just make sure you check the label) and has a slightly richer taste than standard soy sauce. If you don’t need it to be gluten-free, soy sauce works perfectly well.
Sesame oil – this is one of my favourite oils to use in stir-fries. It is quite a dark coloured oil with a delicious aroma. You can substitute with vegetable or canola – both work well, but I love the flavour the sesame oil adds. And then there’s the aroma that makes you almost taste the food as you are cooking!
Salmon fillets, skinned, deboned and cut into 2 cm cubes – where I can, I cut the salmon into evenly sized cubes as it makes easier and more uniform. However this is not always possible, more often than not, the salmon fillets are fat at one end and thin at the other. If I can, I throw the thinner pieces into the wok last, but if it’s too hard to differentiate or separate, they will all still taste good, even if some are just a little more cooked than others.
For the Salmon Stir-fry Sauce
Cornflour – mixed with 1 tsp water creates a light slurry that thickens the sauce without making it gloopy.
Tamari (or soy sauce) – Adds umami richness and ties together the flavours of the dish.
Water (extra) – Helps balance the saltiness of the tamari and gives the sauce enough liquid to coat the vegetables and salmon.
Brown sugar – I like using brown sugar for a little sweetness, but you can substitute for honey (noting this will adjust the flavour slightly). Alternatively, you can omit altogether if you don’t want the added sugar.
Ground black pepper – A gentle kick of spice that enhances the sauce’s warmth without overpowering it.
For the Stir-Fry
Sesame oil – Divided between cooking the vegetables and the salmon, it brings a toasty, fragrant base to the stir-fry.
Red onion, thinly sliced – Provides sweetness and texture. Red onion cooks quickly and turns beautifully glossy in the wok.
Red capsicum, thinly sliced – Adds colour, crunch, and a gentle sweetness that balances the ginger and tamari.
Bunches of Asian greens (pak choy, gai lan or choy sum are all good options) – Use a mix or whichever is freshest. Slice each bunch in half to separate the stems from the leaves; this ensures the stems cook evenly before the leaves are added later.
Optional Garnishes and Extras
Fresh shallots, thinly sliced – For a burst of freshness and a light oniony bite on top.
Toasted sesame seeds – Sprinkle over the finished dish for a lovely nutty crunch and visual appeal. Toast them lightly in a dry pan for the best flavour.
Optional Additions
Chilli flakes or fresh red chilli – If you like a bit of heat, add a pinch while stir-frying the vegetables.
Mushrooms – Sliced shiitake or button mushrooms work well if you want to bulk up the vegetables.
Noodles or rice – Serve with cooked rice, soba noodles, or vermicelli to turn this into a heartier meal.
How to Make Ginger Salmon Stir-fry
Before you begin, make sure all your salmon stir-fry ingredients are prepped and within easy reach. This recipe cooks really quickly, so having everything chopped, measured and ready to throw into the wok when needed makes the process smooth and stress-free – and there will be less chance of your veggies and salmon being overcooked.
Step 1: Prepare the Marinade
In a medium mixing bowl, combine the minced garlic, finely grated ginger, tamari, and sesame oil. Stir lightly to blend the flavours together. Add the cubed salmon pieces, gently stirring to coat each piece evenly in the marinade. Let the salmon rest while you prepare the other components – it really doesn’t need long in the marinade for the ginger and garlic to infuse salmon – and in fact, leaving it for too long in the tamari can make it too salty.
Step 2: Make the Sauce
In a small bowl or jug, stir together the cornflour with a teaspoon of water until the cornflour is fully dissolved with no lumps. Add the extra tamari, additional water, brown sugar, and pepper. Stir again to ensure the sugar is dissolved and everything is evenly mixed. This sauce will thicken slightly when heated, coating the salmon and vegetables in a glossy finish. Set it aside within easy reach of the stove.
Step 3: Start the Salmon Stir-Fry
Heat half of the sesame oil in a wok or large frying pan over high heat. Once the oil shimmers, add the sliced red onion and the stems of the Asian greens (keeping the leafy tops aside for later). Stir-fry for about one minute, just until the onions start to soften and become translucent. Add the thinly sliced red capsicum and continue to stir-fry for another 30–60 seconds. Go by look rather than focussing on the time – the aim is to bring out their vibrant colour and maintain their crisp texture. Once the vegetables are just tender but still bright, transfer them to a bowl and set aside.
Step 4: Cook the Salmon
Add the remaining sesame oil to the wok. Carefully pour the salmon, along with all of the marinade juices, into the wok. Spread them out into a single layer so they sear rather than steam – if you have increased the recipe quantities, you may want to cook the salmon in two batches. Stir-fry the salmon for 30 to 60 seconds, gently turning with a spatula or tongs to cook all sides until lightly golden. Avoid over stirring to help keep the pieces intact.
Step 5: Combine and Finish
Return the cooked vegetables to the wok with the salmon. Give the prepared sauce a quick stir (the cornflour tends to settle) and pour it over the stir-fry. Add the leafy tops of the Asian greens at the same time. Toss everything together for another minute or so, until the sauce thickens and coats the ingredients evenly. The salmon should be cooked through the outside but still moist in the centre – salmon continues to cook a little after removing from the heat, so don’t overdo it.
Step 6: Serve and Garnish
Once the sauce has reached a glossy, slightly sticky consistency, remove the wok from the heat. Transfer the salmon stir-fry to serving plates or a large dish. Scatter with finely sliced shallots and a sprinkle of toasted sesame seeds if you like a bit of extra crunch and aroma. For a complete meal that’s fast, nourishing and full of flavour, serve the salmon stir-fry immediately over steamed rice or noodles.
More Delicious and Easy Stir-fry Recipes
- Ginger Chicken Stir-fry
- Beef, Broccoli and Noodle Stir-fry
- Chicken and Cashew Stir-fry
- Lemongrass Ginger Beef Stir-fry
- Chicken Stir-fry with Sugar Snap Peas
- Beef and Green Bean Stir-fry
- Chicken San Choy Bow
- Sticky Sesame Beef – This is delicious served on baked fried rice
FAQs
Can I use another type of fish instead of salmon?
Yes, firm white fish such as barramundi and snapper work well as a substitute. Just be mindful that leaner fish cook faster, so reduce the cooking time slightly to prevent it from drying out.
Can I make this ginger salmon stir-fry ahead of time?
The salmon can become quite salty if it is left to marinade in the tamari mix for too long. I find it best to make it fresh. However, you can prepare the marinade, sauce, and chopped vegetables in advance, then cook everything just before serving for a quick and easy meal. Just let the salmon sit in the marinade for 10 minutes before you start cooking.
What can I serve with the salmon stir-fry?
It pairs beautifully with steamed rice (jasmine, brown and basmati rice are all good options), or noodles. I love serving with soba noodles.
Is the salmon stir-fry recipe gluten-free?
Yes, as long as you use wheat-free tamari instead of regular soy sauce, the recipe is completely gluten-free. Always double-check labels just to be certain.
Can I use frozen salmon?
Many supermarkets in Australia sell fish that has been previously frozen and it works well. Just make sure it has been completely thawed before using.
How do I stop the salmon from falling apart while stir-frying?
Cut the salmon into even-sized cubes and handle it gently. A hot wok and quick cooking time will help seal the fish and keep the pieces intact. Keep in mind that the salmon will continue cooking after taking off the heat, so serve as soon as possible.
Can I add other vegetables to the salmon stir-fry?
Definitely. Broccoli, snow peas, carrots, mushrooms or baby corn all work beautifully in the ginger salmon stir-fry. The key is to slice them thinly so they cook quickly and stay crisp.
Feedback and More
Have you given the ginger salmon stir-fry recipe a go? I’d love to know how it was. Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to share your thoughts. Cheers, Elby!
Also, if you enjoyed this recipe, you might like some of my other quick stir-fries. Or make weeknights easy with my dinner ideas and one pan and one pot meals
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Ginger Salmon Stir-fry
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
Marinade
- 2 cloves garlic - minced or finely chopped
- 20 grams ginger - finely grated
- 30 ml tamari - or soy sauce if you’re not after gluten-free
- 20 ml sesame oil - you can substitute for vegetable or canola oil, but it will lose some of the flavour
- 500 grams salmon fillets - skinned, deboned and cut into 2 cm cubes (bite-size pieces)
Sauce
- 1 tsp cornflour - mixed with 1 tsp of water
- 30 ml tamari - or soy sauce
- 30 ml water - extra
- 2 tsp brown sugar
- ¼ tsp pepper
Stir-fry
- 20 ml sesame oil
- 1 red onion - thinly sliced
- 2 bunch Asian greens - cut in half to remove the stems from the leaves, keep separated (pak choy, gai lan, choy sum)
- 1 red capsicum - small, thinly sliced
Optional Extras
- fresh shallots - thinly sliced
- toasted sesame seeds
Instructions
- Make sure everything is ready to go before you start cooking – it's a very quick cook.
Marinade
- Combine the garlic, ginger, tamari and oil in a bowl. Stir in the salmon pieces and leave to marinade while you prepare the remaining ingredients.
Sauce
- Combine the sauce ingredients in a small bowl and set aside.
Stir-fry
- Heat half the oil in a wok or large frying pan.
- Add the onion and pak choy stems only. Stir-fry for 1 minute before adding the capsicum. Cook for a further 30-60 seconds. As soon as the veggies are vibrant in colour and just starting to soften, transfer them to a bowl.
- Heat the remaining oil in the wok and add the salmon along with all of the marinade. Stir-fry until the salmon is just starting to colour – about 30-60 seconds (depending on the size of your salmon pieces).
- Add the cooked veggies back to the wok. Give the sauce a stir and add to the wok along with the pak choy leaves. Cook until the sauce has thickened and the salmon is cooked to your liking. Salmon cooks quickly and is best when not completely cooked through, so keep your eye on it.Top with the optional extras, if using
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
