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salmon and broccoli in a grey bowl
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5 from 3 votes

Teriyaki Salmon Stir-Fry with Broccoli and Soba Noodles

With homemade sweet and savory teriyaki sauce this Teriyaki Salmon Stir-Fry with Broccoli is as quick and easy as it is satisfying to serve. Feel free to mix up the vegetables you use and / or serve the stir-fry over rice instead of noodles.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Main Dish
Cuisine: Asian
Keyword: easy dinner, easy, weeknight-friendly, seafood, stir fry
Servings: 4
Calories: 369kcal
Author: Jess Smith via Inquiring Chef
Cost: $10.00

Equipment

  • Mixing Bowl
  • Wok or skillet

Ingredients

Teriyaki Sauce:

  • ½ cup Water
  • ¼ cup Soy Sauce (see note)
  • 3 Tablespoons Light Brown Sugar, packed
  • 1 Tablespoon Cornstarch
  • 1 Tablespoon Mirin (see note)
  • 1 teaspoon Rice Vinegar
  • 2 cloves Garlic, minced
  • 1 teaspoon grated Fresh Ginger

Salmon Stir-Fry:

  • Soba Noodles, for serving (optional — sub cooked rice)
  • 1 pound Salmon, bite-sized cubes (see note)
  • 4 Tablespoons Cooking Oil, divided (see note)
  • 10 ounces Broccoli Florets
  • 2 Tablespoons Water
  • Sesame Seeds, for serving (optional)

Instructions

  • Whisk together all ingredients for the teriyaki sauce until evenly combined. Alternatively combine everything in a jar with a tight-fitting lid and shake well. (Note: you will need to whisk or shake extra well to eliminate any cornstarch lumps.)
  • While cooking the stir-fry in the next steps, cook soba noodles (or rice) according to package directions.
  • Pat the salmon cubes dry with paper towels and then season lightly with salt and pepper. Set aside. (Note: It is a good idea to let the salmon come up a couple of degrees out of the fridge. Very cold fish will have a tendency to stick to the pan more than less cold fish. However, if the fish will sit out for more than 10 minutes or so, it’s best to keep it in the fridge to maintain a safe temperature.)
  • Heat a large nonstick pan or wok over medium-high heat.
  • Add 2 Tablespoons cooking oil to the heated pan and then broccoli florets. Cook broccoli florets, stirring occasionally, until browning in spots, about 5 minutes.
  • Pour water over broccoli and cover pan with a lid. Steam broccoli, covered, until tender but still crisp, 3 to 4 minutes.
  • Remove broccoli florets from the pan and set them aside near the stove.
  • Return pan to heat and let any excess water cook off.
  • Reduce to medium. Add 2 Tablespoons cooking oil. When oil is hot, add salmon and cook on one side until golden brown. Gently flip salmon to cook on all sides until nearly cooked through, 3 to 5 minutes total.
  • Pour sauce over salmon and bring to a simmer. Simmer for 1 minute until sauce thickens and coats salmon.
  • Add broccoli to pan and gently fold everything together.
  • Serve stir-fry over noodles with sesame seeds on top.

Notes

Soy Sauce - I test my recipes with low-sodium soy sauce (I use Trader Joe’s brand). If using regular soy sauce, reduce the amount you use in this recipe to 3 Tablespoons. 
Mirin - This is a sweet Japanese cooking wine. Feel free to just skip it and taste the teriyaki sauce after all of the other ingredients have been combined. If you’d like it a bit more sweet, just add a small amount more brown sugar. 
Salmon - To make it easy to cube the salmon, buy skinless salmon filets or ask them to remove the skin for you at the seafood counter at your grocery store. 
Cooking Oil - Use any high-heat cooking oil with a neutral flavor. My favorites are avocado, grapeseed, or vegetable oil.
Broccoli - To speed the cooking time, buy steam-in-bag broccoli. Steam it in the microwave for about half the time listed on the bag to get it started. Then finish it in the pan.

Nutrition

Calories: 369kcal | Carbohydrates: 19g | Protein: 26g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 921mg | Potassium: 830mg | Fiber: 2g | Sugar: 11g | Vitamin A: 487IU | Vitamin C: 64mg | Calcium: 61mg | Iron: 2mg