This easy salmon teriyaki stir fry is a fast, healthy weeknight dinner. Tender salmon cubes are coated in a homemade teriyaki marinade, stir-fried with vibrant bell peppers and red onion, and served over fluffy basmati rice. The recipe is simple and flavorful, with a total time of about 45 minutes, including marinating.
You might also enjoy similar fish recipes such as coconut salmon curry, honey garlic salmon tray bake, pan-fried garlic butter salmon, and blackened cod.
⭐️ Why this recipe works
- Quick and easy: Can be ready in under 30 minutes of active cooking — ideal for busy evenings.
- Nutritious: Salmon provides omega-3 fatty acids and protein, and the vegetables contribute vitamins and fiber.
- Balanced flavor: The homemade teriyaki sauce delivers a savory-sweet glaze that complements the fish.
- Flexible: Easy to swap vegetables or proteins to suit tastes or what’s in the pantry.
- Meal prep friendly: Keeps well for several days when stored properly, making it useful for planned meals.
🧾 Ingredients overview
- Salmon fillets: Boneless, skinless, cut into cubes for quick cooking.
- Olive oil: For searing the salmon and stir-frying the vegetables.
- Bell peppers: Add color, crunch, and natural sweetness.
- Red onion: Provides mild sweetness and depth.
- Light soy sauce: The umami base of the teriyaki sauce.
- Corn starch: Mixed with water to thicken the sauce.
- Vinegar: A splash of cider or white wine vinegar to balance sweetness.
- Dark brown sugar or honey: Sweetener for the sauce.
- Garlic and fresh ginger: Add aromatic, savory notes.
- Onion powder and chili powder: Build flavor and a touch of heat.
- Basmati rice: A light, fragrant bed for the stir fry.
- Toasted cashews or roasted peanuts, fresh basil, spring onions: Optional toppings for texture and freshness.
👩🏻🍳 Here’s how to make it
Easy Teriyaki Salmon Stir Fry — step-by-step
- Marinate the salmon: In a medium bowl whisk light soy sauce, the corn starch slurry, vinegar, dark brown sugar or honey, minced garlic, onion powder, chili powder, and minced fresh ginger. Add the cubed salmon and toss to coat. Set aside to marinate for about 20–30 minutes while you prepare other elements.
- Prepare the vegetables: Slice the bell peppers into thin matchsticks and thinly slice the red onion so they cook quickly and evenly.
- Cook the salmon: Heat a nonstick or cast-iron skillet over medium-high heat and add the olive oil. When the oil is hot and shimmering, add the salmon cubes in a single layer, reserving the remaining marinade. Sear for about 2 minutes per side until lightly browned but still tender. Remove the salmon to a plate.
- Stir-fry the vegetables: In the same hot pan, add the sliced bell peppers and red onion. Stir-fry for around 4–6 minutes until the vegetables are tender-crisp.
- Thicken the sauce: Pour the reserved marinade into the pan with the vegetables and let it come to a gentle simmer for about 1 minute, stirring, until it thickens to a glossy sauce.
- Combine and serve: Return the salmon to the pan and gently toss or stir to coat with the sauce, taking care not to break the pieces. Serve immediately over cooked basmati rice and top with toasted cashews or peanuts, fresh basil, and sliced spring onions for brightness and crunch.
📖 Variations
- Vegetables: Swap peppers and onion for snap peas, zucchini, or broccoli.
- Protein: Use chicken, shrimp, tofu, or firm white fish if you prefer.
- Sweetener: Maple syrup or agave work well in place of brown sugar or honey.
- Grain: Try quinoa or cauliflower rice for a different texture or lower-carb option.
- Heat: Increase chili powder or add sriracha for more spice.
💡 Chef’s Guide: Expert Tips
Here are a few practical tips to get the best result from this recipe.
- Keep the pan hot: A hot skillet helps get a quick sear on the salmon and keeps the vegetables crisp.
- Deglaze if needed: If the pan has browned bits after cooking salmon, add a splash of water or low-sodium broth to loosen them before stir-frying the vegetables — this adds extra flavor to the sauce.
- Control the sauce: If the sauce becomes too thick, thin it with a little water. If too thin, simmer briefly to reduce or add a touch more corn starch slurry.
🍯 Storing and reheating leftovers
- Refrigerator: Store cooled leftovers in an airtight container for up to 3 days.
- Reheating: Reheat gently in a skillet over medium heat until warmed through, or microwave in a covered dish for 1–2 minutes, stirring halfway through to ensure even heating.
❓Recipe FAQs
Can I cook this dish in a wok?
Yes. A wok works well for stir-frying because it heats quickly and distributes heat evenly. Make sure to keep it hot and work in batches if needed.
What other proteins work with this sauce?
Chicken, beef, shrimp, or tofu all pair nicely with the teriyaki-style sauce.
Is this suitable for meal prep?
Yes. Portion into airtight containers and refrigerate for up to three days. Reheat before serving.
What if the sauce is too salty?
Dilute with a little water or low-sodium broth, add a splash of vinegar, or serve with extra rice and vegetables to balance the saltiness.
If you make this Easy 30 Minute Teriyaki Salmon Stir Fry, please leave a comment and rating. It helps others find the recipe and lets me know how it turned out for you.
Easy 30 Minute Teriyaki Salmon Stir Fry
Tender salmon cubes marinated in a homemade teriyaki sauce, quickly seared and combined with colorful peppers and red onion for a bright, weeknight stir fry.
5 from 4 votes
Prep Time: 15 minutes
Cook Time: 20 minutes
Marinating salmon: 20 minutes
Total Time: 55 minutes
Servings: 4 servings
Author: Deborah Rainford
Ingredients
For the Stir Fry:
- 500 g (1 lb) salmon fillets, boneless, skinless, cut into 2.5 cm cubes
- 2 tablespoons olive oil
- 2 bell peppers, very thinly sliced
- 1 red onion, thinly sliced
For the Teriyaki Sauce:
- 60 ml (¼ cup) light soy sauce
- 2 teaspoons corn starch mixed with 1.5 tablespoons water
- 2 teaspoons vinegar (cider or white wine)
- 2 tablespoons dark brown sugar or honey
- 2 large garlic cloves, minced
- 1 teaspoon onion powder
- ¼ teaspoon chili powder
- ½ teaspoon fresh ginger, minced
For Serving:
- Basmati rice
- Toasted cashews or roasted peanuts
- Fresh basil
- Spring onions, sliced
Instructions
Prepare the Teriyaki Sauce:
- Whisk together all sauce ingredients. Add the cubed salmon, toss to coat, and set aside to marinate for about 20–30 minutes.
Prepare the Vegetables:
- Slice the bell peppers into matchsticks and thinly slice the red onion.
Cook the Salmon:
- Heat oil in a skillet over medium-high heat. Sear salmon cubes, reserving marinade, about 2 minutes per side. Remove and set aside.
Stir Fry the Vegetables:
- Stir-fry the peppers and onion in the same pan for 4–6 minutes until tender-crisp.
Thicken the Sauce:
- Pour the reserved marinade into the pan and simmer gently for about 1 minute until it thickens.
Combine and Serve:
- Return the salmon to the pan, gently coat with the sauce, and serve over basmati rice. Top with toasted nuts, basil, and spring onions.
Notes
- Salmon tip: Sear the salmon first for a clean pan and a better sear; this reduces the chance of sticking.
- Sauce: Simmer the marinade gently to thicken; avoid over-reducing.
- Sweeteners: Both brown sugar and honey work well; choose based on preference.
- Nutrition: Nutrition values typically exclude the rice serving.
Nutrition
Calories: 237kcal
| Carbohydrates: 15 g
| Protein: 17 g
| Fat: 12 g
| Carbohydrates: 15 g
| Protein: 17 g
| Fat: 12 g
Meet the Chef!
Hi, I’m Debs, a chef focused on practical, budget-friendly recipes that deliver great flavor. My aim is to help you cook satisfying meals that are easy to prepare without wasting ingredients.
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