Crispy Teriyaki Salmon Bites Recipe

Original Post: https://www.evolvingtable.com/teriyaki-salmon-bites/

Chopsticks pick up a piece of crispy salmon bites from a rice bowl.

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Crispy Teriyaki Salmon Bites Recipe

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.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Asian

Servings: servings

Author: London Brazil

Equipment

Fish spatula

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

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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.

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.

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