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Teriyaki Salmon Stir Fry (Easy 30 Minute Recipe)

This easy and delicious teriyaki salmon stir fry is a healthy, low-carb weeknight dish that you can make using one pan in just 30 minutes!
Course dinner, Main Dish
Cuisine American, Asian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 320kcal

Equipment

  • 1 medium bowl to marinate salmon
  • 1 Large wok or rimmed skillet
  • 1 Thin flat spatula for stirring and flipping

Ingredients

  • 1 lb. salmon
  • 1 red pepper
  • ½ ed onion
  • 2 carrots
  • 8-10 asparagus spears
  • 2 Tablespoon avocado oil or other high heat flavorless cooking oil, divided

Teriyaki sauce

  • 1/3 cup low sodium soy sauce or tamari or coconut aminos*
  • 1/3 cup cold water or low sodium vegetable or chicken broth
  • 1 Tablespoon rice vinegar
  • 2 Tablespoons honey or substitute coconut sugar, or brown sugar
  • 1 Tablespoon arrowroot see notes for substituting cornstarch
  • 2 teaspoons minced garlic
  • 1 teaspoon minced or grated ginger
  • 1 teaspoon chili garlic sauce or sriracha; add more or less based on your spice preference
  • 1 teaspoon sesame oil

Garnishes (optional)

Instructions

  • Add teriyaki sauce ingredients to a medium sized bowl and whisk to mix in until honey and arrowroot are dissolved.
  • Run your fingers across the salmon to see if there are any bones and remove using tweezers if you find any. If your salmon has skin on, remove it using a sharp knife and discard it. Cut salmon into 1” squares.
  • Add salmon cubes to teriyaki sauce marinade and toss to coat. Set aside while you prepare the veggies (salmon should marinate for about 15 minutes but not more than 30).
  • Slice the red pepper and onion into thin wedges, discarding the outer layer of the onion and seeds and stem of the bell pepper. Separate the layers of the onion. Peel the carrots and cut into matchstick sized pieces. Cut woody bottom ends off asparagus and discard, cutting the remaining stalks into 1-2" pieces.
  • Heat 1 Tbsp oil in a large skillet over medium-high heat. Once hot, add the bell pepper, carrot, asparagus and onion and sauté for 4-5 minutes until seared but still crisp. Remove vegetables to a plate and set aside.
  • Add another tablespoon of oil to the same pan and tilt the pan to spread the oil evenly across the pan. Add the salmon cubes in one at a time without using a slotted spoon, fork or tongs, saving the marinade for later.
  • Allow the salmon cubes to sear for 2 minutes. Do not stir the salmon! Use a thin spatula to quickly individually flip each salmon cube over and sear the other side for an additional 1-2 minutes until until outside is seared and inside is almost fully cooked. Be careful not overcook since the salmon will continue to finish with the rest of the ingredients.
  • Pour the teriyaki sauced used for the salmon into the pan and let come to a simmer for 1 minute (necessary for food safety), then add vegetables and gently toss to coat everything in sauce. Let cook for another 1-2 minutes until sauce has thickened, stirring very gently to keep salmon from breaking up.
  • Remove the pan from heat and top with desired garnishes (I like sesame seeds and green onion) or plate and then garnish. Serve immediately over rice, brown rice, quinoa, cauliflower rice or whatever you prefer.

Notes

Substituting cornstarch for arrowroot - use just 2 teaspoons of cornstarch instead of a full Tablespoon if substituting for arrowroot.
Paleo - substitute coconut aminos for the soy sauce to make the recipe paleo. You may need to add additional salt if using coconut aminos.
Storage - store in an airtight container in the refrigerator for 2-3 days maximum but it is best eaten directly after cooking. 

Nutrition

Calories: 320kcal | Carbohydrates: 20g | Protein: 26g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 62mg | Sodium: 901mg | Potassium: 889mg | Fiber: 3g | Sugar: 13g | Vitamin A: 6314IU | Vitamin C: 43mg | Calcium: 47mg | Iron: 2mg