Honey Sriracha Salmon Bites

Honey Sriracha Salmon Bites are tender, sweet with a little heat, sticky, and saucy. Ready in just 15 minutes and the sauce only uses 5 simple ingredients.

Making salmon into salmon bites means faster cooking and easier eating! Just cube, quickly cook in a skillet, and toss with the sauce. Only one pan needed!

Why I Love It:

• 15 Minutes Only – Start to finish you can have this honey sriracha salmon ready in minutes!
• 5 Ingredient Sauce – The sweet and slightly spicy sauce uses simple, staple ingredients.
• Tender in a sticky sauce – The salmon bites are super tender and tossed in the best sticky, sweet sauce.

Ingredients

• Salmon – without the skin and cut into cubes
• Canola Oil – or other cooking oil. You can also use cooking spray.
• Honey
• Sriracha
• Low-Sodium Soy Sauce
• Fresh Ginger and Garlic
• Sesame Seeds and Thinly Sliced Green Onions – Optional, for garnish.

How To Make Honey Sriracha Salmon Bites

1. Mix Honey Sriracha Sauce – Mix up the sauce ingredients in a small bowl or glass measuring cup. Set aside.
2. Cook Salmon Bites – Heat a medium-large heavy-bottomed skillet over medium high heat. Spray with cooking spray or add a little cooking oil to coat the bottom. Once hot, add the salmon bites and sear on all sides (only about 30 seconds per side) until lightly browned and the salmon is just barely cooked through. Remove salmon bites and set aside.
3. Cook Sauce – Add the sauce to the pan and stir while it warms up. Bring the sauce to a gentle boil and stir while bubbling until the sauce thickens (2-3 minutes).
4. Toss in Salmon Bites – Add the cooked salmon to the pan and gently toss in the sauce.
5. Serve – Remove from heat and serve. I like to garnish with sesame seeds and thinly sliced green onions.

Substitutions

• Shrimp – Try trading in shrimp (peeled, deveined, and tails removed) for the salmon. Cook the shrimp until pink and opaque.
• Chicken – You can swap in cubed boneless, skinless chicken breasts or thighs. They will take longer to cook in the skillet than the salmon (cook a couple minutes per side until browned and internal temp is 165 degrees F).

Equipment

• Skillet – Use a medium-large heavy-bottomed skillet to both cook the salmon and thicken the sauce.
• Sharp Knife – It’s easiest to remove the salmon skin and dice into cubes by using a sharp chef’s knife.

Leftovers and Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Leftovers can be eaten cold or you can reheat the bites and leftover sauce in a pan on the stove until warmed.

Recipe Tips

• Pat Salmon Dry – To get the b best browning, you’ll want to pat the salmon bites dry to remove excess moisture.
• Salmon Bites Cook FAST – They only take about 30 seconds per side to cook. Be careful not to overcook them or salmon can get dry.
• Adjust Spice to Taste – You can adjust the sriracha to honey ratio to suit your spice preferences.

Frequently Asked Questions

Serving Ideas

I love turning the salmon bites into bowls – but you can serve it as a main with other favorite sides as well! My favorite salmon bowl components are:

• Cooked White Rice – or coconut rice
• Mango Salsa
• Thinly Sliced Carrots and Cucumber
• Steamed or Roasted Broccoli
• Fresh Cilantro or Green Onions

Other Seafood Recipes

• Air Fryer Salmon – Takes only minutes to cook, is flavorful, healthy, and perfect for a weeknight dinner. Mix up a simple salmon seasoning to rub on the salmon filets then pop in the air fryer.
• Air Fried Scallops – The scallops are perfectly tender, flavorful, and made even better with the lemon butter pairing.
• Sheet Pan Shrimp Fajitas – Toss shrimp, onions, and peppers with fajita seasoning then cook all together on a sheet pan in the oven. Ready in under 30 minutes and perfect for a busy weeknight dinner.

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