These honey ginger salmon bites are your new favorite dinner recipe! Served with fresh rice and a mango avocado cucumber salsa. Fresh, healthy, gluten free and ready in 30 minutes!
Salmon bites and salmon bowls have been all the rage lately. But they’re delicious and so easy to make so I think it’s totally justified.
These salmon bites are coated in a sticky honey ginger chili garlic sauce (sounds like a lot going on but the flavors pair so well together!), then served over jasmine rice or quinoa and topped with a homemade mango avocado salsa.
Why you’ll love this recipe
- Easy to make
- Ready in under 30 minutes
- Perfect for meal prep
- Gluten & dairy free
SALMON. I love using wild caught salmon, but whatever you have access to is fine! Just make sure you let it thaw completely if you’re using previously frozen salmon.
MANGO SALSA. For this you will need fresh ripe mangoes, cucumber, red onion, avocado, cilantro and lime. You can easily do without the cucumber and avocado, but I think the textures and flavors balance out really nicely.
HONEY. Honey and salmon are just a match made in heaven. You can cut back a bit if you want it less sweet.
GINGER & GARLIC. Fresh ginger and garlic round out the flavors in the sauce.
SOY SAUCE. Technically I used tamari which is gluten free soy sauce, but either way, be sure to use low sodium so this isn’y too salty!
CHILI PASTE. A little spice is necessary here! I love using sambal oelek.
TAPIOCA STARCH. This will help thicken the sauce an give it that sticky feel. I love buying items like this from Thrive Market because I use them so often!
How to make salmon bites
Remove the skin from the salmon and cut into roughly 1 inch pieces.
Melt the butter in a skillet over medium heat.
Once hot, add the salmon pieces and saute on each side until golden and crispy, about 2 minutes each side.
Meanwhile, whisk together all remaining sauce ingredients in a small dish.
Once the salmon is crispy, pour in the sauce and saute until the sauce thickens. There will be extra sauce, but I like to drizzle it on top of the rice.
While it’s thickening, combine all ingredients for the mango salsa.
Serve the salmon over rice, then top with the mango salsa and red pepper flakes for spice if desired.
How to easily remove salmon skin
You can either have the butcher remove the skin which I will often do! If you already have your salmon there is a simple trick to get the skin off very easily.
Place your salmon in a shallow bowl skin side up and pour boiling water on top of the skin. Let it sit for just 30 seconds so it’s not too hot to touch, then lift up a corner of the skin and peel off.
It should come off very easily, but if you have any bits remaining, I find it easiest to use kitchen sheers to cut it off.
Air fryer instructions
I really love pan frying these salmon bites because the butter gives it so much flavor and then the honey ginger sauce cooked right into the salmon, but you can also make these in an air fryer!
To do so, toss the raw cubed salmon with 1 tablespoon of melted butter and a generous pinch of salt and pepper.
Air fry at 400 Fahrenheit for 7-9 minutes or until crispy. While it is air frying, add the sauce to a pan on the stove and simmer over low heat until thickened.
Toss the salmon with the sauce, then serve as usual.
Frequently asked questions
How should I store cooked salmon?
Once prepared, these salmon bites will keep in the fridge for 2-3 days. I suggest reheating on the stove, air fryer or oven to try to get some crisp back!
How long do you need to marinate salmon?
For this recipe there is actually no need to marinate the salmon at all! Instead, we’ll just pan fry it with butter until crisp, then the flavor comes from the sauce on top.
But generally, if you are making a recipe that requires marinating, 30-60 minutes is ideal.
How do I cook salmon so it doesn’t dry out?
There are lots of tactics for cooking salmon to ensure it doesn’t get dry, but for this recipe, you don’t have to worry as long as you don’t overcook it.
The butter will help keep it moist and then the sauce will simmer and kind of infuse into the cooked salmon so it won’t get dry.
More salmon recipes you’ll love!
Honey Ginger Salmon Bites
by: claire cary
- 1 cup diced mango
- ½ avocado
- ¼ cup diced red onion
- ½ cup diced cucumber
- ¼ cup chopped cilantro
- 2 tablespoons lime juice
- Remove the skin from the salmon and cut into roughly 1 inch pieces.
- You can either have the butcher remove the skin, or simply pour boiling water over the skin and then peel it off.
- Melt the butter in a skillet over medium heat.
- Once hot, add the salmon pieces and saute on each side until golden and crispy, about 2 minutes each side.
- Meanwhile, whisk together all remaining sauce ingredients in a small dish.
- Once the salmon is crispy, pour in the sauce and saute until the sauce thickens. There will be extra sauce, but I like to drizzle it on top of the rice.
- While it's thickening, combine all ingredients for the mango salsa.
- Serve the salmon over rice, then top with the mango salsa and red pepper flakes for spice if desired.