This quick and easy salmon stir fry recipe combines the sweet and tangy flavor of teriyaki with wild-caught salmon, a bold treatment that highlights everything we love about this hearty and healthy protein. Adding in a vegetable like snow peas or broccoli to this stir fry salmon recipe helps to make it a complete meal that you can serve over noodles or rice.
Pro tip: Frozen vegetables are perfect for this recipe, as they're already blanched and ready to cook once thawed.
By Wild Alaskan Company
Ideally, you’ll want to have access to a wok for stir fries, since the design of the wok gives you lots of surface area to work with. That means each ingredient will get plenty of direct contact with the cooking vessel. If you don’t own a wok, use the widest pan you have available to make your salmon stir fry.
Prep time
15 minutes
Cook Time
5 minutes
Total time
20 minutes
Yield
4-6
Ingredients
Instructions
1. In a bowl, combine salmon with teriyaki sauce, garlic, and ginger to marinate for 10 minutes.
2. Meanwhile, thaw frozen veggies per directions on package. Set aside.
3. Heat wok or pan over high heat, adding 2 tablespoons of cooking oil. Once the oil just begins to smoke, toss in green chili peppers, stir-frying until they begin to soften, about 30 seconds to 1 minute.
4. Add vegetables, moving them around to coat in oil. Stir-fry for about 30 seconds or until any moisture in the pan has evaporated. Transfer the vegetables from wok to a bowl.
5. Add remaining 1 tablespoon of oil to wok. When sizzling hot, add salmon. Reserve excess marinade. Carefully move a spoon or spatula around the wok to coat the salmon with oil. As the salmon cooks, gently turn pieces from time to time for even cooking. Cook until salmon pieces can be flaked easily with a fork, about 2 minutes.
6. Add vegetables and reserved marinade back to the pan. Stir gently to combine and heat through, then transfer to a platter and serve with steamed rice or over noodles.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
