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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.

Overhead view of Cookin’ with Mima's Teriyaki Salmon Stir Fry in a large wok, featuring crispy salmon cubes, bright broccoli, and red bell peppers, served over a bed of fluffy jasmine rice.

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.

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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.

Raw salmon cubes marinating in a shallow glass dish with homemade honey-garlic teriyaki sauce, infusing the fish with flavor before searing.

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

Ingredients for homemade teriyaki salmon stir fry including fresh salmon fillets, broccoli florets, sliced bell peppers, carrots, ginger, garlic, and small bowls of soy sauce and honey.
  • 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

Whisking the ingredients for homemade teriyaki sauce in a small glass bowl until smooth.
Step 1: Prep the Sauce. Whisk the sauce ingredients in a small bowl until the cornstarch is dissolved.
Raw salmon cubes marinating in a shallow glass dish with homemade honey-garlic teriyaki sauce, infusing the fish with flavor before searing.
Step 2: Marinate the Salmon. First, cut your salmon into 1-inch cubes and place them in a shallow bowl. Pour over half of the homemade teriyaki sauce. Let it marinate for 10 minutes while you prep your veggies.
A colorful mix of broccoli florets, sliced red bell peppers, and julienned carrots being tossed in a large skillet over high heat.
Step 3: Flash fry the vegetables: Heat a splash of oil in your large skillet over medium-high heat. Toss in the broccoli, peppers, and carrots. Sauté for about 4–5 minutes until they are bright and crisp-tender. Remove and set aside.
Raw salmon cubes searing in a hot cast-iron skillet with oil, showing the first golden-brown crust forming on the bottom of the fish.
Step 4: The perfect sear: Drizzle of oil, and get it shimmering hot. Add the marinated salmon cubes in a single layer. Let them sear undisturbed for 2–3 minutes to get that gorgeous golden crust, then flip and cook for another 1–2 minutes. Do not over crowd.
Glossy teriyaki glaze coating salmon and vegetables in a pan.
Step 5: Glaze: Once the salmon is perfectly seared, pour the remaining teriyaki sauce into the pan and let it bubble for 30–60 seconds until it thickens into a glossy glaze. Immediately fold your sautéed vegetables back into the pan.
Sautéed broccoli, peppers, and carrots being tossed with glazed teriyaki salmon cubes in a large skillet
Step 6: Combine: Toss gently for one minute until everything is heated through and coated in that sticky, savory-sweet sauce. Garnish with sesame seeds and serve over noodles or white rice.

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

How do I keep salmon from getting mushy in stir fry?

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.

How do I keep the veggies from getting mushy?

High heat is your friend. Don’t use a lid, as this traps steam and “boils” the vegetables.

What are the best vegetables to use for stir fry?

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.

Can I use store-bought sauce?

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.

A close-up shot of salmon served with white rice on a plate focusing on glossy, honey-glazed salmon cubes. The teriyaki glaze is thick and coating the fish and vegetables, garnished with white sesame seeds and fresh sliced green onions.

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.

Overhead view of Cookin’ with Mima's Teriyaki Salmon Stir Fry in a large wok, featuring crispy salmon cubes, bright broccoli, and red bell peppers, served over a bed of fluffy jasmine rice.
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4.91 from 51 votes

The Best Teriyaki Salmon Stir Fry

By: Mariam Ezzeddine
This 25-minute Teriyaki Salmon Stir Fry is the ultimate weeknight "fast-food." Featuring golden, pan-seared salmon cubes and a vibrant mix of crisp-tender vegetables, everything is brought together by a glossy, homemade glaze.It delivers restaurant-quality flavor in less time than it takes to order takeout.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2 servings

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

Calories: 596kcal | Carbohydrates: 32g | Protein: 51g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Cholesterol: 125mg | Sodium: 1766mg | Potassium: 1557mg | Fiber: 4g | Sugar: 16g | Vitamin A: 6924IU | Vitamin C: 47mg | Calcium: 104mg | Iron: 4mg
Like this recipe? Rate and comment below!

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!

4.91 from 51 votes (32 ratings without comment)

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47 Comments

  4. 5 stars
    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.

    Reply