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Crispy Honey Garlic Salmon Bites

Crispy honey garlic salmon bites with golden, pan-fried edges and a sticky honey-garlic glaze. Salmon is quickly seared, then tossed in a simmered sauce until it clings to each cube.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 2 lb salmon fillets Skin removed; cut into 1-inch cubes.
  • 2 tbsp cornstarch
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil
Honey Garlic Sauce
  • 0.333 cup honey
  • 3 tbsp low-sodium soy sauce
  • 5 garlic Minced (about 5 cloves).
  • 1 tbsp fresh grated ginger
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp cornstarch
  • 1 tbsp water
Garnish
  • 1 tbsp sesame seeds
  • 2 green onions Sliced.
  • 1 lime wedges

Equipment

  • 1 cast iron skillet

Method
 

Prep and sear the salmon
  1. Pat the salmon cubes dry with paper towels to help them crisp.
  2. Toss the salmon with cornstarch, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
  3. Heat the olive oil in a large skillet over medium-high heat until shimmering.
  4. Cook the salmon for 2–3 minutes per side until crispy and golden.
  5. Transfer the salmon to a plate while you make the sauce.
Make the honey garlic glaze and coat
  1. In the same skillet, combine honey, low-sodium soy sauce, minced garlic, grated ginger, rice vinegar, and sesame oil.
  2. Simmer the sauce for 2 minutes, stirring to combine flavors.
  3. Mix the cornstarch with the water, then stir it into the sauce.
  4. Cook until the sauce thickens, then return the salmon to the skillet.
  5. Gently toss to coat the salmon bites in the sticky glaze.
Finish and serve
  1. Garnish with sesame seeds, sliced green onions, and lime wedges.
  2. Serve immediately over steamed rice or noodles.

Notes

For best crisping, make sure the salmon cubes are fully dry before coating. Refrigerate leftovers in a sealed container for up to 2 days; rewarm gently in a skillet to avoid softening the crust. Freezing is not recommended because the glaze and texture can change. For a gluten-conscious option, use tamari instead of soy sauce.