Marinated in a sweet and spicy sauce, these pan-seared salmon bites are crispy on the outside and tender and flaky on the inside. These caramelized little morsels are genius!
Honey and Soy Sauce Salmon Bites
Salmon bites, or salmon cubes as they’re also known, are such a fun twist on classic pan seared salmon! Instead of whole salmon fillets, we cut them up into little cubes, marinate them in a sweet and spicy sauce, and then sear them until crispy, tender, and flavorful.
This recipe for salmon bites can be enjoyed as a toothpick appetizer or as part of a larger meal like salmon bowls or salmon tacos!
Ingredients Notes
Find the full printable recipe with specific measurements below.
- Salmon: Cut into 1” cubes. You can keep the skin on or remove it.
- For the marinade: Toasted sesame oil, soy sauce, honey, and sriracha sauce. Toasted sesame has a nuttier, slightly more intense sesame flavor. Pure sesame oil will work; however, it’ll have a more neutral flavor.
- Canola oil: Used to cook the salmon bites.
- Green onions and sesame seeds: An optional garnish for a restaurant-style finish! You can even toast the sesame seeds if preferred.
Best Types of Salmon to Use
You can’t go wrong with any kind of store-bought salmon you pick up. Whether you use farmed salmon, wild-caught salmon or sockeye salmon, it’s all about budget and availability.
Make sure to cut off the thinner ends of the filets so that the cubes are of even thickness. As well, thaw the fillets if you are using frozen salmon.
How to Make Salmon Bites
Add salmon cubes to a large bowl and pour in the marinade. Use tongs or a wooden spoon to toss and ensure all the cubes are well coated. I recommend salmon marinate 30 minutes to allow the flavors to absorb.
Heat a large skillet over medium-high heat. Once the pan is very hot, drizzle in the canola oil and swirl to coat. Use the tongs to place the salmon cubes into the skillet, skin side down, and sear, undisturbed, for 2-3 minutes per side.
Once salmon chunks are evenly browned and fully cooked, pour remaining marinade into the skillet and toss the crispy salmon bites in the sauce to coat. Serve garnished with green onions and sesame seeds over rice with a side of veggies!
Substitutions and Recipe Tips
- If you prefer to bake salmon in the oven to avoid extra oil, use my baked salmon recipe using bite-sized cubes. Air fryer salmon bites are another option.
- For a skinless salmon fillet, use a sharp knife to remove the entire skin. Or cut off the skin from each cube before searing.
- Cut the cubes to a similar size for even cooking.
- For gluten-free salmon bites, swap the soy sauce for coconut aminos or tamari.
- Maple syrup can be used in place of honey.
- Keep leftovers in the fridge for up to 3 days in an airtight container. To crisp them back up, air fry them or reheat in the oven. For a quick reheat, the microwave works.
Serving Suggestions
I’ve been really enjoying salmon bowls lately, so when I make this salmon bites recipe, it’s usually with a bowl in mind.
They also make a great main meal with rice and steamed vegetables. Quinoa, coconut rice, or cauliflower rice are also great options. Anything that will soak up the flavor!
If enjoying them as an appetizer, it’s always nice to have a dip on the side. Something like sriracha mayo or teriyaki sauce.
More Salmon Recipes
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Salmon Bites
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Marinated in a sweet and spicy sauce, these pan-seared salmon bites are crispy on the outside and tender and flaky on the inside. These caramelized little morsels are genius!
Make marinade: In a small bowl or glass measuring cup mix together 2 Tablespoons soy sauce, 1 Tablespoon toasted sesame oil, 1 Tablespoon honey, and 1 teaspoon sriracha.
Marinade salmon: Place the cubed salmon into a shallow bowl or glass container. Pour marinade over the salmon and toss to coat well. For best results, marinate for 30 minutes or proceed immediately with cooking.
Cook salmon: Heat a large skillet over medium-high heat until very hot. Add 1 Tablespoon canola oil and swirl to coat. Using tongs, remove the salmon cubes from the marinade and add them to the skillet (skin side down, if it has skin) and sear for 2-3 minutes, or until nice and brown. Save the remaining marinade. Flip the salmon using tongs and sear on the other side for 2-3 minutes, or until browned and fully cooked.
Add sauce to salmon: Pour any remaining marinade into the skillet and toss salmon to coat in the sauce.
Garnish and serve: Garnish with sliced green onions and sesame seeds, if desired.
Calories: 216kcal | Carbohydrates: 5g | Protein: 23g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 579mg | Potassium: 579mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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