Teriyaki Salmon Stir Fry

Name: Teriyaki Salmon Stir Fry
Prep time: 10 min
Cook time: 10 min
Yield: 4 serving
Ingredients: 1 pound Salmon fillet; ¼ cup Teriyaki sauce; 2 tablespoon vegetable oil; 1 small onion; 1 red bell pepper; 1 cup frozen broccoli florets

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5.0

135 reviews

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Prep Time
10 mins
Cook Time
10 mins
Servings
4
Calories
264 kcal
Course
Main Course
Cuisine
Japanese

Teriyaki Salmon Stir Fry

Piper Stevens

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Teriyaki salmon stir fry needs just six simple ingredients and less than 30 minutes. It's a healthy, delicious, easy weeknight meal.

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Ingredients

Servings

1 pound Salmon fillet skinless
¼ cup Teriyaki sauce
2 tablespoon vegetable oil divided
1 small onion sliced
1 red bell pepper
1 cup frozen broccoli florets thawed

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Instructions

Cut the salmon fillet into one inch cubes. In a medium bowl combine the salmon and the teriyaki sauce. Set aside.
Slice the onion and red bell pepper.
In a large skillet, heat half the oil over medium-high heat.
Add the salmon pieces, leaving space around them. Allow the pieces to cook, without stirring, for 3 minutes. Carefully flip and cook for another 3 minutes. Remove the salmon and set aside.
Add the remaining oil to the pan. Add the onion, bell pepper, and broccoli. Cook, stirring, 2-3 minutes until tender crisp.
Add the cooked salmon and the sauce. Stir gently and once the sauce begins to bubble, remove from the heat.
Garnish with sesame seeds and green onions. Serve hot, with rice or noodles.

Equipments used:

Notes

Salmon: Salmon: If your salmon fillet has skin, you can remove it before cooking, using a sharp knife. However, the skin will be much easier to remove after cooking. You may even prefer to leave the crispy skin on the cooked salmon.
Salmon: Salmon: If your salmon fillet has skin, you can remove it before cooking, using a sharp knife. However, the skin will be much easier to remove after cooking. You may even prefer to leave the crispy skin on the cooked salmon.
Prep: Marinate the salmon cubes while you prep the stir fry veggies.
Prep: Marinate the salmon cubes while you prep the stir fry veggies.
Pan: Use a wok or large stainless steel skillet for stir frying. A non-stick skillet will usually not stand up to the higher heat needed to stir fry.
Pan: Use a wok or large stainless steel skillet for stir frying. A non-stick skillet will usually not stand up to the higher heat needed to stir fry.
Oil: Be sure the oil is hot enough before beginning to stir fry. A drop of water should sizzle when dropped in the pan.
Oil: Be sure the oil is hot enough before beginning to stir fry. A drop of water should sizzle when dropped in the pan.
Stir fry salmon: For best results, don't stir the chunks of salmon while cooking. Flip them only once, carefully, to avoid breaking them up.
Stir fry salmon: For best results, don't stir the chunks of salmon while cooking. Flip them only once, carefully, to avoid breaking them up.
Broccoli: If you are using fresh rather than frozen broccoli, pre-cook the florets in boiling water for 2-3 minutes before stir frying to keep their bright color and shorten the stir fry time.
Broccoli: If you are using fresh rather than frozen broccoli, pre-cook the florets in boiling water for 2-3 minutes before stir frying to keep their bright color and shorten the stir fry time.
Don't overcook: Cook the vegetables for just 2-3 minutes until they are crisp-tender.
Don't overcook: Cook the vegetables for just 2-3 minutes until they are crisp-tender.
Storage: Salmon stir fry is best enjoyed right away, but it you have leftovers, store them in an airtight container in the fridge for up to 2 days. You can eat it cold, or quickly reheat in the microwave. This recipe is not suitable for freezing. Gluten: the only gluten concern is the soy sauce. If you make homemade teriyaki sauce, use a gluten-free soy sauce, tamari, or coconut aminos. If you are using a bottled sauce, look for a gluten-free teriyaki sauce.
Storage: Salmon stir fry is best enjoyed right away, but it you have leftovers, store them in an airtight container in the fridge for up to 2 days. You can eat it cold, or quickly reheat in the microwave. This recipe is not suitable for freezing.
Gluten: the only gluten concern is the soy sauce. If you make homemade teriyaki sauce, use a gluten-free soy sauce, tamari, or coconut aminos. If you are using a bottled sauce, look for a gluten-free teriyaki sauce.

Nutrition Information

Show Details

Serving 2g Calories 264kcal (13%) Carbohydrates 9g (3%) Protein 25g (50%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 7g Monounsaturated Fat 4g Trans Fat 0.04g Cholesterol 62mg (21%) Sodium 749mg (31%) Potassium 771mg (22%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 1119IU (22%) Vitamin C 60mg (67%) Calcium 37mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 264 kcal

% Daily Value*

Serving	2g
Calories	264kcal	13%
Carbohydrates	9g	3%
Protein	25g	50%
Fat	14g	22%
Saturated Fat	2g	10%
Polyunsaturated Fat	7g	41%
Monounsaturated Fat	4g	20%
Trans Fat	0.04g	2%
Cholesterol	62mg	21%
Sodium	749mg	31%
Potassium	771mg	16%
Fiber	2g	8%
Sugar	5g	10%
Vitamin A	1119IU	22%
Vitamin C	60mg	67%
Calcium	37mg	4%
Iron	2mg	11%