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This Easy Teriyaki Salmon Stir Fry features tender, marinated salmon and crisp vegetables tossed in a glossy homemade ginger-garlic glaze.
Teriyaki Salmon Stir Fry is a 25-minute weeknight winner that balances a savory, glossy glaze with perfectly seared fish. If you’re looking for a delicious, high-protein meal that actually feels like restaurant takeout, this recipe is designed to deliver maximum flavor with minimal cleanup.
The Secret to Flavor: Why Marinating the Salmon is a Game Changer
Most stir fry recipes just toss the sauce in at the end, but the secret to my version is letting the salmon sit in the teriyaki base first. By marinating the salmon cubes for even just 10 minutes, the ginger, garlic, and honey penetrate the fish, ensuring every bite is seasoned from the inside out. This isn’t just about flavor, the sugars in the marinade help create a gorgeous, caramelized “crust” when the salmon hits the hot pan.
Quick Facts
Key Flavors: Savory Umami, Fresh Ginger, Sweet Honey, Toasted Sesame
Cuisine: Asian-Fusion / Comfort Food
Dietary: High Protein, Dairy-Free
Skill Level: Easy (Focus on “Sizzle & Sit” Searing)
Prep Time: 15 Minutes
Cook Time: 10 Minutes
The Chef’s Secret: The “Sizzle & Sit” Method
Because we are cooking marinated salmon, the pan needs to be exactly the right temperature. If it’s too cold, the salmon will simmer in the liquid; if it’s too hot, the honey will burn before the fish cooks.
The Rule: Get your oil shimmering-hot before adding the salmon. Once the cubes are in, let them sit undisturbed for 2-3 minutes. This allows the cornstarch and sugars in the marinade to form a golden-brown seal that locks in the juices.
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.
- Avocado or Grapeseed Oil: These have high smoke points; avoid olive oil for this high-heat task.
Step-by-Step Instructions
Common Mistakes to Avoid
- Mistake 1: Overcrowding the Pan. If you dump all the veggies and salmon in at once, the pan temperature drops. Cook in batches if your wok isn’t large enough.
- Mistake 2: Using the Wrong Oil. Extra virgin olive oil will smoke and turn bitter at the heats required here. Use Avocado or Grapeseed oil for a clean flavor.
- Mistake 3: Overcooking the Salmon. Salmon continues to cook once removed from the pan (carry-over cooking). Pull it out when it’s about 90% done; the residual heat and the final toss in the sauce will finish it perfectly.
Frequently Asked Questions
To prevent mushy salmon, do not over-crowd the pan. You must also sear the cubes first over medium-high heat to get a nice crusty layer.
High heat is your friend. Don’t use a lid, as this traps steam and “boils” the vegetables.
While I love the trio of broccoli, bell peppers, and carrots for their crunch, salmon pairs beautifully with almost any green vegetable. Great alternatives include snap peas, baby bok choy, asparagus, or zucchini. The trick is to slice all your veggies to a similar thickness so they cook evenly in those few minutes on high heat.
You can, but homemade teriyaki has no preservatives and much better flavor. If you use store-bought, add a teaspoon of cornstarch to help it thicken.
I hope this Teriyaki Salmon Stir Fry becomes as much of a staple in your home as it is in mine! I’ve spent over a decade perfecting these meals on Cookin’ with Mima, and the secret really is in those small details, like searing the salmon separately to keep it crispy.
The Best 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. Avocado oil, or light olive oil
Teriyaki Sauce Marinade
- 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
Garnishes (optional)
- Sesame Seeds
- Green onion, sliced
Instructions
- Prepare the Teriyaki Base. In a small mixing bowl, whisk together the sauce ingredients. Continue whisking until the cornstarch is fully dissolved and no lumps remain.
- Marinate the Salmon Cubes. Slice the salmon fillets into uniform 1-inch cubes. Place the cubes in a shallow dish and pour half of the prepared sauce over them. Toss gently to coat and allow the fish to marinate at room temperature for 10 minutes. Reserve the remaining sauce for later.
- Prepare the Vegetables. While the fish marinates, wash and prep your produce. Break the broccoli into bite-sized florets, thinly slice the bell peppers, and julienne the carrots into matchsticks.
- Flash-Fry the Vegetables. Heat one tablespoon of oil in a large skillet or wok over medium-high heat. Add the broccoli, peppers, and carrots. Sauté for 4–5 minutes, stirring constantly until the vegetables are vibrant and crisp-tender. Transfer the vegetables to a clean plate and set aside.
- Sear the Salmon. Wipe the skillet clean and add a fresh drizzle of oil. Once the pan is shimmering hot, add the salmon cubes in a single layer, ensuring they do not touch. Sear undisturbed for 2–3 minutes to develop a golden-brown crust. Flip the cubes and cook for an additional 1–2 minutes until nearly cooked through.
- Reduce the Glaze. Pour the reserved portion of the teriyaki sauce into the skillet with the salmon. Allow the liquid to come to a simmer and bubble for 30–60 seconds. The sauce will darken and thicken into a glossy glaze that clings to the fish.
- Incorporate and Heat Through. Return the sautéed vegetables to the skillet. Use a rubber spatula to gently fold the ingredients together, ensuring everything is evenly coated in the glaze. Heat for 60 seconds until the vegetables are warmed through.
- Garnish and Plate. Remove from heat immediately to prevent overcooking. Garnish with a sprinkle of sesame seeds and sliced green onions. Serve warm over a bed of jasmine rice or rice noodles.
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!
- Allow the salmon to obtain a gold crust while cooking before turning over gently in the pan.
Nutrition
If you try this recipe, I’d love to hear how it turned out. Leave a comment and rate the recipe! Also follow me at Cookin’ With Mima on Facebook |Instagram |Pinterest for all of my latest social posts and recipes.
Looking for more salmon recipes? Here are some delicious recommendations from my salmon recipe collection: Teriyaki Salmon Bites, Grilled Teriyaki Salmon, Honey Garlic Salmon Bites and my Spicy Honey Garlic Salmon!
This meal was packed with flavor and so easy to make. I had company over and they loved it. I’m making it again tonight. Two nights in a row lol. I also used the same recipe on ribeye steak it was also a hit!
Hi Carmen!
So glad to hear that! Thanks for leaving a review.
Wonderful flavour and so easy to make! The whole family loved it – this will definitely go into our family cookbook of repeat recipes 🙂
Hi Marianne!
So glad ya’ll enjoyed the recipe! Thanks for leaving a review!
The recipe is absolutely amazing, I have impressed many guests with it but lately the actual measurements are not showing up anymore. I checked other recipes and they still show up , but this one is not.
Maybe there’s something you can do to fix it, thought I’d let you know.
Hey Bogdan!
Thanks so much for pointing that out! I recently added a video to the recipe card and I think I accidently deleted it instead 😀 So glad you pointed it out. Sometimes I don’t notice these technical issues until someone mentions them. I appreciate it. It’s now back on there.
Delicious. And not at all fussy. And this recipe will be a revelation for those who think salmon has to be baked or boiled. I made this for a friend who has numerous dietary restrictions and she LOST HER MIND. I served with plain brown rice.
This is going into the regular rotation.
So glad to hear you guys enjoyed the recipe! Thanks for leaving a review. Very helpful.
I rarely comment on recipes but this was hands down one of the most delicious and straight forward stir fry dishes I’ve ever made! Definitely saving this in my bookmarks! Thank you 🙂
Hi Tati,
Thanks so much for taking the time to review this recipe. I am glad to hear you enjoyed it.
Fantastic! Thank you so much for the recipe; it’s excellent!
Thanks so much Luna. Glad you enjoyed it.
So easy and so good!!!
Hi Jacquelyn,
Thanks so much for leaving a review. I am happy to hear you enjoyed the recipe!
This recipe was tasty! Though it was very spicy. if I make it again I would cut out the cayenne pepper and possibly reduce the amount of black pepper.
Hey Katie,
You can always reduce the spice measurements to your liking 🙂 Thanks for the review!
This was a huge hit. I made it last night using honey and reduced the black pepper to half a teaspoon (personal preference). It was great and I’d definitely make again. I assume the sauce would work for chicken as well. Have you tried that?
Hi Janet!
Glad you enjoyed to recipe. Yes the sauce can work with any other protein.
You know it’s a good one when you’re fighting over who gets to eat the leftovers (I lost). Next time I will double the recipe!
This was great! I only used 1/4 tsp of cayenne and that was about right for us. The only change I’d make in the future is lowering the black pepper so it’s not so “peppery”. Really liked the texture/thickness of the sauce after it cooked!
Hi Kendra!
Thanks for leaving a review. Happy you enjoyed the recipe and customized it to your preference.