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- 4 skin-on salmon fillets - 1/2 cup teriyaki sauce (store-bought or homemade) - 2 tablespoons olive oil - 1 cup broccoli florets - 1 red bell pepper, sliced - 1 cup snap peas - 1 large carrot, julienned - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - Salt and pepper to taste - Sesame seeds for garnish (optional) - Green onions, sliced for garnish (optional)

Teriyaki Salmon with Stir-Fried Veggies

Savor the flavors of teriyaki salmon paired with vibrant stir-fried veggies in this delightful recipe. The sweet and savory notes of the teriyaki sauce enhance the tender salmon, while fresh veggies add color and nutrition. Perfect for weeknight dinners or festive occasions, this dish is easy to prepare and packed with health benefits. Follow our simple steps to impress your loved ones with a healthy yet delicious meal that’s sure to become a favorite. Enjoy culinary creativity in your kitchen!
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Ingredients
  

2 (6 oz) skin-on salmon fillets

1/4 cup teriyaki sauce

1 tablespoon olive oil (plus extra for cooking)

1 cup broccoli florets

1 red bell pepper, thinly sliced

1 medium carrot, peeled and julienned

1 cup snap peas, trimmed

3 cloves garlic, minced

1 inch fresh ginger, grated

2 green onions, thinly sliced (for garnish)

Sesame seeds (for garnish)

Salt and pepper, to taste

Cooked rice, for serving (optional)

Instructions
 

Marinate the Salmon: In a small mixing bowl, whisk together the teriyaki sauce and 1 tablespoon of olive oil until fully combined. Place the salmon fillets in a shallow dish, pouring the marinade over them to ensure they are well coated. Allow the salmon to marinate for at least 15 minutes while you prepare the vegetables.

    Prepare the Veggies: In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the minced garlic and grated ginger. Sauté these aromatics for about 30 seconds, stirring frequently until they become fragrant but not burnt.

      Stir-Fry the Vegetables: Add the broccoli florets, sliced red bell pepper, julienned carrot, and snap peas into the skillet. Stir-fry the vegetables for approximately 4-5 minutes, or until they turn vibrant in color and are just tender yet still crisp. Season lightly with salt and pepper, then remove the vegetables from the skillet and set them aside.

        Cook the Salmon: In the same skillet, increase the heat to high. Carefully lift the salmon fillets from the marinade, letting excess sauce drip off before placing them skin-side down in the hot skillet. Cook the salmon for about 4-5 minutes without moving them, allowing a golden crust to develop on the skin.

          Baste the Salmon: Once the skin is crispy, gently flip the salmon fillets using a spatula. Pour any remaining teriyaki marinade into the skillet. Continue cooking for another 3-4 minutes or until the salmon is fully cooked through and flakes easily with a fork.

            Combine and Serve: After the salmon is cooked, return the stir-fried vegetables to the skillet for about one minute to warm through. To serve, place the teriyaki salmon on plates, top generously with the stir-fried veggies, and garnish with sliced green onions and a sprinkle of sesame seeds. For a complete meal, consider serving alongside warm cooked rice.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 2

                Presentation Tips: For an elegant touch, serve the dish on a large platter with the salmon fillets slightly overlapping the colorful stir-fried vegetables. Scatter additional sesame seeds and green onions for a vibrant finish.