Teriyaki Salmon Stir Fry (Printer-Friendly Version)
Savory teriyaki salmon cooked with crisp bell peppers and broccoli in under 30 minutes.
# What You'll Need:
→ Protein
01 -
1 pound skinless salmon fillet, cut into 1-inch cubes
→ Sauce
02 -
¼ cup teriyaki sauce
→ Oils
03 -
2 tablespoons vegetable oil, divided
→ Vegetables
04 -
1 small onion, sliced
05 -
1 red bell pepper, sliced
06 -
1 cup frozen broccoli florets, thawed
# Steps to Follow:
01 -
Cut the salmon fillet into 1-inch cubes and marinate in teriyaki sauce. Set aside.
02 -
Slice the onion and red bell pepper into strips.
03 -
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the salmon cubes, spacing them evenly. Cook without stirring for 3 minutes, then carefully flip and cook for an additional 3 minutes. Remove salmon and set aside.
04 -
Add the remaining 1 tablespoon of oil to the skillet. Add the sliced onion, bell pepper, and broccoli florets. Stir fry for 2-3 minutes until tender-crisp.
05 -
Return the cooked salmon to the skillet with the vegetables. Gently stir and cook until the sauce bubbles. Remove from heat.
06 -
Garnish with sesame seeds and chopped green onions. Serve immediately with rice or noodles.
# Additional Tips:
01 -
If salmon has skin, it can be removed before or after cooking; crispy skin is optional. Use a wok or stainless steel skillet for best stir fry results. Ensure oil is hot to avoid sticking and promote searing. Avoid stirring salmon while cooking to maintain pieces intact. For fresh broccoli, blanch before stir frying to preserve color and reduce cooking time. Cook vegetables until crisp-tender to retain texture and nutrients. Store leftovers refrigerated up to two days; reheat or consume cold. Use gluten-free teriyaki or substitute with tamari or coconut aminos for gluten-free preparation.