Easy Salmon Stir Fry (Print)
Tender salmon cubes and vibrant veggies tossed in a sweet-savory glaze. Quick, high-protein dinner for four.
# Ingredients:
→ Salmon
01 -
450 g salmon fillet, skin removed, cut into 2.5 cm cubes
02 -
Pinch of fine sea salt
03 -
Pinch of ground black pepper
04 -
8 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 ml cornstarch
→ Garnish
16 -
15 ml sesame seeds
17 -
3 green onions, sliced
# Steps:
01 -
Remove skin from salmon fillet and cut into 2.5 cm cubes. Season lightly with salt and black pepper.
02 -
Slice carrots, red onion, zucchini, mushrooms, and yellow bell pepper as directed.
03 -
In a bowl, whisk together soy sauce or coconut aminos, honey, sesame oil, olive oil, minced garlic, and cornstarch until smooth.
04 -
Heat 8 ml olive oil in a wok over medium-high heat. Add salmon cubes and cook gently for 3–5 minutes, turning carefully until golden on all sides. Remove salmon from wok and set aside.
05 -
Add sliced carrots to wok and sauté for 2–3 minutes. Add red onion and cook for an additional 2 minutes.
06 -
Add mushrooms, zucchini, and yellow bell pepper to wok. Stir fry vegetables for 4–5 minutes until just tender.
07 -
Pour the prepared sauce over the vegetables. Stir well to coat. Reduce heat and simmer for 3–4 minutes until the sauce thickens.
08 -
Return the cooked salmon to the wok. Toss gently with vegetables and sauce, taking care not to break up the fish. Top with sesame seeds and sliced green onions before serving.
# Notes:
01 -
For best results, handle the salmon gently during cooking to maintain the integrity of the fillets.