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Teriyaki Salmon Stir Fry Recipe

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4.1 from 6 reviews

  • Author: Sara
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Diet: Low Salt

Description

A flavorful and healthy Teriyaki Salmon Stir Fry featuring tender salmon cubes marinated in a savory homemade teriyaki sauce, stir-fried with fresh bok choy, zucchini, shiitake mushrooms, green beans, and green onions. Served over steamed rice and garnished with toasted sesame seeds, this dish is quick to prepare and perfect for a nutritious weeknight meal.

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

Salmon

  • 1 pound salmon (skin removed)
  • 2 tablespoons extra virgin olive oil (divided)

Vegetables

  • 2 1/2 cups bok choy (sliced thinly)
  • 2 cups zucchini (chopped)
  • 2 cups shiitake mushrooms (sliced)
  • 1 1/2 cups green beans
  • 4 green onions (sliced, parts separated)

Garnish and Serving

  • Toasted sesame seeds (for garnish)
  • Steamed rice (for serving)

Instructions

  1. Prepare the Stir Fry Sauce: In a mixing bowl, whisk together low sodium soy sauce, water, honey, sesame oil, rice vinegar, minced garlic, grated fresh ginger, lime juice, and cornstarch until well combined.
  2. Marinate the Salmon: Cut the salmon into 1 1/2 to 2-inch cubes and place them into the bowl with the stir fry sauce. Allow the salmon to marinate for 10 to 15 minutes while you prepare the vegetables.
  3. Sear the Salmon: Heat a large cast iron pan or wok over medium-high heat. Add 1 tablespoon of extra virgin olive oil, then arrange the salmon cubes in a single, even layer. Sear for 1 to 2 minutes per side carefully without stirring to avoid flaking. Use a fish spatula to gently flip the salmon.
  4. Set Aside the Salmon: Transfer the seared salmon to a plate, cover with foil to keep warm, and set aside.
  5. Reduce the Marinade: While the salmon cooks, pour the marinade into a small saucepan over medium heat. Bring it to a simmer and reduce to a syrupy consistency for about 4 to 5 minutes. Remove from heat and let it cool and thicken slightly.
  6. Stir Fry Vegetables Part 1: In the same pan, heat the remaining 1 tablespoon of olive oil. Add the bok choy, zucchini, and bell pepper, stir frying for 2 to 3 minutes until tender-crisp.
  7. Stir Fry Vegetables Part 2: Add the shiitake mushrooms, green beans, and the white parts of the green onions to the pan. Continue stir frying for another 1 to 2 minutes.
  8. Coat Vegetables with Sauce: Stir in 1/4 cup of the reduced stir fry sauce, tossing to coat the vegetables evenly.
  9. Combine Salmon and Sauce: Add the salmon back into the pan along with the remaining thickened stir fry sauce. Gently stir to coat the salmon and vegetables, and heat through thoroughly.
  10. Serve: Plate the stir fry over steamed rice. Garnish with toasted sesame seeds and the green parts of the sliced green onions. Serve immediately for best flavor.

Notes

  • Be careful not to overcook the salmon during searing to keep it moist and tender.
  • Use a fish spatula to gently handle the salmon to prevent it from flaking apart.
  • Make sure to reduce the marinade properly to create a thick sauce that coats the ingredients well.
  • This dish pairs wonderfully with steamed jasmine or basmati rice.
  • For a gluten-free version, substitute low sodium soy sauce with tamari.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian

Find it online: https://sarabaking.com/teriyaki-salmon-stir-fry-recipe/