Honey Garlic Salmon Bites

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Quick, flavorful Honey Garlic Salmon Bites with a sweet and savory glaze—perfect for any weeknight dinner!

Prep Time5

Cook Time10

Marinate Time30

Total Time45

Course: Main Dish

Cuisine: American

Servings: people

Author: Katie G.

Ingredients

2 tbsp lemon juice
2 tbsp honey
1 tbsp soy sauce
2-3 cloves garlic minced
1.5 lbs fresh salmon fillets cut into 1" pieces
2 tsp avocado oil
sesame seeds for serving (optional)
lemon wedges for serving (optional)

Instructions

Combine lemon juice, honey, soy sauce, and garlic in a large bowl, whisking to combine.
Prep the Salmon. If the skin is still on the salmon fillets, gently slide a sharp knife between the flesh and the skin to remove it. Once the skin is removed, cut the fillets into bite-sized pieces, ensuring they are uniform in size for even cooking.
Add the cubed salmon to the bowl and toss gently until evenly coated in sauce. If time allows, cover with plastic wrap and allow to marinate at room temperature for 30-45 minutes, tossing every 10 minutes or so for even coverage.
Heat oil in a large nonstick skillet set over medium heat until shimmering. Add the salmon in a single layer, leaving a bit of space between pieces, reserving any marinade left in the bowl. Cook undisturbed for about 2 minutes, until the salmon is browned and releases easily from the pan. Carefully flip and continue to cook for another 2 minutes until the salmon is just cooked through to 140F, and the edges are caramelized.
Carefully transfer the salmon to a serving platter. Add any remaining marinade in the bowl to the skillet and bring it to a boil, then cook for 30-45 seconds, until thickened slightly. Pour over the salmon. Serve as desired, garnished with sesame seeds and lemon wedges.

Notes

Serving Suggestions: Serve over jasmine rice, as a salmon bowl with veggies like cucumbers and avocado, or steamed broccoli and shredded carrots, or as an appetizer with a creamy dip like bang sauce or sweet chili sauce.

Refrigerate Leftovers: Store cooked salmon in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or in the microwave for 30-60 seconds.

Freeze for Later: Place cooled salmon bites in a freezer-safe container or bag for up to 2 months. Thaw in the refrigerator overnight and reheat as needed.

Make Ahead: Prep the marinade and salmon cubes up to 12 hours in advance and refrigerate. Cook just before serving for the freshest flavor.

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