A simple stir fry meal for four.

Honey soy garlic salmon stir fry 

  • 4 salmon filet skinless, cut into bite-sized cubes
  • 1 pinch salt
  • 1 pinch black pepper
  • 1/4 chopped cabbage
  • 1 red capsicum seeded, sliced
  • 1 onion large, peeled, cut into bite-sized wedges
  • 3 carrots, sliced
  • 4 bok choy, sliced and washed thoroughly 
  • 6 cloves garlic finely minced
  • 1 tablespoon chopped ginger
  • 2 tablespoons extra virgin olive oil
  • ¼ cup soy sauce
  • ¼ cup water plus 1 tablespoon
  • 3 tablespoons honey
  • 2 teaspoons cornstarch



  • First, prepare the salmon. Start with a fresh, boneless, skinless fillet. Cut it into bite-sized cubes. Sprinkle with a pinch of salt and pepper.
  • Next, prepare the vegetables. The capsicum should be seeded and sliced, then cut into bite size strips. Peel the onion and cut into bite-sided wedges. Peel and mince the garlic cloves.
  • In a wok or large skillet, heat the oil over medium high to high heat. When the oil starts to shimmer, add the salmon to the wok. Cook for 3 minutes, shaking the wok and flipping the salmon GENTLY to cook on all sides. Transfer the salmon to a bowl, pour 1/2 of the honey and 1/2 of the soy over the salmon. Cover with foil, and keep warm.
  • Then in the same wok, add the  onions. Cook and stir quickly for about 5 minutes or until crisp-tender.
  • Add the cabbage and cook for 3 mins. 
  • Stir in the garlic and cook until you can smell the garlic, about 1 minute.
  • Carefully add the water, soy sauce, honey, and ginger to the vegetables. Reduce heat to a simmer, and stir to combine.
  • Add remaining vegetables and cook for 3 minutes. 
  • In a small bowl, stir together the cornstarch and 1 tablespoon of cold water. Pour this mixture into the wok and stir well.
  • Increase heat to a low boil and cook for a minute or two until the sauce has thickened.
  • Return the salmon to the pan, toss to coat well.
  • Remove from heat and serve immediately. Garnish with sesame seeds if desired.



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