Teriyaki Salmon Stir Fry (Ready-to-Print Version)
Tender salmon and crisp veggies tossed in rich teriyaki sauce for a quick, healthy meal.
# What You’ll Need:
→ Protein
01 -
1 pound skinless salmon fillet, cut into 1-inch cubes
→ Sauce
02 -
¼ cup teriyaki sauce (use gluten-free if required)
→ Vegetables
03 -
1 small onion, thinly sliced
04 -
1 red bell pepper, sliced
05 -
1 cup frozen broccoli florets, thawed
→ Oils
06 -
2 tablespoons vegetable oil, divided
# Step-by-Step Guide:
01 -
Combine salmon cubes with 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. Add salmon pieces spaced apart, cook without stirring for 3 minutes, then carefully flip and cook for an additional 3 minutes. Remove salmon and keep warm.
04 -
Add remaining 1 tablespoon oil to the skillet. Sauté the onion, bell pepper, and broccoli, stirring continuously for 2 to 3 minutes until crisp-tender.
05 -
Return cooked salmon to the skillet, gently stir to combine with vegetables and sauce. Cook until the sauce bubbles, then remove from heat.
06 -
Garnish with sesame seeds and green onions if desired. Serve immediately with rice or noodles.
# Handy Tips:
01 -
To remove salmon skin easily, cook the fillet first and peel afterwards. For crispier skin, leave it on while cooking.
02 -
Use a wok or large stainless steel skillet for optimal stir fry results; avoid non-stick pans due to high heat requirements.
03 -
Ensure oil is hot enough before stir frying; a water drop should sizzle upon contact.
04 -
Avoid stirring salmon chunks excessively to prevent breaking. Flip once carefully.
05 -
If using fresh broccoli, blanch in boiling water for 2-3 minutes to preserve color and reduce stir fry time.
06 -
Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently or enjoy cold. Not suitable for freezing.
07 -
To maintain gluten-free status, use homemade teriyaki sauce with tamari or coconut aminos, or commercially available gluten-free alternatives.