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
Scale
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.
