If you’ve got 15 minutes, you’ve got dinner. This teriyaki salmon stir fry is one of my go-tos when I want something healthy, flavorful, and fast without fuss.
Pan-Fried Teriyaki Salmon Stir Fry
It’s perfect for busy nights, and the whole family eats it without complaints, which is saying something!
For more teriyaki recipes, try my teriyaki chicken and broccoli, this chicken teriyaki fried rice or my teriyaki chicken bowl.
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Ingredients
- Salmon fillet – Cut into cubes so it cooks fast and stays juicy. I usually buy frozen, thaw it, and it’s perfect. Salmon skin on or off? Just peel after cooking or keep it crispy if that’s your thing.
- Teriyaki sauce – Store-bought is totally fine here, but if you’ve got homemade, even better. Gluten-free versions work perfectly, too.
- Red onion – Adds a sweet bite that balances the sauce. Yellow onion will work if that’s what’s in your pantry.
- Bell peppers – I love mixing red and yellow for color and flavor. Use whatever combo you have.
- Broccoli florets – Frozen works great; just thaw and they’re ready to go. Fresh is fine too, just give them a quick steam first.
If you'd like more salmon recipes, try air fryer salmon, my hot honey salmon bites, and this Thai salmon curry with coconut milk next.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Teriyaki Salmon
- Prepare the salmon: Cut the salmon into 1-inch cubes and toss with teriyaki sauce in a medium bowl. Let it sit while you prep the veggies.
- Cut up the veggies: Slice the onion, bell peppers, and zucchini if you’re using it.
- Cook the salmon: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add marinated salmon cubes in a single layer. Cook about 2–3 minutes per side until golden. Remove from the pan.
- Cook the veggies: Add the remaining oil to the pan. Toss in onion, peppers, zucchini, and broccoli. Stir-fry for 3 minutes until tender-crisp.
- Combine the ingredients: Return salmon to the pan, toss gently with the veggies, and cook for 2–3 minutes until heated through and coated in sauce. Enjoy your teriyaki-glazed salmon.
- If you want to add some fun twist to this dish, try one of my Asian sauces instead.
The Most Important Tip Here
Don’t overcook the salmon stir-fry. 2–3 minutes per side for the salmon is all it needs to stay tender and flaky.
Tips
- Get your pan hot before adding salmon to achieve a golden crust.
- Don’t crowd the salmon; it’ll steam instead of getting crispy.
- Only flip the salmon once so it doesn’t fall apart.
- If using frozen broccoli, blanch it for a couple of minutes to prevent sogginess.
- Fresh broccoli? Toss it in raw, it’ll cook fast in the stir fry.
- Mix and match veggies: snow peas, mushrooms, or carrots all work here.
- For extra flavor, sprinkle sesame seeds over the top before serving.
- Use a wok if you’ve got one; it gives that quick, even heat.
- If you’re going gluten-free, make sure your teriyaki sauce says so on the label.
- This dish tastes best fresh, but leftovers are still good for lunch the next day.
Serving Suggestions
Freezing And Storing Instructions
- To Store. Keep in an airtight container in the fridge for up to 2 days.
- To Freeze. Not the best for freezing. Salmon can dry out when thawed.
- To Make Ahead. Cube and marinate the salmon up to 12 hours in advance; chop the veggies and store them in the fridge.
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Recipe Card
Pan-Fried Teriyaki Salmon Stir Fry
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INGREDIENTS
- 1 pound salmon fillet, skin removed, frozen and thawed
- ¼ cup teriyaki sauce
- 2 tablespoons vegetable oil, divided
- 1 small RED onion, thinly sliced
- ½ red bell pepper, sliced
- 1 cup frozen broccoli florets, thawed
- ½ small zucchini, sliced into half-moons
- ½ yellow bell pepper, sliced
- Green onion, for garnish
- Toasted sesame seeds, optional for garnish
INSTRUCTIONS
- Cut the salmon into 1-inch (2.5 cm) cubes.
- In a medium bowl, mix salmon with teriyaki sauce. Set aside.
- Slice the onion and red bell pepper (yellow pepper too if using)
- In a large skillet, heat 1 tablespoon oil over medium-high heat. Add salmon pieces, spacing them out in the pan. Cook for about 2–3 minutes per side until golden brown. Remove from the pan.
- Add the remaining 1 tablespoon oil to the same pan. Add onion, red/yellow peppers, zucchini, and broccoli. Cook for 3 minutes, stirring, until just tender-crisp.
- Return the salmon to the pan, gently toss with the vegetables, and heat for 2–3 minutes more until warmed through and coated in sauce.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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