With fresh salmon, vegetables and a homemade teriyaki sauce, this salmon stir fry recipe is a healthy weeknight meal. Doesn't hurt that it can be prepared in 15 minutes.
I'm a big fan of salmon - from tandoori salmon to orange glazed salmon to honey garlic salmon to baked teriyaki salmon.
But have you ever had it in a stir fry? I would guess no. Surprisingly though, salmon works well in a stir fry. I mean think about it. Teriyaki salmon is super popular right?
Well this is teriyaki salmon cooked with a bunch of veggies. I mean what could be better?
And the great thing about a stir fry is it is quick to come together and is all made in one pan. I'm all about less dishes. So if you are looking to mix it up this week, this salmon stir fry recipe should be at the top of the list.
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Ingredient Notes
- Salmon - when it comes to fish, I always go for wild caught if at all possible but farm-raised works too.
- Teriyaki sauce - I like to make my own as it uses ingredients I usually have in the pantry/fridge but you are welcome to buy store-bought.
- Vegetables - I love using a combination of colors and crunch which is why I go with peppers, carrots and green beans.
Ingredient Swaps
This salmon stir fry is super customizable. Some variations include:
- I use low-sodium soy sauce as the base for the teriyaki sauce, but if you need a gluten-free option, tamari is a good substitute.
- I like light brown sugar for the added sweetness, but granulated sugar or more honey works too.
- You really can mix and match the vegetables you use. Some other options include sugar snap peas, mushrooms or spicier peppers.
Step-by-Step Photos
Mix together the teriyaki sauce ingredients and toss in the salmon, making sure it is coated. Let it marinate for 15 minutes.
While the salmon is marinating, cook the veggies with some oil in a large skillet over medium-high heat. Remove the veggies from the skillet and set aside.
Add remaining oil and cook the salmon over medium heat for 2-3 minutes per side.
Add the sauce and veggies and cook for another 2-3 minutes or until the salmon is done.
FAQs
In simple terms, teriyaki is a sauce that is made of soy sauce, sugar, and varied ingredients like pineapple and garlic. While teriyaki is considered Japanese, its history can actually be traced to Hawaii, making it more American.
If possible always go with wild salmon as it's healthier than farmed salmon. The best types of salmon for pan-frying are coho, king, sockeye and spring.
The dish is a meal in itself but serving over some white rice adds some carbs.
If you don't want the carbs, try some cauliflower rice.
It can be kept in the fridge in an airtight container for up to 3 days. The flavors will continue to meld.
You never want overcooked fish. To avoid this, reheat in a skillet over low heat with the sauce until warmed through.
Pro Tips/Recipe Notes
- Use wild salmon when possible. It is healthier for you and just tastes better.
- Do not stir around the salmon or it will break. You know you can flip when it easily comes off the pan.
- You know the salmon is done when it is opaque and easily flakes.
- If you don't have fresh ginger, replace with ½ teaspoon of dried ginger.
- If you like some heat, add ¼ to ½ teaspoon crushed red pepper flakes.
Other Stir Fry Recipes
If you’ve tried this salmon stir fry recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Salmon Stir Fry
Ingredients
- 1 lb salmon, cut into 1 inch cubes
- ¼ cup low-sodium soy sauce
- 2 tablespoon water
- 2 tablespoon light brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 green onion, diced
- 1 tablespoon toasted sesame seeds
- 2 tablespoon vegetable oil
- 1 red bell pepper, thinly sliced
- 1 large carrot, peeled and cut into matchsticks
- 1 cup green beans
Instructions
- In a large bowl, mix together the say sauce, water, brown sugar, cornstarch, honey, rice vinegar, sesame oil, garlic, ginger, green onions and sesame seeds. Stir in the diced salmon to coat.
- Heat 1 tablespoon oil in large skillet over medium-high heat. Add the pepper, carrot and green beans and cook until tender, about 5 minutes. Remove and set aside.
- Reduce heat to medium. Add remaining oil and add the salmon, saving the sauce. Cook for 2-3 minutes and flip and cook for another 2-3 minutes.
- Add remaining sauce and veggies and cook for 2-3 minutes or until the salmon is done.
- Serve over some rice with sesame seeds and diced green onions.
Notes
- Use wild salmon when possible. It is healthier for you and just tastes better.
- Do not stir around the salmon or it will break. You know you can flip when it easily comes off the pan.
- You know the salmon is done when it is opaque and easily flakes.
- If you don't have fresh ginger, replace with ½ teaspoon of dried ginger.
- If you like some heat, add ¼ to ½ teaspoon crushed red pepper flakes.
Chris says
Great recipe and real quick to make!
Jacque says
This was delicious! Where should the sesame oil be used? It is in the ingredients butt not the directions.
Ryan says
In the sauce. Thanks for letting me know. Updating now.
Jenna says
I had salmon and veggies in the fridge and this recipe fit the bill! It is EXCELLENT! So quick and simple and delicious. The salmon comes out just perfect. Will definitely be making this all the time. Thank you!!
Ryan says
Glad you enjoyed it!
Debbie Teece says
Made this for company and it was a hit. Easy and delicious. I cooked my salmon in the air fryer and added it to the sauce and vegetables at the very end. Thanks for another great recipe.
I will definitely make it again!
Ryan says
Awesome! I'm actually making it tomorrow night. Glad you enjoyed it!