Salmon and Chinese Sausage Stir Fry

The idea for this recipe came to me while enjoying my husband’s birthday dinner. I’d made him a fancy skirt steak pinwheel, but I opted for salmon, not being a big beef eater. For the vegetable, I made green beans with Chinese sausage. That, combined with my salmon, was to die for. I know you’re not supposed to end sentences with a preposition, but I’m not kidding.

So I decided to turn the ingredients into a stir fry in the spring, but using in-season asparagus. It’s a really easy dish, just be careful so as not to break up the salmon filets too much. You want them to look pretty among the asparagus and sausage slices.

Salmon and Chinese Sausage (Lap Xuong) Stir Fry with Asparagus
Serves 2 or 4

4-5 ounces asparagus
6 ounces Chinese sausages
1 tablespoon garlic-infused olive oil or extra-virgin
1 small white onion, sliced thinly into wedges
2 salmon filets, skinned, about 7-8 ounces each
1 tablespoon soy sauce
1/2 tablespoon roasted sesame seed oil
Sesame seeds, optional
Cooked white rice

Cut the asparagus spears into lengths approximately 2″ long. Steam them until just snap-tender. Remove from the steam source, dip into cold water for 30 seconds, and set aside.

Peel the skins off of the sausage. Slice into 1/3” slices.

Add the oil to a fairly large skillet and sauté the sausage and onion slices over medium heat for about 6 minutes, or until soft and some of the sausage grease has been released.

Add the salmon filets, pushing the sausage and onions aside. Season with salt and pepper.

After about 5 minutes, lower the heat, flip over the salmon and after a few minutes, gently break into bite-sized pieces. Continue cooking over low heat until salmon is done; don’t let it overcook. Toss in the asparagus and add the soy sauce and sesame seed oil.

Stir everything gently and heat through.

Serve over rice, and sprinkle on sesame seeds.

I served this stir fry with my favorite cold sake – Nigori.

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. Dorothy's New Vintage Kitchen April 22, 2024 at 8:14 AM - Reply

    This is beautiful Mimi, to look at and to dream about the flavor!

    • Chef Mimi April 22, 2024 at 4:29 PM - Reply

      Thank you! The flavors were really good!

  2. GINA KWOK April 22, 2024 at 8:17 AM - Reply

    I believe you just created something totally new for us Asians!!! Thank you! I love all 3 ingredients… can’t go wrong with those!! :)

    • Chef Mimi April 22, 2024 at 4:29 PM - Reply

      Thank you! That’s a real compliment coming from you.

  3. Bernadette April 22, 2024 at 8:19 AM - Reply

    Such an usual combination of ingredients. Very creative, Mimi! I would like to try it but not sure where to purchase the sausage. Is there another sausage that might be similar in taste and texture that you could recommend?

    • Chef Mimi April 22, 2024 at 4:30 PM - Reply

      There is nothing like Chinese sausage. You can get it from Amazon; it doesn’t require refrigeration. Don’t worry, I’ve eaten it since childhood.

  4. David Scott Allen April 22, 2024 at 8:20 AM - Reply

    This is definitely a feast for the eyes and the palate! I love using Chinese sausage and learned the hard way to peel them. (It was a very chewy experience!) I look forward to making this soon.

    By the way, in terms of prepositions ending sentences, I have always of “to die for” as one word, an adjective. Like “amazing”, “flavorful” or “beautiful.” So, in essence, you aren’t ending your sentence with a preposition. I mean, who wants to read, “a dish for which to die?” 😂

    • Chef Mimi April 22, 2024 at 4:31 PM - Reply

      Hahahahahaha! You are funny! Yes, “a dish for which to die” sounds pretty terrible!!! And also I remember discovering that there was a skin on these sausages! The skin is edible, at least!!!

  5. johnrieber April 22, 2024 at 10:57 AM - Reply

    That looks great!

    • Chef Mimi April 22, 2024 at 4:31 PM - Reply

      Thanks, John!

  6. Charlie DeSando April 22, 2024 at 2:43 PM - Reply

    I get my monthly seafood from Sitka Salmon also

    • Chef Mimi April 22, 2024 at 4:32 PM - Reply

      Oh nice! My daughter sent me a sampler on Christmas and I’ve been “hooked” ever since!!!

  7. Gary April 22, 2024 at 4:06 PM - Reply

    It’s a beautiful meal Mimi, especially the dish with the Chinese sausage.

    • Chef Mimi April 22, 2024 at 4:32 PM - Reply

      Thank you Gary! It was a great combination.

  8. sherry April 22, 2024 at 4:39 PM - Reply

    this looks really delicious Mimi. Love your tablecloth too!

    • Chef Mimi April 23, 2024 at 7:06 AM - Reply

      Oh thanks! It’s actually just a yard of fabric from Amazon!

  9. Ronit Penso Tasty Eats April 22, 2024 at 10:19 PM - Reply

    Looks delicious! Great idea, to pair the salmon with Chinese sausages. I was planning on going to Chinatown next week, so will look for these sausages on the way.

    • Chef Mimi April 23, 2024 at 7:07 AM - Reply

      Oh, they’re so good. My mother used to put them in steamed buns, and also in omelets.

  10. Jeff the Chef April 23, 2024 at 6:49 AM - Reply

    This sounds interesting! I think I’d love salmon in a stir fry. I’ve never had Chinese sausages, and I’m very curious about them.

    • Chef Mimi April 23, 2024 at 7:07 AM - Reply

      They have a sweetness to them that I really like. Very tasty! This was my first time using salmon for a stir fry. It works!

  11. CarolCooks2 April 23, 2024 at 7:49 AM - Reply

    Salmon and asparagus I have stir fried however adding sausage sounds interesting…

    • Chef Mimi April 23, 2024 at 6:17 PM - Reply

      Especially with Chinese sausage. Try to find some if you can! Thanks.

      • CarolCooks2 April 23, 2024 at 6:30 PM

        There is lots of choice here so no problem with the sausage anything Asian I can get its the​ bog standard foods of my birth ​country I struggle to get.. 🥴

      • Chef Mimi April 24, 2024 at 6:38 PM

        I have no idea where you live!

      • CarolCooks2 April 24, 2024 at 6:59 PM

        I live in Thailand :)

      • Chef Mimi April 24, 2024 at 7:32 PM


  12. Healthy World Cuisine April 23, 2024 at 7:44 PM - Reply

    Love this quick and easy stir fry. Just looking to see what you have in the refrigerator and pantry can create some of the most diverse and interesting dishes. The sausage has that unique flavor and bit of delicious funk that pairs nicely with flaky salmon and veggies.

    • Chef Mimi April 24, 2024 at 6:38 PM - Reply

      It really does. You’re obviously familiar with Chinese sausage. It’s so good!

  13. spicedblog April 24, 2024 at 6:54 AM - Reply

    Sometimes recipes are just so delicious that you have to end the sentence with a preposition! This sounds absolutely fantastic. I would never have thought about pairing salmon and Chinese sausage, but I want to try this!

    • Chef Mimi April 24, 2024 at 6:39 PM - Reply

      I think you’ll love it! I can’t imagine that you wouldn’t!

  14. Marcelle April 24, 2024 at 10:14 AM - Reply

    This is so creative and it looks like a scrumptious meal, Chef Mimi! Sake is so perfect to go with it!

    • Chef Mimi April 24, 2024 at 6:40 PM - Reply

      I love many different sakes, but this cloudy version served cold is my new favorite!

  15. Gerlinde de Broekert April 24, 2024 at 10:18 PM - Reply

    You come up with the most amazing recipes. I love the combination of this recipe.

    • Chef Mimi April 25, 2024 at 8:05 AM - Reply

      Thank you, that’s very sweet! I have to say it’s damn good!

  16. Eva Taylor April 25, 2024 at 7:05 AM - Reply

    I’m always looking for new fish recipes. I love the addition of Chinese sausage, really clever.

    • Chef Mimi April 25, 2024 at 8:05 AM - Reply

      The sausage really worked well with the other flavors and textures!

  17. Raymund April 25, 2024 at 6:45 PM - Reply

    Your creativity in transforming a birthday dinner favorite into a delectable stir fry is truly impressive! The combination of salmon, Chinese sausage, and asparagus sounds absolutely divine, and I can imagine the flavors melding together perfectly.

    • Chef Mimi April 26, 2024 at 7:02 AM - Reply

      Thanks so much! The flavors were so good together.

  18. Velva April 26, 2024 at 9:46 AM - Reply

    Chef Mimi, this is such a creative use of ingredients. This is really good. Thanks for inspiring the rest of us. Happy birthday to your husband.

    • Chef Mimi April 26, 2024 at 4:37 PM - Reply

      I’ll pass that on to him! Thank you, this dish turned out especially good!

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