Ingredients
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1½ pounds fresh salmon (skin removed, cut into 1-inch cubes)
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2 tablespoons olive oil
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1 teaspoon paprika
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1 teaspoon garlic powder
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1 teaspoon onion powder
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½ teaspoon salt
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½ teaspoon freshly ground black pepper
Hot Honey Glaze:
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3 tablespoons unsalted butter
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2 tablespoons honey
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1 tablespoon hot sauce (adjust to your spice preference)
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½ teaspoon red pepper flakes (optional for extra heat)
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1 teaspoon apple cider vinegar
Optional Garnishes:
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Chopped fresh parsley or green onion
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Toasted sesame seeds
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Lemon wedges for squeezing
Preparation Tips:
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Use a sharp knife to cut salmon evenly for consistent cooking.
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Pat the salmon dry with paper towels to help the seasoning adhere and ensure crisp edges.
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Allow salmon to sit at room temperature for 15–20 minutes before cooking to promote even heat distribution.
Instructions
- Preheat Cooking Surface
- If baking, preheat the oven to 425°F (220°C).
- If using a stovetop skillet, heat a large nonstick or cast-iron pan over medium-high heat.
- Season the Salmon
- Place cubed salmon in a large mixing bowl.
- Add olive oil, paprika, garlic powder, onion powder, salt, and black pepper.
- Gently toss with a spoon or hands to coat evenly.
- Cook the Salmon Bites
- Baking Option:
- Arrange seasoned salmon cubes on a parchment-lined baking sheet.
- Ensure they are not touching to promote browning.
- Bake for 10–12 minutes or until the edges start to crisp and the inside is flaky.
- Stovetop Option:
- Add a drizzle of olive oil to the heated skillet.
- Place salmon cubes in a single layer.
- Cook for 2–3 minutes per side or until each piece is golden and cooked through.
- Baking Option:
- Prepare the Hot Honey Glaze
- In a small saucepan over medium-low heat, melt the butter.
- Stir in the honey, hot sauce, apple cider vinegar, and red pepper flakes.
- Let it simmer for 1–2 minutes, stirring frequently, until slightly thickened.
- Remove from heat and set aside.
- Combine Salmon and Glaze
- Transfer cooked salmon to a clean mixing bowl.
- Pour the warm hot honey glaze over the salmon.
- Gently toss with a spoon until all pieces are evenly coated.
- Optional Finishing Touch
- For more caramelization, place the glazed salmon back in the oven or skillet for 1–2 additional minutes.
- Watch closely to prevent burning.
- Garnish and Serve
- Sprinkle with chopped parsley, green onion, or sesame seeds for color and texture.
- Serve immediately with lemon wedges on the side for added brightness.
Notes
- Freshness Matters: Always use fresh salmon when possible. If using frozen, thaw thoroughly and pat dry before cooking.
- Control the Spice: Not all hot sauces are equal. Taste before adding, and scale the amount up or down based on your preference.
- Don’t Overcook: Salmon cooks quickly. Once it flakes easily and turns opaque, it’s done. Overcooking can result in dry, tough fish.
- Stir Gently: When tossing the salmon in the glaze, be gentle to avoid breaking the cubes apart.
- Storage and Reheating: Leftover salmon bites can be stored in the refrigerator for up to 2 days. Reheat in a skillet over medium heat until warmed through.
- Substitution Options:
- Replace salmon with boneless chicken breast or thigh pieces if preferred.
- Use maple syrup instead of honey for a deeper sweetness.
- Apple cider vinegar can be swapped with lemon juice or rice vinegar.
- Prep Time: 15 minutes
- Cook Time: 10 minutes