Salmon Bites
The ultimate comfort food for seafood lovers, Salmon Bites are crispy on the outside and tender on the inside. Infused with sweet honey and savory soy sauce, they make for an easy weeknight dinner that will have everyone asking for seconds. Make them tonight for a delicious treat!
Equipment
- Skillet
- Frying Pan
- Grater
- Whisk
Ingredients
- 2 teaspoons Toasted Sesame Oil
- ¼ cup Honey
- ¼ cup Reduced-Sodium Soy Sauce
- 3 cloves Garlic, finely minced
- ½ tablespoon Grated Ginger Root
- 1 teaspoon Sriracha, optional
- 1 pound Salmon Filet, skin removed
- ½ tablespoon Extra-Virgin Olive Oil
- 1 tablespoon Water
- 2 teaspoons Cornstarch
Instructions
- In a small shallow bowl, whisk together 2 teaspoons toasted sesame oil, ¼ cup honey, ¼ cup reduced-sodium soy sauce, 3 cloves garlic (minced), ½ tablespoon grated ginger root, and 1 teaspoon Sriracha. Cube 1 pound salmon filet into 1-inch bite-sized pieces and place the pieces into the prepared marinade, tossing to coat. For best results, allow to 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 bowl of marinade, shaking off excess marinade into the bowl, add to the skillet, and sear for 2-3 minutes, or until nice and brown.
- Flip the salmon using tongs, add the remaining marinade and continue to cook for 2-3 minutes or until browned. Remove the salmon from the skillet and place on a clean plate.
- Whisk together 1 tablespoon water with 2 teaspoons cornstarch until dissolved. Whisk the cornstarch slurry into the leftover marinade, then add to the skillet. Let 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.
Notes
- Toasted Sesame Oil: Be sure to use toasted sesame oil in the marinade, not untoasted sesame oil.
- Sriracha: Increase, decrease, or omit to control the level of spice.
- Gluten-Free: Use Tamari in place 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, store in the fridge for up to 2 days. Enjoy cold or heat a dry skillet over medium heat. Add the salmon to the skillet and cook briefly just to warm through.