30 Minute Salmon Stir Fry: Juicy salmon, seared stir fry style with a delicious Asian inspired simple sauce.  

Culinary Pro Tip: This recipe works best if you prep your stir fry sauce, salmon, and veggies all ahead of time! 

Start by patting the salmon dry to remove moisture, remove any pin bones, and remove the salmon skin (optional). 

I prefer to slice the salmon into bite size cubes. Season with sesame oil and spices and set aside. 

I like to use a variety of color veggies. I used red pepper, bok choy, green onions, broccolini, peapods, and carrots (sliced into ribbons with a peeler). 

Sliced, dice, mince, and peel all your veggies and keep them on the side and separated. Some of the veggies will go in at the end for a shorter cooking time.

Sear the salmon pieces in a non-stick skillet to start. This cooks fast, 2 minutes per side. Remove from the pan and set aside. 

Preheat a wok or large skillet to higher heat and add a little sesame oil. Cook your denser veggie first to start for 3-4 minutes. Then add a little stir fry sauce. 

Remove the pan from the heat and add in the carrots to finish cooking just from the heat of the food. This helps keep it al dente!

Place your cooked veggies on a platter and pour the remaining stir fry sauce into your wok and allow it to simmer and reduce, about 5 min.

Once the sauce is heated and syrup like, coat the cooked salmon into the mixture. This warms it up a bit and amplifies the flavors!

Place all of your salmon stir fry onto one big platter to serve family style. Serve with rice or cauliflower rice or as is if desired!

Grab the complete recipe details and helpful cooking tips via the link below and enjoy! Bon Appeteach!

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