Veggie Packed Salmon Stir Fry with Homemade Teriyaki Sauce
You don’t have to be a salmon lover to fall in love with this healthy salmon stir fry. Inspired by classic Asian flavors and filled with vibrant colors from an array of wholesome fresh vegetables in a homemade stir fry sauce, this is an easy healthy weeknight meal.
Salmon is incredibly healthy, sustainable, and doesn’t have a super fishy taste, when done right! It takes on flavors it’s paired with making it a versatile fish. If you like the flavors of a delicious teriyaki sauce, you’ll love this, and if I can get my 3 year old to dig in, you know it’s a winner.
Living in Alaska, salmon is something we take very seriously. Try some of my other favorite salmon recipes with your fresh catch of the summer, Teriyaki Salmon Bowls, Baked Salmon with Sweet Chimichurri Sauce and Air Fryer Blackened Salmon.
Why you’ll love this recipe
- 29g of protein per serving.
- High in fatty acids.
- Tons of flavor in the homemade sauce.
Ingredients and Substitutions:
These are the main ingredients for this salmon stir fry. See the recipe card below for the full ingredients list and instructions.
- Skinless Salmon Fillet: fresh caught, storebought, previously frozen, you name it. Just be sure to get a nice red color. If using frozen be sure to thaw and pat dry prior to using.
- Coconut Aminos or Soy Sauce: these are interchangeable. I like coconut aminos which give a sweeter taste than soy sauce which is a bit saltier.
- Hoisin Sauce: I prefer buying the small jar of hoisin sauce. It is a nice sticky sauce that adds in a ton of salty and tangy flavor. Substitute with plum sauce.
- Rice Vinegar: or apple cider vinegar.
- Sesame Oil: toasted or not, both are fine!
- Cornstarch: you can also use arrowroot or tapioca powder.
- Garlic: minced garlic cloves or ground garlic.
- Ginger: fresh ginger for best flavor, I like to buy the squeeze tube too for convenience.
- Veggies: we’re using yellow and red bell pepper, carrots, snap peas and broccoli but you can use what you have on hand or what is in season.
Variations
- Customize with your favorite stir fry veggies such as mushrooms, green beans, snow peas, or bok choy.
- You can add a kick of heat by stirring in some red pepper flakes or sriracha sauce to the stir-fry sauce.
- Try it with cilantro and lime sweet chimichurri sauce.
Dietary Modifications
- This recipe is dairy-free, as is.
- This recipe is gluten-free as is but ensure your hoisin sauce is free of gluten, as many brands sneak it in. Be sure to use coconut aminos in place of soy sauce.
How to make this easy stir fry salmon recipe (a visual step-by-step guide):
Step 1: make your homemade teriyaki sauce
In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, and cornstarch until well combined. Set aside.
Step 2: cook your salmon filet
Heat one tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the salmon cubes to the skillet in a single layer and cook for 2-3 minutes on each side, or until golden brown and cooked through. Remove the salmon from the skillet and set aside.
Step 3: remove salmon and add veggies
In the same skillet, add the remaining tablespoon of olive oil. Add minced garlic, ground ginger, sliced bell peppers, julienned carrots, snap peas, and broccoli florets to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables are crisp-tender.
Step 4: return salmon and add sauce
Return the cooked salmon to the skillet with the vegetables. Pour the prepared stir-fry sauce over the salmon and vegetables in the skillet. Stir well to coat everything evenly in the sauce.
Cook for an additional 1-2 minutes over medium heat, or until the sauce has thickened slightly and everything is heated through. Remove the skillet from the heat.
Step 5: serve hot
Serve the salmon stir fry hot over cooked rice or noodles. Garnish with sesame seeds and sliced green onions before serving.
Expert Tip!
Be sure to pick a great piece of salmon. Wild caught is always the best option vs. farmed.
Recipe FAQs
I always look for fresh wild-caught salmon. It should be a dark pink color. If you only have access to farmed salmon, make sure it’s light pink in color. Never choose salmon that is grey or brown or fill looking.
This is perfect over white rice, brown rice, cauliflower rice or noodles. I also love to eat this on it’s own as a lower carb option.
I suggest eating this right away, as salmon is best when first cooked. If needed, store leftovers in an airtight container in the fridge for up to 2-3 days.
I know a lot of people are hesitant to cook fish because they don’t know how to do it right. Seriously, it’s so easy. You can cook and eat salmon with the skin on, but for this recipe, you want to remove the skin. It ensures all sides of the salmon pieces cook evenly. Get your pan nice and hot with oil and cook for only 2-3 minutes on each side. It cooks quickly! Salmon should be flaky when touched with a fork with a nicely cooked pink interior. You can also broil salmon, place on a foil lined pan and broil for about 7 minutes (depending on the thickness) and it comes out amazing.
Check out our other easy recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Salmon Stir Fry
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Ingredients
- 1 lb. salmon filets, skin removed cut into bite-sized pieces
- 3 Tbsp. coconut aminos or soy sauce
- 1 Tbsp. hoisin sauce
- 1 Tbsp. rice vinegar
- 1 Tbsp. sesame oil
- 1 Tbsp. cornstarch
- 2 Tbsp. olive oil
- 3 cloves garlic minced
- 1/4 tsp. ginger
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 cup julienned carrots
- 1 cup snap peas
- 1 cup broccoli florets
For Serving
- cooked rice or noodles
- cooked cauliflower rice
- sesame seeds
- red pepper flakes
- sliced green onions
Instructions
- In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, and cornstarch until well combined. Set aside.
- Heat one tablespoon of olive oil in a large frying pan or wok over medium-high heat. Add the salmon chunks to the skillet in a single layer and cook for 2-3 minutes on each side, or until golden brown and cooked through. Remove the salmon from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Add minced garlic cloves, ground ginger, sliced bell peppers, julienned carrots, snap peas, and broccoli florets to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables are crisp-tender.
- Return the cooked salmon to the skillet with the vegetables. Pour the prepared stir-fry sauce over the salmon and vegetables in the skillet. Stir well to coat everything evenly in the sauce.
- Cook for an additional 1-2 minutes, or until the sauce has thickened slightly and everything is heated through. Remove the skillet from the heat.
- Serve the salmon stir fry hot over cooked rice or noodles. Garnish with sesame seeds and sliced green onions before serving.
Notes
- Nutrition facts are an estimate and will change with any substitutions. Nutrition facts do not include rice.
- Feel free to customize this stir fry with your favorite vegetables such as mushrooms, snow peas, or bok choy.
- Adjust the amount of soy sauce and hoisin sauce according to your taste preferences.
- I like to use fresh salmon, but if you use frozen salmon, just make sure it is fully thawed and dried. Make sure not to overcook the salmon to keep it tender and moist.
- You can add a kick of heat by stirring in some red pepper flakes or sriracha sauce to the stir-fry sauce.
