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Maple Miso Salmon Stir Fry is the ultimate weeknight healthy salmon recipe. Flavourful, fast, and properly nutritious, this is an easy meal that you will add to your regular weekly rotation.
I’m so excited to be sharing this easy maple miso salmon stir fry recipe with you! This is one of my favourite weeknight meals. It takes a total of 25 minutes to make, and you can clean up any leftover veggies you have kicking around your fridge at the same time – I’m serious when I say that this dish goes with anything.
Not to mention the maple miso marinade/glaze/sauce is so good that I could eat it with a spoon!
Although I state in the recipe that you need to marinate the salmon in the maple miso sauce prior to baking, it’s not necessary. Yes, it does infuse the salmon with extra flavour, but to be completely honest, I don’t often remember to do this step! The fish itself is so flavourful that simply glazing and baking the salmon stir fry is enough. If you have an extra 20 minutes, marinate away, but don’t feel pressured.
How to know if salmon is cooked
The easiest way to tell if salmon is cooked is to gently insert a fork into the thickest part of the fish and twist. If the salmon flakes away from itself and is tender and light pink, it’s ready to eat.
You can also look at the sides and top of the salmon to see if it’s starting to secrete albumin. This is a protein that takes the form of a clear liquid when the fish is raw, but turns white, opaque, and solid when cooked. Generally, this will indicate the fish is cooked as well.
If the salmon is still pretty clear and dark pink in the centre, it needs a little longer in the oven.
What to serve with salmon
The beauty of salmon is that it’s such a versatile fish. It’s perfect with rice, noodles, and vegetables in a salmon stir fry dish, like this maple miso version, but it also works so well with many other healthy accompaniments. Here are 10 ideas to get you started:
- Serve it on top of a salad with a french vinaigrette for a speedy lunch.
- Mix it with some mayonnaise, lemon juice, and dill and pop it between two slices of whole wheat toast.
- Put the above mixture in a bowl at the centre of a platter of crackers, pickles, and other charcuteries.
- Barbecue the salmon in a foil parcel with baby potatoes and bell peppers.
- Poach it in a spicy curry sauce with cauliflower and serve over rice.
- Pan fry it with a crust of miso paste and sesame seeds and serve over fried tenderstem broccoli.
- Poach it and serve with a baked potato, watercress, and a drizzle of pesto.
- Chop up a Greek salad and serve alongside foil-baked lemon and oregano salmon and rice.
- Rub it with a spicy chili dry rub, cube it, and barbecue it on some veggie skewers.
- Slather the salmon with harissa paste and bake it in a foil packet with carrots and chickpeas; serve over grains like quinoa or farro with a dollop of yoghurt.
See what I mean? Salmon stir fry doesn’t have to be your only option. There are endless ways to eat this delicious fish.
How to make the fastest healthy salmon stir fry
Get all of your equipment and ingredients ready. Also called mise en place. It really helps to have everything ready to go before you start cooking, so you aren’t scrambling around looking for something in a panic. You can even do this the night before or during a veggie prep session on Sunday.
Use a timer. It seems simple, but you’d be surprised how many people use a clock and then forget what time they put their meal in the oven. More often than not, this results in under or over baking and then all of the other components of the meal are ill-timed as well. Save yourself the agony and set a timer when you put the salmon in the oven. Then you can gauge when to start the veggies and everything will finish perfectly and at once.
For quick clean up, use a silicone mat or piece of aluminum foil under the salmon on the baking tray. The marinade tends to run off the fish a bit and burn onto the tray while it bakes. If you use foil, you can simply throw it away, and the sauce peels off a silicone mat easily once soaked.
Use any veggies you have on hand. Snap peas and peppers fry very quickly, which is why I chose them for this recipe. To make carrots or other root veg fry faster, I usually grate them and add them in at the last moment. Broccoli cooks quickly if you splash a little water in the hot pan and cover it with a lid to steam.
I hope you love this quick, easy, and super healthy maple miso salmon stir fry! This is one of those dishes that makes you feel naughty because it tastes so damn nice, but it’s actually incredibly good for you. It’s a win/win.
If you make this recipe, let me know by snapping a picture and tagging me on Instagram @naturallysweet_kitchen. I love seeing your creations and sharing them in my Stories. Or let me know you love this recipe by leaving a comment and rating below!
Looking for more quick and easy recipes?
- 15 Minute Apple Crisp
- Chocolate Peanut Butter Pretzel Parfaits
- Sugar Free Flapjacks
- Pumpkin Pie Protein Truffles
- Frozen Margarita Tart
Maple Miso Salmon Stir Fry
Maple Miso Salmon Stir Fry is the ultimate weeknight healthy salmon recipe. Flavourful, fast, and nutritious, this is an easy dinner recipe for two.
Salmon Stir Fry
- 280 g salmon fillets (2 fillets)
- 1 tsp sesame oil
- 1 red pepper thinly sliced
- 150 g sugar snap peas
- salt and pepper to taste
- 2 tsp sesame seeds
Maple Miso Sauce
- 1 clove garlic grated
- 1 tbsp organic miso paste
- 1 tbsp soy sauce (or tamari)
- 1 tbsp pure maple syrup
- 1 tbsp water
- 1 tsp sesame oil
- ¼ tsp freshly ground black pepper
Add the garlic, miso paste, soy sauce, maple syrup, water, oil, and pepper to a small jar and cap tightly with a lid. Shake the jar until the sauce is smooth.
Place the salmon fillets in a container and pour over the sauce, reserving 2 tbsp of sauce for topping the final dish.
Ensure the salmon is completely coated in the sauce then turn them flesh-side down; cover with a lid and refrigerate for at least 20 minutes.
Preheat the oven to 200ºC (400ºF) and line a baking tray with a silicone mat or tin foil.
Place the marinated salmon fillets on the tray, skin-side down, and brush the flesh with some of the leftover container marinade. Bake the salmon for 15-17 minutes, or until cooked all the way through and flakey.
While the salmon is baking, place a frying pan over a medium heat and add the sesame oil.
Once the oil is hot, add the peppers and snap peas and fry until tender, about 7 minutes. Season with salt and pepper to taste.
Serve the veggies and salmon over brown rice, quinoa, or soba noodles, and top with sesame seeds and the reserved sauce.