Teriyaki Salmon Stir Fry
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
4
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Calories
264 kcal
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Course
Main Course
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Cuisine
Japanese
Teriyaki Salmon Stir Fry
Description
This Teriyaki Salmon Stir Fry starts by cutting skinless salmon fillets into one-inch cubes, which are marinated briefly in teriyaki sauce to infuse flavor. A large skillet is heated with vegetable oil, and salmon pieces are seared without stirring to ensure they develop a light crust and hold their shape. After cooking both sides, the salmon is removed to avoid overcooking.
Vegetables including sliced onion, red bell pepper, and broccoli florets are then stir-fried in the remaining oil until crisp-tender, retaining bright colors and texture. The salmon pieces are returned to the pan, combined with the remaining teriyaki sauce, and heated just until bubbling to meld flavors without breaking the fish apart.
The finished stir fry is garnished with toasted sesame seeds and chopped green onions, adding flavorful crunch and freshness. It pairs well with steamed rice or noodles for a complete meal. Using a wok or stainless steel skillet supports high heat necessary for proper stir frying, and care is taken not to overcook the salmon or vegetables to preserve texture.
Leftovers keep well in the refrigerator for up to two days and can be reheated gently. Selecting gluten-free soy sauce options is advised if sensitivity is a concern.
Ingredients
- 1 pound salmon skinless, fillet
- ¼ cup teriyaki sauce
- 2 tablespoon vegetable oil divided
- 1 onion sliced, small
- 1 red bell pepper
- 1 cup broccoli floret thawed, frozen
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.
Notes
- Remove salmon skin before or after cooking; crispy skin may also be enjoyed on the cooked pieces.
- Marinate salmon cubes while prepping vegetables to enhance flavor infusion.
- Use a wok or large stainless steel skillet for high-heat stir frying; non-stick pans may not hold up to high heat.
- Ensure cooking oil is hot before adding ingredients; a water drop should sizzle upon contact.
- Flip salmon pieces only once to avoid breaking while cooking.
- Pre-cook fresh broccoli florets briefly in boiling water to retain color and reduce stir fry time.
- Cook vegetables until just crisp-tender, about 2-3 minutes, to avoid overcooking.
- Store leftovers in an airtight container for up to 2 days; reheat gently in microwave or stove.
- Use gluten-free soy sauce or tamari for a gluten-free version of the teriyaki sauce.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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