The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Teriyaki salmon stir-fry
Wholesome and heavenly? What a keeper! Salmon fillets are smothered in a teriyaki glaze, grilled till sticky and scrumptious, then flaked into stir-fried broccoli, red pepper, spring onions and pak choi. Oh, and it’s served with brown rice to up the feel-good factor even more.
SWK: Source of fibre
SWK: High protein
Plants 5
Serving size
Ingredients
- 140g brown rice (100% Brown Rice)
- 2 garlic clove
- 4cm fresh ginger
- 1 chilli
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 tbsp vegan oyster sauce (Wheat, Soya) (Soy Sauce (Water, SOYA Beans, WHEAT, Salt, Alcohol (Ethanol)), Water, Yeast Extract Powder (Yeast Extract, Salt), Cornflour, Shiitake Mushroom Powder, Citric Acid.)
- 4 spring onion
- 1 head of broccoli
- 1 pepper
- 1 pak choi
- 2 skinless salmon fillets (Fish)
Nutritional Information
Calories: 677
Protein: 42g
Carbs: 79g
Fat: 23g
Ingredients
- 280g brown rice (100% Brown Rice)
- 4 garlic clove
- 8cm fresh ginger
- 1 chilli
- 3 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 tbsp vegan oyster sauce (Wheat, Soya) (Soy Sauce (Water, SOYA Beans, WHEAT, Salt, Alcohol (Ethanol)), Water, Yeast Extract Powder (Yeast Extract, Salt), Cornflour, Shiitake Mushroom Powder, Citric Acid.)
- 8 spring onion
- 1 head of broccoli
- 2 pepper
- 2 pak choi
- 4 skinless salmon fillets (Fish)
Nutritional Information
Calories: 642
Protein: 39g
Carbs: 72g
Fat: 22g
Teriyaki salmon stir-fry
Wholesome and heavenly? What a keeper! Salmon fillets are smothered in a teriyaki glaze, grilled till sticky and scrumptious, then flaked into stir-fried broccoli, red pepper, spring onions and pak choi. Oh, and it’s served with brown rice to up the feel-good factor even more.
Cook time:
35 mins
Cuisine:
Japanese
Food group:
Fish
Allergens: Soya, Wheat, Fish
Cooking Instructions
Set the rice simmering
- Cook the rice in boiling water for 25-30 mins, then drain.
Prep the teriyaki sauce & veg
- Meanwhile, peel and crush the garlic, and finely grate the ginger. Finely dice half the chilli and thinly slice the rest (deseed for less heat).
- In a small bowl, combine the garlic, ginger, diced chilli (to taste), tamari and oyster sauce.
- Slice the spring onions into 2cm pieces. Cut the broccoli into florets, and deseed the peppers and dice into 2cm squares. Trim the pak choi and cut into bite-size pieces.
Grill the salmon
- Heat your grill to high.
- Put the salmon on a baking tray lined with foil, spritz with cooking spray and grill for 8 mins.
- Pour over half the teriyaki sauce and cook for 4-5 mins, until the salmon is cooked through and flaking. Set aside.
Create a stir!
- At the same time, spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the spring onions, broccoli and peppers for 3-4 mins, adding a little water if anything starts to catch.
- Add the pak choi and cook for 2-3 mins, then pour in the remaining teriyaki sauce with 100ml water (150ml for 4 portions) and cook for 1 min.
Plate up
- Flake the salmon into bite-size chunks.
- Stir the rice through the veg, then scatter over the salmon and sliced chilli (to taste) to serve.