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Teriyaki Glazed Salmon Bites

Teriyaki glazed salmon bites are seared in a 12-inch skillet, then tossed with a glossy homemade teriyaki glaze. Scallions and sesame seeds finish each tender, browned bite.
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Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the teriyaki glaze
  • 0.5 cup low-sodium soy sauce
  • 0.25 cup water divided
  • 3 tbsp mirin
  • 2 tbsp light brown sugar packed
  • 1 tbsp honey
  • 1 tbsp ginger freshly grated
  • 2 cloves garlic minced
  • 1 tbsp cornstarch
For the salmon bites
  • 1.5 lb salmon fillets skinless, cut into 1-inch cubes
  • 0.25 tsp kosher salt
  • 2 tbsp neutral oil divided
  • 2 scallions thinly sliced
  • 1 tsp sesame seeds

Equipment

  • 1 12-inch skillet

Method
 

Make the teriyaki glaze
  1. In a small saucepan, whisk together the soy sauce, 3 tablespoons of the water, mirin, brown sugar, honey, ginger, and garlic.
  2. Bring the mixture to a simmer over medium heat and cook for 2 minutes, stirring until the sugar dissolves.
  3. In a small bowl, whisk the cornstarch with the remaining 1 tablespoon water, then whisk the slurry into the saucepan and simmer for 30 to 60 seconds, until glossy and thickened; remove from the heat.
Cook the salmon bites
  1. Pat the salmon dry and season it evenly with the salt.
  2. Heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat until shimmering, about 1 minute.
  3. Cook half the salmon in a single layer for 2 to 3 minutes, turning occasionally, until browned and cooked to 145°F; transfer to a plate and repeat with the remaining oil and salmon.
Glaze and serve
  1. Return all the salmon to the skillet, pour in the teriyaki glaze, and gently toss over low heat for about 30 seconds to coat.
  2. Transfer to a serving dish and sprinkle with the scallions and sesame seeds.

Notes

For the best browning, cook the salmon in two batches without crowding the skillet. Refrigerate leftovers in an airtight container for up to 3 days; freezing is possible, though the salmon may soften after thawing. For a gluten-free option, use gluten-free tamari in place of the soy sauce.