Teriyaki Salmon Stir Fry

Teriyaki salmon stir fry needs just six simple ingredients and less than 30 minutes to prepare. This healthy and delicious dish makes a perfect weeknight dinner that is full of flavor and nutritious goodness. The balance of tender salmon with crisp vegetables coated in savory teriyaki sauce creates a meal that feels as satisfying as it does quick to make.

I first made this on a weeknight when I needed something fast but impressive. Now it’s a regular request because everyone loves the flavors and it never feels like a rushed meal.

Ingredients

• Salmon fillet skinless one pound: offers tender, rich protein fresh is best but frozen works if thawed properly
• Teriyaki sauce one quarter cup: for that signature sweet and savory glaze homemade or good quality store bought will shine
• Vegetable oil two tablespoons divided: to help cook the fish and vegetables evenly choose a neutral oil with a high smoke point like canola or sunflower
• Small onion sliced: provides sweetness and crunch pick firm bulbs with no soft spots
• Red bell pepper: adds color and a sweet tone look for vibrant, shiny skin without blemishes
• Frozen broccoli florets one cup thawed: bring a nutritious green element frozen is convenient and retains crunch if not overcooked

Instructions

Slicing and marinating:

Cut the salmon fillet into one inch cubes. In a medium bowl, combine the salmon pieces with the teriyaki sauce. Toss gently to coat and set aside to marinate while you prepare the vegetables. This infusion helps the fish soak up the sauce’s flavor during cooking.

Preparing vegetables:

Slice the onion thinly and cut the red bell pepper into strips about the size of the salmon pieces. Thaw the frozen broccoli florets fully so they cook evenly with the other ingredients.

Cooking the salmon:

Heat half the vegetable oil in a large skillet or wok over medium high heat until shimmering. Add the salmon cubes spaced apart so they don’t steam. Let them cook undisturbed for about 3 minutes until a golden crust forms on one side. Carefully flip each piece and cook another 3 minutes until salmon is just cooked through but still moist. Remove the salmon to a plate and set aside.

Stir frying the vegetables:

Add the remaining oil to the pan. Toss in the onion slices, red bell pepper strips, and broccoli florets. Stir fry for 2 to 3 minutes until the vegetables are tendercrisp, bright in color, and fragrant.

Combining the ingredients:

Return the cooked salmon to the pan with the vegetables. Pour any remaining teriyaki sauce from the marinade over the top. Stir gently to coat everything evenly and heat through until the sauce bubbles lightly. Remove from heat.

Serving:

Garnish with toasted sesame seeds and sliced green onions if you like. Serve hot alongside steamed rice or noodles for a complete and satisfying meal.

I love using fresh salmon whenever possible because the flavor and texture are simply unbeatable. One family weeknight we gathered around the table, and every bite of this stir fry was met with smiles and requests for seconds which made all the prep worth it.

Storage tips

Store any leftovers in an airtight container in the refrigerator and eat within two days. The salmon holds its texture well but is less enjoyable when frozen and thawed, so this recipe is not ideal for freezing.

Ingredient substitutions

You can swap the red bell pepper with yellow or orange for a different sweet note or substitute broccoli with snap peas or green beans if preferred. For a gluten free version, use tamari or coconut aminos in the teriyaki sauce instead of traditional soy sauce.

Serving suggestions

This stir fry pairs beautifully with jasmine or basmati rice or a simple bed of steamed noodles. A simple side salad with ginger dressing complements the flavors nicely if you want a light addition.

This teriyaki salmon stir fry is the kind of recipe that feels impressive but is genuinely easy enough for any weeknight. It’s a reliable favorite that brings nutrition, color, and flavor to the table without any fuss.

Common Questions About Recipes

→ What type of salmon is best for this dish?

Skinless salmon fillets work best, but if skin is present, it can be removed before or after cooking based on preference.

→ How do you keep vegetables crisp?

Stir-fry vegetables only for 2-3 minutes until they are tender-crisp; this preserves their color and crunch.

→ Can fresh broccoli be used instead of frozen?

Yes, blanch fresh broccoli florets in boiling water for 2-3 minutes before stir-frying to maintain brightness and texture.

→ What oil is recommended for stir-frying?

Use vegetable oil with a high smoke point to ensure even cooking and prevent burning during stir-fry.

→ How do you avoid breaking the salmon while cooking?

Cook salmon chunks without stirring and flip carefully only once to keep the pieces intact and flaky.

→ How long is the cooked dish good for storage?

Store leftovers in an airtight container in the fridge for up to 2 days; reheat quickly before serving.