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honey garlic salmon bites 735662401

Sweet and Sticky Honey Garlic Salmon Bites

Fast, fresh honey garlic salmon bites with a sweet-tangy glaze and smoky spice crust, ready in one skillet in about 15 minutes.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 3
Course: Quick Meals, Seafood
Cuisine: American
Calories: 449
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound skin-on salmon fillet skin removed before cutting
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon onion powder
  • 1 tablespoon coconut oil or avocado oil
  • 1/4 cup honey
  • 2 tablespoons apple cider vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon sriracha

Method
 

  1. In a small bowl, stir together the garlic powder, paprika, kosher salt, chili powder, and onion powder until combined. Set the spice mix aside.
  2. In a liquid measuring cup or small bowl, whisk the honey, apple cider vinegar, minced garlic, and sriracha until well blended.
  3. Set a large skillet, preferably a 12 inch cast iron pan, over medium-high heat.
  4. On a cutting board, carefully remove the skin from the salmon with a sharp knife if needed. Discard the skin and cut the salmon into 1 inch cubes.
  5. Put the salmon cubes in a mixing bowl, sprinkle the spice mixture over the top, and toss gently so every piece is coated.
  6. Add the coconut oil to the hot skillet. Arrange the salmon pieces in a single layer and cook for 1 minute without moving them.
  7. Flip the salmon, pour in the honey sauce, and cook for 1 minute. Gently move the pieces around in the skillet so they get covered in the sauce, then cook for 60 to 90 seconds more. Remove the skillet from the heat.
  8. Let the salmon rest in the skillet for 2 to 3 minutes before serving the honey garlic salmon bites.

Nutrition

Calories: 449kcalCarbohydrates: 25gProtein: 31gFat: 25gSaturated Fat: 8gCholesterol: 83mgSodium: 360mgFiber: 1gSugar: 23g

Notes

Prep the sauce and spice mix before you start cooking because the sear goes fast.
Use a heavy skillet such as cast iron and pat the salmon dry so the bites brown instead of steam.
If you prefer less heat, reduce or omit the sriracha and add a squeeze of Meyer lemon at the end.
Coconut oil can be swapped with avocado oil or a mild California olive oil.
Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently in a skillet.
Mix the honey sauce up to a day ahead and keep it chilled, but wait until the last minute to add it.
Extra sauce in the pan is great spooned over rice, cauliflower rice, or roasted California artichokes.

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