Crispy on the outside, tender and flaky on the inside, these Teriyaki Salmon Bites are a game changer of a recipe! The teriyaki sauce doubles as a marinade and a sauce, with a quick dusting of cornstarch and a fry on the stovetop to give them that crunchy exterior. Serve them to little ones for a bite-sized snack, or load them on your favorite rice bowl for a full meal!
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Ever since I first tried these Teriyaki Salmon Bowls, I have not been able to stop making those crispy salmon bites.
You see, I discovered an amazing trick: If you whisk up a homemade teriyaki you can divide it in half and it doubles as a marinade AND a sauce. (And if you make it in a measuring cup it’s SO easy to split it!)
I also struggled to figure out how to get the salmon crispy without it sticking to the frying pan. The simple act of tossing the marinated salmon bites in a bit of cornstarch did the trick! Once sprinkled on top, it created an almost paste-like coating on the outside of the salmon. This crisped up beautifully when fried in a skillet with a bit of peanut oil (more on the type of oil to use below!).
4 Reasons Why You’ll Love These Salmon Bites
- 100% adult-approved, they’re also incredibly kid-friendly. (Perfect for little hands to pick up and gobble up!)
- Customizable: you can make them more or less spicy depending on your audience.
- You’ll get a super crispy exterior with 1 common ingredient—cornstarch.
- They’re easily made gluten-free with a GF soy sauce.
Ingredients You’ll Need
Notes about the ingredients needed for this Teriyaki Salmon Bites recipe are below. Jump to recipe for the exact measurements.
- 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. You only need soy sauce, brown sugar, rice vinegar, minced garlic, minced ginger, toasted sesame oil, and Sriracha, if you’d like.
How to Make Teriyaki Salmon Bites
Please see the recipe card below for more detailed ingredient amounts. Jump to recipe for printable instructions.
1. Make the teriyaki sauce and marinate salmon.
This step is best done with a measuring cup so you can easily divide it.
Combine the soy sauce, brown sugar, rice vinegar, garlic cloves, minced ginger, Sriracha, and toasted sesame oil in a cup. Save the cornstarch and water for later. Whisk the sauce well until no clumps remain.
If needed, carefully remove the skin from the salmon with a sharp knife. Cut the fillets into 1-inch chunks.
Place the salmon pieces in a large bowl. Pour half of the prepared sauce over it. Toss the salmon well until everything is covered. Marinate the salmon in the fridge for at least 10 minutes.
Save the rest of the sauce for later.
2. Cook salmon bites until crispy.
After it has marinated, gently remove the salmon from the bowl, letting the excess sauce drip off. Sprinkle 2 tablespoons of cornstarch over the pieces and toss until a thick coating forms.
Add the avocado oil to a large nonstick skillet over medium heat. Swirl the skillet to completely cover. Carefully place the salmon 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.
Remove the salmon from the skillet to a plate.
3. Thicken teriyaki sauce and serve.
Reduce the heat to low and pour the reserved teriyaki sauce into the skillet.
In a small bowl, stir together the remaining tablespoon of cornstarch with warm water. Stir together the slurry and sauce in the skillet, whisking constantly for 1 to 2 minutes. The sauce should thicken.
Add the salmon back into the sauce and toss to combine. It’s best served immediately.
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 to get that crispy exterior again.
FAQs
Marinating the salmon, even for 10 minutes, adds a rich flavor and texture to the fish.
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.
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.
More Easy Salmon Recipes
If you can’t get enough salmon, put these other recipes on your meal plan, soon.
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Teriyaki Salmon Bites (Extra Crispy!)
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Ingredients
- 1 lb. salmon skin removed, cut into 1-inch cubes
- 2 Tbsp. avocado oil
Teriyaki Sauce
- ¼ cup regular or gluten-free soy sauce
- 3 Tbsp. brown sugar
- 1 Tbsp. rice vinegar
- 2 garlic cloves finely minced
- 1 tsp. minced ginger
- 1 tsp. toasted sesame oil
- 1 tsp. sriracha optional
- 3 Tbsp. 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 regular or gluten-free soy sauce, 3 Tbsp. brown sugar, 1 Tbsp. rice vinegar, 2 garlic cloves, 1 tsp. minced ginger, 1 tsp. sriracha, 1 tsp. 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 Tbsp. 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 Tbsp. 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 Tbsp. 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
Nutrition information is automatically calculated, so should only be used as an approximation.
