Description
A quick and easy 15-minute weeknight dinner featuring bite-sized salmon cubes pan-seared in a sweet, savory, and sticky teriyaki glaze with sesame seeds.
Ingredients
Scale
- 1.5 pounds salmon fillets, cut into 1-inch cubes
- 1 tablespoon vegetable oil or avocado oil
- 1/3 cup soy sauce (low-sodium recommended)
- 3 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 1 tablespoon sesame seeds, toasted
- 2 stalks green onions, sliced
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Pat salmon fillets dry with paper towels and cut into 1-inch cubes. Remove any visible bones. Toss gently with a pinch of salt and pepper.
- In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, minced garlic, grated ginger, and cornstarch until smooth. Set aside.
- Heat oil in a large non-stick skillet over medium-high heat. Add salmon cubes in a single layer (cook in batches if necessary).
- Sear salmon undisturbed for 2 minutes until a golden crust forms. Flip and cook for another 2 minutes until opaque on the outside but slightly pink in the center.
- Stir the sauce mixture and pour it over the salmon. Reduce heat to medium-low.
- Toss salmon gently in the sauce for 1-2 minutes until the sauce thickens and becomes glossy, clinging to the fish. Avoid over-stirring to prevent breaking the fish.
- While the sauce thickens, toast sesame seeds in a small dry pan over medium heat for about 2 minutes until golden and nutty.
- Transfer salmon bites to a serving plate. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately.
Notes
Do not overcrowd the pan to ensure proper searing rather than steaming. Pat the salmon dry before cooking to help it sear better. The salmon continues to cook after being removed from heat, so pull it when slightly translucent in the center. If the sauce is too thick, add a splash of water; if too thin, simmer longer. For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 320
- Sugar: 12
- Sodium: 680
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 18
- Fiber: 1
- Protein: 30
Keywords: salmon, teriyaki, quick dinner, weeknight meals, healthy seafood, bite-sized salmon, gluten-free option, dairy-free