Hot Honey Salmon Bites Recipe (with Teriyaki)
Tender, caramelized salmon bites infused with a flavorful honey teriyaki glaze, spiced with optional heat, and garnished with sesame seeds and cilantro for a fresh finish.
Equipment
- Mixing bowls (2)
- Large skillet or nonstick pan
- Whisk
- Tongs
- Cutting board
- Knife
Ingredients
For the Marinade:
- 1/3 cup soy sauce low-sodium, if preferred
- 1 teaspoon sesame oil
- 1/2 lemon juiced (about 1 tablespoon)
- 1 tablespoon fresh ginger finely chopped
- 2 cloves garlic minced
- 1 small red chili sliced (optional for heat)
- 1/2 teaspoon sea salt
For the Glaze:
- 2 tablespoons honey
- 1 teaspoon sriracha optional for added spice
- 1 tablespoon sesame seeds
- For the Salmon:
- 2 salmon fillets cut into bite-sized cubes (skin removed)
- Neutral oil for cooking (e.g., vegetable or canola oil)
For Garnish:
- Sesame seeds to taste
- Sliced green onion to taste
- Fresh cilantro leaves to taste
- Sliced red chili optional
Instructions
- Marinate the Salmon: Start by whisking the soy sauce, sesame oil, lemon juice, ginger, garlic, red chili (if using), and sea salt in a medium bowl. It’s already smelling like the start of something magical, right?
- Add the cubed salmon and gently toss to ensure every bite is coated in that savory goodness. Cover and marinate in the refrigerator for 20 minutes while you prep your garnish and set the kitchen vibes.
- Prepare the Honey Teriyaki Glaze: In a small bowl, whisk together the honey and sriracha (if desired) with a splash of the leftover marinade. Mix until the glaze beautifully balances sweet and spicy—taste-test it if you must (and trust me, you’ll want to).
- Cook the Salmon Bites: Heat a drizzle of neutral oil in a large skillet over medium heat until it shimmers like your favorite lip gloss under good lighting. Pour in the remaining marinade and let it bubble and reduce slightly for about 2 minutes. Stir in the honey glaze and sesame seeds.
- Then, working in batches, add the salmon cubes. Cook for about 1-2 minutes per side, just until the salmon turns golden and caramelized. Be gentle when flipping—these bites are tender and stunning, like fine jewelry for your plate.
- Garnish and Serve: Transfer the salmon bites to a serving platter, spoon over a little extra glaze from the pan (don’t waste that liquid gold, friend!), and sprinkle with sesame seeds, green onions, fresh cilantro, and optional red chili slices. Serve warm and prepare for the applause.
Notes
- Not a fan of heat? Skip the sriracha and red chili, and trust the honey teriyaki glaze to do all the heavy lifting.
- Looking for sides? Pair with steamed jasmine rice, garlic sautéed green beans, or even a crisp Asian slaw for a complete meal that’ll have folks thinking you trained in the art of fine dining.
- Pro Tip: Make sure your pan is hot enough before adding the salmon—this is what gives you that crave-worthy caramelization.
- Want to switch things up? Substitute salmon with scallops, chicken, or even tofu for a vegetarian twist.