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I whipped up these honeyed garlic salmon chunks during my kids' 'fish is gross' stage. Slicing salmon into tiny bits and slathering them with that sticky-sweet glaze did the trick! They beg for them nowadays. My hubby even shows off to his work buddies about how I turned our kids into salmon fans. And they're so quick to make - just what I need when dinner plans slip my mind!
What Makes These So Popular
These bite-sized morsels win everyone over because they're crunchy outside but moist inside. The glaze turns all sticky when it cooks - my kids grab them with toothpicks! They're done in no time since they're cut small, and washing up isn't much work. Even my buddy who 'can't stand fish' went back for thirds last time she joined us for dinner.
Your Ingredients
- Salmon: Grab a good pound chunk and dice it into small, mouth-sized pieces
- Seasonings: Salt and pepper paired with garlic powder onion powder and paprika
- Oil: Plain olive oil does the job nicely
- Flavor Boosters: Real garlic and ginger truly bump up the taste
- Sauce Components: Honey rice vinegar and soy sauce
- Finishing Touches: Chives and sesame seeds to scatter on the top
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Cooking Steps
- Prep Work
- Start by drying your salmon thoroughly with paper towels. Then slice it into chunks about the size of a large nibble. Mix them up with your seasonings and a bit of oil.
- Sear Them Up
- Heat your pan until it's really hot then add some oil and toss in those salmon bits. Give them space or they won't crisp up! Cook until golden all around which takes roughly 5 minutes. Transfer them to a plate.
- Create The Glaze
- Using that same pan toss in ginger and garlic until they smell wonderful. Then pour in vinegar soy sauce and honey. Let it simmer down till it's thick and clingy.
- Mix Everything
- Drop those salmon chunks back in and stir to coat them in that sauce. Watch as they turn shiny and delicious!
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Smart Cooking Tips
Always dry your salmon completely before cooking or it won't crisp right. Let the pieces sit still in the pan for a bit. If your sauce thickens too much just splash in a tiny bit of water. And always turn your pan handle away from you I found that out when my sleeve caught it once!
Fun Variations
I sometimes chuck in broccoli at the end to soak up that sauce. My pal uses chicken chunks when salmon costs too much. In hot weather I add fresh lime juice for brightness! You can kick up the heat with some sriracha my teens can't get enough of that version.
Storing Leftovers
They taste best right away but extras will last a few days in your fridge. Warm them in a skillet not your microwave or they'll turn tough. But truthfully at our place leftovers hardly happen since everyone wants more!
Side Dish Ideas
We usually put these over rice which soaks up all that tasty sauce. Sometimes I throw together steamed veggies or a quick salad. My daughter wraps them in lettuce leaves like tiny tacos. And always save extra sauce for pouring my hubby constantly asks for it!
Great For Every Occasion
This meal has come to my rescue countless times! It's speedy enough for weeknight chaos but looks impressive enough for guests. When my mom visited recently she couldn't believe how quickly it came together. Now she cooks it for her card group and says they all want the secret!
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Frequently Asked Questions
- → Why start with dry salmon?
Moist salmon won’t brown properly. Drying it helps create crispy edges and a rich golden finish.
- → Can I prep this in advance?
The glaze and salmon can be prepped earlier, but cook it right before eating for the best results.
- → What pan works best?
Use a cast-iron or heavy skillet. They heat evenly and help brown the salmon perfectly without sticking.
- → Why cook in smaller batches?
If the pan is crowded, the salmon steams instead of browning. A single layer gives the best crispness.
- → Can an air fryer work?
Totally! Cook at 390°F for about 7-9 minutes, flipping midway. Glaze the salmon after it’s cooked.