The aroma of sizzling salmon mingling with vibrant vegetables is enough to make anyone’s stomach grumble. This Easy Teriyaki Salmon Stir Fry is more than just a meal; it’s an experience where flaky salmon meets crisp-tender veggies, all coated in a glossy teriyaki glaze that brings everything together beautifully. Each bite is a harmony of flavors that transports you to your favorite Japanese restaurant—all in the comfort of your kitchen.

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

When I first made this dish, it was on a busy weeknight when my cravings were high, but my time was limited. I discovered that I could whip up a tantalizing stir fry that not only satisfied my hunger but also delighted my taste buds. That’s the magic of this recipe—it’s quick enough for a weeknight yet impressive enough to serve to guests! Once you try this dish, you’ll see why I confidently call it the best teriyaki salmon stir fry. So let’s get cooking; you won’t regret it!

Why You’ll Love This Recipe

Simple & Quick: Prep and cook in under 40 minutes, perfect for busy weeknights.
Irresistible Flavor: The combination of salmon and teriyaki creates a mouthwatering glaze.
Eye-Catching Appeal: Bright colors from fresh veggies make the dish as pleasing to the eyes as it is to the palate.
Flexible Serving: Great on its own or served over jasmine rice or rice noodles for a complete meal.
Diet-Friendly Options: Easily adaptable for gluten-free diets by using tamari instead of soy sauce.

Ingredients You’ll Need

16 oz salmon fillet, skinless, cut into 1-inch cubes: Fresh salmon delivers the best flavor; feel free to substitute with another fish, like tilapia or chicken, if you prefer.
½ whole red bell pepper, julienned: Adds a sweet crunch; yellow or green peppers work too.
½ whole yellow bell pepper, julienned: Balances the color and flavor; mix and match according to personal preference.
1 large carrot, peeled and cut into matchstick size: Brings sweetness and crunch; frozen carrots can work in a pinch.
1 cup broccoli florets, raw: Adds nutritional value and a lively green color; other veggies like snap peas or zucchini can substitute.
2 tablespoons avocado oil or light olive oil: High smoke point for frying; can use vegetable oil if needed.
¼ cup low-sodium soy sauce: Provides the salty base for the teriyaki; tamari is a great gluten-free option.
¼ cup broth or water: Moisture for the teriyaki sauce; chicken or vegetable broth adds extra flavor.
1 teaspoon sesame oil: Gives a nutty richness; for a lighter taste, can reduce or omit.
2 teaspoons rice vinegar: Brightens the dish; substitute with apple cider vinegar if needed.
2 teaspoons corn starch: Helps thicken the sauce; can use arrowroot starch for a gluten-free alternative.
2 tablespoons honey or brown sugar: Adds sweetness; maple syrup can also work for a different flavor profile.
1 tablespoon garlic, minced: Fresh garlic boosts flavor; garlic powder can work in a pinch.
1 teaspoon onion powder: Enhances the savoriness; feel free to skip it if you don’t have it on hand.
½ teaspoon black pepper: Adds subtle heat; adjust to taste.
¼ teaspoon cayenne pepper: For a gentle kick; swap with chili flakes if preferred.
1 teaspoon grated ginger or ginger powder: Gives a warm, spicy note; can use fresh ginger for a stronger flavor.
Sesame seeds: For garnish, adding a toasted crunch.
Green onion, sliced: Brightens up the dish and adds a fresh crunch.

How to Make The Best Teriyaki Salmon Stir Fry

Prepare the Teriyaki Base: In a small mixing bowl, whisk together ¼ cup soy sauce, ¼ cup broth or water, 1 teaspoon sesame oil, 2 teaspoons rice vinegar, 2 teaspoons corn starch, and 2 tablespoons honey until no lumps remain. This will be the silky sauce that coats the salmon and vegetables.
Marinate the Salmon Cubes: Cut the salmon fillet into uniform 1-inch cubes and place them in a shallow dish. Pour half of the teriyaki sauce over the salmon, toss gently to coat, and let it marinate for about 10 minutes. Reserve the remaining sauce for later.
Prepare the Vegetables: While the salmon marinates, wash the vegetables. Cut the broccoli into bite-sized florets, julienne the bell peppers, and create matchstick pieces from the carrot for added texture and crunch.
Flash-Fry the Vegetables: Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the prepared broccoli, bell peppers, and carrots, sautéing for 4–5 minutes until everything is vibrant and crisp-tender. Transfer the vegetables to a plate and set aside.
Sear the Salmon: Wipe the skillet clean and add the remaining oil. Once shimmering, place the salmon cubes in a single layer, ensuring they don’t touch. Sear for 2–3 minutes without stirring to develop a golden-brown crust. Gently flip and cook for an additional 1–2 minutes until almost cooked through.
Reduce the Glaze: Pour the reserved teriyaki sauce into the skillet with the salmon. Allow it to simmer for about 30–60 seconds, causing the sauce to darken and thicken into a glossy glaze that clings beautifully to the fish.
Incorporate and Heat Through: Return the sautéed vegetables to the skillet, gently folding everything together with a rubber spatula to ensure it’s all well-coated in the glaze. Heat for an additional 60 seconds until the vegetables are warmed through.
Garnish and Plate: Remove the skillet from heat to prevent overcooking. Garnish with a sprinkle of sesame seeds and sliced green onions. Serve hot over a bed of jasmine rice or rice noodles for a satisfying meal.

Storing & Reheating

Store any leftovers in an airtight container at room temperature for up to 2 hours. For longer storage, refrigerate for up to three days. Make sure to use a tight-fitting lid to keep the dish fresh. You can freeze the stir fry for up to 3 months in a freezer-safe container. When you’re ready to enjoy it again, simply reheat in a skillet over medium heat for about 5-7 minutes until warmed through. The texture might soften slightly, but you can freshen it up with a splash of soy sauce or a drizzle of sesame oil!

Chef’s Helpful Tips

Be mindful not to overcrowd the pan when searing the salmon; you want a nice golden crust.
If you’re working with frozen salmon, thaw it completely in the fridge before cooking for the best flavor and texture.
To enhance the flavor, try marinating the salmon cubes for longer if you have the time, up to 30 minutes.
Feel free to customize the vegetables—snap peas, bok choy, or zucchini would work beautifully in this dish.
Watch the cooking time closely to avoid overcooking the salmon, which can lead to a dry texture.

It’s hard to deny the allure of a dish like this. Quick and satisfying? Yes, please! With a bold teriyaki flavor dancing on your palate, making the best teriyaki salmon stir fry might just become a regular feature in your meal rotation. I encourage you to play around with the ingredients and make it your own. Whether it’s an ordinary Tuesday night or a small gathering, this dish ensures everyone leaves with full bellies and happy hearts.

Recipe FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon! Just make sure to thaw it completely in the fridge before cutting it into cubes and marinating. This prevents uneven cooking and helps retain its texture.

What can I substitute for the soy sauce?

If you’re looking for a gluten-free option, tamari is a fantastic substitute for soy sauce. You can also use coconut aminos for a soy-free alternative that still offers that delicious umami flavor.

How do I make this dish spicier?

For a spicier teriyaki salmon stir fry, increase the amount of cayenne pepper or add a diced fresh chili to the vegetables. You can also drizzle some chili oil on top before serving for an extra kick!

Can I prepare the teriyaki sauce in advance?

Absolutely! You can make the teriyaki sauce in advance and store it in the refrigerator for up to a week. Just be sure to mix well before using, as the cornstarch might settle.

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The Best Teriyaki Salmon Stir Fry

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

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Description

This dish combines mouthwatering salmon and crisp vegetables in a savory glaze, making it an easy and healthy option for a delightful 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 together the sauce ingredients until the cornstarch is fully dissolved and no lumps remain.
Slice the salmon fillets into uniform 1-inch cubes, place them in a shallow dish, and pour half of the prepared sauce over them. Toss gently and let marinate for 10 minutes.
While the fish marinates, prep your produce by breaking the broccoli into florets, slicing the bell peppers, and julienning the carrots.
Heat one tablespoon of oil in a large skillet or wok over medium-high heat. Add the broccoli, peppers, and carrots, sautéing for 4–5 minutes until crisp-tender. Transfer to a clean plate.
Wipe the skillet clean and add more oil. When hot, add the salmon cubes in a single layer and sear for 2–3 minutes until a golden crust forms. Flip and cook for another 1–2 minutes until nearly cooked through.
Pour the reserved teriyaki sauce into the skillet with the salmon and allow it to simmer for 30–60 seconds until it thickens into a glossy glaze.
Return the sautéed vegetables to the skillet, gently folding everything together. Heat for 60 seconds until warmed through.
Remove from heat to prevent overcooking, garnish with sesame seeds and sliced green onions, and serve warm over jasmine rice or rice noodles.

Notes

For extra flavor, use fresh ginger instead of ginger powder when possible.
Feel free to substitute vegetables based on your preferences or what’s in season.
The glaze can be made ahead and stored in the refrigerator to save time.