Salmon Bites

These sweet-and-savory Salmon Bites are quick and easy to prepare. Marinated in a simple honey-garlic sauce, they pan-sear in minutes until golden and crisp on the edges while perfectly tender inside.

Serve over Instant Pot rice with a creamy cucumber salad and yum yum sauce for dipping.

Salmon Bites on a white plate with dipping sauce.

Holly’s Recipe Highlights: Salmon Bites

Flavor: The salmon is tender and savory with a sweet, sticky honey garlic glaze and a hint of salty soy sauce.
Why Make It: Cutting the salmon into cubes creates more golden, crispy edges while helping it cook faster than a whole fillet.
Marinade: Fifteen minutes is enough to add plenty of flavor, but the salmon can marinate for up to an hour for deeper flavor.
Tools: A large nonstick skillet.

Total Time: 24 Mins (4 Mins Cook Time) Servings: 4 Cooking Method: Stovetop

Ingredient Notes

Salmon: Center-cut salmon works especially well for evenly sized 1-inch cubes, while skinless fillets save prep time. Fresh or fully thawed frozen salmon both work well.
Soy Sauce: Use low-sodium soy sauce, or tamari for a gluten-free option.
Honey: Keep an eye on the heat, as the honey can scorch in the skillet. It can be replaced with equal parts maple syrup.
Garlic: Mince it finely to prevent larger pieces from burning in the hot skillet.
Garnish: Sesame seeds and sliced green onions add crunch, color, and fresh flavor.

Variations

For spicy salmon bites, add sriracha or red pepper flakes to the marinade.
For ginger salmon bites, add freshly grated ginger.

How to Make Salmon Bites

Uncooked salmon bites on a cutting board.

Prep the salmon and combine the sauce ingredients in a separate bowl (full recipe below). Marinate.

Cook the salmon in a skillet.

Drain the Marinade: Discard excess marinade before cooking. Too much liquid can prevent the salmon from searing, while the honey can burn quickly.
Avoid Crowding: Leave some space between the pieces in the skillet. Crowding traps steam and makes it harder for the salmon to brown.
Let It Sear: Allow the first side to develop color before turning. Salmon is delicate and can break apart if moved too often.
Check the Thickest Piece: Use an instant-read thermometer and check the center of the thickest piece to ensure it reaches 145°F.

Salmon Bites top view on a white plate with dip.

Leftovers Worth Saving

Keep leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat in a medium-low skillet or air fryer until heated through (about 2 to 4 minutes).
Serve leftover salmon over greens with homemade sesame ginger dressing for an easy lunch.

Freezing is not recommended.

More Easy Salmon Recipes

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 20 minutes

Cook Time 4 minutes

Total Time 24 minutes

If the salmon has skin, remove the skin. Use tweezers to take out any bones.
Cut the salmon into 1-inch pieces and season with salt and pepper.
In a medium bowl, combine soy sauce, honey, and garlic. Add the salmon bites, gently toss, and marinate for 15 minutes.

The salmon can be marinated for up to an hour.

Heat the oil in a large non-stick skillet over medium-high heat.
Once hot, add the salmon pieces (discard the marinade) in a single layer. Cook for 1 to 2 minutes on each side or until golden brown.

Watch the salmon carefully to avoid burning.

For the Dip: Whisk together ¼ cup mayonnaise, 1 teaspoon sriracha or sambal oelek, and ¼ teaspoon sesame oil.
To Cook in the Air Fryer: Preheat the air fryer to 380℉. Drain the marinade from the salmon bites and discard. Place the salmon in a single layer in the air fryer basket and cook for 6-8 minutes, or until the salmon reaches 145℉.
Leftovers: Keep leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course, Seafood

Cuisine American

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