Teriyaki Salmon Stir-Fry

teriyaki sauce

sesame oil

ginger,

garlic,

salmon filet,

vegetable oil

mushrooms,

broccoli,

sesame seeds

In a glass baking dish combine the teriyaki sauce, sesame oil, ginger and garlic. Add the salmon cubes and toss to coat. Let sit for 10 minutes. Heat oil in large skillet or wok until it is just smoking.

Stir in the mushrooms and toss to cook quickly. Add the salmon and continue to toss and cook for another 1 minute. Add cooked broccoli and toss to coat. Pour in the remaining marinade from the salmon and sprinkle in the sesame seeds. Serve immediately with rice.

Amazingly delicious and simple recipe.

I followed the recipe but made some minor modifications:

1 used 1 tbsp chopped ginger (jarred
2 used 1 tbsp chopped garlic (jarred
3 instead of skinning and stir frying salmon, prepared as follows
3a. Marinade salmon
3b. Pan-sear entire salmon fillet in large non-stick skillet, 5 min per side
3c. Stir fry veggies in same large non-stick skillet
3d.  Remove skin from salmon, and break into pieces in skillet 
3e.  Add marinade to skillet, bring to boil and give a final stir
3G. Serve

This process makes skinning the salmon much easier, and keeps the chunks of salmon intact in the final product

You could also add 1-2 tsp Sri racha to kick the flavor up a bit.

Serve over brown or white rice.

It was delicious service to my friends They enjoyed it serve it with brown rice

This was delicious.  Made my own teriyaki sauce and added onions along with the mushrooms and broccoli.  Definitely a keeper and something a bit different from your traditional stir fry.

During quarantine and did not have salmon so I used chicken breast. I followed the advice of other reviewers and doubled the marinade. I used maybe a 1/4 of it to marinate the chicken then added about 1 tbsp of cornstarch to the remaining sauce so it would thicken when cooked. I used broccoli instead of mushrooms since it what we had on hand. It was amazing and my kids both went back for seconds! I used Molly Yeh's fried rice recipe with onions and scallions since that was what I had and it was an amazing side for this! Definitely will make again when we have salmon but it shows how versatile this recipe is that it worked well with another protein. 

<p>It was fast and easy, although getting the skin off the salmon filet was difficult and annoying.</p><p>We thought the sauce was too sweet and rich. I felt it needed some tang - like soy - and some siracha or other hot sauce. We added asparagus tips, yellow bell strips and snow peas. I was happy to have all the good vitamins and protein, but I think next time, I'll try a different recipe. </p>

Blanching the broccoli in a stir fry recipe is goofy.  Why not cook it in the wok first before adding the salmon?  I think the ingredients in this recipe is a great start but IMHO the process of cooking should conform to the technique required by the tools.  Blanching the vegetables probably adds 20 minutes to the process for no good reason.

Turned out fantastic! Per the other reviewers, I doubled the teriyaki sauce, added Sriracha, black pepper and green/yellow bell peppers. Also, I used 3/4 pound of salmon and that was enough. Once I get faster on my prep, this will be easily introduced to the dinner rotation. 

This recipe is so easy, quick and delicious. This is my 7 year olds favorite dish

I did as others have suggested. I marinated the salmon for a couple of hours. In the meantime I stir-fried some mushrooms, julienned red peppers and French string beans. I pan seared the salmon, then cut it up and added it to the vegetables. I didn't have Teriyaki sauce, I substituted soy and tempura. Very flavorful.

teriyaki salmon stir-fry

Prep Time: 40 minutes

Cook Time: 15 minutes

Total: 55 minutes

Servings: 2.5

Cost: $20.92 /serving

Author : Food Network Kitchen

Ingredients

Instructions

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