Teriyaki-Sesame Salmon with Ginger-Veggie Stir-Fry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Flaky salmon fillets glazed in a homemade teriyaki sauce, served over a colorful stir-fry of crisp-tender vegetables. This japanese-inspired seafood ready in about 30 minutes pairs salmon fillets, low-sodium soy sauce, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.0 (15 ratings) Prep: 15 min Cook: 15 min Serves 4 Japanese cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Whisk together 3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp brown sugar, 1 tbsp grated ginger, and 2 minced garlic cloves to make teriyaki glaze.
  2. Step 2: Pat 4 salmon fillets dry and place skin-side down on a parchment-lined baking sheet. Brush generously with teriyaki glaze, then broil for 8-10 minutes until edges are crisp and salmon flakes easily with a fork.
  3. Step 3: While salmon cooks, heat 1 tbsp sesame oil in a wok or large skillet over high heat. Add 2 cups broccoli florets and 1 cup julienned carrots, stir-frying for 4-5 minutes until crisp-tender and vibrant green.
  4. Step 4: Remove salmon from oven, brush with remaining glaze, and sprinkle with 1 tsp sesame seeds. Serve immediately over stir-fried vegetables with extra glaze drizzled on top.

Frequently asked questions

How long does Teriyaki-Sesame Salmon with Ginger-Veggie Stir-Fry take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Teriyaki-Sesame Salmon with Ginger-Veggie Stir-Fry?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Teriyaki-Sesame Salmon with Ginger-Veggie Stir-Fry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Teriyaki-Sesame Salmon with Ginger-Veggie Stir-Fry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Teriyaki-Sesame Salmon with Ginger-Veggie Stir-Fry?

Japanese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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