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.
Add the salmon chunks to a bowl and pour the sauce over top. Set in the fridge until ready to use.
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 for 5-7 minutes, stirring frequently. Remove the veggies and set aside.
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.
Cook the salmon 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.
Add the sauce into the pan, followed by the veggies. Gently stir everything together and cook over medium heat for 2-3 additional minutes.
Serve with white rice and topped with diced green onions and sesame seeds. Enjoy!
Notes
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 salmon 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.