Caramelized Salmon Stir Fry
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4
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Calories
449 kcal
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Course
Main Course
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Cuisine
Asian
Caramelized Salmon Stir Fry
Description
This recipe marinates salmon chunks in a mixture of soy sauce, Japanese-style barbecue sauce, and sesame oil to infuse them with savory and slightly sweet notes. The salmon is then cooked at high heat to develop a caramelized exterior. Vegetables including thinly sliced kale, diced zucchini, and shiitake mushrooms are prepared in similar bite-sized pieces for even cooking and combined with the salmon. The dish is served over steamed white rice and garnished with sliced green onions and toasted sesame seeds to add freshness and a hint of nuttiness.
The cooking method uses an oven, air fryer, or baking sheet to ensure the salmon cooks evenly and caramelizes without drying out. The reserved marinade is heated safely for use as a sauce. This stir fry balances the richness of salmon and the umami from soy and mushroom with the freshness of vegetables and the mild sweetness from the marinade and brown sugar.
Garnishing with green onions and sesame seeds adds a final touch of flavor and texture. Serving the stir fry over rice completes it as a satisfying meal.
Ingredients
- ¾ pound salmon filet
- ½ cup soy sauce
- ¼ cup barbecue sauce Japanese style
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 2 ½ cups Lacinato kale
- 2 ½ cups zucchini
- 2 ½ cups shiitake mushroom
- 1 tablespoon canola oil
- 2 cups white rice cooked
- 2 green onions
- sesame seeds toasted
Instructions
- Preheat a convection oven or air fryer to 400°F. Trim the skin and cut the salmon into 1-inch chunks then place in a small bowl. Mix the soy sauce, Japanese BBQ sauce, and sesame oil and pour over the salmon. Marinate the salmon while prepping the vegetables, for about 10 minutes.
- Remove the stems and veins from the kale and slice in thin slivers. Chop the mushrooms and zucchini into similar size chunks. Slice the green onion and set aside for garnishing later.
- Remove the salmon from the marinade, but reserve the sauce. Place the marinade in a microwave-safe bowl and cook for 2 minutes on high to kill any possible lurking bacteria. Use a paper towel to pat the marinade from the salmon chunks then place them in a single layer on a baking sheet lined with foil. Or, if air frying, spray the basket with cooking spray and place the salmon in a single layer on the basket with enough space to encourage airflow. Just before baking, sprinkle the salmon with generous pinches of brown sugar.
- Bake in the convection oven or air fryer for 7-10 minutes, or until caramelized on the outside but flaky and moist inside.
- While the salmon cooks heat a generous drizzle of oil in a large skillet over medium-high. Cook the kale, mushrooms, and zucchini for 3-4 minutes, tossing every so often while allowing time for steam to build and cook the veg. Add 3-4 tablespoons of the reserved marinade, and continue cooking until tender. Season with sesame seeds.
- Remove the salmon from the oven or air fryer and nestle the chunks into the stir-fried vegetables. Gently toss as not to break up the salmon. Sprinkle with more sesame seeds and green onion and add more reserved marinade to taste. Serve with rice or noodles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Calories | 449kcal | 22% |
| Carbohydrates | 48g | 16% |
| Protein | 27g | 54% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 47mg | 16% |
| Sodium | 1966mg | 82% |
| Potassium | 1216mg | 26% |
| Fiber | 6g | 24% |
| Sugar | 16g | 32% |
| Vitamin A | 1560IU | 31% |
| Vitamin C | 27mg | 30% |
| Calcium | 82mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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