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.
Servings: 4 people
Equipment
Ingredients
- 2 tbsp olive oil or avocado oil
- 16 oz skinless, boneless salmon fillets cut into 1-inch cubes
- 1 red bell pepper cut into 1-inch pieces
- 1 yellow bell pepper cut into 1-inch pieces
- 1 cup sliced mushrooms
- 1 cup broccoli florets
- 1 cup julienned carrot slices
- 3 green onions diced, whites and greens separated
Teriyaki Sauce
- ⅓ cup coconut aminos
- 2 tsp rice vinegar
- 1 tsp sesame oil
- 2 tbsp water
- 2 tbsp honey or maple syrup
- 3 cloves garlic minced
- ½ tsp powdered ginger
- 1 tsp dijon mustard
- ½ tsp crushed red pepper
- ½ tsp sea salt more to taste
- sesame seeds for optional topping
Instructions
- Chop all of your veggies and salmon.
- Mix the teriyaki sauce ingredients together.
- 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.
Nutrition
Calories: 335kcal | Carbohydrates: 23g | Protein: 25g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 62mg | Sodium: 846mg | Potassium: 982mg | Fiber: 3g | Sugar: 13g | Vitamin A: 6689IU | Vitamin C: 118mg | Calcium: 55mg | Iron: 2mg