The Best Teriyaki Salmon Stir Fry is a vibrant and flavorful dish that brings a delightful medley of textures and tastes to the table. Each bite offers tender salmon, perfectly cooked vegetables, and a glossy teriyaki sauce that clings beautifully to everything. It’s an easy-to-make dish that captures the essence of Asian cuisine, allowing you to whip up a delicious meal in no time.
I remember the first time I made teriyaki salmon stir fry. It was one of those weeknight dinners when I was tired but craving something special. I rummaged through my fridge and found salmon, some colorful veggies, and a few staples. What happened next was pure magic! The sweetness of the teriyaki sauce balanced against the savory notes of the salmon and the crunch of fresh veggies left me enamored. Now, it’s a go-to recipe in our household, one that satisfies not only my cravings but also my family’s tastes. You’re going to love how simple yet satisfying this meal is.
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 40 minutes, perfect for a busy weeknight!
- Irresistible Flavor: The combination of savory and sweet from the teriyaki sauce makes every bite unforgettable.
- Eye-Catching Appeal: The vibrant colors from the bell peppers, broccoli, and carrots are sure to impress.
- Flexible Serving: Perfect for a light dinner or as a quick lunch meal prep option.
- Diet-Friendly Options: Easily adaptable to gluten-free diets with the right soy sauce!
Ingredients You’ll Need
- 16 oz skinless salmon fillet: Fresh, high-quality fish is essential for the best flavor. Wild-caught salmon is my favorite, but farmed works too.
- ½ whole red bell pepper, julienned: Adds sweetness and vibrant color.
- ½ whole yellow bell pepper, julienned: Provides a lovely contrast and extra crunch.
- 1 large carrot, peeled and cut into matchstick size: Adds sweetness and a nice texture.
- 1 cup raw broccoli florets: Great for crunch and health benefits.
- 2 tablespoons avocado oil or light olive oil: A versatile oil that can handle high heat.
- ¼ cup low sodium soy sauce: Keeps the dish flavorful without being overly salty.
- ¼ cup broth or water: Helps to thin the sauce slightly, making it easier to coat the ingredients.
- 1 teaspoon sesame oil: Gives a nutty flavor that enhances the overall dish.
- 2 teaspoons rice vinegar: Adds a touch of acidity for balance.
- 2 teaspoons cornstarch: This thickens the sauce, giving it that glossy finish.
- 2 tablespoons honey or brown sugar: Sweetens the sauce perfectly; you can adjust to taste.
- 1 tablespoon minced garlic: Fresh garlic brings a wonderful aroma.
- 1 teaspoon onion powder: Deepens the savory aspect of the dish.
- ½ teaspoon black pepper: Adds a mild kick.
- ¼ teaspoon cayenne pepper: Optional, for those who like a bit of heat.
- 1 teaspoon grated ginger or ginger powder: Imparts a zingy flavor that contrasts wonderfully with the sweetness.
- Sesame seeds: For garnish and a delightful crunch.
- Green onion, sliced: Adds fresh flavor and color as a topping.
How to Make The Best Teriyaki Salmon Stir Fry
- Prepare the Teriyaki Base: In a small mixing bowl, whisk together the ¼ cup low sodium soy sauce, ¼ cup broth or water, 1 teaspoon sesame oil, 2 teaspoons rice vinegar, 2 teaspoons cornstarch, and 2 tablespoons honey (or brown sugar). Mix well until no lumps remain.
- Marinate the Salmon Cubes: Cut the skinless salmon fillets into uniform 1-inch cubes. Place them in a shallow dish and pour half of the teriyaki sauce over the salmon, tossing gently to coat. Let the salmon marinate at room temperature for 10 minutes while you prepare the veggies. Reserve the other half of the sauce for later.
- Prepare the Vegetables: While the salmon marinates, wash and prep your vegetables. Thoroughly break the broccoli into bite-size pieces, thinly slice the red and yellow bell peppers, and julienne the carrot into matchsticks.
- Flash-Fry the Vegetables: Heat 1 tablespoon of avocado oil or light olive oil in a spacious skillet or wok over medium-high heat. Once the oil is shimmering, add the broccoli, bell peppers, and carrots. Sauté for 4–5 minutes, stirring constantly until the vegetables are bright and crisp-tender. Transfer them to a clean plate and set aside.
- Sear the Salmon: Wipe the skillet clean and add a fresh drizzle of oil. When the pan is hot, add the salmon cubes in a single layer without crowding. Sear undisturbed for 2–3 minutes until they develop a golden-brown crust. Flip the cubes and cook for an additional 1–2 minutes until nearly cooked through.
- Reduce the Glaze: Pour the reserved teriyaki sauce into the skillet with the cooked salmon. Allow it to come to a simmer, letting it bubble for 30–60 seconds. You’ll notice the sauce darkening and thickening into a glossy glaze that clings to the salmon.
- Incorporate and Heat Through: Gently return the sautéed vegetables to the skillet with the glazed salmon. Using a rubber spatula, fold everything together to ensure even coating in the sauce. Heat for an additional 60 seconds until the vegetables are warmed through.
- Garnish and Plate: Remove the skillet from heat to avoid overcooking the salmon. Garnish the stir fry with a sprinkle of sesame seeds and sliced green onions. Enjoy it warm over a bed of fluffy jasmine rice or rice noodles for a complete meal!
Storing & Reheating
To store any leftovers, allow the Teriyaki Salmon Stir Fry to cool completely before transferring it to an airtight container. It can stay at room temperature for up to 2 hours, or you can refrigerate it for 2-3 days. For longer storage, freeze the stir fry in a freezer-safe container for up to 3 months. When you’re ready to enjoy again, simply reheat it in the microwave on low power for a few minutes, stirring halfway through. Keep in mind the texture may slightly change, but a splash of water can help refresh it.
Chef’s Helpful Tips
- Avoid overcooking the salmon by keeping a close eye on it while searing; it should still appear slightly pink in the center.
- If you prefer a thicker sauce, let it simmer longer, stirring often to prevent sticking.
- Use fresh veggies for the best color and crunch; frozen varieties can become mushy.
- For added flavor, consider marinating the salmon for a longer time; 30 minutes would deepen the taste even further.
- Feel free to experiment with your favorite vegetables or even add some snap peas for extra crunch!
Making The Best Teriyaki Salmon Stir Fry is not just about following a recipe; it’s an opportunity to explore flavors and techniques in the kitchen. Plus, the ease of preparation means you can enjoy a delicious meal without spending hours over the stove. Don’t hesitate to play around with the ingredients; substitute your favorite veggies or adjust the sweetness of the sauce to match your taste buds.
If you gather your family or friends around the table, this dish is sure to impress. Take a moment to savor the colors, aromas, and tastes. Enjoy the satisfaction of having made something that not only nourishes but also excites the palate.
Recipe FAQs
Can I use frozen salmon for this recipe?
Absolutely! If using frozen salmon, make sure to thaw it completely before cutting and marinating. You can place it in the refrigerator overnight or run it under cold water for a quicker thaw. The flavor may remain intact, but always ensure it’s cooked properly.
What vegetables can I substitute in this stir fry?
Feel free to mix and match your favorite vegetables. Sugar snap peas, bell peppers, and zucchini work well. Just keep in mind that cooking times may vary, as some vegetables need less time to cook than others.
Can I make this dish ahead of time?
Yes, you can prepare the ingredients ahead of time. Chop your vegetables and marinate the salmon a few hours prior to cooking. However, it’s best to cook this dish fresh to maintain the optimal texture of the salmon and vegetables.
How can I make this dish gluten-free?
Simply substitute the low sodium soy sauce with gluten-free tamari or coconut aminos. Both options provide that delightful umami flavor without gluten. Just check the labels to ensure they fit your dietary needs!
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Recipe Card
The Best Teriyaki Salmon Stir Fry
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Main Dishes
- Method: Stir Fry
- Cuisine: Asian
Description
This Teriyaki Salmon Stir Fry is a delightful mix of succulent salmon and colorful vegetables, all coated in a savory homemade sauce. Quick to prepare and full of flavor, it’s an ideal weeknight meal that will satisfy the whole family!
Ingredients
- 16 oz salmon fillet, skinless, cut in 1 inch cubes
- ½ whole red bell pepper, julienned
- ½ whole yellow bell pepper, julienned
- 1 large carrot, peeled and cut into matchstick size
- 1 cup broccoli florets, raw
- 2 tbsps. avocado oil, or light olive oil
- ¼ cup soy sauce, low sodium
- ¼ cup broth or water
- 1 tsp sesame oil
- 2 tsp. rice vinegar
- 2 tsps. corn starch
- 2 tbsps. honey , or brown sugar
- 1 tbsp. garlic, minced, 2-3 cloves
- 1 tsp. onion powder
- ½ tsp. black pepper
- ¼ tsp. cayenne pepper
- 1 tsp. grated ginger, or ginger powder
- sesame seeds
- Green onion, sliced
Instructions
- Whisk together the teriyaki sauce ingredients in a small mixing bowl until the cornstarch is fully dissolved.
- Cut the salmon into uniform 1-inch cubes, place in a shallow dish, and marinate with half of the sauce for 10 minutes. Reserve the rest.
- Prep the vegetables by breaking the broccoli into florets, slicing the bell peppers, and julienning the carrot.
- Heat one tablespoon of oil in a skillet or wok over medium-high heat. Add broccoli, peppers, and carrots. Sauté for 4-5 minutes until vibrant and crisp-tender, then set aside.
- In the same skillet, add more oil and sear the salmon cubes in a single layer for 2-3 minutes on one side until golden-brown. Flip and cook for 1-2 more minutes until nearly cooked through.
- Pour the reserved teriyaki sauce over the salmon in the skillet, letting it simmer for 30-60 seconds until thickened into a glaze.
- Return the sautéed vegetables to the skillet and fold everything together gently, heating for an additional 60 seconds until warmed through.
- Remove from heat to avoid overcooking. Garnish with sesame seeds and sliced green onions. Serve warm over jasmine rice or rice noodles.
Notes
For extra flavor, allow the salmon to marinate for longer than 10 minutes.
Serve with your choice of rice or noodles to make it a complete meal.
Feel free to adjust the vegetables based on your preference or what’s in season.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 9g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 70mg
