Teriyaki Salmon Stir-Fry with Vegetables and Noodles -

Teriyaki Salmon Stir-Fry with Vegetables and Noodles

Elina James

Prep Time 15

Cook Time 20

Total Time 35

Course Salmon Recipes

Cuisine Japanese-Inspired

Servings 4 servings

Calories 300 kcal

For the Salmon:
4 salmon fillets (6 oz each), skin removed
Salt and pepper, to taste
2 tbsp vegetable oil
For the Teriyaki Sauce:
1/4 cup soy sauce
2 tbsp mirin or rice vinegar
2 tbsp honey or brown sugar
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tsp cornstarch mixed with 2 tbsp water (optional, for thickening)
For the Stir-Fry Vegetables:
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 cup broccoli florets
1 medium carrot, julienned
1/2 cup snap peas
2 green onions, chopped
1 tbsp sesame seeds (optional, for garnish)
For the Noodles:
8 oz rice noodles, soba noodles, or udon, cooked according to package instructions

Step 1: Prepare the Teriyaki Sauce: In a small bowl, whisk together soy sauce, mirin (or rice vinegar), honey, sesame oil, garlic, and ginger. Set aside. If you want a thicker sauce, stir in cornstarch slurry.
Step 2: Cook the Salmon: Heat vegetable oil in a large skillet or wok over medium-high heat. Season salmon with salt and pepper. Sear salmon fillets 3–4 minutes per side until golden brown and just cooked through. Remove from skillet and set aside.
Step 3: Stir-Fry the Vegetables: In the same skillet, add a little more oil if needed. Add carrots and broccoli first, stir-fry for 2–3 minutes. Add bell peppers and snap peas, stir-fry another 2 minutes until vegetables are crisp-tender.
Step 4: Combine Everything: Add cooked noodles to the skillet with vegetables. Pour teriyaki sauce over noodles and vegetables, tossing to coat evenly. Gently add salmon fillets on top, spooning some sauce over the salmon. Simmer for 1–2 minutes to warm everything through and allow flavors to meld.