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Salmon stir fry on a bed of rice.

Easy 30 Minute Teriyaki Salmon Stir Fry

This Salmon Stir Fry is a quick and delicious meal, perfect for busy weeknights. Tender cubes of salmon are marinated in a homemade teriyaki sauce and stir-fried with vibrant bell peppers and red onion.
5 from 4 votes
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Prep Time: 15 minutes
Cook Time: 20 minutes
marinating salmon: 20 minutes
Total Time: 55 minutes
Servings: 4 servings
Author: Deborah Rainford

Ingredients

For the Stir Fry:

  • 500 g (1 lb) salmon fillets, boneless, skinless, cut into 2.5 cm 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 (¼ cup) light soy sauce
  • 2 teaspoons corn starch mixed with 1.5 tablespoons water
  • 2 teaspoons vinegar, cider or white wine vinegar
  • 2 tablespoons dark brown sugar or honey
  • 2 large cloves garlic, minced
  • 1 teaspoon onion powder
  • ¼ teaspoon chili powder
  • ½ teaspoon fresh ginger, minced

For Serving:

  • Basmati rice
  • Toasted cashews or roasted peanuts
  • Fresh basil
  • Spring onions, sliced

Instructions

Prepare the Teriyaki Sauce:

  • In a medium bowl, whisk together all the ingredients for the teriyaki sauce. Add the cubed salmon to the bowl, ensuring the salmon is well-coated with the marinade. Set aside for 30 minutes.

Prepare the Vegetables:

  • Slice the bell peppers into thin matchsticks and thinly slice the red onion.

Cook the Salmon:

  • Heat a nonstick or cast-iron skillet over medium-high heat. Add the olive oil to the pan. Once the oil is hot and shimmering, add the salmon cubes, reserving the marinade. Cook the salmon for about 2 minutes per side, being careful not to break up the salmon. Remove the salmon from the pan and set aside on a plate.

Stir Fry the Vegetables:

  • In the same hot pan, add the sliced bell peppers and red onion. Stir fry the vegetables for about 5 minutes until they are tender.

Thicken the Sauce:

  • Pour the reserved marinade into the pan with the vegetables. Let the sauce come to a gentle simmer to thicken, about 1 minute.

Combine and Serve:

  • Once the sauce has thickened, add the salmon back into the pan. Gently stir to coat the salmon in the sauce. Serve the stir fry over fluffy basmati rice. Top with toasted cashews, fresh basil, and sliced spring onions.

Notes

  • Salmon Cooking Tip: Cook the salmon first to ensure a clean pan for a perfect sear. Cooking vegetables first might cause the salmon to stick to the pan.
  • Sauce Consistency: Allow the marinade to gently simmer to thicken properly. Avoid over-reducing by not letting it simmer for too long.
  • Sweetener Options: Both light and dark brown sugar or honey can be used in this recipe.
  • Nutritional Information: The provided nutrition information does not include 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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