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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.
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!
Looking for more salmon recipes? Why not also try my Creamy Tuscan Salmon and my Spicy Honey Garlic Salmon!
Why you’ll love this Teriyaki Salmon Stir Fry
- A delicious homemade teriyaki sauce. The salmon in marinated in a sweet and savory sauce that’s rich and super satisfying.
- A healthy stir fry. Protein packed salmon and vibrant veggies all come together in this nutrient rich dish.
- An easy stir fry recipe. Easy to prep with a handful of pantry staples, this comes together in 30 mins.
Ingredients you’ll need
- 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.
How to make this Salmon Stir Fry
- Marinate the salmon: Mix your marinade ingredients in a bowl then add in cubed salmon. Set aside.
- Prep the veggies: Julienne the peppers, chop the broccoli and matchstick cut the carrots. Then sauté them in a pan/wok. Set aside
- Cook the salmon: In the pan with oil cook the salmon for 3 mins per side.
- Stir fry: Add in the veggies and remaining sauce to the pan, cook for another 2-3 mins.
- Garnish, serve and enjoy!
Recipe notes and tips
- Make sure you pat down the salmon before adding it to the marinade.
- Have your ingredients prepped before firing up the pan/wok, things move quick!
- Do not stir the salmon pieces will they cook or they will flake.
- 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.
- Garnish with sesame seeds and sliced green onions.
FAQ’s
What is a stir fry?
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!
What can I serve with this Salmon Stir Fry?
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 this 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.
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
I hope you enjoy all the recipes I share with you, including this Teriyaki Salmon Stir Fry recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Teriyaki Salmon Stir Fry
Ingredients
- 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. Canola Oil, or light olive oil
Teriyaki Sauce Marinade
- ¼ cup Soy Sauce, low sodium
- 2 Tbsps. Water
- 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
- 1 tsp. Black Pepper
- ½ tsp. Cayenne Pepper
- ½ tsp. Grated Ginger, or ginger powder
Garnishes (optional)
- Sesame Seeds
- Green onion, sliced
Instructions
- 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.
Video
Notes
- Make sure you pat down the salmon before adding it to the marinade.
- Have your ingredients prepped before firing up the pan/wok, things move quick!
- Do not stir the salmon pieces will they cook or they will flake.
- 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.
- Garnish with sesame seeds and sliced green onions.
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Easy, quick and delicious!
Thanks for the review Rachel. Glad you enjoyed it!
I made this using a frozen mixed blend of Asian vegetables, & it was delicious. My 8 year old granddaughter gave me a thumbs up, because she really liked it. I found that I needed more cornstarch & thought that your 2 tsps. might have meant 2 tablespoons rather than 2 teaspoons, so I added the larger amount so the marinade would coat the salmon & vegetables better. Because my granddaughter doesn’t like very spicy, I reduced the black & cayenne peppers by 50%. When she’s not eating it, I’ll try more peppers.
Thanks for your great recipe. It’s a keeper.
Glad you enjoyed the recipe and reduced the ingredients to your liking. Thanks for the review.