Irresistible Honey Garlic Salmon Bites
These Honey Garlic Salmon Bites are tender, succulent pieces of salmon coated in a sticky-sweet and savory glaze. Perfect as an appetizer, quick weeknight dinner, or delightful lunch, they deliver restaurant-quality flavor in minutes.
Equipment
- Mixing Bowls
- Measuring spoons
- Measuring cups
- Whisk
- saucepan
- Baking Sheet
- Parchment paper (optional)
- Large Skillet (optional)
- Spatula or tongs
- Fork
Ingredients
- 1.5 lbs salmon fillet, skinless and boneless, cut into 1-inch cubes
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup honey
- 3 tablespoons soy sauce low sodium preferred
- 2 tablespoons rice vinegar
- 4 cloves garlic, minced
- 1 teaspoon ginger, grated or 1/2 teaspoon ginger powder
- ½ teaspoon red pepper flakes optional
- 1 tablespoon cornstarch
- 2 tablespoons water
- Sesame seeds for garnish
- Chopped green onions for garnish
Instructions
- Preheat oven to 400°F (200°C). Alternatively, use a skillet on the stovetop.
- In a bowl, toss salmon cubes with olive oil, salt, and pepper, ensuring each piece is coated.
- For the oven method, spread salmon in a single layer on a baking sheet lined with parchment paper. Bake for 8-12 minutes, until cooked through and flakes easily.
- For the skillet method, heat olive oil in a large skillet over medium-high heat. Add salmon cubes and cook for 3-4 minutes per side, until cooked through and slightly browned. Cook in batches if necessary.
- While salmon cooks, prepare the sauce. In a small bowl, whisk together honey, soy sauce, rice vinegar, minced garlic, grated ginger, and red pepper flakes (if using).
- In a separate bowl, whisk together cornstarch and water to create a slurry.
- In a saucepan, pour the honey garlic mixture and bring to a simmer over medium heat.
- Add cornstarch slurry to the saucepan and whisk constantly until sauce thickens, about 1-2 minutes. Remove from heat.
- Once salmon is cooked, transfer it to the saucepan with the honey garlic sauce.
- Gently toss the salmon bites in the sauce until evenly coated.
- Serve immediately, garnished with sesame seeds and chopped green onions, if desired.
Notes
Adjust honey, soy sauce, and rice vinegar in the sauce to your liking. Don't overcook the salmon. Serve over rice, quinoa, or noodles. For gluten-free, use tamari instead of soy sauce. Substitute honey with maple syrup or agave nectar. Store leftovers in an airtight container in the refrigerator for up to 2 days.