Honey Glazed Salmon Bites
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Ready in under 30 minutes, these easy Honey Glazed Salmon Bites are unbeatable for a delicious and quick weeknight meal. Tender, caramelized salmon chunks are quickly pan-fried and coated in a sticky honey-soy glaze with just the right amount of heat. With very few and easy-to-find ingredients, step-by-step instructions, and a one-pan cooking method, you will breeze through this recipe effortlessly, even if you are inexperienced with cooking fish. Whether you serve the tasty bites over rice, tossed into a fresh salad, or enjoy them on their own—these savoury-sweet bites will immediately become a house favorite!
Servings: 4
Ingredients
For the Salmon Bites
- 1 ½ Pounds skin-less salmon filets
- ½ teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 1 tablespoon neutral oil I use avocado oil
- ¼ cup low sodium soy sauce
- 3 tablespoons honey
- 1 - 2 tablespoons gochujang or 1 tablespoon sriracha (see notes)
- 2 teaspoons sesame oil
- Optional garnish: thinly sliced green onions, sesame seeds
- Optional sides: white rice, steamed sugar snap peas, steamed broccoli florets, lettuce wraps
Optional Mayo-Gochujang Sauce
- 1/2 cup mayonnaise
- 2 tablespoons gochujang or sriracha to taste
- ½ teaspoon garlic powder
Instructions
- Pat the salmon dry and cut it into 1-inch cubes. Toss the salmon with garlic powder and ground ginger.
- In a 12-inch skillet (preferably non-stick), heat the oil over medium-high heat.
- While the oil is heating, quickly make the glaze: In a small bowl, whisk together soy sauce, honey, gochujang (or sriracha), and sesame oil. Set aside.
- Add the salmon cubes to the hot skillet in an even layer (if your skillet is smaller than 12-inches, you may need to need to do this in two batches) and cook, undisturbed, until a crispy layer forms, about 2 to 3 minutes. Using a thin spatula, flip each piece and cook for 2 more minutes.
- Reduce heat to medium and pour the glaze over the salmon. Let it simmer and thicken for 1-2 minutes, very gently tossing the salmon to coat every piece. Remove pan from heat. Tip: If the sauce is thickening or darkening too quickly, remove the pan from heat, then continue cooking on low until sauce is coating the salmon bites but still saucy.
- Make mayo-gochujang sauce (delicious, but optional): In a small bowl, combine the mayo, gochujang, and garlic powder.
- Serve salmon bites over rice with vegetables of your choice. Drizzle with sauce, if using, and garnish with green onions and sesame seeds, if desired. Alternatively, serve the salmon bites as a tasty appetizer, or tucked into lettuce wraps.
Notes
Gochujang or sriracha - You don't have to use gochujang but it's going to add some great flavor here so I highly recommend you do. Gochujang is a thick, flavorful Korean chili paste made from fermented ingredients. It has a rich, slightly sweet taste with a deep savory (umami) kick and just a touch of heat. You can usually find it in the international foods section of most grocery stores or at any Asian market. While it’s not overwhelmingly spicy, some brands can pack some heat so start with just 1 tablespoon and go from there. You can use gochujang in many different ways (think burgers, grilled chicken, salad dressings, etc) but if you prefer not to seek it out, an easy substitute is sriracha or chili crunch.
Use fresh salmon – Though I will use frozen salmon occasionally, I prefer the texture of fresh salmon. If using frozen, make sure to thaw it completely and pat it dry.
Don’t overcrowd the pan – Cook the salmon in batches if needed to ensure even searing.
Adjust the spice level – Want more heat? Add extra gochujang or sriracha or a dash of chili flakes. Prefer it milder? Reduce the spice and let the honey shine.
Serve immediately – Salmon bites are best when hot and freshly glazed.
Don’t overcrowd the pan – Cook the salmon in batches if needed to ensure even searing.
Adjust the spice level – Want more heat? Add extra gochujang or sriracha or a dash of chili flakes. Prefer it milder? Reduce the spice and let the honey shine.
Serve immediately – Salmon bites are best when hot and freshly glazed.