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My kids used to put up a fight over any fish dish. So, I chopped up some salmon and tossed it in a sweet and sticky garlic-honey mix. Problem solved! Everyone asks for it now. My husband's actually proud and tells folks at work that I got the kids hooked on salmon. Plus, this comes together in a flash—lifesaver when dinner sneaks up on you and you haven’t planned.
Why You'll Love These
They're crunchy outside but super tender inside. The glaze turns sticky and sticky always means good things—my kids love eating them with toothpicks just for fun. Small pieces mean quick cooking and not much mess to clean. Even my friend who always passes on fish came back for more. True story!
Grab These Ingredients
- For Topping: Sprinkle on sesame seeds and some chives at the end
- Salmon: About a pound cut into small cubes
- Saucy Stuff: Soy sauce, honey, and a splash of rice vinegar
- Seasonings: Paprika, onion powder, garlic powder, plus a happy amount of salt and pepper
- Flavor Boosters: Fresh ginger and minced garlic make it really pop
- Oil: Olive oil or whatever you grab fast from the pantry
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Time To Cook
- Finish It Off
- Toss those crispy salmon bites in with the glaze and stir until they're all coated and shiny. You’ll want to eat one right away.
- Sizzle and Crisp
- Heat up a good bit of oil in your skillet, then add the salmon cubes. Be sure not to crowd them. Brown all the sides (it should take about 5 minutes), then set them aside.
- Sauce Magic
- Drop your garlic and ginger into the hot pan and let them get really fragrant. Stir in honey, soy sauce, and rice vinegar. Cook until it turns sticky and thick.
- Prep Time
- Blot salmon really dry with paper towels. Cut into chunky pieces. Toss everything with the oil and all the seasonings.
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Handy Kitchen Tips
Pat your salmon as dry as you can. That’s the real trick to getting the outside crisp. Let it sit still in the pan—don’t fuss with it! If your sauce turns super thick, just splash in a bit of water. And seriously, keep that pan handle turned inward. I once caught my sleeve and almost lost dinner.
Mix It Up Your Way
Sometimes I’ll cook up some broccoli in there too so it gets all saucy. My neighbor swaps in chicken when fish isn’t on sale. A fresh squeeze of lime really brightens it up in hot weather. Want it hotter? Sriracha does the trick—my teens are fans.
Keep Extras Fresh
They're best straight from the pan but leftovers hold up in the fridge a couple days. Warm them back up in a skillet—never the microwave or they get weirdly chewy. Not that we ever have much left after dinner anyway!
Great Sides To Go With This
Rice is always a winner for catching the sweet-salty glaze. Veggies or a fast salad round it out. My kid makes lettuce wraps with them—so good! And we never skip extra sauce for dunking, my husband insists on it.
Awesome Any Night
This meal has bailed me out over and over—so fast on busy days but fancy enough for guests. My mom was floored at how speedy it was. She now serves it to her card group and says everyone begs for details!
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Frequently Asked Questions
- → Why dry the salmon first?
Getting the salmon extra dry helps it brown up better. Less water means a crunchier edge and nice golden color.
- → Can I make this ahead?
Fresh is best, but you can mix the sauce and season the salmon early. Just cook right before you want to eat.
- → What's the best pan to use?
Grab a cast iron or another sturdy skillet. These hold heat so your salmon browns nicely without sticking.
- → Why cook salmon in batches?
If you put too much in at once, it just steams. Spreading out the salmon lets each piece get crispy.
- → Can I use the air fryer?
Yep! Air fry at 390°F around 8 minutes, turning once. When they're done, just mix with the cooked sauce.