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Crispy Honey Garlic Salmon Bites

Crispy Honey Garlic Salmon Bites - featured image

A quick and easy 15-minute dinner featuring pan-fried salmon cubes coated in a sweet and savory honey garlic sauce. This recipe uses cornstarch for a crispy exterior and is perfect for busy weeknights.

Ingredients

Scale
  • 1.5 pounds salmon fillets or chunks, cut into 1-inch cubes
  • 2 tablespoons cornstarch
  • 2 tablespoons neutral oil (avocado or canola)
  • 4 cloves garlic, minced
  • 3 tablespoons honey
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 0.5 teaspoon ground ginger
  • 1 teaspoon sesame oil
  • 1 tablespoon toasted sesame seeds, for garnish
  • 2 stalks green onions, sliced, for garnish

Instructions

  1. Pat the salmon cubes very dry with paper towels to ensure crispiness.
  2. Sprinkle cornstarch over the dried salmon cubes and toss gently to coat lightly. Shake off excess.
  3. In a small bowl, whisk together honey, soy sauce, rice vinegar, minced garlic, ground ginger, and sesame oil until smooth.
  4. Heat neutral oil in a large non-stick skillet over medium-high heat until shimmering.
  5. Add salmon cubes in a single layer (cook in batches if necessary). Cook undisturbed for 2 minutes until golden brown, then flip and cook for another 2 minutes until opaque. Remove to a plate.
  6. Reduce heat to medium-low. Pour the sauce mixture into the same pan and simmer for 1 minute until slightly thickened.
  7. Return the cooked salmon to the pan and toss gently to coat in the sauce. Turn off heat immediately.
  8. Serve immediately, garnished with toasted sesame seeds and sliced green onions.

Notes

Ensure salmon is completely dry before coating to prevent steaming. Do not overcrowd the pan. Salmon continues to cook after removal from heat, so remove when slightly underdone in the center. For a spicy kick, add red pepper flakes or sriracha to the sauce.

Nutrition

Keywords: salmon, honey garlic, crispy salmon, quick dinner, weeknight meal, gluten-free option, keto friendly, seafood recipe