The Best Teriyaki Salmon Stir Fry is a delightful dish that combines tender pieces of salmon with vibrant veggies, all enveloped in a luscious teriyaki glaze. The textures and flavors meld beautifully, creating a quick meal that’s sure to impress. Once I discovered this recipe, it quickly became a staple in my home, as it resonates with those busy evenings where you still want something special. The balance of sweet and savory from the sauce elevates the salmon, keeping every bite exciting.

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

Preparing this meal is refreshingly simple, making it an excellent option for both busy weeknights and cozy gatherings. Plus, it’s budget-friendly and a fantastic way to incorporate healthy ingredients into your diet without sacrificing flavor. If you’re looking for a satisfying dish that pleases even the fussiest eaters, this is it. Trust me; once you try this delightful combination, you’ll want to make it again and again!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 40 minutes—perfect for busy weeknights!
Irresistible Flavor: A mouthwatering blend of sweet, savory, and fresh that makes each bite irresistible.
Eye-Catching Appeal: Vibrant colors from fresh vegetables make this dish a feast for the eyes.
Flexible Serving: Enjoy it over jasmine rice or rice noodles—perfect for lunch, dinner, or meal prep.
Diet-Friendly Options: Easily adaptable for various diets—gluten-free options are just a swap away!

Ingredients You’ll Need

16 oz salmon fillet, skinless, cut into 1-inch cubes: Fresh salmon provides a melt-in-your-mouth texture. For a budget-friendly alternative, you can use frozen fillets.
½ whole red bell pepper, julienned: Adds a sweet crunch and bright color. You can substitute with green bell pepper or any other color you prefer.
½ whole yellow bell pepper, julienned: Offers a similar sweetness and visual appeal. Feel free to mix and match your favorite bell peppers!
1 large carrot, peeled and cut into matchstick size: Gives a nice crunch and natural sweetness. Baby carrots, cut into thin strips, work too.
1 cup broccoli florets, raw: A great source of fiber and vitamins adds vibrant green and a satisfying bite. Cauliflower can be used in its place for a different flavor.
2 tbsps avocado oil or light olive oil: A high smoke point oil that enhances flavors. Light olive oil or even sesame oil can be used.
¼ cup low sodium soy sauce: Provides the salty and umami punch needed for the teriyaki flavor. If you’re gluten-free, look for tamari sauce.
¼ cup broth or water: Helps to create a balanced sauce texture. Use vegetable or chicken broth for added flavor.
1 tsp sesame oil: Adds a rich, nutty flavor that complements the dish beautifully. If you don’t have it, use extra light olive oil instead.
2 tsp rice vinegar: Balances the sweetness of teriyaki with a touch of acidity. Apple cider vinegar works well as a substitute.
2 tsps cornstarch: Helps to thicken the teriyaki sauce for a glaze-like consistency. Arrowroot powder is a great alternative if you have it on hand.
2 tbsps honey or brown sugar: Sweetens the dish perfectly. Use agave syrup for a vegan option.
1 tbsp garlic, minced (about 2-3 cloves): Adds a wonderful aroma and depth of flavor. Fresh garlic is best, but garlic powder can be a quick substitute.
1 tsp onion powder: Complements the garlic and enhances overall flavor.
½ tsp black pepper: Offers subtle heat and rounds out the flavors.
¼ tsp cayenne pepper: For those who like a little spice; adjust to your preference or skip it altogether.
1 tsp grated ginger or ginger powder: Imparts a fresh zing that brightens the dish. Fresh grated ginger is always more flavorful.
Sesame seeds: A delightful garnish that adds a beautiful finish and crunch. You can skip it if you aren’t a fan.
Green onion, sliced: For garnish and an extra layer of fresh flavor.

How to Make The Best Teriyaki Salmon Stir Fry

Prepare the Teriyaki Base: In a small mixing bowl, whisk together the soy sauce, broth or water, sesame oil, rice vinegar, honey or brown sugar, cornstarch, garlic, onion powder, black pepper, cayenne pepper, and ginger. Keep whisking until the cornstarch dissolves completely—no lumps allowed!
Marinate the Salmon Cubes: Cut the salmon fillet into uniform 1-inch cubes, which helps during cooking. In a shallow dish, pour half of the prepared sauce over the cubes. Toss gently to coat and let the salmon marinate at room temperature for 10 minutes. Set aside the other half for later use.
Prepare the Vegetables: While the salmon marinates, wash and prep the vegetables—cut the broccoli florets, julienne the bell peppers, and matchstick the carrot. Keep everything ready to go!
Flash-Fry the Vegetables: Heat one tablespoon of avocado or light olive oil in a large skillet or wok over medium-high heat. Add the broccoli, bell peppers, and carrots. Sauté for 4–5 minutes, stirring constantly until the veggies are vibrant color and crisp-tender. Transfer everything to a clean plate and set aside.
Sear the Salmon: Wipe out the skillet and add another drizzle of oil. When the pan is hot and shimmering, add the marinated salmon in a single layer, ensuring they don’t touch. Let them sear undisturbed for 2–3 minutes to develop a golden-brown crust. Flip the cubes over and cook for another 1–2 minutes until they are nearly cooked through—they’ll finish cooking with the glaze.
Reduce the Glaze: Pour in the reserved teriyaki sauce into the skillet with the salmon. Let the sauce come to a simmer and bubble for about 30–60 seconds. You’ll notice it darkening and thickening into a glossy glaze that coats the salmon beautifully.
Incorporate and Heat Through: Add the sautéed vegetables back into the skillet. Gently fold everything together using a rubber spatula, ensuring all ingredients are evenly coated in the rich glaze. Heat for another minute until everything is warm.
Garnish and Plate: Remove from heat immediately to avoid overcooking the salmon. Garnish with a sprinkle of sesame seeds and sliced green onions. Serve warm over a fluffy bed of jasmine rice or rice noodles for a complete meal.

Storing & Reheating

To store leftovers, let the teriyaki salmon stir fry cool to room temperature and transfer it to an airtight container. It keeps well in the fridge for up to 3 days. For longer storage, freeze in a suitable container for up to three months. To reheat, simply warm in a skillet over medium heat for 5–7 minutes until thoroughly heated. Be aware that the vegetables may lose some crunchiness after freezing, but you can always add a bit of fresh broccoli or snap peas when reheating!

Chef’s Helpful Tips

Make sure your salmon is cut into uniform pieces for even cooking.
Avoid overcrowding the pan when searing the salmon; this helps create a nice sear.
If your sauce isn’t thickening, mix a bit more cornstarch with water and add it to the simmering sauce.
Don’t skip the marinade time for the salmon; it really enhances the flavor!
For added freshness, consider tossing in some snow peas or snap peas right before serving.

The Best Teriyaki Salmon Stir Fry is a compelling choice for those looking for a quick, flavorful, and colorful dish to share with loved ones. It melds together the tender salmon with crisp vegetables and a rich sauce, making it a delightful dinner option. Don’t be afraid to play with vegetables or ingredients as you make it your own—maybe add a splash of orange juice for a citrus twist? Enjoy this dish regularly and watch it become a new favorite!

Recipe FAQs

Can I use frozen salmon for this recipe?

Absolutely! Just make sure to thaw it completely before marinating and cooking. This will help ensure even cooking and a more tender finished product.

What should I serve with teriyaki salmon stir fry?

This dish pairs wonderfully with steamed jasmine rice, rice noodles, or even quinoa. You can also serve it with a light salad or some steamed dumplings for a complete meal.

Can I make this dish dairy-free?

Yes! This recipe is naturally dairy-free. Just ensure any substitutes for sauces (like tamari for soy sauce) are also dairy-free, and you’re all set!

How can I make this dish spicier?

If you love a kick, consider adding extra cayenne pepper, or you can toss in some sliced jalapeños or sriracha for an extra burst of heat!

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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 flavors of teriyaki salmon stir fry! This easy recipe combines tender salmon cubes and vibrant vegetables, creating a delightful and healthy meal that’s perfect for a quick dinner.

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

In a small mixing bowl, whisk the sauce ingredients until the cornstarch dissolves completely.
Cut the salmon into uniform 1-inch cubes and marinate them in half of the teriyaki sauce for 10 minutes.
Wash and prepare the vegetables: broccoli, bell peppers, and carrots.
Heat 1 tablespoon of oil in a skillet over medium-high heat; sauté the prepared vegetables for 4–5 minutes until crisp-tender, then set aside.
Wipe the skillet clean, add a bit more oil, and sear the salmon cubes on one side for 2–3 minutes until golden. Flip and cook for another 1–2 minutes until nearly done.
Pour the reserved sauce into the skillet with the salmon, simmering for about 30–60 seconds to thicken the glaze.
Return the sautéed vegetables to the pan, folding everything together gently and heating for 60 seconds.
Remove from heat, garnish with sesame seeds and sliced green onions, and serve warm over jasmine rice or rice noodles.

Notes

For a spicier kick, adjust the cayenne pepper to taste.
Serve with extra sauce on the side for added flavor.
This dish is best enjoyed fresh but can be stored in the fridge for up to 2 days.