The fragrance of freshly sautéed vegetables and salmon kissing the skillet is nothing short of magical, especially when it’s all coated in a glossy, homemade teriyaki sauce. This Easy Teriyaki Salmon Stir Fry is not just any dish; it’s a symphony of flavors and textures brimming with freshness. From the flaky salmon to the crisp-tender vegetables, every bite is a delightful combination of savory and slightly sweet that is sure to awaken your taste buds. If you’ve been looking for a quick, wholesome meal that requires minimal prep and cleanup, you’ve just hit the jackpot!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make The Best Teriyaki Salmon Stir Fry
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
The Best Teriyaki Salmon Stir Fry

I first discovered this vibrant dish while attempting to find something fast yet satisfying. The balance of protein and colorful veggies makes it a winner for weeknight dinners, and it has since become a personal favorite in my household. What really sets this stir fry apart is its easy adaptability. Whether you’re feeding a family or simply craving a comforting meal, this dish promises to please and warm your heart. So grab your ingredients, and let’s dive into making the best teriyaki salmon stir fry!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 40 minutes, this dish is perfect for busy evenings.
Irresistible Flavor: The teriyaki glaze perfectly complements the salmon and veggies, offering a sweet-savory delight.
Eye-Catching Appeal: The colorful vegetables and shiny sauce make this dish a feast for the eyes.
Flexible Serving: Enjoy it over jasmine rice, rice noodles, or even on its own!
Diet-Friendly Options: Easily adaptable for gluten-free needs with tamari or gluten-free soy sauce.

Ingredients You’ll Need

16 oz skinless salmon fillet, cut into 1-inch cubes: The star of the dish, rich in omega-3 fatty acids and brings a tender texture.
½ whole red bell pepper, julienned: Adds a refreshing crunch and vibrant color.
½ whole yellow bell pepper, julienned: Balances flavors with a mild sweetness and enhances visual appeal.
1 large carrot, peeled and cut into matchstick size: Provides both color and sweetness; you can substitute with zucchini for a different taste.
1 cup broccoli florets, raw: Offers nutrients and a lovely green contrast; alternatives include snap peas or green beans.
2 tbsps avocado oil or light olive oil: Perfect for high-heat cooking; avocado oil has a neutral taste and is healthful.
¼ cup low sodium soy sauce: Gives depth of flavor while keeping sodium in check. Feel free to use low-sodium tamari for a gluten-free option.
¼ cup broth or water: Helps to thin the sauce; chicken or vegetable broth can enrich the taste.
1 tsp sesame oil: Adds a sumptuous nuttiness; very flavorful, so stick to the measurement.
2 tsp rice vinegar: Provides a touch of acidity, balancing the sweetness of the honey.
2 tsps cornstarch: Works as a thickening agent to make the teriyaki glaze cling beautifully to the salmon.
2 tbsps honey or brown sugar: Sweetens the sauce; if needed, adjust to taste as per your preference.
1 tbsp minced garlic (about 2-3 cloves): Imparts a fragrant quality that ties together flavors.
1 tsp onion powder: Enhances savory notes; for fresher flavor, use half a diced green onion in its place.
½ tsp black pepper: Adds warmth and depth to the dish.
¼ tsp cayenne pepper: Gives a subtle kick; you can reduce or omit it based on your heat preference.
1 tsp grated ginger or ginger powder: Infuses a distinct zesty warmth ideal for Asian dishes.
Sesame seeds: For garnish; these add a delightful crunch and are best toasted.
Green onion, sliced: Another garnish that elevates presentation and flavor.

How to Make The Best Teriyaki Salmon Stir Fry

Prepare the Teriyaki Base: In a small bowl, whisk together the low sodium soy sauce, broth or water, sesame oil, rice vinegar, cornstarch, honey, minced garlic, onion powder, black pepper, cayenne pepper, and ginger until well combined, with no lumps.
Marinate the Salmon Cubes: Cut the salmon fillet into uniform 1-inch cubes. In a shallow dish, place the cubes and pour half of the prepared teriyaki sauce over. Toss gently to coat and let it marinate at room temperature for 10 minutes. Reserve the other half of the sauce.
Prepare the Vegetables: While the salmon marinates, wash the broccoli, slice the bell peppers, and julienne the carrot into matchsticks. This will give your stir fry a colorful presentation.
Flash-Fry the Vegetables: Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the broccoli, bell peppers, and carrots, sautéing for about 4-5 minutes until they’re vibrant and crisp-tender. Once done, transfer everything to a clean plate and set aside.
Sear the Salmon: Wipe the skillet clean and drizzle in a bit more oil. Once hot, lay the salmon cubes in a single layer, ensuring they’re not touching. Sear for 2-3 minutes without moving them. Flip the cubes gently and cook for an additional 1-2 minutes until they’re nearly cooked through.
Reduce the Glaze: Pour the reserved portion of the teriyaki sauce into the skillet with the salmon, letting it come to a gentle simmer. Cook for 30-60 seconds, allowing the liquid to thicken into a lovely glaze that coats the salmon.
Incorporate and Heat Through: Gently fold in the sautéed vegetables with a rubber spatula. Make sure they’re evenly coated in the sauce as you heat everything through for another 60 seconds.
Garnish and Plate: Remove from heat immediately to avoid overcooking the salmon. Sprinkle with sesame seeds and sliced green onions for added flavor and crunch. Serve warm over a fluffy bed of jasmine rice or rice noodles for a fulfilling meal.

Storing & Reheating

Keep any leftovers in an airtight container at room temperature for up to 2 hours. If you want to store them longer, place the container in the refrigerator, where your delicious stir fry can last for up to 3 days. For longer storage, feel free to freeze the dish for up to 3 months; just be sure to cool it completely first. When reheating, gently microwave in 30-second intervals, ensuring the food is warmed through while preserving texture and flavor.

Chef’s Helpful Tips

Ensure salmon is cut uniformly for even cooking.
Avoid overcrowding the pan when searing; this leads to uneven cooking.
Let the sauce thicken slightly for a better glaze; keep an eye on it!
Customize by adding your favorite vegetables or serving over quinoa for an extra protein boost.
Serve with a sprinkle of fresh herbs like cilantro if you have some on hand for a fresh touch.

The balance of ingredients and the ease of preparation makes this dish a fantastic choice for any night of the week. You’ll love how quickly the best teriyaki salmon stir fry can be on your table. Whether you’re enjoying this meal solo or sharing it with family and friends, you’ll be creating beautiful moments with every single bite. Experiment with different veggies or grains, and make it your own!

Recipe FAQs

Can I use frozen salmon for this recipe?

Absolutely! Just ensure you thaw the salmon completely in the refrigerator before cutting it into cubes. This will help it cook evenly when you sear it.

What can I substitute for soy sauce?

If you need a gluten-free option, tamari works perfectly in this recipe. Coconut aminos is another great alternative that offers a slightly sweeter taste.

How do I make this stir fry spicier?

For more heat, consider adding a dash of sriracha or red pepper flakes to the sauce. You can also increase the amount of cayenne pepper to match your spice tolerance.

Can I prepare the ingredients in advance?

Yes, you can chop the vegetables and marinate the salmon ahead of time. Just keep everything stored in the fridge until you’re ready to cook! This not only saves time but also allows flavors to develop further.

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The Best Teriyaki Salmon Stir Fry

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Author: Anna
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 2 servings 1x
Category: Main Dishes
Method: Stir Fry
Cuisine: Asian

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Description

Enjoy the irresistible flavor of The Best Teriyaki Salmon Stir Fry. This quick and healthy dish features tender salmon and vibrant vegetables, making it perfect for a satisfying meal.

Ingredients

Scale

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

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Instructions

Whisk together the sauce ingredients in a small bowl until the cornstarch dissolves completely.
Cut the salmon into 1-inch cubes and marinate in half of the sauce for 10 minutes at room temperature. Set the remaining sauce aside.
Prepare the vegetables by washing them; break broccoli into florets, julienne the carrots, and slice the bell peppers thinly.
Heat 1 tbsp of oil in a skillet or wok over medium-high heat. Add broccoli, bell peppers, and carrots, and sauté for 4-5 minutes until crisp-tender. Set aside.
Wipe the skillet clean, add fresh oil, and when hot, add the salmon cubes in a single layer. Sear for 2-3 minutes without moving them, then flip and cook for another 1-2 minutes until almost done.
Pour the reserved teriyaki sauce into the skillet with salmon and let it simmer for about 30-60 seconds until it thickens and darkens.
Return sautéed vegetables to the skillet and gently fold everything together. Heat for an additional 60 seconds until vegetables are warmed through.
Remove from heat, garnish with sesame seeds and green onions, and serve warm over jasmine rice or rice noodles.

Notes

For a spicier kick, increase the cayenne pepper to taste.
Serve immediately for the best texture and flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.