Honey Glazed Salmon Bites (Printable)
Caramelized honey and soy coat tender salmon cubes, broiled to a sticky finish; garnish with sesame and scallions.
# What You Need:
→ Salmon
01 - 1.1 pounds skinless salmon fillet, cut into 1-inch cubes
→ Marinade and Glaze
02 - 3 tablespoons honey
03 - 2 tablespoons low-sodium soy sauce
04 - 1 tablespoon olive oil
05 - 1 tablespoon fresh lemon juice
06 - 1 to 2 cloves garlic, minced
07 - 1/2 teaspoon freshly ground black pepper
08 - 1/2 teaspoon salt
→ Garnish (optional)
09 - 1 tablespoon sesame seeds
10 - 2 tablespoons thinly sliced green onions
11 - Lemon wedges
# How-To:
01 - In a medium mixing bowl, combine honey, soy sauce, olive oil, lemon juice, minced garlic, black pepper, and salt. Whisk thoroughly until emulsified.
02 - Add salmon cubes to the marinade. Gently toss to coat all pieces evenly. Cover the bowl and refrigerate for at least 10 minutes, or up to 30 minutes for enhanced flavor.
03 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Arrange marinated salmon cubes on the sheet, leaving space between each piece. Reserve the marinade for glazing.
04 - Place salmon in the oven and bake for 8 minutes.
05 - While salmon bakes, pour reserved marinade into a small saucepan. Bring to a simmer over medium heat and cook for 2 to 3 minutes until slightly thickened.
06 - Remove salmon bites from oven and generously brush with the thickened glaze. Switch oven to broil setting. Broil salmon for an additional 2 to 4 minutes until caramelized and charred at the edges.
07 - Remove from oven, transfer to a serving platter, and garnish with sesame seeds, green onions, and lemon wedges as desired.
# Expert Tips:
01 -
- Every bite is beautifully balanced between sticky sweetness and a savory soy undertone—a little secret that always surprises guests.
- They're fast to cook but leave you with the kind of flavors that make it seem like you worked much longer.
02 -
- Lining the tray is a must—a forgotten parchment once led to a sticky cleanup and some lost caramelization.
- Reducing the leftover marinade on the stovetop creates a glorious sticky glaze instead of a watery wash.
03 -
- Don’t crowd the salmon cubes on the tray—space means caramelization, not steaming.
- Always simmer the reserved marinade on the stove; it’s safer and much tastier than pouring it raw over your fish.