Teriyaki Salmon Stir Fry

Teriyaki Salmon Stir Fry is a light and healthy stir fry dish. It's made with an easy homemade teriyaki sauce and marinated salmon. All you need is a few simple ingredients and your favorite vegetables!

Course Lunch, Main Course

Cuisine American, Asian

Diet Kosher

Prep Time 15

Cook Time 15

Marinating Time 30

Total Time 1

Servings servings

Calories 336kcal

Author Alana Lieberman

Cost $20

Equipment

Skillet

Ingredients

For the Teriyaki Sauce

½ cup low sodium soy sauce
½ cup pineapple juice
1 tablespoon rice vinegar
¼ cup light brown sugar
2 tablespoons water
1 tablespoon cornstarch

For the Salmon Stir Fry

2 tablespoons olive oil
24 ounces fresh skinless salmon
½ cup yellow onion, cut into ½-inch squares (about ½ a large onion or 1 small onion)
1 orange bell pepper, cut into 1-inch squares
1 green bell pepper, cut into 1-inch squares
2 cups broccoli, cut into small florets (about 1 head of broccoli)
3 baby bok choy, sliced into ribbons
1 cup sugar snap peas
1 can sliced water chestnuts (8 ounces)
2 teaspoons toasted sesame oil
1 teaspoon minced garlic (about 1 garlic clove)
1 teaspoon minced fresh ginger (about 1-inch piece)
sesame seeds

Instructions

Cut salmon into 2-inch cubes. Place cubes into a bowl or baking dish.
In a medium bowl, whisk together soy sauce, pineapple juice, rice vinegar, and brown sugar.
Pour mixture over the salmon and allow salmon to marinate for 30 minutes to an hour in the fridge.
Once the salmon is done marinating, heat a large skillet over medium heat. Add the olive oil until hot.
With tongs, transfer the pieces of salmon to the skillet. Brown on both sides, about 5-7 minutes total. Carefully flip with tongs so you don’t break the pieces apart. Reserve the marinade to make the teriyaki sauce later.
Remove the salmon from the skillet and set aside on a clean plate. Add onions and bell peppers to the skillet and cook for 2 minutes.
Add the broccoli, bok choy, sugar snap peas, and water chestnuts. Stir to combine. Cook for 3-5 minutes until bright green and slightly softened.
Meanwhile, whisk the cornstarch and water together in a small bowl.
Remove vegetables from the skillet. Pour in the sesame oil. Add the garlic and ginger. Cook 30 seconds, stirring so it does not burn.
Carefully pour the marinade into the skillet. Whisk in the cornstarch and water slurry until the sauce thickens, about 2-4 minutes.
Add the vegetables back into the skillet and stir to coat in the sauce. Top with the cooked salmon and gently stir to prevent mashing the pieces.
Serve over rice and garnish with sesame seeds.

Notes

You can substitute salmon for diced chicken breasts, steak, or shrimp.
Feel free to use any vegetables you have on hand. Just make sure to cut them into identical sizes so they all cook evenly.
Homemade teriyaki sauce is easy to make and much more flavorful than store-bought kinds.

Nutrition