If you’re craving a dish that’s bursting with flavor and offers a perfect balance of crispy texture and saucy richness, you’re in for a treat with this Extra Crispy Teriyaki Salmon Bites Recipe. These little bites deliver tender, juicy salmon surrounded by a golden crust, all enveloped in a tangy, sweet teriyaki glaze that will have you coming back for more—whether it’s a quick weeknight dinner or a crowd-pleasing appetizer. Trust me, the irresistible crunch paired with the deep umami notes makes this dish absolutely unforgettable.
Ingredients You’ll Need
This recipe calls for simple, everyday ingredients that come together to create a fantastic combination of taste and texture. Each element plays a crucial role—from the rich, flaky salmon and smooth avocado oil to the vibrant teriyaki sauce components that create its signature burst of flavor.
- 1 lb. salmon (skin removed, cut into 1-inch cubes): Use fresh salmon for the best texture and taste; cutting into cubes helps maximize the crispy surface area.
- 2 Tbsp. avocado oil: Perfect for high-heat cooking and adds a subtle buttery flavor without overpowering the dish.
- ¼ cup soy sauce or Tamari: Provides the salty umami base for the teriyaki glaze, with Tamari as a gluten-free alternative.
- 3 Tbsp. packed brown sugar: Adds sweetness and balances the savory notes while caramelizing beautifully during cooking.
- 1 Tbsp. rice vinegar: Brings a gentle acidity that cuts through the richness and brightens the sauce.
- 2 garlic cloves (finely minced): Infuses the dish with an aromatic punch that’s essential in teriyaki flavors.
- 1 tsp. minced ginger: Adds warmth and a slightly spicy freshness that wakes up the palate.
- 1 tsp. toasted sesame oil: A little goes a long way in contributing a deep, nutty aroma and taste.
- 1 tsp. sriracha (optional): Gives just a bit of heat and complexity, perfect if you love a subtle kick.
- 3 Tbsp. cornstarch (divided): Key to creating the signature crisp coating on the salmon bites and thickening the teriyaki sauce.
- ¼ cup warm water: Used to thicken the sauce for that luscious glaze consistency.
How to Make Extra Crispy Teriyaki Salmon Bites Recipe
Step 1: Prepare the Salmon Bites
Begin by removing the skin from your salmon if it’s still attached, then cut the fillet into 1-inch cubes. This size ensures each bite gets evenly cooked with a perfectly crispy crust all around.
Step 2: Whisk the Teriyaki Sauce
In a measuring cup, mix together soy sauce or Tamari, brown sugar, rice vinegar, minced garlic, minced ginger, toasted sesame oil, and optional sriracha. Whisk until everything is combined and the sugar starts to dissolve. This homemade sauce is the heart of the recipe, bursting with layers of sweet, salty, and subtly spicy flavors.
Step 3: Marinate the Salmon
Toss half of the teriyaki sauce with the salmon cubes in a bowl, ensuring each piece is well coated. Cover and let it marinate in the fridge for at least 10 minutes. This step marinates the fish deeply and infuses it with the delicious flavor that will shine through in every bite.
Step 4: Coat with Cornstarch
Remove the salmon from the marinade, letting the excess sauce drip off, then toss the pieces with 2 tablespoons of cornstarch. This creates a thick paste that will crisp up during cooking, giving you the signature extra crunchy texture everyone loves.
Step 5: Cook the Salmon Bites
Heat a large nonstick skillet over medium heat and add 1 teaspoon of avocado oil. Once hot, add the salmon bites and cook for 2 to 3 minutes on each side until they’re golden and flake easily with a fork. The cornstarch coating fries beautifully into an irresistible crust without sticking.
Step 6: Sauce Reduction
After removing the cooked salmon from the pan, lower the heat to low and pour in the remaining teriyaki sauce. In a separate small bowl, mix the last tablespoon of cornstarch with warm water and stir it into the sauce. Whisk constantly until the sauce thickens into a glossy glaze. This step turns the sauce into a rich coating that clings beautifully to the salmon bites.
Step 7: Combine and Serve
Toss the crispy salmon bites gently back into the thickened teriyaki sauce to coat every piece with that irresistible sheen. Serve immediately to enjoy the full contrast of crispy texture and saucy richness.
How to Serve Extra Crispy Teriyaki Salmon Bites Recipe
Garnishes
Adding fresh garnishes like thinly sliced green onions or a sprinkle of toasted sesame seeds can add a delightful crunch and a pop of color. A little chopped cilantro or a few red pepper flakes can also elevate the flavor profile, making each bite even more exciting.
Side Dishes
These salmon bites pair wonderfully with fluffy steamed jasmine rice or sticky sushi rice for a filling meal. For a lighter option, serve alongside sautéed greens like bok choy or a crisp cucumber salad to contrast the rich teriyaki sauce with fresh, vibrant veggies.
Creative Ways to Present
Want to impress at your next gathering? Serve the salmon bites on a platter lined with banana leaves or atop crispy wonton chips for a fun finger-food experience. Alternatively, skewer the bites with small bamboo picks and offer dipping sauce on the side for a beautiful, shareable appetizer.
Make Ahead and Storage
Storing Leftovers
Place any leftover salmon bites and sauce in an airtight container and refrigerate for up to 2 days. The bites may soften slightly but will still retain plenty of flavor, making them great for a quick reheat or packed lunch.
Freezing
For longer storage, freeze the cooked salmon bites separated from the sauce. Wrap well in a freezer-safe container or bag and freeze up to 1 month. When ready, thaw overnight in the fridge to ensure the best texture and flavor.
Reheating
To bring back as much crispiness as possible, reheat the salmon bites in a hot skillet with a teaspoon of oil over medium heat. Add the sauce afterward to coat. Avoid microwaving as it can make the coating soggy and lose that signature crunch.
FAQs
Can I use frozen salmon for this recipe?
Yes, frozen salmon works fine as long as you thaw it thoroughly and pat it dry before cutting into cubes. Removing excess moisture helps the coating crisp up better.
What if I don’t have cornstarch—can I use something else?
You can substitute potato starch or arrowroot powder in equal amounts for the cornstarch. These alternatives also create a great crispy crust and help thicken the sauce.
Is this recipe spicy?
Not by default, but the recipe includes optional sriracha if you like a little heat. You can easily leave it out or adjust the amount to your spice preference.
Can I make the sauce ahead of time?
Absolutely, the teriyaki sauce can be prepared ahead and stored in the fridge for up to a week. Just give it a good stir before using, and add fresh garlic or ginger if you want to brighten it up.
What is the best way to keep the salmon bites extra crispy?
Coating the salmon in cornstarch just before cooking and using a hot nonstick pan with minimal oil ensures crispiness. Serve immediately for the best crunchy texture before the sauce softens the coating.
Final Thoughts
I can’t recommend this Extra Crispy Teriyaki Salmon Bites Recipe enough for anyone who loves bold flavors and texture contrasts. It is one of those dishes that’s easy to whip up but delivers a restaurant-worthy experience right at home. Give it a try, and I promise it will become a favorite you turn to again and again for a fuss-free, utterly delicious meal.
Print
Extra Crispy Teriyaki Salmon Bites Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Description
These Teriyaki Salmon Bites feature tender, perfectly cooked salmon cubes coated in a crispy cornstarch crust and smothered in a rich, homemade teriyaki sauce. Easy to prepare and bursting with savory-sweet flavors, this quick skillet dish is a delicious appetizer or main course that comes together in just 20 minutes.
Ingredients
Salmon Bites
- 1 lb. salmon (skin removed, cut into 1-inch cubes)
- 2 Tbsp. avocado oil (divided)
- 3 Tbsp. cornstarch (divided)
Teriyaki Sauce
- ¼ cup soy sauce or Tamari
- 3 Tbsp. packed brown sugar
- 1 Tbsp. rice vinegar
- 2 garlic cloves (finely minced)
- 1 tsp. minced ginger
- 1 tsp. toasted sesame oil
- 1 tsp. sriracha (optional)
- ¼ cup warm water
Instructions
- Prepare the Salmon: Remove the skin from the salmon if not already done and cut into 1-inch chunks for bite-sized pieces.
- Make the Teriyaki Sauce: In a measuring cup, whisk together soy sauce or Tamari, brown sugar, rice vinegar, minced garlic, ginger, toasted sesame oil, and sriracha if using, until well combined.
- Marinate the Salmon: Place the salmon chunks in a large bowl and pour half of the teriyaki sauce over them. Toss to coat evenly, then cover and refrigerate for at least 10 minutes to marinate. Save the remaining sauce for later.
- Coat the Salmon: Remove the salmon from the marinade, allowing excess to drip off. Toss the salmon with 2 tablespoons of cornstarch until a thick, paste-like coating forms on the pieces.
- Cook the Salmon: Heat 1 teaspoon of avocado oil in a large nonstick skillet over medium heat. Add the salmon bites and cook for 2-3 minutes on each side, until the salmon flakes easily and the coating is golden brown and crispy.
- Prepare the Sauce in the Skillet: Remove the cooked salmon and reduce heat to low. Pour the reserved teriyaki sauce into the skillet.
- Thicken the Sauce: In a small bowl, whisk together the remaining 1 tablespoon cornstarch and warm water until smooth. Pour this mixture into the skillet and whisk continuously for 1-2 minutes until the sauce thickens and becomes glossy. Remove from heat once ready.
- Combine and Serve: Return the cooked salmon bites to the skillet and toss gently to coat them completely in the thickened teriyaki sauce. Serve immediately for best texture and flavor.
Notes
- For extra crispiness, ensure the salmon pieces are well coated with cornstarch and the skillet is properly preheated before adding the fish.
- Use tamari instead of soy sauce for a gluten-free version.
- Marinating the salmon for longer (up to 30 minutes) will deepen the flavor but do not over-marinate to avoid salmon becoming mushy.
- Sriracha is optional for a mild spicy kick; omit if you prefer no heat.
- Serve with steamed rice or a side of sautéed vegetables for a complete meal.
