If you’re craving something fresh, flavorful, and fast, this salmon stir fry is your weeknight hero. It’s ready in under 30 minutes, uses just a handful of ingredients, and still feels like something you’d get from a nice Japanese restaurant. No noodles here, just colorful veggies and tender salmon in a glossy teriyaki glaze.
🛒 Ingredients
- Salmon fillet – I cut mine into 1-inch cubes so they cook fast but stay juicy. Frozen and thawed works just fine.
- Teriyaki sauce – Sweet, savory, and ready to use. If you’re gluten-free, swap in tamari or coconut aminos.
- Red onion – Brings that sweet bite once it’s sautéed. Yellow onion works too.
- Bell peppers – I love mixing red and yellow for extra color, but one type is fine.
- Broccoli florets – Frozen is fine. Thaw first so they cook evenly.
- Zucchini – Half-moon slices keep it tender but not mushy.
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥘 How To Make Salmon Stir Fry
- Cut the salmon into 1-inch cubes and toss with teriyaki sauce. Set aside to marinate while you prep the veggies.
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
- Add salmon, spacing pieces out so they sear instead of steam. Cook 2–3 minutes per side until golden. Remove from the pan.
- Add the remaining 1 tablespoon oil to the pan. Toss in onion, bell peppers, zucchini, and broccoli. Stir fry for 3 minutes until just tender-crisp.
- Return salmon to the pan, gently toss everything together, and cook 2–3 minutes more until warmed through and coated in sauce.
Rita's Tip
Don’t stir the salmon too much, let it sear on one side before flipping so it stays in big, juicy pieces.
📋 Tips
- Slice salmon evenly so it all cooks at the same time.
- Marinating while you prep veggies saves time.
- Don’t overcrowd the pan or your salmon won’t brown.
- A wok gives the best sear, but a large skillet works too.
- Frozen broccoli should be thawed or blanched first to avoid sogginess.
- Stir fry veggies just until crisp-tender—overcooking dulls their color.
- Flip salmon only once to keep it from breaking apart.
- If you want more sauce, add an extra splash of teriyaki at the end.
- For a little heat, toss in chili flakes or sliced fresh chili with the veggies.
- This dish is best fresh, but leftovers are still tasty the next day.
🍱 Storage Instructions
- 🍱To Store. Keep in an airtight container in the fridge for up to 2 days.
- 🔥To Reheat. Warm gently in a skillet over low heat with a splash of water or sauce.
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📖Recipe
Asian Salmon Stir Fry (Low Carb, No Noodles!)
This Asian Salmon Stir Fry is quick, healthy, and packed with colorful veggies in a savory teriyaki sauce. Ready in under 30 minutes for an easy weeknight dinner.
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 cups frozen broccoli florets, thawed
- ½ small zucchini, sliced into half-moons
- ½ yellow bell pepper, sliced
- green onions, 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.¼ cup teriyaki sauce
- 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.1 pound salmon fillet, 2 tablespoons vegetable oil, 1 small red onion, ½ red bell pepper, ½ yellow bell pepper
- 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, peppers, zucchini, and broccoli.½ small zucchini, green onions, 1 cups frozen broccoli florets
- 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.
Nutrition
Calories: 268kcalCarbohydrates: 9gProtein: 25gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 62mgSodium: 751mgPotassium: 835mgFiber: 2gSugar: 5gVitamin A: 732IUVitamin C: 73mgCalcium: 42mgIron: 2mg
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