Teriyaki Salmon Stir Fry

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

Course Main Course

Cuisine Japanese

Prep Time 10

Cook Time 10

Servings

Calories 264kcal

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.

- 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.

- 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.

- 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.

- 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.