Crispy Honey Garlic Salmon Bites
Crispy Honey Garlic Salmon Bites transform simple salmon into irresistible golden nuggets coated in a sweet-savory glaze. Ready in just 15 minutes, these tender morsels balance crispy exteriors with a sticky, garlicky sauce that clings to every bite.
Ingredients
- 1 pound fresh salmon fillet skin removed and cut into 1-inch cubes
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons vegetable oil for frying
- 4 cloves garlic minced
- 1/3 cup honey
- 2 tablespoons soy sauce low-sodium preferred
- 1 tablespoon rice vinegar
- 1/2 teaspoon red pepper flakes adjust to taste
- Sliced green onions for garnish
- Sesame seeds for garnish
Instructions
- Prepare the salmon: Pat the salmon cubes completely dry with paper towels. This is essential for achieving crispiness. Place in a bowl and set aside.
- Create the coating: In a separate bowl, mix cornstarch, salt, and pepper. Toss the salmon cubes in this mixture until they’re fully coated on all sides.
- Heat your pan: Heat vegetable oil in a large non-stick skillet over medium-high heat until it’s shimmering but not smoking.
- Cook the salmon: Carefully add the coated salmon cubes to the hot oil, making sure not to overcrowd the pan (work in batches if needed). Cook for 2-3 minutes per side until golden brown and crispy on all sides.
- Remove and drain: Transfer the crispy salmon to a paper towel-lined plate to absorb excess oil.
- Make the sauce: In the same pan, reduce heat to medium and add a touch more oil if needed. Add minced garlic and cook for 30 seconds until fragrant but not browned.
- Combine sauce ingredients: Add honey, soy sauce, rice vinegar, and red pepper flakes to the pan. Stir constantly and simmer for 1-2 minutes until slightly thickened.
- Coat the salmon: Return the crispy salmon to the pan and gently toss to coat each piece evenly with the sauce. Cook for just 30 seconds more – you want to coat the salmon without softening the crispy exterior.
- Serve immediately: Transfer to a serving dish, garnish with sliced green onions and sesame seeds, and enjoy while hot and sizzling!
Notes
- For maximum crispiness, make sure your salmon is thoroughly patted dry before coating.
- The cornstarch coating is key to the crispy texture – don’t substitute flour which won’t crisp up as well.
- Use center-cut salmon for the most consistent texture and cooking time.
- The sauce thickens quickly, so have all ingredients measured and ready to go.
- This dish doesn’t hold well for long periods – it’s best enjoyed immediately after cooking.