Make your own take-out quality stir fry at home with this Salmon Stir Fry recipe. This yummy Asian stir fry recipe is quick to make, high in protein, and packed with fresh vegetables.
WHAT IS SALMON STIR FRY
I love cooking Asian cuisine at home! This quick and flavorful salmon stir fry recipe cooks up in 30 minutes making it an easy dinner for any night. Salmon marinates in a homemade teriyaki sauce before joining stir fry veggies in this yummy dish. It's a protein packed meal made with less oil and sugar than what you get from a restaurant which means you can feel good about serving it to your family!
WHAT IS STIR FRY?
Did you know this is my 7th stir fry recipe? From shrimp, to chicken, to steak I just love making a good stir fry dinner!
Traditional stir fry is a Chinese method of quickly cooking ingredients in a small amount of oil in a wok or pan. Much like the traditional style, this recipe uses little oil to cook the vegetables and salmon. A small change from the traditional stir fry method is that the salmon sits and cooks instead of being stirred. This prevents the salmon from flaking and keeps it in those nice bite-sized chunks!
HOW TO MAKE SALMON STIR FRY
Salmon- skinless center cut salmon stars in this stir fry recipe.
Teriyaki Sauce- soy sauce, water, vinegar, corn starch, honey, garlic, and spices make this flavorful marinade.
Stir Fry Vegetables- red and yellow bell peppers, carrots, and broccoli pack this stir fry with additional crunch and nutrients.
To begin, pat down the salmon with a paper towel to dry it out. Cube the salmon into 1 inch cubes. Place the cubes into a medium sized bowl and set aside.
In a small bowl, mix together the soy sauce, water, vinegar, corn starch, honey, minced garlic, onion powder, black pepper, cayenne powder and grated ginger. Pour this teriyaki sauce marinade over the cubed salmon. Toss to coat well and set aside.
While the salmon marinates, slice the veggies. Julienne the red and yellow bell peppers. Peel the carrot and cut into matchsticks. Then, cut the broccoli florets into small bite sized pieces. Set these aside.
In a large nonstick skillet, heat 1 Tbsp canola or olive oil over medium-high heat. Once the oil is hot, sauté the vegetables together until they are tender. Remove from the pan and set aside.
Add an additional tablespoon of oil to the skillet. Place the salmon cubes in the skillet, one piece at a time. Save the sauce from the bowl to use at the end of the cooking time. Do not stir the salmon pieces or they will flake. Cook the pieces for 2-3 minutes before gently turning and allowing to cook an additional 2-3 min on the other side. You can now add the additional marinade to the skillet while cooking.
Once the salmon is cooked, add the veggies and toss together gently, cover, and cook for an additional 2-3 minutes.
Remove from heat and garnish with sesame seeds and sliced green onions.
HELPFUL TIPS FOR SALMON STIR FRY
- Allow the salmon to obtain a gold crust while cooking before turning over gently in the pan.
- Wait for the oil to heat before adding the vegetables into the skillet. This allows the vegetables to fry and retain a little crunch instead of slowly cooking.
COMMONLY ASKED QUESTIONS
WHAT CAN I SERVE THIS STIR FRY WITH?
There are many different sides this Teriyaki Salmon Stir Fry goes well with. For starters, you can serve it with fresh white or brown rice. It also pairs well with quinoa or cauliflower rice. Stir fry noodles such as chow mein noodles, udon noodles, or even spaghetti noodles in a pinch also make a great side.
IS SALMON STIR FRY HEALTHY?
When people see the word fry, they assume the food is cooked in large amount of oil and might not be that healthy for them, like french fries. But, the method of stir frying uses small amounts of oil making it much healthier than traditional frying methods.
The ingredients of this recipe are also packed with nutrients and many health benefits. Salmon is high in Omega-3 fatty acids as well as many antioxidants. This stir fry contains many vegetables full in fiber and vitamins!
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OTHER STIR FRY RECIPES
- Soy Marinated Flank Steak Stir Fry
- Sweet and Spicy Chicken Stir-Fry
- Pepper Steak Stir Fry
- Sweet and Chili Shrimp Stir Fry
Teriyaki Salmon Stir Fry
- 16 oz Salmon Fillet skinless, cut in 1 inch cubes
- ½ Red Bell Pepper julienned
- ½ Yellow Bell Pepper julienned
- 1 Carrot large, peeled and cut into matchstick size
- 1 c. Broccoli Florets raw
- 2 Tbsp. Canola Oil or light olive oil
Teriyaki Sauce Marinade
- ¼ c. Soy Sauce low sodium
- 2 Tbsp. Water
- 2 tsp. Vinegar
- 1 Tbsp. Corn Starch
- 2 Tbsp. Honey or brown sugar
- 1 Tbsp. Garlic minced, 2-3 cloves
- 1 tsp. Onion Powder
- 1 tsp. Black Pepper
- ½ tsp. Cayenne Pepper
- ½ tsp. Grated Ginger or ginger powder
- Sesame Seeds
- Green onion sliced
- Pat the salmon down with a paper towel to dry. Cut into 1 inch cubes and set in a medium bowl.
- In a small bowl, mix together soy sauce, water, vinegar, corn starch, honey, garlic, onion powder, black pepper, cayenne pepper, and ginger. Pour over the salmon cubes and toss to coat. Set aside.
- Julienne the bell peppers, chop the broccoli florets, and matchstick cut the carrots. Set aside.
- Heat 1 Tbsp oil in a large nonstick skillet over medium-high heat. Once hot, sauté the vegetables until tender. Set aside.
- In the same skillet, heat another tablespoon of oil. Once hot place the salmon cubes in one at a times. Save the sauce.
- Cook the salmon for 2-3 minutes. Do not stir the salmon or it will flake. Once you have cooked one side, flip the salmon and cook the other side for 2-3 minutes. Add remaining sauce in at this time.
- Once the salmon is cooked, add the veggies in and toss together gently. Cover and allow to cook for 2-3 minutes.
- Remove from heat and garnish with sesame seed and sliced green onion.