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Photo of Japanese salmon stir-fry by WW

Japanese salmon stir-fry

Total Time
25 min
10 min
15 min
This stir-fry is absolute genius! Quick to cook and loaded with fresh, healthy ingredients. A must try.


Skinless salmon

500 g, cut into chunks

Reduced salt soy sauce

1½ tbs


2 bunch(es), cut into 3cm lengths

Brown onion

1 medium, cut into wedges

Red capsicum

1 medium, sliced

Sunflower oil

2 tsp

Sesame oil

2 tsp

Fresh ginger

1 tbs, grated

Rice wine vinegar

1 tbs

Mirin seasoning

1 tbs, seasoning

Sesame seeds

2 tbs, toasted (see tip)


  1. Combine salmon and 2 teaspoons soy sauce in a bowl. Set aside.
  2. Heat a wok over high heat. Add broccolini and ¼ cup (60 ml) water. Cook, partially covered, for 3–4 minutes or until water has evaporated and broccolini is bright green and just tender. Transfer to a bowl.
  3. Reheat wok over high heat. Add onion, capsicum and ¼ cup (60 ml) water and cook, partially covered, for 3–4 minutes or until water has evaporated and vegetables are just tender. Transfer to bowl with broccolini.
  4. Heat half the oils in wok over high heat for 10 seconds. Stir-fry half the salmon for 1–2 minutes or until seared. Transfer to a plate. Repeat with remaining oils and salmon. Return all salmon to wok with ginger and toss to coat. Return vegetables to wok with vinegar, mirin and remaining soy sauce. Stir-fry over high heat until combined and hot. Serve sprinkled with sesame seeds.


TIP: To toast sesame seeds, toss them in a small, dry, non-stick frying pan over medium heat until just golden.