Teriyaki Salmon Stir Fry (Printer-Friendly)
Savory salmon glazed in teriyaki sauce with stir-fried broccoli, bell pepper, and onion in under 30 minutes.
# List of Ingredients:
→ Seafood
01 -
1 pound skinless salmon fillet, cut into 1-inch cubes
→ Sauces
02 -
¼ cup teriyaki sauce
→ Oils
03 -
2 tablespoons vegetable oil, divided
→ Vegetables
04 -
1 small onion, sliced
05 -
1 red bell pepper, sliced
06 -
1 cup frozen broccoli florets, thawed
# Preparation Steps:
01 -
Combine salmon cubes and teriyaki sauce in a medium bowl and set aside to marinate.
02 -
Slice the onion and red bell pepper into thin strips.
03 -
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Arrange salmon cubes without crowding and cook without stirring for 3 minutes. Flip carefully and cook for an additional 3 minutes. Remove salmon and set aside.
04 -
Add remaining tablespoon of oil to the skillet. Sauté onion, bell pepper, and broccoli, stirring frequently for 2 to 3 minutes until crisp-tender.
05 -
Return salmon to skillet with vegetables. Stir gently and cook until sauce bubbles, then remove from heat.
06 -
Garnish with sesame seeds and green onions if desired. Serve immediately with rice or noodles.
# Additional Suggestions:
01 -
For best flavor, marinate salmon during vegetable preparation. To retain broccoli's color and texture when using fresh, blanch for 2-3 minutes before stir frying. Use a wok or large stainless steel skillet for optimal heat retention. Avoid stirring salmon during cooking to prevent breakage.
02 -
If using salmon skin, it can be removed before or after cooking; crispy skin can be left on for added texture.
03 -
Ensure vegetable oil is sufficiently hot before cooking; a water drop should sizzle upon contact.
04 -
Use gluten-free teriyaki sauce alternatives such as tamari or coconut aminos if gluten sensitivity is a concern.