1. Prepare the Teriyaki Sauce

To start, combine the soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan over medium heat. Stir the ingredients together and bring the mixture to a gentle simmer. Let the sauce cook for 2-3 minutes, allowing the flavors to meld together.

If you prefer a thicker sauce, dissolve 1 tablespoon of cornstarch in 1 tablespoon of water and add it to the simmering sauce. Stir continuously as the sauce thickens. Once the sauce has reached your desired consistency, remove it from the heat and set it aside. If you’re making the sauce ahead of time, let it cool and refrigerate until ready to use.

2. Marinate the Salmon

Place the salmon fillets in a shallow dish or resealable plastic bag. Pour about half of the prepared teriyaki sauce over the salmon, making sure each fillet is coated well. Let the salmon marinate for 10-15 minutes. You can also refrigerate the marinating salmon for up to 1 hour if you prefer to let the flavors soak in longer. While the salmon is marinating, prepare your stir-fried vegetables.

3. Stir-Fry the Vegetables

Heat 1 tablespoon of vegetable oil (or sesame oil for added flavor) in a large skillet or wok over medium-high heat. Once the oil is hot, add the sliced bell pepper, carrot, broccoli florets, snap peas, and onion. Stir-fry the vegetables for 5-7 minutes, or until they are tender but still crisp. Stir occasionally to ensure even cooking.

In the last minute of cooking, add the minced garlic and continue to stir-fry for another 1-2 minutes. The garlic should become fragrant but not burn. Once the vegetables are cooked to your desired tenderness, add the soy sauce, oyster sauce (optional), sesame oil (optional), and black pepper to the skillet. Stir to coat the vegetables evenly with the sauce. Remove the skillet from the heat and set it aside.

4. Cook the Salmon

While the vegetables are stir-frying, heat a non-stick skillet or grill pan over medium-high heat. Once the pan is hot, add the marinated salmon fillets, skin-side down. Cook the salmon for about 3-4 minutes on each side, or until the fish is cooked through and has an internal temperature of 145°F (63°C). If you prefer your salmon to be a bit crispy on the outside, you can increase the cooking time slightly or sear the fillets for an additional minute on each side.

While the salmon is cooking, you can brush the fillets with some of the remaining teriyaki sauce for extra flavor. Be sure to reserve a small amount of sauce for serving, as it makes a great drizzle over the finished dish.

5. Serve the Teriyaki Salmon with Stir-Fried Vegetables

Once the salmon is cooked to your liking, transfer the fillets to serving plates. Spoon the stir-fried vegetables next to the salmon, creating a beautiful and balanced plate. Drizzle the remaining teriyaki sauce over the salmon and vegetables for a burst of flavor.

Garnish the salmon with sesame seeds and sliced green onions for an extra touch of color and crunch. If desired, sprinkle fresh cilantro or parsley on the vegetables to add a refreshing, herbal note.