This delicious stir fry salmon flavoured with miso is super easy to make, packed with flavour and ready in just 10 minutes. Add to that its super healthy too, a win, win situation!
Why you’ll love this recipe
- This Asian salmon stir fry is real fast food, it’s ready in about 10 minutes, quicker than you can order a takeaway!
- Healthy eating, salmon is packed with protein, low in fat and full of nutrients and that all-important Omega 3 we should all be having in our diet.
- This is such an easy recipe for salmon stir fry. There are no fancy add-ons or tricks, just quick and easy cookery, perfect for any night of the week.
Ingredients for salmon miso stir fry
Salmon is your main ingredient here of course. I’ve used Scottish salmon but any salmon will do. Use salmon steaks or salmon fillets. A salmon tail fillet is really good for this salmon stirfry recipe as this cooks the quickest of all as it is a thinner cut of salmon.
Vegetables – it’s entirely up to you what veggies you use for your stir fry. Those bags of preprepared stir fry veggies are just perfect for this salmon stir fry recipe. I used a 200g bag of stir fry vegetables which contained cauliflower, bean sprouts, kale, aduki beans, red cabbage and bean sprouts.
I added in a clove of garlic and spring onions to finish off my salmon stir fry. And for decoration a tangle of finely shredded carrot.
Your other ingredients are some noodles – just go with your favourite noodles here. I used basic dried fine egg noodles for my salmon stir fry. Just boil the kettle while you are cooking the salmon and pour the water over the noodles and have them cooking while you do the stir-frying.
Flavouring – I have only used two flavouring elements in my salmon stir fry; miso paste which you can get in any supermarket these days. In fact you can even get it in little ready-prepared 1 tsp sachets to make things really easy. Soy sauce is my other ingredient.
You can add in any extra flavours that you like to this salmon stir fry. I’ve kept things really simple by just using miso, soy sauce and garlic. But you could add some ginger and chilli for a kick of heat. I wanted the simple flavours here but you go as wild as you like!
Unlike a standard stir fry recipe, for my salmon miso stir fry I haven’t broken up the fish and mixed everything together. I have quickly cooked my salmon first in the wok with hot oil then removed it whole and set it aside to keep warm while I quickly stir-fried the veggies.
Cook the noodles while you are stir-frying.
I wanted to keep the salmon whole as it is such a lovely piece of fish and I didn’t want it to disappear into the stir fry.
The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.
How to serve salmon miso stir fry
Having the salmon placed on top of the veggies with the noodles at the side means you can really taste the salmon in all its glory.
I’ve finished off my salmon stir fry bowl with a tangle of crispy fresh juicy carrot some tangy snipped up spring onions and a sprinkling of coriander leaves.
Save some of that delicious miso and soy sauce to drizzle over the salmon just before serving.
How many people does this serve?
This salmon miso stir fry is one of my meals for one recipes. I often find myself making meals just for one person and think it’s important to share these recipes as so many of us are singletons and dividing up recipes can be a real pain sometimes.
Want to make this salmon stir fry for more people? Easy, simply double up of the salmon and the amount of veggies you are using.
How many noodles to make
I usually work on the principle of about 57g of noodles per person. They usually come in handy packs with sections that beak off into this weight.
Looking for more delicious salmon recipes to try? Then check these out before you go;
Or check out my entire fish and seafood section for a whole host of fabulous fishy ideas.
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Salmon Miso Stir Fry
- 115 g salmon fillet
- 200 g stir fry vegetables
- 2 spring onions chopped
- 1 clove garlic minced
- 1 small carrot finely shredded
- 57 g noodles
- 1 tsp miso paste
- 1 tbsp soy sauce
- 1 tsp vegetable oil for frying
- 1 tsp coriander chopped
- Heat the oil in a wok till it is shiny and hot and add the salmon fillet skin side down for 1-2 minutes then turn and fry the other side for about 2 minutes till salmon cooked through. Remove from wok and keep warm
- Add the garlic and spring onion to the wok for 1 minute (keep half of the spring onions aside to decorate) then add the remaining veggies for 3 minutes
- Mix the miso paste with 3 tablespoons of boiling water and add to the wok and the soy sauce and stir through
- Cook the noodles in boiling water as per packet instructions while the stir fry is cooking
- Plate up the vegetables place the salmon on top and drizzle over the sauce. Add the noodles to the side of the plate and finish off with a tangle of fresh carrots, the remaining spring onions and a sprinkling of coriander
- Add pepper to taste but don't add salt as both miso and soy sauce contain plenty of salt already