My secret tricks for the crispiest bites!

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!).

If you love the Teriyaki flavor, try this Ground Turkey Teriyaki Rice Bowl Recipe next!

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.

This step is best done with a measuring cup so you can easily divide it.

Combine the sauce ingredients in a cup. Save the cornstarch and water for later. Whisk the sauce well until no clumps remain.

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 and save the rest of the sauce for later.

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

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.

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.

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

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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Teriyaki Salmon Bites (Extra Crispy!)

By: London Brazil
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.
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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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

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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