Easy Salmon Stir Fry (Print-Friendly Format)
Salmon and fresh vegetables in a sweet-savory sauce, finished with sesame and green onion. Ready in 30 minutes.
# Required Ingredients:
→ Salmon
01 -
454 g salmon, skin removed, cut into 2.5 cm cubes
02 -
A pinch of salt
03 -
A pinch of black pepper
04 -
7 ml olive oil
→ Vegetables
05 -
3 carrots, sliced
06 -
1 medium red onion, sliced
07 -
1 zucchini, sliced and halved
08 -
8 mushrooms, halved
09 -
1 yellow bell pepper, sliced
→ Sauce
10 -
60 ml soy sauce or coconut aminos
11 -
30 ml honey
12 -
15 ml sesame oil
13 -
30 ml olive oil
14 -
5 garlic cloves, minced
15 -
10 g cornstarch
→ Garnish
16 -
15 ml sesame seeds
17 -
3 green onions, sliced
# How to Make It:
01 -
Remove skin from salmon and cut into 2.5 cm cubes. Season with salt and black pepper.
02 -
Slice carrots, red onion, zucchini, mushrooms, and yellow bell pepper as specified.
03 -
Combine soy sauce or coconut aminos, honey, sesame oil, olive oil, minced garlic, and cornstarch in a bowl. Stir until smooth.
04 -
Heat a wok over medium-high. Add olive oil. When hot, add salmon cubes and sear 3–5 minutes until golden, turning gently to avoid breaking. Transfer salmon to a bowl.
05 -
Add sliced carrots to the wok and sauté 2–3 minutes. Add red onion and cook an additional 2 minutes.
06 -
Add zucchini, mushrooms, and yellow bell pepper to the wok. Cook for 4–5 minutes until just tender.
07 -
Pour prepared sauce into wok with vegetables. Stir to coat evenly. Reduce heat and simmer 3–4 minutes until sauce thickens.
08 -
Gently return cooked salmon to wok. Toss lightly to coat with sauce and vegetables without breaking up the fish.
09 -
Transfer to serving bowls. Garnish with sesame seeds and sliced green onions.
# Additional Information:
01 -
Use coconut aminos to ensure the dish remains gluten-free. Add salmon only at the end for firm, moist texture.