Crispy Honey Garlic Salmon Bites Recipe

I finally nailed a Honey Garlic Salmon that crisps up beautifully on the outside while staying flaky inside, and there’s one unexpected trick that makes it foolproof.

I didn’t expect these tiny morsels to steal the show, but they totally did. Tender salmon gets this sticky, bright honey kiss that makes you reach for another even after you said you’d stop.

The contrast between the crisp bite and the silky center is oddly addictive, people will lean in like they know something secret. I make these when I want a quick, showy dinner that still feels a little wild, and honestly I never get tired of watching jaws drop.

Call it Honey Garlic Salmon if that helps sell it, just don’t be surprised when the platter disappears.

Ingredients

• Salmon: Rich in protein and omega 3s, hearty and moist, makes dish more filling.
• Cornstarch: Coats fish for extra crisp, mostly carbs so not much fiber or protein.
• Panko: Adds crunchy texture, light and airy crumbs, mostly quick carbs.
• Honey: Sweet glaze that caramelizes, adds quick sugar and warm sweetness, not fiber.
• Soy sauce: Gives salty umami punch, low calories but high sodium so watch it.
• Garlic: Pungent and bright, a little adds big flavor, plus antioxidants.
• Sesame oil: Small drizzle adds toasted aroma and richness, mostly fat use sparingly.
• Butter: Adds silky richness and gloss to sauce, mostly saturated fat so small amounts.
• Green onions: Fresh, crisp bite and mild onion flavor, adds freshness and color.

Ingredient Quantities

• 1 lb (450 g) salmon fillet, skin removed and cut into bite sized chunks
• 1/2 cup cornstarch
• 1/4 cup panko breadcrumbs (optional for extra crunch)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp neutral oil for frying (vegetable or canola)
• 1/3 cup honey
• 1/4 cup low sodium soy sauce
• 3 cloves garlic, minced
• 1 tbsp rice vinegar (or lemon juice)
• 1 tsp sesame oil
• 1 tbsp butter (optional, for a richer sauce)
• 1 tbsp cornstarch plus 2 tbsp water for slurry
• Pinch of red pepper flakes (optional, for heat)
• Sliced green onions for garnish
• Sesame seeds for garnish

How to Make this

1. Pat the salmon chunks dry with paper towels, then season with 1/2 tsp salt and 1/2 tsp black pepper.

2. Put 1/2 cup cornstarch in a shallow bowl; if you want extra crunch mix in 1/4 cup panko breadcrumbs. Dredge each piece of salmon in the mixture, pressing gently so it sticks.

3. Heat 2 tbsp neutral oil in a large nonstick or cast iron skillet over medium-high heat until shimmering. Don’t overcrowd the pan or they’ll steam; fry in batches if needed.

4. Fry the salmon bites 2 to 3 minutes per side, until golden and crisp. Transfer to a paper towel lined plate while you make the sauce.

5. In the same skillet, lower heat to medium and add 3 cloves minced garlic. Cook 20 to 30 seconds until fragrant, then pour in 1/3 cup honey, 1/4 cup low sodium soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil and a pinch of red pepper flakes if you want heat. Stir to combine.

6. Add 1 tbsp butter now if you want a richer sauce and let it melt into the mixture. Bring the sauce to a gentle simmer so flavors meld, about 1 minute.

7. Mix 1 tbsp cornstarch with 2 tbsp water to make a slurry, then slowly stir it into the simmering sauce. Cook and stir for 30 to 60 seconds until the sauce is glossy and coats the back of a spoon.

8. Return the crispy salmon bites to the skillet and toss gently for 30 seconds to coat them evenly with the sauce. Be careful not to break the pieces.

9. Transfer to a serving plate, sprinkle with sliced green onions and sesame seeds. Taste and add a tiny extra pinch of salt or pepper if needed.

10. Serve immediately with rice or steamed veggies. Leftovers keep well in the fridge for a day but they lose some crispness.

Equipment Needed

1. Large nonstick or cast-iron skillet, big enough to fry in batches
2. Cutting board and a sharp chef’s knife for cutting the salmon and mincing garlic
3. Two shallow bowls or dishes, one for the cornstarch/panko and one for the slurry (dont mix them up)
4. Measuring cups and spoons for the honey, soy, oil and cornstarch
5. Tongs or a slotted spatula to flip and lift the salmon pieces
6. Plate lined with paper towels to drain the fried bites
7. Small whisk or fork for the slurry and a wooden spoon to stir the sauce
8. Serving plate plus a small knife or scissors for slicing green onions and finishing touches

FAQ

Crispy Honey Garlic Salmon Bites Recipe Substitutions and Variations

• Salmon: swap for firm white fish like cod or halibut, or use tuna steaks cut into chunks, or go vegetarian with extra-firm tofu (press it good first).
• Cornstarch (coating or slurry): use arrowroot powder for a clear glossy sauce, rice flour for a light crisp, or all-purpose flour if thats all you got.
• Panko breadcrumbs: substitute crushed cornflakes, crushed rice crackers, or regular breadcrumbs for a similar crunch.
• Honey: use maple syrup, agave nectar, or brown sugar dissolved in a little hot water to get the same sweetness and stickiness.

Pro Tips

– Chill the diced salmon in the fridge for 10 to 15 minutes before dredging, it firms up the flesh so pieces hold together better when frying, and press the cornstarch/panko on gently so it sticks instead of falling off mid fry.

– Don’t crowd the pan, fry in small batches and keep oil at a steady medium high heat (about 350 to 375 F if you use a thermometer). After frying, put bites on a wire rack over a sheet pan or into a warm 200 F oven to stay crisp, paper towels will make them soggy.

– When making the sauce, lower the heat before adding honey so it doesnt burn, and add the cornstarch slurry a little at a time until the sauce is just glossy, it’ll thin a bit once you toss the fish so err on the thicker side. If you want silkier sauce, stir in the butter off the heat so it emulsifies instead of separating.

– Be gentle when you toss the salmon in the sauce, use a wide spatula and fold rather than stir hard, they’re delicate. Finish with a squeeze of lemon or a sprinkle of salt right before serving to brighten the flavors, dont do it too early or the acid will change the texture.