Salmon and Asparagus Stir Fry

Salmon and Asparagus Stir Fry

Flaky salmon and crisp asparagus come together fast in a glossy soy-ginger glaze.

Total 27 min Makes 4 servings Calories 320/serving

Dietary

Dairy free, Nut free, Halal

Allergens

Fish, Shellfish, Soy, Sesame, Wheat

Cubed salmon sears quickly in a hot wok before joining asparagus spears in a savory soy-ginger sauce. The quick, high-heat technique keeps the fish tender and the vegetables crisp-tender, making this a weeknight dinner that comes together in about 25 minutes. Serve over steamed rice for a complete meal.

Ingredients

  • 1 1/4 pounds salmon fillet, skinned and cut into 1-inch cubes
  • 1 pound asparagus, trimmed and cut into 2-inch pieces
  • 2 tablespoons vegetable oil, divided
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/4 cup soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon honey
  • 1 teaspoon toasted sesame oil
  • 1/2 cup chicken broth
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1/2 teaspoon red pepper flakes
  • 1 green onion, thinly sliced, for garnish
  • 1 tablespoon sesame seeds, for garnish
  • 1/2 teaspoon salt, to taste
  • 1/4 teaspoon black pepper, to taste

Method

  1. Pat the salmon cubes dry with paper towels and season lightly with salt and black pepper.

  3. In a separate small bowl, stir the cornstarch and water together to form a smooth slurry; set aside.

  4. Heat 1 tablespoon of vegetable oil in a 9-inch skillet or wok over high heat until shimmering.

  5. Add the salmon cubes in a single layer and sear, turning gently, until browned on the outside but still slightly pink in the center, about 3 minutes. Transfer to a plate.

  6. Add the remaining 1 tablespoon of oil to the skillet. Add the asparagus and stir-fry over high heat until bright green and crisp-tender, about 4 minutes.

  7. Add the garlic, ginger, and red pepper flakes to the skillet and stir-fry until fragrant, about 30 seconds.

  8. Pour in the soy-ginger sauce mixture and bring to a simmer, stirring to combine with the asparagus.

  9. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens and coats the vegetables, about 1 minute.

  10. Return the seared salmon to the skillet and gently toss to coat in the sauce, cooking just until heated through, about 1 minute.

  11. Remove from heat and garnish with sliced green onion and sesame seeds before serving.

Related recipes

Rate this recipe

★ 4.8 (2)

Comments

    Log in to comment.

    Salmon and Asparagus Stir Fry

    Cubed salmon sears quickly in a hot wok before joining asparagus spears in a savory soy-ginger sauce. The quick, high-heat technique keeps the fish tender and the vegetables crisp-tender, making this a weeknight dinner that comes together in about 25 minutes. Serve over steamed rice for a complete meal.

    27 min 4 servings 320 cal

    Ingredients

    • 1 1/4 pounds salmon fillet, skinned and cut into 1-inch cubes
    • 1 pound asparagus, trimmed and cut into 2-inch pieces
    • 2 tablespoons vegetable oil, divided
    • 3 cloves garlic, minced
    • 1 tablespoon fresh ginger, grated
    • 1/4 cup soy sauce
    • 1 tablespoon oyster sauce
    • 1 tablespoon honey
    • 1 teaspoon toasted sesame oil
    • 1/2 cup chicken broth
    • 1 tablespoon cornstarch
    • 1 tablespoon water
    • 1/2 teaspoon red pepper flakes
    • 1 green onion, thinly sliced, for garnish
    • 1 tablespoon sesame seeds, for garnish
    • 1/2 teaspoon salt, to taste
    • 1/4 teaspoon black pepper, to taste

    Method

    1. 1

      Pat the salmon cubes dry with paper towels and season lightly with salt and black pepper.

    2. 2

      In a small bowl, whisk together the soy sauce, oyster sauce, honey, sesame oil, and chicken broth.

    3. 3

      In a separate small bowl, stir the cornstarch and water together to form a smooth slurry; set aside.

    4. 4

      Heat 1 tablespoon of vegetable oil in a 9-inch skillet or wok over high heat until shimmering.

    5. 5

      Add the salmon cubes in a single layer and sear, turning gently, until browned on the outside but still slightly pink in the center, about 3 minutes. Transfer to a plate.

    6. 6

      Add the remaining 1 tablespoon of oil to the skillet. Add the asparagus and stir-fry over high heat until bright green and crisp-tender, about 4 minutes.

    7. 7

      Add the garlic, ginger, and red pepper flakes to the skillet and stir-fry until fragrant, about 30 seconds.

    8. 8

      Pour in the soy-ginger sauce mixture and bring to a simmer, stirring to combine with the asparagus.

    9. 9

      Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens and coats the vegetables, about 1 minute.

    10. 10

      Return the seared salmon to the skillet and gently toss to coat in the sauce, cooking just until heated through, about 1 minute.

    11. 11

      Remove from heat and garnish with sliced green onion and sesame seeds before serving.