Teriyaki Salmon with Stir-Fried Vegetables: Because Your Taste Buds Deserve a Vacation (And So Do You)
Let’s face it: salmon is the overachiever of the seafood world. It’s healthy, fancy, and somehow still tastes good when you accidentally burn it. But today, we’re giving this fish a glow-up with teriyaki sauce—because everything’s better when it’s sticky, sweet, and suspiciously easy to make.
Pair it with veggies that actually want to be eaten, and you’ve got dinner that’ll impress your cat, your partner, or that judgy neighbor who still side-eyes your pizza-for-breakfast habit.
Ingredients (Serves 4)
For the salmon:
- 4 salmon fillets (6 oz each, skin on or off—your fish, your rules)
- 1/2 cup soy sauce (low-sodium if you’re adulting today)
- 1/4 cup honey (or maple syrup for a vegan twist)
- 2 tbsp rice vinegar
- 3 garlic cloves, minced (or 1 tbsp pre-minced, because peeling garlic is for heroes)
- 1 tsp grated ginger (or 1/2 tsp ground ginger if your grater’s “missing”)
- 1 tbsp cornstarch + 2 tbsp water (the sauce’s backup dancers)
For the veggies:
- 2 cups broccoli florets (fresh or frozen—no shame here)
- 1 red bell pepper, sliced (yellow or orange works too; we’re not the color police)
- 1 cup snap peas (aka “crunchy green joy”)
- 1 medium carrot, julienned (or chopped if julienne feels too fancy)
- 2 tbsp vegetable oil
- Salt to taste
Steps
- Make the teriyaki sauce:
Combine soy sauce, honey, rice vinegar, garlic, and ginger in a small pot. Whisk. Bring to a simmer over medium heat. Mix cornstarch and water in a separate bowl, then stir into the sauce. Cook 2-3 minutes until thick. Remove from heat. (If it looks like lava, you’re doing it right.) - Cook the salmon:
Heat a nonstick skillet over medium-high. Brush salmon with 1/3 of the teriyaki sauce. Place fillets in the skillet (skin-side down if they have skin). Cook 4 minutes, flip, brush with more sauce, and cook 3-4 minutes until flaky. Set aside. - Stir-fry the veggies:
Wipe the skillet (or use a new pan if you’re avoiding dishes-roulette). Heat oil over high. Add broccoli and carrots. Stir-fry 3 minutes. Add bell pepper and snap peas. Cook 2-3 minutes until veggies are tender-crisp. Sprinkle with salt. - Serve:
Plate salmon next to veggies. Drizzle remaining sauce over everything. Optional: Add sesame seeds or chopped green onions if you’re feeling “extra.”
Pro Tips (Because You’re Fancy Now)
- Salmon skin: Crisp it up by pressing fillets skin-side down in the skillet. It’s like fish bacon.
- Veggie swap: Use zucchini, mushrooms, or cabbage if your fridge rebels against this recipe.
- Sauce rescue: If the sauce thickens too much, add 1 tsp water and reheat.
Conclusion
You’ve just out-fished the takeout menu in 30 minutes. Serve with rice, noodles, or a side of smug satisfaction. Remember, if anyone asks for seconds, charge them. You’re a chef now—act accordingly. 🐟🔥
