Salmon Bites
Salmon Bites are sweet, salty, and sticky, with a glossy honey-soy glaze. Plan for a 30-minute marinade, 10 minutes of prep, and just 10 minutes of cook time.
Servings: 4
Ingredients
- 2 teaspoons toasted sesame oil
- ¼ cup honey
- ¼ cup reduced-sodium soy sauce
- 3 cloves garlic finely minced
- ½ tablespoon grated ginger
- 1 teaspoon Sriracha optional
- 1 pound salmon filet skin removed
- ½ tablespoon oil refined olive oil, canola oil, or avocado oil
- 1 tablespoon water
- 2 teaspoons cornstarch
Instructions
- In a small shallow bowl, whisk together 2 teaspoons toasted sesame oil with ¼ cup honey, ¼ cup reduced-sodium soy sauce, 3 cloves garlic (minced), ½ tablespoon grated ginger, and 1 teaspoon Sriracha.
- If needed, remove the skin from the salmon, then dice it into 1-inch bite-sized pieces and place the pieces into the prepared marinade, tossing to coat. For best results, marinate for 30 minutes or up to 4 hours in the fridge.
- Heat ½ tablespoon oil in a large skillet over medium-high heat until glistening. Use tongs to remove the salmon cubes from the marinade, shaking off excess marinade back into the bowl. Then, add to the skillet and sear for 2-3 minutes, or until nicely browned.
- Carefully flip the salmon with tongs and continue to cook for 2-3 minutes or until browned. Remove the salmon from the skillet and place it on a clean plate.
- In a small bowl, whisk together 1 tablespoon water with 2 teaspoons cornstarch until dissolved. Add this mixture to the leftover marinade and whisk to combine.
- Add the reserved marinade to the skillet used to cook the salmon. Cook until thickened, whisking constantly. It won't take but a minute or two.
- Remove the pan from the heat. Add the salmon back to the skillet and gently toss with the sauce. Serve immediately as desired.
Video
Notes
Toasted Sesame Oil: Use toasted sesame oil in the marinade, not untoasted sesame oil.
Sriracha: Increase, decrease, or omit to control the spice level.
Gluten-Free: Use tamari instead of soy sauce.
Cornstarch: Feel free to replace with equal parts arrowroot or tapioca starch.
Storage: Let the salmon cool, transfer to an airtight container, and store in the fridge for up to 3 days. Enjoy cold (my recommendation) or heat in a dry skillet over medium heat.
Air-Fryer Instructions: Marinate as directed. Spray the basket with nonstick spray, add the salmon in a single layer, and cook at 400℉ for 3 minutes. Flip and continue air-frying for 2-3 minutes, or until the salmon reaches 145℉ and flakes easily. Meanwhile, whisk the cornstarch slurry into the reserved marinade and heat over medium-high heat in a small saucepan, whisking constantly until thickened. Toss the air-fried salmon with the thickened sauce and serve as desired.
Nutrition
Calories: 277kcal | Carbohydrates: 20g | Protein: 24g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 660mg | Potassium: 634mg | Fiber: 0.2g | Sugar: 18g | Vitamin A: 47IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg
