The cornstarch trick that makes these crispier than oven baked.

London Lea smiling with a forkful of food in her Austin, TX kitchen.

Salmon bites are my go-to for a 20-minute weeknight bowl, and these crispy teriyaki ones are the version Justin asks for on repeat. Toss in cornstarch, sear in a skillet, brush with my homemade Teriyaki Sauce and dinner is on the table.

I discovered the dual-purpose trick by accident: whisk up the homemade teriyaki in a measuring cup, divide it in half, and use one half as a marinade and the other as the finishing sauce. (One bowl, no extra dishes, and the glossiest glaze on top!)

The crispy part took some testing, though. Pan-frying salmon usually means it sticks to the skillet or the coating slides off mid-flip. The fix was a paste-like cornstarch coating, tossed on AFTER marinating, which sears into a golden crust without ever touching the pan directly.

Pair them with rice and a vegetable for a full Teriyaki Salmon and Mango Bowl, or eat them straight off the cutting board (which is mostly what happens at my house). And if you love this format, my Teriyaki Glazed Salmon and Ground Turkey Teriyaki Rice Bowl live in the same cluster.

Chopsticks pick up a piece of crispy salmon bites from a rice bowl.
Teriyaki bowls with salmon bites are filled with coconut milk, mangoes, and sriracha mayo.

Ingredients and Substitutions

For the exact measurements and detailed instructions, please see the recipe card below.

Salmon, honey, brown sugar, sriracha, soy sauce, garlic, and sesame oil are the main ingredients for these teriyaki salmon bites.
  • Salmon. This recipe is so quick and easy, just about any salmon will taste incredible. However, pay attention to the source. Wild caught is the best, but farm-raised is ok, it will just be fattier. My favorite type is Verlasso. Save a step by buying salmon without the skin.
  • Cornstarch. It may seem insignificant, but this is the key to crispy salmon. Some is used to make a coating and the rest is to thicken the sauce.
  • Teriyaki Sauce. Skip the storebought sauce and make your own homemade teriyaki sauce. You only need soy sauce, brown sugar, rice vinegar, minced garlic, minced ginger, toasted sesame oil, and Sriracha, if you’d like.
Wondering what's for dinner?
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How to Make Teriyaki Salmon Bites

Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.

Prepare the salmon.

Carefully remove the skin from the salmon filets. Then, use a sharp knife to cut the filets into 1-inch cubes.

The skin is removed from the salmon.
Remove the salmon skin.
Salmon is cut into bite-sized pieces.
Cut into cubes.
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Make the teriyaki sauce and marinate salmon.

Whisk all the teriyaki sauce ingredients (except the cornstarch and 2 tablespoons of water) in a measuring cup until smooth.

Place the salmon in a bowl, pour half the sauce over it, and toss to coat. Marinate in the fridge for at least 10 minutes; reserve the rest of the sauce for later.

The teriyaki sauce ingredients are whisked together.
Salmon pieces are marinated in a teriyaki sauce.

How Do You Get Salmon Bites Crispy?

Two things: a paste-like coating and a hot skillet. Toss the marinated salmon in cornstarch until each piece is coated in a thick paste, not a dusting. You want it visible. Then heat a nonstick skillet over medium with a teaspoon of avocado oil and let it shimmer before the salmon goes in.

Don’t crowd the pan. Two batches at most for a pound of salmon. Crowded salmon steams instead of sears, and you lose the golden crust that makes these worth the cornstarch step in the first place.

Cook salmon bites until crispy.

Remove the salmon from the bowl and toss with cornstarch.

Add salmon to the skillet in a single layer across the pan and cook the fish for 2 to 3 minutes per side. It’s done when it flakes easily with a fork, and the coating should be a beautiful golden brown.

Marinated teriyaki salmon bites are cooked in a skillet.
A slotted spatula for fish.

A must-have for fish fans!

If you cook fish even occasionally, a fish spatula is a non-negotiable. I waited way too long to get one!

The thin, flexible blade slides right under delicate fillets without tearing them apart. Total game-changer.

Get the FISH SPATULA!

Thicken teriyaki sauce and serve.

Reduce the heat to low and pour the reserved teriyaki sauce into the skillet.

Whisk the remaining tablespoon of cornstarch with warm water and stir into the sauce until it begins to thicken.

Add the salmon back into the sauce, toss to combine, and serve it up!

The teriyaki sauce is thickened in a skillet.
Teriyaki salmon bowls are filled with coconut milk, mangoes, and sriracha mayo.

Want to Make These in the Air Fryer?

You totally can, AND they get just as crispy. Marinate and cornstarch-coat the salmon as written, then air fry at 400°F for 7 minutes, flipping halfway. Skip the avocado oil drizzle; the air fryer handles the crisping. Brush with the reserved teriyaki sauce when they come out.

Storage and Reheating

These salmon bites are best enjoyed immediately. This is when they’re the crispiest. However, you can store them for later. If saving, I recommend keeping the sauce separate from the fish in airtight containers in the fridge.

Reheat the salmon in a skillet or air fryer to get that crispy crunch again.

FAQs

Should I marinate the salmon before cooking?

Marinating the salmon, even for 10 minutes, adds a rich flavor and texture to the fish.

Can I make these ahead of time for a party or gathering?

If you’re serving these at a party, I recommend making the sauce and prepping the fish ahead of time, but waiting to cook until you’re ready to eat.

How do I prevent the salmon from drying out during cooking?

Allowing the salmon to marinate before cooking and coating with the cornstarch paste will help ensure the fish doesn’t dry out.

What to Serve with Teriyaki Salmon Bites?

When you’re ready to dig in, add one of these sides to round out the meal.

Whip up some Coconut Milk Rice, or even Mango Coconut Rice.

Add some veggies, like Air Fryer Broccoli, Herb Roasted Carrots, or Chinese Green Beans.

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Crispy Teriyaki Salmon Bites Recipe

By: London Brazil
These easy Crispy Teriyaki Salmon Bites come together in 20 minutes with a paste-like cornstarch coating, a hot-skillet sear, and a glossy homemade teriyaki glaze. Marinate, dredge, sear, and brush with my Teriyaki Sauce. Serve over rice for a 20-minute weeknight bowl that beats takeout.
Chopsticks pick up a piece of crispy salmon bites from a rice bowl.
Yield 4 servings
Prep 10 minutes
Cook 10 minutes
Total 20 minutes
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Equipment

Ingredients 

  • 1 lb. salmon skin removed, cut into 1-inch cubes
  • 2 tablespoons avocado oil

Teriyaki Sauce

  • ¼ cup soy sauce or Tamari
  • 3 tablespoons packed brown sugar
  • 1 tablespoons rice vinegar
  • 2 garlic cloves finely minced
  • 1 teaspoon minced ginger
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon sriracha optional
  • 3 tablespoons cornstarch divided
  • ¼ cup warm water

Instructions 

  • Remove the skin from the salmon, if desired, and cut into 1-inch chunks.
    1 lb. salmon
  • In a measuring cup, combine all the teriyaki sauce ingredients except for the cornstarch and water. Whisk until well combined.
    ¼ cup soy sauce or Tamari, 3 tablespoons packed brown sugar, 1 tablespoons rice vinegar, 2 garlic cloves, 1 teaspoon minced ginger, 1 teaspoon sriracha, 1 teaspoon toasted sesame oil
  • Add the salmon to a large bowl and pour half of the sauce over it. Toss until well combined. Allow the mixture to marinate, covered in the fridge for at least 10 minutes. Reserve the remaining sauce for later use.
  • Remove the salmon from the bowl, letting any excess marinade drip off. Toss the salmon with 2 tablespoons of cornstarch until a thick, paste-like coating forms.
    3 tablespoons cornstarch
  • Heat a large nonstick skillet over medium heat. Add 1 teaspoon avocado oil and swirl to coat. Add the salmon and cook 2-3 minutes per side, or until it flakes easily with a fork and the coating is golden.
    2 tablespoons avocado oil
  • Remove the cooked salmon from the skillet and reduce the heat to low. Pour in the reserved teriyaki sauce.
  • In a small bowl or measuring cup, mix the remaining 1 tablespoon of cornstarch with warm water. Pour the mixture into the saucepan. Whisk constantly for 1-2 minutes, or until the sauce thickens. Remove from heat once desired consistency is reached.
    ¼ cup warm water, 3 tablespoons cornstarch
  • Add salmon bites back into the sauce and toss to coat. Serve immediately.
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Notes

  • Cut. Small pieces of salmon get that crispy exterior.
  • Marinate. The sauce gives the flavor the best texture and flavor.
  • Reduce. Let the sauce thicken with the cornstarch slurry.
  • Storage. These salmon bites are best enjoyed immediately. This is when they’re the crispiest. However, you can store them for later. If saving, I recommend keeping the sauce separate from the fish in airtight containers in the fridge.
  • Reheat. Warm the salmon in a skillet to get that crispy exterior again.

Nutrition

Calories: 334kcal, Carbohydrates: 23g, Protein: 24g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Cholesterol: 62mg, Sodium: 898mg, Potassium: 614mg, Fiber: 0.3g, Sugar: 11g, Vitamin A: 47IU, Vitamin C: 1mg, Calcium: 30mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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