Easy Honey Garlic Salmon Bites

Sticky-sweet, garlicky salmon bites that cook in one pan in 10-ish minutes—this is my weeknight love language. They’re little golden cubes of salmon that get tossed in a quick honey garlic glaze till glossy and caramel-y on the edges. Minimal chopping. No weird ingredients. It’s the kind of dinner you can pull off even when you forgot to thaw the chicken and your brain is mush.

My little family crushes these. The first time I made them, my husband hovered like a seagull, “taste testing” half the pan. Now I double it, because our kid steals the bites straight off the sheet while they’re cooling, like some kind of adorable salmon bandit. These have become a Sunday meal prep situation too—he packs them with rice and broccoli, and I steal his lunch on Mondays. Marriage.

How to Make It

Quick rundown while I stir my coffee: cut salmon into bite-size cubes—about 1-inch pieces so they cook fast but don’t dry out. Pat them dry like you mean it. Toss with a teaspoon or two of cornstarch, a pinch of salt, and black pepper. That little dusting makes the edges crisp and gives the sauce something to cling to.

Whisk a fast glaze: 2 tablespoons honey, 2 tablespoons soy sauce (or tamari), 1 tablespoon rice vinegar or lemon juice, 2–3 minced garlic cloves, and a little grated ginger if you have it. I add a teaspoon of neutral oil and a few chili flakes because I like a whisper of heat. If you’ve got 10 minutes, let the salmon hang out while you preheat the pan. If not—straight in.

Get a nonstick or cast-iron skillet hot with a slick of oil. Lay the salmon in a single layer and don’t scoot it for a minute or two so it can get that golden crust. Flip gently (tongs are your friend) and cook another minute. When the pieces are mostly cooked but still glossy inside, pour in the sauce. It should bubble like it’s excited to be here. Toss-toss-toss for 30–60 seconds until the glaze thickens and everything looks shiny. Turn off the heat, squeeze in a little lemon, shower with sliced green onions and sesame seeds, and try to make it to the plate before you start snacking.

Air fryer people: 400°F for 7–8 minutes for the salmon (light oil + cornstarch first), then toss with warmed sauce right after so it clings.

✔Ingredient Notes

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– Salmon: Skinless fillets are easiest. Cut evenly so everything cooks at the same time. Pat dry or you’ll steam instead of sear.
– Honey: The glaze glue. If it’s super thick, microwave 10 seconds to loosen so it mixes easier.
– Garlic: Fresh is best. Add it with the sauce so it doesn’t burn in the oil—burnt garlic = bitter city.
– Soy sauce/tamari: Salty backbone. Use low-sodium if you’re sauce-happy like me.
– Rice vinegar or lemon: You need that tang to balance the sweet. Apple cider vinegar works in a pinch.
– Cornstarch: Tiny dusting on the salmon = crispy edges and shiny sauce. Too much turns gummy—light hand!
– Chili flakes or sriracha: Optional heat. I sprinkle a pinch so the kids don’t revolt.
– Ginger: Freshly grated is poppy and bright; 1/4 teaspoon ground works if that’s what you’ve got.
– Sesame oil: A few drops for nutty vibes at the end. Don’t cook it hard or it can taste harsh.
– Green onions + sesame seeds: The crunchy, pretty finish. Not essential… but kind of essential.

✔Recipe Steps

1. Cut salmon into 1-inch cubes and pat very dry.
2. Toss salmon with 1–2 teaspoons cornstarch, salt, and pepper.
3. Whisk honey, soy/tamari, rice vinegar or lemon, minced garlic, ginger, and a pinch of chili flakes.
4. Heat oil in a nonstick or cast-iron skillet over medium-high; sear salmon 1–2 minutes per side until lightly golden.
5. Pour in sauce and toss; simmer 30–60 seconds until glossy and thick.
6. Finish with a squeeze of lemon, sesame seeds, and green onions; serve immediately.

What to Serve It With

– Steamy jasmine rice or coconut rice (soaks up all that glaze).
– Roasted broccoli, green beans, or a quick cucumber salad.
– Noodles tossed with a little butter, soy, and lime.
– Crunchy lettuce cups with shredded cabbage and a swipe of mayo-sriracha.
– Bowl it up: rice, salmon bites, avocado, pickled onions, extra sesame.

✔Tips & Mistakes

– Dry your fish. Moisture is the enemy of crisp edges.
– Don’t overcrowd the pan. Two quick batches beat steaming a sad pile.
– Add garlic with the sauce, not before. Burnt garlic will haunt you.
– Watch the heat. If the glaze darkens too fast, lower the temp and add a tablespoon of water to save it.
– Taste and tweak. Too sweet? Splash more vinegar. Too salty? More honey or a squeeze of citrus.

✔Storage Tips

Leftovers keep in a sealed container in the fridge 3–4 days. Reheat gently in a skillet with a spoonful of water until warm and glossy again, or microwave in short bursts. Air fryer works too—350°F for 2–3 minutes. Cold straight from the fridge? Weirdly delicious on a salad or rolled into sushi-ish rice balls. Breakfast idea: warm with leftover rice and a fried egg. Freeze up to 2 months; thaw overnight—the glaze might thin a bit, but a quick pan toss fixes it.

✔Variations and Substitutions

– Honey ↔ maple syrup or brown sugar. Same sweetness, slightly different vibe.
– Tamari ↔ soy sauce ↔ coconut aminos. Adjust salt to taste.
– Spice it up with gochujang or sambal in the sauce for a kicky, tangy heat.
– Air fryer route: 400°F 7–8 minutes for the bites; warm the sauce separately and toss after.
– No rice vinegar? Lemon or lime does the job—just add a pinch of sugar if it’s too sharp.
– Garlic out? Use 1/2 teaspoon garlic powder and add earlier with the dry seasonings.
– Butter finish: swirl in a teaspoon at the end for a glossy, restaurant-y sheen.

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Frequently Asked Questions

Easy Honey Garlic Salmon Bites

Quick-seared salmon bites tossed in a sticky honey-garlic glaze. Crispy edges, juicy centers, and a tangy-sweet kick—perfect for weeknights or parties.

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Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 pounds salmon, skinless, cut into 1-inch cubes
• ▢ 0.25 cup low-sodium soy sauce
• ▢ 0.25 cup honey
• ▢ 3 cloves garlic, minced
• ▢ 1 tablespoon rice vinegar
• ▢ 1 teaspoon sriracha or chili-garlic sauce
• ▢ 1 tablespoon lemon juice
• ▢ 1 tablespoon cornstarch for coating salmon
• ▢ 0.5 teaspoon kosher salt
• ▢ 0.25 teaspoon black pepper
• ▢ 1 tablespoon olive oil for searing
• ▢ 1 tablespoon unsalted butter
• ▢ 2 tablespoons green onions, thinly sliced for garnish
• ▢ 1 teaspoon toasted sesame seeds for garnish

Instructions

Preparation Steps

• Pat salmon dry and cut into 1-inch bites. Toss with salt, pepper, and cornstarch until evenly coated.
• Whisk soy sauce, honey, garlic, rice vinegar, sriracha, and lemon juice in a small bowl; set aside.
• Heat olive oil in a large skillet over medium-high. Add salmon in a single layer and sear until golden, 2 to 3 minutes per side. Transfer to a plate.
• Reduce heat to medium. Add butter to the skillet, then pour in the honey-garlic sauce. Simmer, stirring, until slightly thick and glossy, about 1 to 2 minutes.
• Return salmon to the pan and toss to coat. Cook 1 to 2 minutes more until glazed and just cooked through (internal temp about 125 to 130 F).
• Garnish with green onions and sesame seeds. Serve over rice or with steamed veggies.

Notes

For extra crisp edges, air-fry the coated salmon at 400 F for 6 to 8 minutes, then toss in the warmed sauce. Use low-sodium soy sauce to control saltiness and adjust heat with more or less sriracha.