Description
Delicious and quick Pan-Seared Salmon Bites marinated in a flavorful blend of soy sauce, toasted sesame oil, honey, and sriracha. Perfectly seared in a skillet to create a tender, juicy salmon dish with a slightly spicy, savory glaze. This appetizer or main course comes together in just 10 minutes and is garnished with fresh green onions and crunchy sesame seeds for added texture and flavor.
Ingredients
Scale
Salmon and Marinade
- 1 pound salmon fillet, skin on or off, cut into 1-inch cubes
- 1 tablespoon toasted sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon sriracha sauce
For Cooking
- 1 tablespoon canola oil
Optional Garnishes
- Sliced green onions
- Sesame seeds
Instructions
- Make Marinade: In a small bowl, combine soy sauce, toasted sesame oil, honey, and sriracha sauce. Mix well until the honey is fully incorporated.
- Marinate Salmon: Place the salmon cubes in a shallow dish and pour the marinade over them. Toss gently to coat all the pieces evenly. For best flavor, marinate for 30 minutes in the refrigerator, though this step is optional if you’re short on time.
- Sear Salmon: Heat the canola oil in a large skillet over medium-high heat until very hot. Carefully add the salmon cubes to the skillet, placing them skin-side down if the skin is on. Sear each side for 2 to 3 minutes until the salmon is nicely browned and cooked through but still tender inside.
- Add Sauce: Pour any remaining marinade into the skillet with the salmon and toss gently to coat the bites, allowing the sauce to slightly thicken and glaze the fish.
- Serve: Remove the salmon bites from the skillet and garnish with sliced green onions and sesame seeds if desired. Serve immediately while hot for the best texture and flavor.
Notes
- Marinating the salmon is optional but enhances flavor and tenderness.
- Use skin-on salmon for extra crispy texture; skin-off will work just as well.
- You can adjust the heat level by adding more or less sriracha according to your taste.
- Serve as an appetizer, with rice, or over a salad for a light meal.
- Make sure not to overcrowd the skillet to ensure proper searing.
- Leftovers can be refrigerated and consumed within 2 days for best quality.
