Salmon bites cook up quickly in a skillet smothered in a sticky honey soy sauce marinade that leaves a delicate crispy skin overtop a flakey, tender interior. So easy and so good!
Why this recipe works
Salmon bites are poppable morsels of melt-in-your-mouth salmon. The marinade plays an important role in infusing loads of flavor into each bite. Toss them into rice bowls, mix them into salads, or serve on toothpicks for parties.
Salmon truly is a versatile fish. With such a neutral base, it’s the perfect candidate for flavorful marinades or dry rubs. On top of your typical grilled, baked, or seared salmon it’s also an excellent choice for an appetizer such as these salmon bites or smoked salmon dip because it’s not heavy or overly filling.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SALMON – Center-cut salmon is preferable when it comes to cubing as the thickness is just right. Cube the salmon into equal sized (2-inch) cubes for even cooking. We removed the skin from our salmon. Some people choose to keep the skin on so the finished salmon bites are not too delicate. It’s up to you whether or not you remove the skin. The downside of keeping the skin on is that most people do not want to eat it, even though it is edible.
MARINADE – The marinade is a combination of soy sauce, ginger, garlic, hoisin sauce, honey, and Asian sweet chili sauce which imparts amazing flavor into each bite after marinating for only an hour.
How to Make Salmon Bites
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- If removing the skin from the salmon yourself, use a sharp chef’s knife held horizontally to carefully slice the skin away from the flesh.
- Cut salmon into 2-inch cubes and place in a large bowl.
- Add all marinade ingredients to an immersion blender and blend until smooth. Set aside 1/2 cup of the marinade.
- Pour remaining marinade over the salmon cubes. Use gloved hands to gently toss the fish, coating all pieces. Allow to marinate for 1 hour.
- Into a large deep sided skillet over medium-high heat, pour reserved marinade. Bring to a gentle boil then add the marinated salmon cubes.
- Cook for 4 minutes, gently turning with a rubber spatula. Cook for an additional 4 minutes.
- Carefully remove from pan to serving dish and drizzle or brush with additional sauce if needed.
Frequently Asked Questions & Expert Tips
Store leftover salmon bites in an air-tight container kept in the refrigerator for up to 4 days. Reheat in the oven at 350F until warmed through. You can also reheat them in the air fryer.
Serving Suggestions
We love the flexibility serving-wise with these salmon bites because they can be enjoyed as a party appetizer, main course, or protein addition to leafy salads and rice bowls with veggies.
Typically, we serve our salmon bites as a main course with white rice and sauteed peppers, onions, asparagus, or broccoli but as shown above, we’ve also enjoyed them as an appetizer served on a toothpick. They’re great with a garnish of sesame seeds, enjoy!
Ingredients
- 24 ounces center cut salmon
- 24 ounces center cut salmon
Marinade/Sauce
- 3 Tablespoons olive oil
- 1/2 cup soy sauce
- 1 teaspoon minced ginger
- 1 Tablespoon minced garlic
- 2 1/2 Tablespoons hoisin sauce
- 2 1/2 Tablespoons honey
- 1 1/2 Tablespoons Asian sweet chili sauce
- 3 Tablespoons olive oil
- 1/2 cup soy sauce
- 1 teaspoon minced ginger
- 1 Tablespoon minced garlic
- 2 1/2 Tablespoons hoisin sauce
- 2 1/2 Tablespoons honey
- 1 1/2 Tablespoons Asian sweet chili sauce
Things You’ll Need
- immersion blender
- Large deep sided skillet
- Large mixing bowl
- Vinyl gloves
- immersion blender
- Large deep sided skillet
- Large mixing bowl
- Vinyl gloves
Before You Begin
- Cube the salmon into equal sized (2-inch) cubes for even cooking.
- We removed the skin from our salmon. Some people choose to keep the skin on so the finished salmon bites are not too delicate. It’s up to you whether or not you remove the skin. The downside of keeping the skin on is that most people do not want to eat it, even though it is edible.
- Cube the salmon into equal sized (2-inch) cubes for even cooking.
- We removed the skin from our salmon. Some people choose to keep the skin on so the finished salmon bites are not too delicate. It’s up to you whether or not you remove the skin. The downside of keeping the skin on is that most people do not want to eat it, even though it is edible.
Instructions
- If removing the skin from the salmon yourself, use a sharp chef’s knife held horizontally to carefully slice the skin away from the flesh.
- Cut salmon into 2-inch cubes and place in a large bowl.
- Add all marinade ingredients to an immersion blender and blend until smooth. Set aside 1/2 cup of the marinade.
- Pour remaining marinade over the salmon cubes. Use gloved hands to gently toss the fish, coating all pieces. Allow to marinate for 1 hour.
- Into a large deep sided skillet over medium-high heat, pour reserved marinade. Bring to a gentle boil then add the marinated salmon cubes.
- Cook for 4 minutes, gently turning with a rubber spatula. Cook for an additional 4 minutes.
- Carefully remove from pan to serving dish and drizzle or brush with additional sauce if needed.
- If removing the skin from the salmon yourself, use a sharp chef’s knife held horizontally to carefully slice the skin away from the flesh.
- Cut salmon into 2-inch cubes and place in a large bowl.
- Add all marinade ingredients to an immersion blender and blend until smooth. Set aside 1/2 cup of the marinade.
- Pour remaining marinade over the salmon cubes. Use gloved hands to gently toss the fish, coating all pieces. Allow to marinate for 1 hour.
- Into a large deep sided skillet over medium-high heat, pour reserved marinade. Bring to a gentle boil then add the marinated salmon cubes.
- Cook for 4 minutes, gently turning with a rubber spatula. Cook for an additional 4 minutes.
- Carefully remove from pan to serving dish and drizzle or brush with additional sauce if needed.
Expert Tips & FAQs
- Store leftover salmon bites in an air-tight container kept in the refrigerator for up to 4 days. Reheat in the oven at 350F until warmed through. You can also reheat them in the air fryer.
- Store leftover salmon bites in an air-tight container kept in the refrigerator for up to 4 days. Reheat in the oven at 350F until warmed through. You can also reheat them in the air fryer.
