Teriyaki salmon bites are perfect for quick lunches and busy weeknights, each bite loaded with delicious teriyaki flavor. Serve the crispy salmon bites over a bed of steamed rice and veggies for weekly meal prep.
Key Ingredients
- Salmon: I use frozen salmon fillets from Costco, but if you have access to fresh salmon, use that instead. Defrost frozen fillets in the fridge overnight for easy preparation the next day, then cut them into 1-inch pieces for this easy salmon recipe.
- Spices: Season the fish with coarse black pepper and kosher salt, depending on the saltiness of the teriyaki sauce you’re using.
- Oil: A light coating of oil helps the salmon crisp up as it cooks.
- Teriyaki Sauce: Use store-bought teriyaki sauce for convenience, or whip up your own homemade version using soy sauce (or coconut aminos), brown sugar, minced garlic, grated ginger, rice vinegar, and a splash of sesame oil. For a thicker sauce, heat the sauce ingredients in a saucepan and stir in a quick cornstarch slurry until it has the consistency you prefer.
- Garnish: Finish with toasted sesame seeds or furikake seasoning for extra crunch and flavor.
How to Make Teriyaki Salmon Bites
The full recipe with measurements is in the recipe card below.
Step 1: Pat the salmon fillets dry with a paper towel, then cut them into bite-sized pieces. Transfer them to a large bowl and toss the pieces with ¼ cup teriyaki sauce and black pepper. Cover and set it aside.
Step 2: Set the oven to broil and line a rimmed baking sheet with parchment paper or a silicone mat. Arrange the marinated salmon pieces in a single layer and broil uncovered for 10-15 minutes, stirring halfway through.
Tip
To check for doneness, insert a food thermometer into the thickest piece of fish; the USDA recommends cooking salmon to 145°F (63°C).
Step 3: Remove the salmon from the oven, drizzle with more teriyaki sauce, and finish with toasted sesame seeds or furikake before serving.
Methods for Cooking Teriyaki Salmon Bites
Try different cooking methods for preparing the fish. Air-fry or sear the salmon bites in a skillet instead of baking them on a sheet pan.
Stovetop Salmon
Warm oil in a large skillet over medium heat. Sear the salmon cubes in batches for 4-6 minutes, stirring occasionally, until golden and just cooked through. Mix the cooked salmon pieces with the teriyaki sauce and finish with toasted sesame seeds or furikake seasoning.
Air Fryer Salmon
I love making teriyaki salmon bites in the air fryer because they come out extra crispy. Follow the instructions for marination and sauce in the recipe card below, then cook the salmon pieces in a preheated air fryer basket in batches at 380℉ (193℃) for 8-12 minutes.
Expert Tips
- Pat the fillets dry. Use a paper towel to blot any excess moisture from the salmon fillets so the outside gets crispy instead of steaming.
- Cut the pieces evenly. Slice the fillets into 1-inch cubes with a sharp knife to ensure even cooking.
- Don’t overcrowd the pan. Leave space between the salmon cubes so they cook evenly. Overcrowding can lower the pan temperature and cause the salmon pieces to steam rather than fry.
- Wait to flip. When the salmon pieces naturally release from the pan, they’re ready to flip. If the pieces stick, give them another minute or so.
- Use a Thermometer. Overcooked salmon can turn dry and tough, so keep an eye on it and use a food thermometer to check for doneness. The USDA recommends cooking fish to a safe internal temperature of 145°F (63°C), but according to America’s Test Kitchen, the ideal internal temperature for salmon is 125°F (51°C).
If you enjoy teriyaki salmon bites, try more quick dinner ideas!
Serving Suggestions
Teriyaki salmon bites are a versatile main that pairs well with just about any side. Serve the crispy salmon over a bed of rice, such as classic white rice or nutty brown rice, or alongside stir-fried or roasted vegetables like broccoli, snap peas, or bell peppers.
You can also build flavorful grain bowls by layering the salmon with sautéed bok choy or broccolini, fresh salad greens, diced cucumbers, and chopped green onions.
Whether you keep it simple or load the teriyaki salmon up with toppings, these bites are perfect for weekly meal prep or an easy weeknight dinner that comes together in under 30 minutes. They even work as a fun appetizer with toothpicks and sticky homemade teriyaki sauce for dipping.
What To Do With Leftovers
- Refrigerate: Store the leftover teriyaki salmon bites in an airtight container for 2-3 days.
- Reheat: Warm the leftover salmon in an air fryer or oven at 350°F (175°C) for 5-8 minutes, or in the microwave in 30-second increments.
More Salmon Recipes:
Teriyaki Salmon Bites
- 4 salmon fillets, cut into 1-inch cubes
- 1 teaspoon kosher salt
- 1 teaspoon coarse black pepper
- 1 tablespoon oil
- ½ cup teriyaki sauce
- 1 teaspoon toasted sesame seeds or furikake seasoning, for garnish
- 1 avocado, cubed
- 1 Persian cucumber, chopped
- 8 scallions, thinly sliced
- Pat the salmon fillets dry with a paper towel, then cut them into bite-sized pieces. Transfer them to a large bowl and toss the pieces with ¼ cup teriyaki sauce and black pepper. Cover and set it aside.
- Set the oven to broil and line a rimmed baking sheet with parchment paper or a silicone mat. Arrange the marinated salmon pieces in a single layer and broil uncovered for 10-15 minutes, stirring halfway through.Tip: To check for doneness, insert a food thermometer into the thickest piece of fish; the USDA recommends cooking salmon to 145°F (63°C).
- Remove the salmon from the oven, drizzle with more teriyaki sauce, and finish with toasted sesame seeds or furikake before serving.
- Pat the fillets dry. Use a paper towel to blot any excess moisture from the salmon fillets so the outside gets crispy instead of steaming.
- Cut the pieces evenly. Slice the fillets into 1-inch cubes with a sharp knife to ensure even cooking.
- Don’t overcrowd the pan. Leave space between the salmon cubes so they cook evenly. Overcrowding can lower the pan temperature and cause the salmon pieces to steam rather than fry.
- Wait to flip. When the salmon pieces naturally release from the pan, they’re ready to flip. If the pieces stick, give them another minute or so.
- Use a Thermometer. Overcooked salmon can turn dry and tough, so keep an eye on it and use a food thermometer to check for doneness. The USDA recommends cooking fish to a safe internal temperature of 145°F (63°C), but according to America’s Test Kitchen, the ideal internal temperature for salmon is 125°F (51°C).