Prepare the ingredients: First, drain the canned pink salmon and remove any bones or skin. Then, flake the salmon into smaller pieces using a fork.
Sauté the aromatics: Next, heat olive oil in a large skillet over medium heat. Once hot, add chopped onions and bell peppers, stirring occasionally until softened. Then, add minced garlic and hot pepper, cooking for another minute.
Incorporate the tomatoes and spices: Now, add the diced tomatoes, smoked paprika, cayenne pepper, black pepper, garlic salt, oregano, and thyme. Stir well to evenly distribute the flavors.
Cook the salmon: Then, gently fold in the flaked salmon and mix thoroughly. Allow the flavors to meld by cooking for an additional 5 minutes over low heat.
Finish with freshness: Afterward, squeeze fresh lime juice over the salmon stir-fry and sprinkle chopped parsley for a burst of freshness.
Serve and enjoy: Finally, serve hot with steamed rice, quinoa, or a side salad