Best Teriyaki Salmon Bites - in a Skillet with Sauce

A plate of cooked chicken pieces with sesame seeds and chopped green onions on top, placed on a gray plate with a black and white napkin beside it.

Best Teriyaki Salmon Bites - in a Skillet with Sauce

These teriyaki salmon bites are made with a quick marinade that gets turned into a saucy glaze with just a few minutes of cook time. It's a flavorful, easy dinner recipe with a sticky homemade teriyaki sauce made from tamari (or soy sauce), mirin, lemon, maple syrup, garlic and ginger. With a sprinkle of fresh green onions and sesame seeds on top, it's a recipe that will leave you wanting to lick your plate!

Course dinner, Main Dish

Cuisine American, Japanese

Diet Gluten Free, Halal, Hindu, Kosher, Low Fat, Low Lactose

Prep Time 10

Cook Time 5

Marinade Time 15

Total Time 30

Servings people

Calories 275kcal

Author Christy Gurin

Equipment

Medium bowl
Large rimmed skillet
Measuring cups and spoons set
Cutting board
Chef knife
Flat spatula for sautéing and flipping

Ingredients

1 lb. salmon filet skin and bones removed and sliced into 1 inch (2.5cm) cubes
2 Tablespoons avocado oil divided (can substitute sesame oil)

Teriyaki sauce

1/4 cup low-sodium tamari or soy sauce
2 Tablespoons mirin
1 Tablespoon lemon juice fresh squeezed (can sub rice vinegar)
2 Tablespoons maple syrup can substitute honey, coconut sugar or brown sugar
1 teaspoon minced garlic
½ teaspoon minced or grated ginger

Garnishes (optional)

Sesame seeds
Sliced green onion
Chili crisp oil sriracha or garlic chili sauce

US Customary - Metric

Instructions

In a medium bowl mix teriyaki sauce ingredients together.
Add salmon cubes and marinate for 15 - 30 minutes on countertop (can marinade up to 2 hours maximum but must refrigerate if more than 30 minutes).
Bring a large rimmed skillet to medium-high heat and add 1 Tablespoon avocado oil, tilting pan to cover the skillet. Oil should be warm enough to spread easily across the pan without smoking.
Place salmon cubes into the pan, reserving marinade. Let sear for about 2 minutes.
Flip each salmon cube over using a flat thin spatula starting with the ones that you added to the pan first.
Pour teriyaki marinade into pan and let come to a simmer while salmon cooks (1-2 minutes). Tilt pan to spread sauce throughout the pan.
Remove salmon bites from heat and place on a serving plate, individual bowls on top of rice or however you want to serve it.
If sauce is thin, return pan with sauce back on stovetop for 1-2 minutes to thicken the sauce and then spoon on top of salmon cubes.
Garnish with sesame seeds, green onion and chili crisp oil and serve right away.

Notes

To prep salmon, remove any bones with tweezers and use a sharp knife to peel the skin away.
It's best eaten fresh but can store leftovers in an airtight container in the refrigerator for up to 3 days and rewarm or eat cold.
To make in the air fryer:
- preheat to 400° (205° C).
- Add marinaded salmon cubes to air fryer basket or tray leaving space between each one (can line with parchment to make clean up faster).
- Air fry for 4-6 minutes until cooked but not overly dry.
- While salmon is cooking, simmer marinade in a small sauce pan over medium heat, whisking to prevent burning, until it reduces and thickens (3-5 minutes).
- Gently toss salmon cubes in sauce, garnish and serve immediately.

Nutrition