The aroma of freshly cooked teriyaki sauce is hard to resist, especially when it’s drizzled over perfectly tender salmon and vibrant veggies. Let me introduce you to my delightful creation: the best teriyaki salmon stir fry. This dish features succulent salmon, crisp vegetables, and a sweet-savory glaze that brings everything together beautifully. With every bite, you experience a symphony of flavors and textures that is remarkably satisfying yet incredibly easy to prepare.

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 stumbled upon this recipe during a busy weeknight when I desperately craved something hearty, wholesome, and quick. The rest, as they say, is history! Since then, this dish has graced our table time and again, transforming ordinary evenings into something special. Whether you’re cooking for your family or entertaining friends, this dish checks all the boxes—simple, budget-friendly, and, best of all, bursting with delicious flavor. I can’t wait for you to try it!

Why You’ll Love This Recipe

Simple & Quick: Ready in about 40 minutes, making it ideal for busy weeknights.
Irresistible Flavor: The combination of salmon and homemade teriyaki sauce creates a rich, umami-packed taste experience.
Eye-Catching Appeal: Bright colors from the veggies make this dish as pleasing to the eye as it is to the palate.
Flexible Serving: Perfect as a dinner option or served over rice for a filling lunch the next day.
Diet-Friendly Options: Easily adaptable for those who prefer gluten-free or low-carb diets by substituting soy sauce with tamari and serving over vegetables instead of rice.

Ingredients You’ll Need

16 oz salmon fillet, skinless, cut into 1-inch cubes: Fresh salmon adds a buttery texture and rich taste; feel free to swap with skinless cod if desired.
½ whole red bell pepper, julienned: Sweeter than green peppers, for colorful presentation and crisp texture.
½ whole yellow bell pepper, julienned: Adds a touch of sweetness and balances the dish’s flavors.
1 large carrot, peeled and cut into matchstick size: Adds crunch and a hint of sweetness; you can substitute with zucchini for a different texture.
1 cup broccoli florets, raw: Provides a vibrant green color and essential nutrients; snap peas would also work well.
2 tbsps. avocado oil, or light olive oil: Mild oils necessary for high-heat cooking help achieve a nice sear; coconut oil is a great alternative too.
¼ cup soy sauce, low sodium: The base of our teriyaki sauce; opt for tamari for a gluten-free version.
¼ cup broth or water: Helps to achieve the right consistency in your sauce; vegetable or chicken broth adds more flavor.
1 tsp sesame oil: Provides a nutty aroma that elevates the flavors; feel free to reduce for a milder taste.
2 tsps. rice vinegar: Balances sweetness with acidity; apple cider vinegar is a good substitute.
2 tbsps. honey, or brown sugar: Imparts natural sweetness to the sauce; maple syrup or agave can be used as alternatives.
1 tbsp. garlic, minced, 2-3 cloves: Fresh garlic adds depth; substitute with garlic powder in a pinch.
1 tsp. onion powder: Enhances the flavor profile; use finely chopped onion for a fresh taste.
½ tsp. black pepper: Adds mild heat; feel free to adjust according to your preference.
¼ tsp. cayenne pepper: Provides a kick; if you’re sensitive to spice, skip it altogether.
1 tsp. grated ginger, or ginger powder: Fresh ginger brightens the dish; you can omit if you prefer a milder flavor.
sesame seeds: These make for a beautiful garnish and add a subtle crunch; toast them for extra flavor.
green onion, sliced: Use as a fresh garnish for a pop of color and flavor.

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 tsp sesame oil, 2 tsps. rice vinegar, 2 tbsps. honey, 2 tsps. corn starch, 1 tbsp. minced garlic, 1 tsp. onion powder, ½ tsp. black pepper, ¼ tsp. cayenne pepper, and 1 tsp. grated ginger until fully combined with no lumps.
Marinate the Salmon Cubes: Cut the 16 oz salmon fillet into 1-inch cubes. Place the salmon in a shallow dish and pour half of the prepared sauce over the cubes. Toss gently to coat. Let the fish marinate at room temperature for about 10 minutes while you prep the veggies.
Prepare the Vegetables: As the salmon marinates, wash and prep your produce. Julienne the red and yellow bell peppers, peel and slice the carrot into matchsticks, and break the broccoli into bite-sized florets.
Flash-Fry the Vegetables: Heat 1 tablespoon of the avocado oil in a large skillet or wok over medium-high heat. Add the broccoli florets, sliced peppers, and carrots. Sauté for about 4-5 minutes, stirring constantly until they’re vibrant and crisp-tender. Transfer the sautéed vegetables to a clean plate.
Sear the Salmon: Wipe the skillet clean, add another tablespoon of oil, and increase the heat. Once heated, add the marinated salmon cubes in a single layer. Sear without moving them for about 2-3 minutes until a golden-brown crust forms. Carefully flip the cubes and cook for an additional 1-2 minutes, until they’re nearly cooked through.
Reduce the Glaze: Pour the reserved teriyaki sauce over the salmon in the skillet. Let the liquid come to a simmer, allowing it to bubble for about 30-60 seconds. The sauce will darken and thicken into a glossy glaze.
Incorporate and Heat Through: Gently fold the sautéed vegetables back into the skillet, ensuring they’re well-coated in the sauce. Heat everything together for about 60 seconds until the vegetables are warmed through.
Garnish and Plate: Remove the skillet from heat immediately to prevent overcooking the salmon. Sprinkle with sesame seeds and sliced green onions for a finishing touch. Serve warm over a bed of jasmine rice or rice noodles for an unforgettable meal.

Storing & Reheating

To store, place any leftovers in an airtight container in the refrigerator for up to 3 days. If you need more extended storage, freezing is an option; just be sure to separate the salmon and veggies into individual containers to maintain their texture. You can freeze them for up to 3 months. When you’re ready to enjoy again, reheat in the microwave for 1-2 minutes until heated through, or warm gently in a skillet to retain the crispy texture. Just keep in mind that reheating may alter the texture slightly.

Chef’s Helpful Tips

For the best results, make sure your salmon is as fresh as possible. Look for vibrant color and a clean smell.
When cutting vegetables, try to keep them uniform in size for even cooking.
Avoid crowding the pan while searing the salmon; this helps achieve that beautiful golden crust.
If the sauce seems too thick when heating, just add a splash of water to loosen it; that way, it coats beautifully without being overwhelming.
Feel free to experiment with veggies based on the seasons—snap peas, bell peppers, or bok choy all work wonderfully!
Making it ahead? You can prep all the ingredients beforehand. Just store them separately in the fridge and cook right before serving.

This teriyaki salmon stir fry is sure to become a staple in your household, perfect for both nights when you want something hearty and those evenings when you want a quick, easy meal without sacrificing quality. The flavors meld beautifully and still feel light, paving the way for creative adjustments to suit your palate.

Recipe FAQs

Can I use frozen salmon for this stir fry?

Absolutely! Just be sure to thaw it completely in the refrigerator overnight before preparing the dish. When thawed, it should still be treated the same—cut into cubes and marinated as directed.

What can I substitute for soy sauce in this recipe?

If you’re looking for a gluten-free or lower-sodium alternative, tamari works wonderfully. You could also try coconut aminos, which provide a similar sweetness with less sodium. Keep in mind it will slightly change the flavor profile.

How do I make this dish calorie-friendly?

You can easily lighten it by reducing the amount of honey or brown sugar used in the sauce. Additionally, swapping out the rice for cauliflower rice or zucchini noodles can create a lower-calorie base while still giving you that wonderful stir-fry experience.

Can I meal prep this teriyaki salmon stir fry?

Yes! You can prep all ingredients in advance and store them in individual containers. When you’re ready to eat, just cook them up together as instructed. This makes for an easy, healthy meal when you’re short on time.

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The Best Teriyaki Salmon Stir Fry

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

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Description

Enjoy the irresistible flavor of The Best Teriyaki Salmon Stir Fry, combining tender salmon cubes and vibrant vegetables in a quick and easy one-pan meal. Perfect for a satisfying weeknight 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

Prepare the Teriyaki Base by whisking together the sauce ingredients until cornstarch is fully dissolved.
Marinate the Salmon Cubes by placing them in a shallow dish with half of the sauce, coating well and letting sit for 10 minutes.
Prepare the Vegetables by washing and cutting the broccoli, bell peppers, and carrots.
Flash-Fry the Vegetables in a skillet with oil over medium-high heat for 4–5 minutes until tender, then set aside.
Sear the Salmon in a clean skillet until golden brown on all sides, about 2-3 minutes per side.
Reduce the Glaze by pouring the reserved sauce into the skillet and letting it simmer for 30–60 seconds to thicken.
Incorporate the sautéed vegetables back into the skillet, folding them into the salmon and the glaze for 60 seconds until warmed through.
Garnish the dish with sesame seeds and sliced green onions and serve warm over jasmine rice or rice noodles.

Notes

Ensure the salmon is cut into even cubes for uniform cooking.
For added flavor, you can use fresh ginger instead of ginger powder.
Serve with steamed jasmine rice to soak up the delicious sauce.