30-Minute Salmon Stir Fry with Gluten-Free Teriyaki Sauce

This salmon stir fry is an easy, healthy weeknight meal that is prepped and ready in under 30 minutes. Tender veggies, flaky salmon, and a flavorful homemade gluten-free teriyaki sauce come together to make the ultimate stir fry dinner. Serve over white rice, cauliflower rice, or your favorite Asian-inspired noodles.

What Makes This Recipe Great

I’m always looking for creative ways to incorporate salmon into my recipes. It has so many health benefits, cooks quickly, and is super versatile. This salmon stir fry is such a quick and easy weeknight meal. 

In just 30 minutes you’ll have a delicious stir fry full of protein and veggies with an amazing, homemade gluten-free teriyaki sauce. The best part? The kids will love it too!

Serve your stir fry over white rice, gluten-free noodles, or make it keto stir fry with cauliflower rice. You may not have any leftovers, but if you do, they are even better the next day!

Recipe Highlights

• Easy, 30-minute recipe.
• Homemade stir fry sauce.
• Packed with protein and veggies.
• A kid-friendly way to serve fish.
• Healthy, delicious, and gluten-free!

Ingredient Notes

Salmon Stir Fry

Avocado Oil: You can also use olive oil if you prefer.

Salmon Filets: Cut your filets into bite sized salmon cubes, about 1 inch.

Veggies: Bell pepper, mushrooms, broccoli, carrots, and green onions. Feel free to add or omit vegetables of your choosing. 

Gluten-Free Teriyaki Sauce

Coconut Aminos: This is a gluten-free substitute for soy sauce. Another gluten-free soy sauce option is Tamari. I prefer coconut aminos in this recipe because it’s slightly sweeter than tamari!

Honey: If you prefer an alternative sweetener to honey, you can use maple syrup or even brown sugar. 

Garlic: You can mince three cloves of fresh garlic or use a jar of minced garlic.

Ginger: For this recipe I used powdered ginger, though you can also use fresh ginger if you want.

Sesame Oil & Rice Vinegar: If you don’t already have these in your kitchen, you can easily find them in the Asian foods section of the grocery store. 

Recipe Step by Step

1. Chop all of your veggies and salmon. 
2. Mix the teriyaki sauce ingredients together. 
3. Add the salmon chunks to a bowl and pour the sauce over top. Set in the fridge until ready to use.
4. Heat 1 tbsp oil in a large cast iron (or other non-stick) skillet. Add the vegetables + white parts of the green onions and saute over medium high heat for 5-7 minutes, stirring frequently. Remove the veggies and set aside.

5. Add the remaining 1 tbsp oil to the pan. Add the salmon chunks one by one using tongs. Save the remaining sauce in the bowl. 

6. Cook the salmon cubes for 2-3 minutes (without touching or it will flake). Flip the pieces using tongs or a metal spatula (very carefully so they don’t break!) and cook for another 2-3 mins. 

7. Add the stir fry sauce into the pan, followed by the veggies. Gently stir everything together and cook over medium heat for 2-3 additional minutes. 

8. Serve with white rice and topped with diced green onions and sesame seeds. Enjoy!

Mary’s Tips & Tricks

Storage: Store leftover salmon stir fry in an airtight container in the refrigerator for up to 3 days. Make a fresh pot of rice when ready to serve. 

Reheating: Reheat on the stovetop over low to medium heat. Be careful not to overcook the salmon. 

Spice Level: If you would like your stir fry to be spicier, use more red pepper flakes in the gluten-free teriyaki sauce recipe. If you prefer no heat, omit the red pepper flakes.

Serving: Serve over plain white rice or gluten-free stir fry noodles. For keto stir fry, serve over cauliflower rice. 

Recipe FAQs

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