These poppable honey garlic salmon bites are quick, flavorful, and perfect for busy weeknights. Crispy on the outside and tender on the inside, they’re tossed in a sticky-sweet garlic glaze that’s packed with flavor. Serve over rice with your favorite veggies for a fast and healthy meal that feels fancy enough for guests but easy enough for any night.
Why You’ll Love These Salmon Bites
- Fast & fuss-free – Just 25 minutes from start to finish.
- Even cooking – Cutting salmon into uniform 1-inch cubes ensures they cook quickly and evenly.
- Healthy & satisfying – Loaded with protein, omega-3s, and flavor, without weighing you down.
- Versatile – Easily make it in the skillet or air fryer, and switch up the protein if you’d like.
Ingredients
- Salmon – Skin removed and cut into 1-inch cubes.
- Seasonings – Paprika, garlic powder, onion powder, salt, and black pepper.
- Olive Oil – For searing the salmon and building the sauce.
- Garlic & Ginger – Freshly minced and grated for bold, aromatic flavor.
- Soy Sauce – Low-sodium or gluten-free tamari works well.
- Rice Vinegar – A touch of acidity balances the sweetness; substitute apple cider vinegar if needed.
- Honey – Use raw or local honey for best results. Maple syrup also works.
- Sesame Seeds – Optional, but add a nice crunch and nutty flavor.
- Chives – Freshly chopped for garnish.
How to Make Honey Garlic Salmon Bites
1. Prep and Season the Salmon
Pat dry the salmon cubes thoroughly with paper towels. In a bowl, toss the salmon with paprika, garlic powder, onion powder, salt, and pepper. Drizzle with a tablespoon of oil and gently massage to coat.
2. Cook the Salmon
Heat a large skillet over medium-high heat and add a tablespoon of oil. Sear the salmon cubes in a single layer for 4–5 minutes, flipping occasionally until golden and crisp. Remove and set aside. Repeat if needed.
3. Make the Sauce
In the same pan, add the remaining oil along with minced garlic and ginger. Sauté for about a minute. Add the soy sauce, rice vinegar, and honey. Let the sauce simmer for 3–5 minutes until slightly thickened.
4. Toss & Serve
Return the salmon to the skillet and gently toss in the honey garlic glaze until fully coated. Garnish with sesame seeds and chopped chives. Serve over rice or your favorite grain and steamed vegetables.
Tips for Success
- Pat the salmon dry before cooking to get that crisp exterior.
- Cut salmon evenly so everything cooks at the same rate.
- Use fresh garlic for the boldest flavor.
- Add a pinch of cayenne to the seasoning for a spicy kick.
- Want extra flavor? Let the salmon sit in the seasoning mix for 30–60 minutes before cooking.
- Air Fryer Method: Preheat to 390°F and cook salmon cubes for 7–9 minutes, flipping halfway.
Variations
- Protein Swap: Try this recipe with chicken or shrimp—just adjust cooking time as needed.
- Low-Carb Option: Serve with cauliflower rice or roasted vegetables instead of rice.
- Extra Sticky: Simmer the sauce a little longer for a thicker glaze.
FAQs
Can I use frozen salmon?
Yes! Just thaw it overnight in the fridge and pat it dry thoroughly before cooking.
Is salmon healthy?
Absolutely. It’s rich in protein, omega-3s, and essential nutrients like B vitamins.
How do I remove the skin from salmon?
Slide a sharp knife between the flesh and the skin, angling the blade slightly downward. Or ask your fishmonger to do it for you.
Can I store leftovers?
Yes. Store in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or enjoy cold in a salad or wrap.
Can I freeze this recipe?
It’s best to freeze the uncooked, seasoned salmon in freezer-safe bags for up to 3 months. Thaw overnight before cooking.
Serve It With:
- Steamed jasmine or basmati rice
- Roasted or stir-fried veggies
- Cucumber salad or Asian slaw
Honey Garlic Salmon Bites
Yield: 4 servings | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Ingredients:
- 1½ lb salmon, skin removed and cut into 1-inch cubes
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ¾ tsp salt
- 1 tsp ground black pepper
- 3 tbsp olive oil, divided
- 2 tsp garlic, minced
- 1 tsp fresh ginger, grated
- 3 tbsp soy sauce (low sodium or tamari)
- 2 tbsp rice vinegar (or apple cider vinegar)
- ¼ cup honey (or maple syrup)
- 2 tsp toasted sesame seeds
- 2 tsp chopped chives
Instructions:
Toss & Serve: Return cooked salmon to skillet and toss to coat in sauce. Garnish with sesame seeds and chives. Serve over rice or vegetables.
Prep Salmon: Pat salmon cubes dry with paper towels. In a bowl, toss with paprika, garlic powder, onion powder, salt, pepper, and 1 tablespoon of olive oil.
Cook Salmon: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add salmon cubes in a single layer and cook for 4–5 minutes, flipping often, until golden and crispy. Transfer to a plate and repeat with remaining salmon if needed.
Make Sauce: In the same skillet, add remaining tablespoon of oil. Sauté garlic and ginger for 1 minute. Stir in soy sauce, vinegar, and honey. Simmer for 3–5 minutes until thickened.