Easy 30 Minute Teriyaki Salmon Stir Fry
Enjoy a quick and flavorful salmon stir fry, featuring tender salmon and crisp vegetables coated in a sweet and savory homemade teriyaki sauce. Perfect for a nutritious and satisfying meal.
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Servings: 4 people
Ingredients
- 300-500 g Salmon fillets, boneless skinless cut into 1 inch cubes
- 2 tablespoons olive oil
- 2 bell peppers, red, orange or yellow, very thinly sliced
- 1 red onion, thinly sliced
For the teriyaki sauce
- 60 ml light soy sauce
- 2 teaspoon corn starch mixed with 1 ½ tablespoon water
- 2 teaspoon vinegar- cider or white wine vinegars both work
- 2 tablespoons dark brown sugar, or honey
- 2 large cloves garlic, minced
- 1 teaspoon onion powder
- ¼ teaspoon chili powder
- ½ teaspoon ginger, minced
For serving
- Basmati rice
- Toasted cashews or roasted peanuts
- Basil
- Spring onions
Instructions
- In a medium bowl whisk all the ingredients for the homemade teriyaki sauce. Place the cubed salmon into the bowl with the teriyaki marinade and set aside for 30 minutes while you prepare the vegetables.
- Slice the peppers into long matchsticks, and thinly slice the mushrooms and onion. Heat a nonstick or cast iron skillet over medium high heat. Add the oil to the pan. Once the oil is hot it will shimmer and you can add in the salmon cubes and be sure to reserve the teriyaki sauce. Cook the salmon for about 2 minutes per side being careful to not break up the salmon.
- Once the salmon is cooked remove it to a plate and add the vegetables into the hot pan. Stir fry the veggies for about 5 minutes until they’re all tender. Pour the marinade into the pan and let the sauce come to a gentle simmer to thicken, about 1 minute.
- When the teriyaki sauce has thickened add the salmon back into the pan and gently stir to coat in the sauce.
- Serve the stir fry over fluffy rice (white or brown) and top with toasted cashews, basil, and spring onion.
Notes
It’s important to cook the salmon first to ensure you have a clean pan so you get a great sear on the salmon. If you cook the vegetables before, it may cause the salmon to stick.
Let the marinade come to a gentle simmer to ensure that it thickens properly, but be sure to not let it simmer too long so it doesn’t over-reduce.
Brown sugar- light or dark or honey work in this recipe.
*The nutrition information does not take into account the serving of rice.
Nutrition
Calories: 237kcal | Carbohydrates: 15g | Protein: 17g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 41mg | Sodium: 863mg | Potassium: 587mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1931IU | Vitamin C: 79mg | Calcium: 33mg | Iron: 1mg
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