This easy salmon teriyaki stir fry is a quick, healthy weeknight dinner. Tender cubes of salmon are coated in a homemade teriyaki sauce, stir-fried with colourful bell peppers and red onion, and served over fluffy basmati rice. The whole dish comes together in about 45 minutes, including a short marinade time, making it ideal for busy evenings.
If you like salmon recipes, you might also enjoy other simple dishes such as coconut salmon curry, honey garlic salmon sheet-pan dinners, pan-fried garlic butter salmon, or blackened cod.
⭐️ Why this recipe works
- Quick and easy: Ready in under 30 minutes of active cooking, perfect for weeknights.
- Healthy: Salmon provides omega-3s and protein while the vegetables add vitamins and fibre.
- Balanced flavour: The homemade teriyaki sauce gives a savory-sweet glaze that complements the fish.
- Flexible: Easily swap vegetables or protein to suit taste or what’s in the fridge.
- Great for meal prep: Keeps well in the fridge for a few days and reheats nicely.
🧾 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 colour, sweetness and crunch.
- Red onion: Offers a mild, sweet-savory note.
- Light soy sauce: The base of the teriyaki-style sauce for umami depth.
- Corn starch: Mixed with water to thicken the sauce.
- Vinegar: A splash of acidity balances the sweet and salty elements.
- Dark brown sugar or honey: Sweetens and rounds the sauce.
- Garlic and fresh ginger: Provide aromatic warmth and brightness.
- Onion powder and chili powder: Subtle seasoning and a touch of heat.
- Basmati rice: Light, fragrant rice to serve the stir fry over.
- Toasted cashews or roasted peanuts: Optional crunchy garnish.
- Fresh basil and spring onions: Fresh finishing herbs for aroma and colour.
👩🏻🍳 Here’s how to make it
Easy 30 Minute Teriyaki Salmon Stir Fry — step-by-step
- Marinate the salmon: Whisk together light soy sauce, the cornstarch slurry (cornstarch mixed with water), vinegar, dark brown sugar or honey, minced garlic, onion powder, chili powder and minced fresh ginger. Toss the cubed salmon in the marinade so it’s well coated. Set aside for 20–30 minutes.
- Prepare the vegetables: Slice the bell peppers into thin matchsticks and thinly slice the red onion.
- Cook the salmon: Heat a nonstick or cast-iron skillet over medium-high heat and add the olive oil. When the oil is shimmering, add the salmon cubes in a single layer, reserving the marinade. Sear the salmon about 2 minutes per side until lightly golden but not overcooked. Remove and set aside on a plate.
- Stir-fry the vegetables: Use the same hot pan and add the sliced bell peppers and red onion. Stir-fry for about 4–5 minutes until the vegetables have softened but remain slightly crisp.
- Thicken the sauce: Pour the reserved marinade into the pan with the vegetables and bring to a gentle simmer. The cornstarch will thicken the sauce within about a minute—watch carefully to avoid over-reducing.
- Combine and serve: Return the salmon to the pan and gently toss to coat with the sauce. Serve the stir fry over warm basmati rice and finish with toasted cashews or peanuts, torn fresh basil leaves and sliced spring onions for brightness and crunch.
📖 Variations
- Vegetables: Swap bell peppers and onion for snap peas, zucchini, broccoli or carrots.
- Protein: Substitute chicken, shrimp, tofu or firm white fish if preferred.
- Sweetener: Try maple syrup or agave in place of brown sugar or honey.
- Grain: Serve with quinoa or cauliflower rice for a lower-carb option.
- Heat: Increase the chilli powder or finish with sriracha for extra spice.
💡 Chef’s Guide: Expert Tips
Simple techniques lift this dish: sear the salmon first for a clean pan and better texture, deglaze the pan with a splash of water or stock if needed, and adjust sauce thickness with a little extra cornstarch slurry or water.
- Deglaze the pan: Add a splash of water or broth after removing the salmon to loosen browned bits and boost flavour.
- Sauce consistency: If the sauce is too thin, add a little more cornstarch slurry; if too thick, thin with water.
- Garnishes: Sesame seeds, crushed red pepper flakes, fresh herbs or a drizzle of chilli oil all work well.
🍯 Storing and reheating leftovers
- Fridge: Cool and store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently in a pan over medium heat until heated through, or microwave in a covered dish for 1–3 minutes, stirring halfway.
❓Recipe FAQs
Yes. A wok is excellent for stir-frying because it heats quickly and distributes heat evenly. Use medium-high heat and keep ingredients moving for best results.
Chicken, beef, shrimp and tofu all pair well with the sauce and can be substituted easily.
Yes. Portion into airtight containers and refrigerate for up to three days. Reheat gently to preserve texture.
Balance saltiness by adding a splash of vinegar, a little water or low-sodium broth, or increase the rice and vegetables to dilute the salt.
If you try this Easy 30 Minute Teriyaki Salmon Stir Fry, please leave a comment and a star rating. I love hearing how recipes work for you.
Easy 30 Minute Teriyaki Salmon Stir Fry
Ingredients
For the Stir Fry:
- 500 g (1 lb) salmon fillets, boneless and skinless, cut into 2.5 cm cubes
- 2 tablespoons olive oil
- 2 bell peppers, 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 vinegar)
- 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 all sauce ingredients together, then add the cubed salmon and coat well. Set aside to marinate for 20–30 minutes.
Prepare the Vegetables:
- Slice the bell peppers into thin matchsticks and thinly slice the red onion.
Cook the Salmon:
- Heat oil in a nonstick or cast-iron skillet over medium-high heat. Sear the salmon (reserve the marinade) about 2 minutes per side until lightly browned. Remove and set aside.
Stir Fry the Vegetables:
- In the same pan, stir-fry the sliced peppers and onion for about 5 minutes until tender-crisp.
Thicken the Sauce:
- Pour the reserved marinade into the pan and simmer gently until it thickens, about 1 minute.
Combine and Serve:
- Return the salmon to the pan, toss gently to coat in the sauce, and serve over basmati rice. Top with toasted nuts, fresh basil and sliced spring onions.
Notes
- Salmon tip: Cook the salmon first to get a good sear and prevent it sticking to the pan while you cook the vegetables.
- Sauce: Let the reserved marinade simmer gently; the cornstarch will thicken it quickly—avoid over-reducing.
- Sweetener: Use light or dark brown sugar, or honey, according to your preference.
- Nutritional info: Nutrition values shown do not include the rice serving.
Nutrition
| Carbohydrates: 15g
| Protein: 17g
Meet the Chef!
Hi, I’m Debs, a Cordon Bleu-trained chef focused on practical, budget-friendly recipes that still taste exceptional. My aim is to help you cook delicious meals without unnecessary fuss.