5 from 135 votes
Teriyaki Salmon Stir Fry
Teriyaki Salmon Stir Fry features salmon cubes marinated in teriyaki sauce and quickly pan-seared before being combined with sautéed onions, red bell pepper, and broccoli. The cooked salmon is gently mixed back with vegetables and sauce for a balanced stir fry with tender fish pieces and crisp-tender veggies. Sesame seeds and green onions finish the dish, making it suitable for serving with rice or noodles.
Prep Time
10 mins
Cook Time
10 mins
Servings:
4
Calories:
264 kcal
Course:
Main Course
Cuisine:
Japanese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 264
% 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.