Recipe: Teriyaki salmon with stir fried vegetables

When the warm weather comes, I always start to put away the big pots and simmering sauces for lighter dishes. While this makes meal-planning a little bit harder, it’s nice to freshen up our plates with seasonal ingredients, full of flavour.

Try this simple teriyaki salmon with stir-fried vegetables for a light Spring supper.


For the Teriyaki sauce

  • 1⁄4 cup soy sauce
  • 1 cup water
  • 1⁄2 teaspoon ground ginger
  • 1⁄4 teaspoon garlic powder
  • 5 tablespoons packed brown sugar
  • 1 -2 tablespoon honey
  • 2 tablespoons cornstarch
  • 1⁄4 cup cold water

For the salmon

  • 4 tbsp Teriyaki sauce
  • 2 tbsp sweet chilli sauce
  • 1 lime, zested and juiced
  • 4 salmon fillets
  • 1 tbsp vegetable oil
  • 300g pack stir-fry vegetables
  • 2 tbsp soy sauce
  • A little sesame oil, to serve
Teriyaki salmon with stir fried vegetables maternity and infant family
To make the Teriyaki sauce

Mix all but cornstarch and 1/4 cup water in a sauce pan and begin heating.
Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.
Heat until sauce thickens to desired thickness.

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Salmon and stir fried vegetables

Mix the teriyaki sauce, sweet chilli sauce, lime zest and juice in a large bowl. Add the salmon fillets and turn to coat and marinate for 15 minutes. Heat the vegetable oil in a large frying pan and fry the salmon fillets for 4-5 minutes each side, until slightly blackened. Set aside. Add the remaining marinade to the pan and reduce slightly. Cook the stir-fry vegetables in another pan with a splash of water and add the soy sauce, cooking for a further 2-3 minutes. Divide the stir-fry vegetables between plates, top each portion of vegetables with a salmon fillet and drizzle with the reduced marinade. Drizzle with a little sesame oil and serve.

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