Teriyaki Salmon

This salmon features favors of the season, teriyaki sauce along with vegies and ever-popular potato. It’s just the thing to hit the spot on a dinner tonight.

By Vickypee  I  Updated on April 29, 2024

Jump To RecipeTeriyaki Salmon

There’s not much l love, as delicious as a vegetable stir-fry bring the freshness, flavor-boosting ingredients on hand.

The strong taste of the dish is perfectly complemented by robust chili, garlic, black pepper and teriyaki flavors. The salmon sits on the colorful vegetables and makes the ideal healthy midweek meal.

Here’s what this recipe is satisfying, and all this is to say, Oh, and one other thing: delicious!

Serve With

  • Cooked brown rice, cooked vermicelli-rice noodles


  • Add ½ cup dice carrots or bell peppers to the pan with the onions and vegetables.

Delicious Tips

  • Try mackerel instead as great alternative.
  • Extra delicious with homemade teriyaki sauce
Salmon with spice allow to marinate.

Nice Spice

Allowing the salmon to marinate in the seasoning improve their flavor.

Cut Asparagus and slice red onion.

Prep Asparagus

Trim asparagus, then cut into 1-inch length.

Prepare all the vegetables before you begin cooking.

Prepare Veggies

Prepare all the vegetables before you begin cooking the potatoes and this dish will come together very easily.

Test the potatoes for doneness.

Looking For Tender Potatoes

  • When testing the potatoes for doneness, simple taste a piece; do not overcook the potatoes or they will become mealy and will break apart. The potato must be just warm, or even fully cooked, when you searing. Try to buy potatoes that are about 2 inches in diameter, in this recipe.
Cook and sear potatoes in the skillet.

Cook Potatoes

  • Peel and slice potatoes ¼ inch thick, and sear in the pan with 1 tablespoon oil over medium heat, until them slightly caramelized.


Teriyaki Salmon

Makes 2 Servings


  • 2 small sweet potatoes
  • 2 tablespoons vegetable oil, plus extra for roasting
  • 1 small red onion, finely slided
  • 100g (3 ½oz) asparagus, cut into 2-inch strips
  • ½ small red cabbage, sliced
  • 100g (3.5oz) tenderstem broccoli, sliced
  • 80g green pak chai, leaves separated
  • 2 salmon fillets (skin on)
  • 2 tablespoons teriyaki sauce whatever you'd like homemade or store bought
  • 2 garlic cloves, minced
  • 1 teaspoon black pepper, freshly cracked
  • 1 tablespoon soy sauce
  • 1 teaspoon chili flakes


  1. In a pot of water add the potatoes, bring to a boil, and cook until the potatoes are tender but not mushy about 8 to 10 minutes.
  2. Remove the potatoes from the heat, drain in the colander and set aside to cool slightly , then cut into 1-cm thick.
  3. Heat 1 tablespoon of the oil in a frying pan over a medium heat. When hot, sear the potatoes for 2 to 3 minutes, until them slightly caramelized. then set aside.
  4. Turn down the heat to low then add the garlic and black pepper on the remaining oil, cook for 1 minute or until it releases the flavor, take care it's not too dark. and add the onions, asparagus, cabbage, green vegetables and the potatoes. Stir-fry for 3 to 4 minutes.
  5. Add the soy sauce and chili flakes and toss to coat, then set aside and keep warm.
  6. Heat 1 tablespoon vegetable oil in a frying-pan over the high heat, then sear the salmon, skin-side down for about 2 minutes, until the skin is crips and golden, then carefully turn the fish over and cook for 1 to 2 minutes. 
  7. Now drizzle half the teriyaki sauce over the salmon in the pan.
  8. Divide the stir-fried vegetable between 2 plates. Lay the salmon on top and drizzle with the remaining teriyaki sauce to serve.
Teriyaki Salmon with Sauce

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Hi, I'm Vickypee

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