Teriyaki Salmon Stir Fry

An easy salmon stir fry with homemade teriyaki sauce and classic stir fry vegetables.

Course Dinner, Main Course

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 353kcal

Author Ashley C.

Ingredients

Stir Fry Sauce

1/2 cup low sodium soy sauce
1/4 cup water
2 tablespoons honey
1 tablespoon sesame oil
2 teaspoons rice vinegar
2 cloves garlic minced
1 teaspoon fresh ginger grated
1 teaspoon lime juice
1 teaspoon cornstarch

Other Stir Fry Ingredients

1 pound salmon skin removed
2 tablespoons extra virgin olive oil divided
2 1/2 cups bok choy sliced thinly
2 cups zucchini chopped
2 cups shitake mushrooms sliced
1 1/2 cups green beans
4 green onions sliced, parts seperated
Toasted sesame seeds for garnish
Steamed rice for serving

Instructions

Add all the stir fry sauce ingredients to a mixing bowl, whisking well.
Cut the salmon into 1 1/2 to 2-inch cubes, then place them in the mixing bowl with the sauce, and allow it to marinate for 10 to 15 minutes while you chop the vegetables.
Set a large cast iron pan or wok over medium-high heat. Heat 1 tablespoon oil, then sear the salmon in a single, even layer for 1-2 minutes per side, being sure not to overcook it. (Be careful not to stir the salmon or it will flake off. Use a fish spatula to gently flip the salmon.)
Transfer the salmon to a plate, cover with foil and set aside.
While the salmon is searing, transfer the marinade to a small saucepan set over medium heat. Bring the liquid to a simmer and allow it to reduce to a syrup for 4 to 5 minutes. Remove it from the heat and set it aside to cool and thicken slightly.
Heat the remaining oil in the pan. Add the bok choy, bell pepper, and zucchini and stir fry for 2 to 3 minutes.
Add the mushrooms, green beans, and white parts of the green onions. Stir fry for 1 to 2 minutes.
Stir in 1/4 cup of the stir fry sauce, tossing it with the vegetables until coated.
Add the salmon back to the pan, along with the thickened stir fry sauce, stirring until everything is coated and heated through.
Serve over rice, garnished with sesame seeds and green parts of the green onions.

Notes

Nutritional information does not include rice or additional garnishes for serving.

Prep Ahead: This dish comes together relatively easily, but you can save even more time by prepping all of your vegetables and salmon in advance. You can also use pre-cut stir fry vegetables from the store to make this easier.

Other Vegetables: You can use any vegetables that you have on hand for this recipe. Options include carrots, broccoli, bell peppers, green beans, zucchini, mushrooms, cabbage, sugar snap peas and water chestnuts.

Use a fish spatula: The thin edge on a fish spatula allows you to slide it right under the salmon cubes and flip them easily without breaking them apart.

Storage: Store leftovers in a sealed container in the refrigerator for up to 3 days. We do not recommend freezing this dish.

Nutrition