There is something truly irresistible about biting into tender, flavorful salmon that carries the perfect balance of sweetness and savory goodness, especially when it boasts a delightfully crunchy exterior. The Extra Crispy Teriyaki Salmon Bites Recipe captures all these qualities, offering a dish that’s bursting with bold teriyaki flavors while staying satisfyingly crisp on the outside. Whether you’re cooking for a family dinner or impressing friends with a unique appetizer, this recipe brings that comforting Asian-inspired taste with an elevated texture that will have everyone asking for seconds.
Ingredients You’ll Need
Gathering simple, essential ingredients is half the fun of making this recipe. Each component plays a vital role – from the rich, flaky salmon to the sweet and tangy teriyaki sauce and the magic of cornstarch delivering that crispy coating.
- Salmon (1 lb., skin removed, cut into 1-inch cubes): Fresh, succulent fish, the star of the dish providing tender texture and omega-3 goodness.
- Avocado oil (2 Tbsp.): A neutral oil with a high smoke point, perfect for crisping the salmon without burning.
- Soy sauce or Tamari (¼ cup): Adds that deep umami saltiness essential for authentic teriyaki flavor.
- Brown sugar (3 Tbsp., packed): Sweetens and helps create the glossy teriyaki glaze.
- Rice vinegar (1 Tbsp.): Brings a subtle acidity that balances sweetness and brightens the sauce.
- Garlic cloves (2, finely minced): Imparts aromatic depth that makes the sauce come alive.
- Minced ginger (1 tsp.): Adds a fresh, slightly spicy warmth typical of teriyaki dishes.
- Toasted sesame oil (1 tsp.): Infuses a nutty richness to elevate the flavor profile.
- Sriracha (1 tsp., optional): A spicy kick you can add if you love a touch of heat.
- Cornstarch (3 Tbsp., divided): The secret to that perfect crispy coating and thickening the sauce beautifully.
- Warm water (¼ cup): Used to dissolve cornstarch for a silky sauce finish.
How to Make Extra Crispy Teriyaki Salmon Bites Recipe
Step 1: Prepare the Salmon
Start by removing the skin from your salmon if it hasn’t been done already. Then neatly cut the salmon into 1-inch cubes; this size is perfect for even cooking and the ideal bite-sized portion for each delicious mouthful.
Step 2: Whisk Together the Teriyaki Sauce
Combine soy sauce or tamari, brown sugar, rice vinegar, minced garlic, ginger, toasted sesame oil, and sriracha in a measuring cup or small bowl. Whisk these ingredients together until the sugar dissolves and the mixture looks glossy and inviting. This sauce will infuse the salmon with layers of flavor.
Step 3: Marinate the Salmon
Place the cubed salmon in a large bowl and pour half of the prepared teriyaki sauce over it. Toss the pieces gently to coat them well, then cover and chill in the refrigerator for at least 10 minutes. This gives the flavors time to soak deep into the fish, making every bite a flavor bomb.
Step 4: Coat the Salmon with Cornstarch
Remove the salmon from the marinade, allowing any excess liquid to drip off, then toss the salmon chunks with 2 tablespoons of cornstarch. You’re aiming for a thick, almost paste-like coating that will crisp up beautifully when cooked.
Step 5: Pan-Fry the Salmon Bites
Heat 1 teaspoon of avocado oil in a large nonstick skillet over medium heat. Add the salmon bites and cook for 2 to 3 minutes on each side until they turn golden brown and the fish flakes easily. This step is key to achieving that sought-after “extra crispy” exterior.
Step 6: Prepare the Teriyaki Glaze
Remove the cooked salmon from the skillet and turn the heat down to low. Pour the reserved half of the teriyaki sauce into the pan. In a small bowl, whisk together the remaining 1 tablespoon of cornstarch with warm water until smooth, then stir this slurry into the sauce in the pan. Keep whisking for a couple of minutes until the sauce thickens into a luscious glaze.
Step 7: Toss and Serve Immediately
Return the crispy salmon bites to the skillet and gently toss them in the thickened teriyaki sauce so that every piece is coated in that irresistible, glossy glaze. Serve the salmon bites right away to enjoy the contrast of textures and vibrant flavors.
How to Serve Extra Crispy Teriyaki Salmon Bites Recipe
Garnishes
Fresh garnishes can elevate these salmon bites even further. Sprinkle toasted sesame seeds for extra nuttiness and crunch, and add a scattering of thinly sliced green onions to provide a fresh, crisp bite that contrasts beautifully with the rich glaze.
Side Dishes
This Extra Crispy Teriyaki Salmon Bites Recipe pairs wonderfully with steamed jasmine rice which soaks up the sauce perfectly. For a fresh, vibrant balance, serve with a simple cucumber salad or sautéed garlic green beans that bring both color and a clean finish to the plate.
Creative Ways to Present
Thinking outside the box? Serve these salmon bites on mini skewers as appetizers, or pile them onto crunchy lettuce cups for a handheld treat. You can even use them as a topping for an Asian-style rice or noodle bowl, layering textures and flavors for a meal that’s as pretty as it is tasty.
Make Ahead and Storage
Storing Leftovers
If you have any left over, store the salmon bites in an airtight container in the refrigerator. They’re best enjoyed within two days for optimal flavor and texture, as the crispy coating may soften over time.
Freezing
While freezing is possible, it’s not ideal for maintaining the extra crispy texture of the bites. If you must freeze, flash freeze the cooked salmon bites on a baking sheet first, transfer to an airtight freezer-safe container, and freeze up to one month.
Reheating
To regain some of the original crispiness after refrigerating or freezing, reheat the salmon bites in a hot skillet with a drizzle of avocado oil for a few minutes on each side. Avoid the microwave if you want to preserve that delightful crisp texture.
FAQs
Can I use frozen salmon for this Extra Crispy Teriyaki Salmon Bites Recipe?
Yes, you can use frozen salmon as long as it is fully thawed and patted dry before cooking. Removing excess moisture will help the cornstarch coating stick and crisp up nicely.
Is it necessary to remove the salmon skin?
Removing the skin is recommended here because it allows the marinade and cornstarch coating to adhere directly to the flesh, making it easier to achieve that extra crispy texture.
Can I bake these salmon bites instead of pan-frying?
While baking is possible, pan-frying gives the best crispy exterior that defines this recipe. Baking may result in a softer texture that won’t have the same crunch.
What can I substitute for cornstarch?
If you don’t have cornstarch, arrowroot powder or potato starch are good alternatives for creating the crisp coating and thickening the sauce.
How spicy is this recipe with sriracha?
The amount of sriracha recommended adds a mild heat that balances the sweetness of the sauce. You can adjust the quantity or omit it altogether based on your spice tolerance.
Final Thoughts
If you are craving a dish that brings together incredible flavor, a satisfyingly crunchy texture, and a gorgeous glazed finish, the Extra Crispy Teriyaki Salmon Bites Recipe is your next kitchen victory. It’s an easy-to-make recipe that feels special enough for guests but simple enough for a weeknight treat. Give it a try and watch how quickly it becomes a new favorite in your collection.
Print
Extra Crispy Teriyaki Salmon Bites Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Description
These Teriyaki Salmon Bites are extra crispy on the outside and tender on the inside, coated in a rich, sweet, and tangy homemade teriyaki sauce. Perfect as a quick appetizer or main dish, this recipe includes a crispy cornstarch coating and a perfectly thickened teriyaki glaze made from scratch, bringing together Asian-inspired flavors in just 20 minutes.
Ingredients
Salmon and Coating
- 1 lb. salmon (skin removed, cut into 1-inch cubes)
- 2 Tbsp. avocado oil (divided)
- 3 Tbsp. cornstarch (divided)
Teriyaki Sauce
- ¼ cup soy sauce or Tamari
- 3 Tbsp. packed brown sugar
- 1 Tbsp. rice vinegar
- 2 garlic cloves (finely minced)
- 1 tsp. minced ginger
- 1 tsp. toasted sesame oil
- 1 tsp. sriracha (optional)
- ¼ cup warm water (for cornstarch slurry)
Instructions
- Prepare the salmon: Remove the skin from the salmon, if desired, and cut it into 1-inch chunks for bite-sized pieces.
- Make the teriyaki sauce: In a measuring cup, combine soy sauce or Tamari, brown sugar, rice vinegar, minced garlic, minced ginger, toasted sesame oil, and sriracha if using. Whisk until well combined.
- Marinate the salmon: Place the salmon chunks in a large bowl and pour half of the teriyaki sauce over them. Toss to coat evenly. Cover and refrigerate for at least 10 minutes to allow flavors to penetrate.
- Coat the salmon bites: Remove salmon from the marinade, letting excess drip off. Toss the salmon bites with 2 tablespoons of cornstarch until a thick, paste-like coating forms on each piece.
- Cook the salmon: Heat a large nonstick skillet over medium heat. Add 1 teaspoon of avocado oil and swirl to coat the pan. Add the coated salmon bites and cook for 2-3 minutes per side, until flakes easily with a fork and the coating is golden and crispy.
- Prepare the sauce base: Remove the cooked salmon bites from the skillet and reduce the heat to low. Pour the reserved teriyaki sauce into the skillet.
- Thicken the sauce: In a small bowl or measuring cup, mix the remaining 1 tablespoon of cornstarch with warm water to create a slurry. Pour the slurry into the skillet with the sauce. Whisk constantly for 1-2 minutes until the sauce thickens to a glossy glaze. Remove from heat.
- Combine and serve: Add the cooked salmon bites back into the sauce. Toss gently to coat each piece with the thickened teriyaki glaze. Serve immediately for best texture and flavor.
Notes
- For a gluten-free version, use tamari instead of soy sauce.
- Adjust sriracha amount to control spiciness or omit for a milder taste.
- Make sure to pat salmon dry before coating to help the cornstarch stick well.
- This dish is best served immediately to maintain the crispy texture.
- Leftover salmon bites can be refrigerated for up to 2 days but will lose crispiness.
