August 26, 2021

Teriyaki Salmon Stir Fry


  • 16 oz Wild Sockeye Salmon Fillet skinless, cut in 1 inch cubes
  • ½ whole Red Bell Pepper julienned½ whole Yellow Bell Pepper julienned 
  • 1 large Carrot peeled and cut into matchstick size
  • 1 cup Broccoli Florets raw
  • 2 Tbsps. Canola Oil or light olive oil

Teriyaki Sauce Marinade

  • ¼ cup Soy Sauce low sodium
  • 2 Tbsps. Water
  • 2 tsp. rice Vinegar
  • 2 tsps. Corn Starch
  • 2 Tbsps. Honey or brown sugar
  • 1 Tbsp. Garlic minced, 2-3 cloves 
  • 1 tsp. Onion Powder
  • 1 tsp. Black Pepper
  • ½ tsp. Cayenne Pepper
  • ½ tsp. Grated Ginger or ginger powder

Make your own take-out quality stir fry at home with this Salmon Stir Fry recipe. This yummy Asian stir fry recipe is quick to make, high in protein, and packed with fresh vegetables.

This quick and flavorful Salmon Stir Fry recipe cooks up in 30 minutes making it an easy dinner for any night. Salmon marinates in a homemade teriyaki sauce before joining stir fry veggies in this yummy dish. It’s a protein packed meal made with less oil and sugar than what you get from a restaurant which means you can feel good about serving it to your family!


  • Pat the salmon down with a paper towel to dry. Cut into 1 inch cubes and set in a medium bowl.
  • In a small bowl, mix together soy sauce, water, vinegar, corn starch, honey, garlic, onion powder, black pepper, cayenne pepper, and ginger. Pour over the salmon cubes and toss to coat. Set aside.
  • Julienne the bell peppers, chop the broccoli florets, and matchstick cut the carrots. Set aside.
  • Heat 1 Tbsp oil in a large nonstick skillet over medium-high heat. Once hot, sauté the vegetables until tender. Set aside.
  • In the same skillet, heat another tablespoon of oil. Once hot place the salmon cubes in one at a times. Save the sauce.
  • Cook the salmon for 2-3 minutes. Do not stir the salmon or it will flake. Once you have cooked one side, flip the salmon and cook the other side for 2-3 minutes. Add remaining sauce in at this time.
  • Once the salmon is cooked, add the veggies in and toss together gently. Cover and allow to cook for 2-3 minutes.
  • Remove from heat and garnish with sesame seed and sliced green onion.


  • Make sure you pat down the salmon before adding it to the marinade.
  • Have your ingredients prepped before firing up the pan/wok, things move quick!
  • Do not stir the salmon pieces will they cook or they will flake.
  • Allow the salmon to obtain a gold crust while cooking before turning over gently in the pan.
  • Wait for the oil to heat before adding the vegetables into the skillet. This allows the vegetables to fry and retain a little crunch instead of slowly cooking.
  • Garnish with sesame seeds and sliced green onions.


Calories: 644kcal | Carbohydrates: 42g | Protein: 54g | Fat: 30g | Saturated Fat: 3g | Cholesterol: 125mg | Sodium: 1820mg | Potassium: 1883mg | Fiber: 7g | Sugar: 18g | Vitamin A: 7427IU | Vitamin C: 204mg |
Recipe & Photo Credit | cookinwithmima.com

Tags: 30 minute meals alaska salmon Asian Salmon Recipe easy salmon recipe entree Pan Searing Salmon Salmon Bowl Salmon dinner Salmon Fillets SalmonMarinade SalmonRecipes Sockeye Fillets Sockeye salmon sockeye salmon recipes SockeyeMarinade Sustainable sockeye wild alaskan salmon wild salmon Wild sockeye