Salmon bites are one of the easiest, tastiest salmon recipes! Marinated in honey and soy the salmon is infused in incredible flavor and then cooks up in under 10 minutes. Fast, wholesome, and delicious!
While I love my baked salmon and sheet pan salmon with veggies, these salmon bites are my personal favorite way to enjoy salmon. They are sweet, salty, sticky, and simply incredible.
Kristen’s Key Tips for Salmon Bites
- The Marinade is Key! Made with honey, soy sauce, garlic, and ginger, the marinade is boldly seasoned and adds tremendous flavor to the salmon bites. This is a great recipe to convince people they actually like salmon.
- Cook Salmon in a Single Layer. In order to get a nice sear on the salmon bites, you want to cook the salmon in a single layer. This will give the salmon a nice golden crust and help protect the delicate fish from tearing. Work in batches if needed.
- Don’t Skip Thickening the Marinade. It finishes the salmon bites with a ridiculously delicious, sticky sweet glaze that makes this recipe memorable.
Happy Cooking! xo Kristen
Notes on Ingredients
You will find the full list of ingredients, along with quantities in the recipe card. Below is a quick glance at what you need and tips to help you make the right selection.
- Salmon: I prefer using a skinless salmon fillet as it is easier to cube AND allows more of the marinade to infuse the fish itself.
- Toasted Sesame Oil: Be sure to use toasted sesame oil in the marinade, not untoasted sesame oil, as it is is nutty and rich and rounds out the soy and honey in the marinade perfectly.
- Soy Sauce: Use low-sodium to control the level of sodium or Tamari to keep this recipe gluten-free.
- Sriracha: Increase, decrease. or omit to control the level of spice.
- Oil for Cooking: If pan-frying the salmon bites you want to use an oil with a high-smoking point, such as extra-virgin olive oil, canola oil, or avocado oil. For air-frying use your favorite cooking spray.
- Cornstarch: Use to thicken the sauce. Feel free to replace with equal parts arrowroot or tapioca starch.
How To Make Salmon Bites
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Prepare Marinade. In a shallow dish, whisk together sesame oil, honey, soy sauce, Sriracha, minced garlic and grated ginger root.
- Cube Salmon. It is important that you cut your salmon into evenly sized cubes–that way it cooks quickly and evenly.
- Marinate Salmon. Add the cubed salmon to the prepared marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- Pan-Fry Salmon Bites. Heat a bit of oil in a large skillet until glistening. You want that oil to be hot to give the salmon a good char. Add the salmon to the pan and cook 2-3 minutes per side–UNDISTURBED. When the salmon easily releases from the bottom of the pan, it is ready to flip. Once seared remove the salmon bites from the pan.
- Thicken Marinade. Whisk together cornstarch with water and then add to leftover marinade, whisking to combine. Add this mixture to the hot skillet and cook, whisking constantly, until thickened.
- Combine. Remove the heat, add the seared salmon back to the skillet and gently toss to glaze the salmon bites in the sauce.
Serving Suggestions
Salmon Bites are delicious served on their own–as a entree or an appetizer! I personally love serving them over rice (like Instant Pot brown rice or Instant Pot jasmine rice) topped with green onions and sesame seeds. These salmon bites are also fabulous served in a wrap or atop a salad.
Have an Air Fryer?
Air Fryer Salmon Bites
You can prepare the same delicious honey soy salmon bites in the air fryer with a few modifications.
- Marinate salmon as recipe directs.
- Spray the air fryer basket well with cooking spray.
- Air fry salmon bites at 400℉/205℃ for 3 minutes. Carefully flip and continue to air fry for 2-3 minutes, or until salmon reaches 145℉/63℃ and flakes easily.
- In the meantime, whisk the cornstarch slurry into the reserved marinade, and heat in a small saucepan, whisking constantly until thickened.
- Toss the air-fried salmon with the thickened sauce and serve as desired.
Storage Instructions
Salmon Bites, like most seafood, is best served immediately after preparation. That said, don’t toss the leftovers–they will still be delicious with care.
- Refrigerate: Let the salmon cool, transfer to an airtight container, store in the fridge for up to 2 days.
- Enjoy Cold: Add cold, leftover salmon bites to a salad or wrap. Works beautifully!
- Reheat: Heat a dry skillet over medium heat. Add the salmon to the skillet and cook briefly just to warm through.
More Easy Fish Recipes
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In a small shallow bowl, whisk together 2 teaspoons toasted sesame oil with ¼ cup honey, ¼ cup reduced-sodium soy sauce, 3 cloves garlic (minced), ½ tablespoon grated ginger root and 1 teaspoon Sriracha.
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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.
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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.
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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.
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Whisk together 1 tablespoon water with 2 teaspoons cornstarch until dissolved. Whisk the cornstarch slurry into the leftover marinade, then add the skillet. Let cook until thickened, whisking constantly. It won’t take but a minute or two.
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Remove the pan from the heat. Add the salmon back to the skillet and gently toss with the sauce. Serve immediately as desired.
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.
Air-Fryer Instructions: Spray the air fryer basket well with cooking spray. Air fry salmon bites at 400℉/205℃ for 3 minutes. Carefully flip and continue to air fry for 2-3 minutes, or until salmon reaches 145℉/63℃ and flakes easily. In the meantime, whisk the cornstarch slurry into the reserved marinade, and heat in a small saucepan, whisking constantly until thickened. Toss the air-fried salmon with the thickened sauce and serve as desired.
Calories: 277kcalCarbohydrates: 20gProtein: 24gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 62mgSodium: 660mgPotassium: 634mgFiber: 0.2gSugar: 18gVitamin A: 47IUVitamin C: 2mgCalcium: 24mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
