Pin it
I created these honey garlic salmon bites when my kids were going through their 'we hate fish' phase. Cutting the salmon into little pieces and coating them in that sweet sticky sauce totally worked! Now they ask for them all the time. My husband even brags to his coworkers about how I got the kids eating salmon. Plus they cook up so quick - perfect for those nights when I forget to plan dinner!
Why These Are Such A Hit
These little bites are so good because they're crispy on the outside but still juicy inside. The sauce gets all sticky and caramelized - my kids love picking them up with toothpicks! They cook super fast since they're in small pieces, and clean-up's not bad at all. Even my friend who 'doesn't like fish' ate three helpings last time she came over for dinner.
What You Need
- Salmon: Get a nice pound piece and cut it up into bite-sized chunks
- Seasonings: Paprika garlic powder onion powder salt and pepper
- Oil: Just regular olive oil works great
- The Good Stuff: Fresh garlic and ginger really makes a difference
- For The Sauce: Soy sauce rice vinegar and honey
- Pretty Bits: Sesame seeds and chives for sprinkling on top
Pin it
Let's Get Cooking
- Get Everything Ready
- First pat your salmon dry really good with paper towels. Then cut it into chunks about the size of a big bite. Toss them with all those seasonings and a splash of oil.
- Make Them Crispy
- Get your pan nice and hot add some oil and throw those salmon pieces in. Don't crowd them or they won't get that nice crust! Let them get golden on all sides takes about 5 minutes. Scoop them out onto a plate.
- That Amazing Sauce
- In that same pan throw in your garlic and ginger let them get smelly good. Then add your soy sauce honey and vinegar. Let it bubble away and get thick and sticky.
- Bring It Together
- Pop those salmon pieces back in and give everything a good toss in that sauce. Watch it get all glossy and gorgeous!
Pin it
My Kitchen Tricks
Make sure your salmon's really dry before you start or it won't get crispy. Don't move the pieces around too much in the pan let them do their thing. And if your sauce gets too thick just add a tiny splash of water. Oh and keep your pan handle turned in I learned that one the hard way when my sleeve caught it once!
Switch Things Up
Sometimes I throw in some broccoli at the end let it soak up that sauce. My friend makes these with chicken when salmon's too pricey. During summer I add a squeeze of lime at the end so fresh! You can even make them spicy with a squirt of sriracha my teenagers love that version.
Save Some For Later
These are best fresh but if you've got leftovers they'll keep in the fridge for a few days. Just warm them up in a pan not the microwave or they get rubbery. Though honestly at my house leftovers are rare everyone usually wants seconds!
What To Serve With Them
We love these over rice it soaks up all that yummy sauce. Sometimes I steam some veggies on the side or make a quick salad. My daughter likes to wrap them in lettuce leaves like little tacos. And don't forget extra sauce for drizzling my husband always asks for more!
Perfect For Any Time
This dish has saved dinner so many times! It's quick enough for busy weeknights but looks fancy enough for company. Last time my mom came over she couldn't believe how fast it came together. Now she makes it for her bridge club says everyone asks for the recipe!
Pin it
Frequently Asked Questions
- → Why dry the salmon first?
Patting salmon dry removes moisture that would prevent proper browning. Drier salmon gets better crispy edges and golden color.
- → Can I make this ahead?
Best served fresh, but you can prep the sauce and season the salmon ahead. Cook just before serving for best texture.
- → What's the best pan to use?
A heavy skillet or cast iron pan works best. It retains heat well and creates good browning without sticking.
- → Why cook salmon in batches?
Overcrowding the pan creates steam instead of browning. Single layer cooking ensures each piece gets crispy.
- → Can I use the air fryer?
Yes, air fry at 390°F for 7-9 minutes, flipping halfway. Make sauce separately and toss with cooked salmon.