Crispy Honey Garlic Salmon Bites
These crispy honey garlic salmon bites are golden, sticky, and loaded with sweet garlicky flavor. A light cornstarch coating keeps them shatter-crisp even after a quick toss in the glaze, and the whole skillet dinner comes together in 25 minutes.
Equipment
- Large Nonstick Skillet
- Paper towels
- Small Mixing Bowl
- Measuring spoons
- Tongs
Ingredients
- 1.5 lbs skinless salmon fillet, cut into 1.5-inch cubes
- 1/3 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons neutral oil (avocado or canola)
Honey Garlic Sauce
- 3 tablespoons honey
- 2 tablespoons low-sodium soy sauce (or coconut aminos for gluten-free)
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon red pepper flakes (optional)
For Garnish
- To taste sliced green onions
- To taste toasted sesame seeds
Instructions
- Pat the salmon fillet dry with paper towels until the surface looks matte, then cut it into 1.5-inch cubes.
- Toss the salmon cubes with salt and pepper, then sprinkle with cornstarch and toss gently until every cube is lightly coated.
- Heat the oil in a large nonstick skillet over medium-high until it shimmers. Add the salmon in a single layer, working in batches if needed, and cook 2-3 minutes without moving.
- Flip the bites with tongs and cook 2-3 minutes more until all sides are golden and crispy and the salmon flakes easily.
- Transfer the crispy bites to a paper-towel-lined plate. Leave the browned bits in the pan.
- In the same pan over medium heat, stir the garlic for 30 seconds. Add the honey, soy sauce, and lemon juice, and whisk until the glaze bubbles and thickens, 1-2 minutes.
- Turn off the heat and add the salmon bites back to the pan. Toss gently for 30 seconds until every piece is coated.
- Serve immediately topped with sliced green onions and toasted sesame seeds.
Notes
To keep the bites crunchy, turn off the heat before tossing them in the glaze and serve right away. Store cooled bites in an airtight container for up to 3 days with the sauce stored separately. Reheat in a skillet over medium heat. For gluten-free, swap soy sauce with coconut aminos. Freezing is not recommended.