Spicy Salmon Stir Fry

Spicy Salmon Stir Fry (Picture by Regal Fish Supplies Ltd)

Spicy Salmon Stir Fry

A speed salmon stirfy recipe, perfect for when you're in a hurry!

Serves: 2

Prep: 10

Cook: 10

Suggested cooking methods


Cooking Method/Instructions

  1. Heat up the wok with a splash of wok oil.
  2. Add the chilli, ginger, garlic and coriander stalks. Cook for a few seconds; add a good tablespoon of curry paste  or powder. Continue cooking for a minute or so to cook the spices.
  3. Add the cubes of salmon and the vegetables plus a handful of beansprouts. Pour in the coconut milk (the more you add the more saucy the final dish will be).
  4. Bring to a gently simmer and cook for a approx. 5 minutes or until the fish is cooked but the vegetables still have a bit of a crunch. Taste and season with a squeeze of lime juice
  5. While the stir fry is cooking put the microwave rice to cook follow the pack instructions. If using dried noodles again follow pack instructions – both cook in minutes.
  6. Serve the stir fry with the rice or noodles.

Tip - try sprinkling with chopped salted peanuts if liked.


  • 250g boned Salmon fillet  skin removed and cut into cubes
  • Curry paste or powder (Thai or Indian)
  • 1 red chilli de-seeded and chopped
  • Thumb sized piece of Ginger grated
  •  1 clove garlic finely chopped 
  • Small bunch coriander chopped - stalks and leaves kept separate.
  • Handful of beansprouts
  • Handful mange tout sliced
  • Baby sweetcorn sliced 
  • Coconut milk
  • Oil for the wok

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