Salmon Bites are a flavorful and delicious meal that is quick and easy to make with a handful of simple ingredients. Bite-sized portions of salmon are cooked until tender with crispy, golden edges and coated with a homemade, sweet and sticky Asian glaze.
If you like Salmon, you’ll love these salmon bites. They’re easy to make, hard to forget, and perfect as an appetizer, lunch, or dinner. In just 25 minutes, you can get these savory bites ready to serve along with rice, vegetables, noodles, or greens. Easy, delicious, and nutritious, you’ll never feel guilty serving teriyaki salmon bites — and your whole family will love them!
Why You'll Love these Salmon Bites
- Fast and easy recipe. These salmon bites are not only bite-sized flavor powerhouses, they’re also incredibly quick and simple to make. You can have hot salmon bites on the table in under half an hour, which is perfect for mid-day lunches, snacks, or even dinner when you want something nutritious but easy.
- Savory honey sesame soy glaze. The mouthwatering glaze on these salmon bites is similar to teriyaki sauce and is made with sesame oil, soy sauce, honey, and a little bit of lemon juice — a perfect balance of sweet, salty, tangy, and umami!
- Loved by all ages. Fish can sometimes be tricky to serve to younger kids, but these nugget-sized salmon bites are kid-friendly and often a much more appealing option to the 10 and under crowd! Of course, adult salmon-lovers will find these irresistible as well.
Ingredient Notes
To make these delicious, quick and easy Salmon Bites, you will need the following ingredients (full measurements in recipe card below):
- salmon fillet - this recipe works best with a fresh salmon fillet, but you can use a large (thawed) frozen fillet as well.
- paprika - if you’re out of paprika, you can try cayenne or chili powder instead, depending on your heat tolerance.
- garlic powder - for garlic powder, you can substitute dried minced garlic or a single clove of finely minced fresh garlic.
- salt + pepper
- vegetable oil - coconut oil, avocado oil, olive oil, or another oil with a high smoke point will work just as well.
- soy sauce - coconut aminos or gluten-free soy sauce are both acceptable swaps for the soy sauce. You could also try a low-sodium soy sauce if needed.
- honey - if you’re out of honey, an equal amount of white or brown sugar will create a similar flavor and help thicken the glaze, but it may take a little longer to dissolve.
- sesame oil - if you’re not a fan of sesame, you can omit this ingredient.
- lemon juice - freshly squeezed lemon juice is always best for flavor, but you can use concentrated lemon juice if that’s what you have on hand!
You will also need measuring cups and spoons, mixing bowls, and large skillet.
How to Make the Best Salmon Bites
- Season salmon. In a medium mixing bowl, add chopped salmon, 1 teaspoon oil, paprika, garlic powder, salt, and pepper. Toss well to coat and set aside for 10 minutes.
- Sear salmon. Heat remaining oil in a large skillet over medium-high heat until the hot oil sizzles, about 1-2 minutes. Sear the salmon pieces (skin side down first) until golden browned and fully cooked, about 5-6 minutes per side. Do not move the salmon around during cooking. When salmon is cooked, the flesh will turn opaque, and it will flake easily when you insert a fork.
- Make sauce. In a small mixing bowl, whisk together soy sauce, honey, sesame oil, and lemon juice until smooth.
- Coat salmon. Pour the sauce over the salmon. Toss well to coat the salmon bites in the sauce and cook for another 1-2 minutes until browned.
- Serve. Use tongs to remove the salmon bites and place on a serving plate. Garnish with white sesame seeds and serve immediately.
Recipe Variations
There are so many ways to switch up the flavors of these salmon bites. Instead of adding our Asian-inspired sauce to the salmon, try these flavor variations:
- Greek: Add a drizzle of lemon juice and season the cooked salmon with fresh dill.
- Italian: Toss the cooked salmon in a mixture of olive oil, lemon juice, and oregano.
- Cajun: Before cooking, season the salmon bites with a mixture of Cajun seasoning, paprika, and cayenne pepper.
How to Serve
Salmon Bites are delicious served on their own as an appy with a dipping sauce such as Spicy Mayo, Creamy Sesame Sauce, or Ranch Dip.
You can also serve these fish bites as a complete meal with some sides including:
- Steamed Rice
- Oven Roasted Vegetables
- Mashed Potatoes
- Kale Caesar Salad
- Peanut Noodles
- Quinoa
Recipe Tips and Tricks
- Use leftovers creatively. You can add leftover salmon bites to salads, wraps, stir-fries, and more! Use your imagination and you’ll never have to eat the exact same dish twice!
- Add stir-fried veggies. You can make extra glaze for stir-fried vegetables to streamline the flavors into a complete meal.
- Try another cooking method. We pan-seared the salmon bites but you can also cook them over high heat on the grill or in the oven under the broiler. This will create a nice crust on the outside while keeping the inside moist and tender.
Storing and Freezing Instructions
How to Store
Transfer leftover salmon bites to an airtight container and store in the refrigerator for up to 2 days. Make sure to freeze it if you’re not able to finish it in that time frame.
How to Reheat
You can serve leftovers cold or warm. To reheat, hear in a 300F preheated oven or air fryer for a few minutes until warmed through, on the stove over medium-low heat, or in the microwave until warmed through. Be careful not to overheat as they can become dry and tough.
How to Freeze
Wrap the cooled salmon tightly in plastic cling wrap or place it in a sealed freezer bag and freeze for up to 3 months. Allow the salmon to thaw overnight in the fridge before serving.
More Salmon Recipes
- 15 Best Salmon Recipes
- Teriyaki Salmon
- Coconut Curry Salmon
- Garlic Butter Salmon
- Honey Garlic Glazed Salmon
- Salmon Burgers
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Salmon Bites
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Author: Sam Hu | Ahead of Thyme
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Total Time: 25 minutes
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Yield: 4-6 servings
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Diet: Gluten Free
Description
Salmon Bites are a flavorful and delicious meal that is quick and easy to make with a handful of simple ingredients. Bite-sized portions of salmon are cooked until tender with crispy, golden edges and coated with a homemade, sweet and sticky Asian glaze.
- 1 large salmon fillet (about 1 ½ pounds), cut into 1 inch cubes
- 2 tablespoons + 1 teaspoon vegetable oil, divided
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the glaze:
- 1 tablespoon soy sauce
- 1 tablespoon honey
- ½ teaspoon sesame oil
- 1 teaspoon lemon juice
- In a medium mixing bowl, add chopped salmon, 1 teaspoon oil, paprika, garlic powder, salt, and pepper. Toss well to coat and set aside for 10 minutes.
- Heat remaining oil in a large skillet over medium-high heat until the hot oil sizzles, about 1-2 minutes.
- Sear the salmon pieces (skin side down first) until golden browned and fully cooked, about 5-6 minutes per side. Do not move the salmon around during cooking. When salmon is cooked, the flesh will turn opaque, and it will flake easily when you insert a fork.
- In a small mixing bowl, whisk together soy sauce, honey, sesame oil, and lemon juice until smooth.
- Pour the sauce over the salmon. Toss well to coat the salmon bites in the sauce and cook for another 1-2 minutes until browned.
- Use tongs to remove the salmon bites and place on a serving plate. Garnish with white sesame seeds and serve immediately.
Notes
How to store: Transfer leftover salmon bites to an airtight container and store in the refrigerator for up to 2 days. Make sure to freeze it if you’re not able to finish it in that time frame.
How to reheat: You can serve leftovers cold or warm. To reheat, hear in a 300F preheated oven or air fryer for a few minutes until warmed through, on the stove over medium-low heat, or in the microwave until warmed through. Be careful not to overheat as they can become dry and tough.
How to freeze: Wrap the cooled salmon tightly in plastic cling wrap or place it in a sealed freezer bag and freeze for up to 3 months. Allow the salmon to thaw overnight in the fridge before serving.
