7 Days Fun of Clean RecipesDownload
20Jul, 20
Clean Food Love
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Teriyaki Salmon Stir-fry

My kids are completely OBSESSED with this homemade Teriyaki sauce! They love it with veggies, steak, chicken, shrimp, and salmon. So you’re gonna want to double or triple this teriyaki sauce recipe to use throughout the week. It stays great in the fridge for 7-10 days…just whisk and enjoy!

This Salmon recipe is FANTASTIC for a quick dinner, or meal prep! I divide it into 4 servings and keep it in the fridge for 2-3 days.

Serve alongside brown rice or quinoa.


  • 2 Tbsps avocado oil, divided
  • 3 bell peppers, any color, seeded and chopped
  • 3 cloves fresh garlic, minced
  • 1 large sweet onion, diced
  • 1.5 lbs. salmon chopped into 1inch cubes
  • 3 green onions, sliced
  • 1 Tbsp sesame seeds

Homemade Teriyaki Sauce:

  • 1/4 cup coconut aminos, Bragg’s liquid aminos, or low sodium soy sauce
  • juice of 1 fresh lime
  • 1 tsp ginger powder
  • 1 tsp garlic powder
  • 2 Tbsps raw honey, or pure maple syrup
  • 1 tsp gluten free flour, or Arrowroot powder


Heat 1 Tablespoon of oil in a large skillet or wok over medium heat. Add veggies, and garlic, then stir fry for 2-3 minutes, until they just begin to soften. Set aside on a plate.

In a small bowl whisk together all Teriyaki sauce ingredients and set aside until ready to use.

Add remaining oil to your skillet and cook the salmon pieces, until nicely browned on the sides and almost cooked through to the middle.

Pour in your teriyaki sauce, and toss to coat. Allow salmon to simmer for a couple of minutes until the sauce thickens and salmon is fully cooked.

Return veggies into your skillet, and gently toss, being careful not to break your salmon pieces.

Sprinkle with green onions and sesame seeds then enjoy!


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