Sweet and Spicy Salmon Stir Fry
Full Of Flavor From Start To Finish
With seared salmon, crisp vegetables, ripe pineapple and pineapple juice to add tropical notes, and a sweet and spicy sauce for that takeout flavor right at home!
Tell Me About The Salmon
Our wild Alaska king salmon ranks above other varieties of wild salmon when it comes to heart healthy omega-3 fatty acids. This type of salmon is commonly called chinook salmon, named after the Chinookan peoples, native to the Pacific Northwest in the United States. Portions of our Alaska king salmon come conveniently portioned in 4–5-ounce servings.
Why Stir Fry?
One of the best parts of stir frying is the quick cook time. Heating oil over medium-high heat for a couple minutes before adding ingredients allows them to quickly cook until tender while staying crisp.
Another thing we love about stir frying is the endless amounts of ingredients that can be used. For this recipe, we loved how the salmon and pineapple complement each other. Searing the salmon first in oil creates a crisp crust and rich flavor. Next, the vegetables are added to the hot pan and cooked until the edges are just slightly charred. You can use your favorite vegetables or anything you might have on hand. Julienned carrots, sliced zucchini, bok choy or baby corn are all wonderful additions to a stir fry.
What Kind of Oil Should I Use to Cook?
The best type of oil for stir frying is one with a high smoke point, meaning the oil won’t smoke at a high temperature. Certain oils like peanut and vegetable oil have high smoke points and make for great stir fry oils. Avocado, olive and canola oil can also be used in stir fry dishes.
Homemade Sweet & Sour Sauce?!
That's right! The sauce is made with just five ingredients, but each adds its own unique flavor to the dish. Pineapple juice brings sweetness and tangy tropical flavor. Less sodium soy sauce adds umami depth to the recipe without needing extra salt. Sesame oil has a nutty flavor and aroma. Garlic-chili sauce adds a fiery heat with garlic aroma. Corn starch is essential to thicken the sauce as it simmers in the stir fry. It creates a silky texture and keeps the sauce from getting too watery.
Do I Have To Use Rice?
Not if you don't want to! We served this stir fry over aromatic jasmine rice, but brown rice or noodles would taste delightful. Udon, lo mein or rice noodles are all great options!
1/2 cup pineapple juice
- 1/4 cup low sodium soy sauce
- 1 tbsp toasted sesame oil
- 2 tsp garlic-chili sauce
- 2 tsp cornstarch
4 tbsp vegetable oil, divided
1 lb. cubed salmon, skin removed
- 2 cups snap peas
- 1 cup diced red bell pepper
- 1 cup cubed pineapple
- 1/2 cup diced sweet yellow onion
- 4 cups cooked jasmine rice for serving
- 1/3 cup chopped cilantro
- 1 tbsp toasted sesame seeds
For Stir Fry
Whisk together ingredients for sauce until cornstarch is dissolved. Set aside
- Blot cubed salmon with paper towels to remove excess moisture. Heat two tablespoons of cooking oil in a large pan over medium-high heat for 2 minutes. Add cubed salmon and sear for 2 minutes on each side. Transfer salmon to a plate and wipe pan clean.
- Add remaining two tablespoons of oil to pan and heat over medium-high heat. Once oil is very hot, add snap peas, bell pepper, pineapple and onion. Stir fry for 4-5 minutes, stirring regularly.
- Reduce heat to medium-low. Add salmon back to pan with vegetables and pour in sauce. Simmer for 4-5 minutes, until sauce is thick, and salmon is cooked through. Garnish with sesame seeds.
- Serve salmon stir fry hot over jasmine rice topped with fresh cilantro.