Crispy Honey Garlic Salmon Bites (Baked & Air Fryer)

Sticky, garlicky, oven-crisp salmon in 20 minutes.

Bite-sized salmon, shatter-crisp edges, and a glossy honey-garlic glaze that clings like candy, one bowl, one pan, weeknight done.

Why You’ll Love It

• Baked & healthy: Crisp without deep-frying—great for Salmon Recipes Baked Healthy and Baked Salmon Recipes.
• Fast weeknight fish: 20 minutes pan-to-plate—perfect for Fish Dinner Recipes and a speedy Salmon Dinner.
• Addictive glaze: Balanced honey-garlic-soy with a citrus pop—ideal for Salmon Glaze Recipes and Honey Garlic Salmon.
• Snackable bites: Diced pieces cook evenly and stay juicy—made for Salmon Bites Recipe and Garlic Salmon.

Ingredients (notes only)

Salmon & Crisping Base

• 1½ lb salmon, skin off, cut ¾–1-inch cubes (even size = even doneness)
• 1 tbsp olive oil (helps cornstarch adhere)
• 2 tbsp cornstarch (ultra-crisp), or rice flour
• ¾ tsp kosher salt, ½ tsp black pepper
• ½ tsp smoked paprika (light color + savoriness)
• ½ tsp garlic powder (layers with fresh garlic)

Honey-Garlic Glaze

• ¼ cup honey (sticky sheen)
• 2–3 cloves garlic, minced (fresh bite)
• 2 tbsp low-sodium soy sauce (umami + color)
• 1 tbsp rice vinegar or lemon juice (brightens)
• 1 tsp sriracha or red pepper flakes (optional heat)
• 1 tbsp unsalted butter (silky finish)
• 1 tsp toasted sesame oil (optional, nutty aroma)

To Finish

• Sesame seeds, thin-sliced scallions, lemon wedges

Step-by-Step (Oven, primary)

1. Prep: Heat oven to 450°F (232°C). Line a sheet pan with parchment.
2. Toss: Pat salmon dry. In a bowl, combine salmon, oil, salt, pepper, paprika, garlic powder. Dust evenly with cornstarch; toss to coat.
3. Bake: Spread in a single layer. Bake 10–12 min until edges crisp and internal temp is 125–130°F (52–54°C) for medium (USDA safe is 145°F/63°C if you prefer well-done).
4. Glaze: While baking, simmer honey, garlic, soy, vinegar, and sriracha in a small pan 1–2 min. Whisk in butter and sesame oil off heat.
5. Coat: Transfer hot salmon to a bowl; pour glaze over and toss gently to coat.
6. Finish: Sprinkle sesame + scallions. Squeeze lemon over just before serving.
7. Serve: Rice bowls, tacos, noodles, or skewers; see ideas below.
8. Clean-up: Discard parchment—sheet pan stays nearly spotless.

Pro Tips

• Dry = crisp: Pat salmon very dry before cornstarch.
• Don’t overcrowd: Gaps between bites prevent steaming.
• Glaze viscosity: Too thin? Simmer 30–60 sec more. Too thick? Splash of water.
• Carryover: Pull at 125–130°F—heat rises a few degrees while saucing.
• Make it glossy: Butter whisked in off heat keeps the glaze shiny.

Variations (mapped to interests)

• Citrus-Ginger Honey Garlic (fresh ginger + orange zest) → Salmon Glaze Recipes
• Sesame-Chili Crunch (add chili crisp) → Garlic Salmon / Honey Garlic Salmon
• Herb-Lemon Baked Bites (skip soy; add dill + lemon) → Baked Salmon Recipes
• Teriyaki-Honey Swap (use teriyaki + honey) → Fish Dinner Recipes

How to Serve

• Bowl: Jasmine rice, cucumber, avocado, shredded carrots, sriracha mayo.
• Tacos: Warm tortillas, cabbage slaw, lime crema.
• Noodle night: Toss with soba or rice noodles + steamed broccoli.
• Party bites: Toothpicks + extra glaze for dunking.

Make Ahead & Storage

• Prep ahead: Mix glaze (no butter) up to 3 days; warm and whisk in butter before using.
• Fridge: 3 days in airtight container.
• Freeze: Cooked salmon (unglazed) up to 2 months; thaw, warm, then glaze.
• Reheat: Air fryer 350°F / 175°C, 3–4 min or oven 375°F / 190°C, 6–8 min; glaze after warming if possible.

FAQs

Can I use frozen salmon? Yes—thaw fully, pat very dry before coating.
Cornstarch substitute? Rice flour or potato starch crisps similarly.
Skin-on fillets? Remove skin for bites or crisp as a snack.
Gluten-free? Use tamari or coconut aminos; verify chili sauce.

Simple Nutrition (estimate, per serving, 1/4 recipe)

Calories ~495 | Protein ~34g | Carbs ~24g | Fat ~28g | Sugars ~17g | Sodium ~510mg

Sarah

Crispy Honey Garlic Salmon Bites

Bite-size salmon baked (or air fried) to a shatter-crisp finish and tossed in a glossy honey-garlic glaze — sticky, savory, and weeknight-fast.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American-Asian

Calories: 495

Ingredients Equipment Method Nutrition Notes

Ingredients

• 1.5 lb salmon, skin off, cut into ¾–1-inch cubes
• 1 tbsp olive oil
• 2 tbsp cornstarch (or rice flour)
• 0.75 tsp kosher salt
• 0.5 tsp black pepper
• 0.5 tsp smoked paprika
• 0.5 tsp garlic powder
• 0.25 cup honey
• 2–3 cloves garlic, minced
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar or lemon juice
• 1 tsp sriracha (optional)
• 1 tbsp unsalted butter
• 1 tsp toasted sesame oil (optional)
• sesame seeds, for garnish
• sliced scallions, for garnish
• lemon wedges, for serving

Equipment

• oven
• rimmed sheet pan
• Parchment paper
• mixing bowl
• Instant-read thermometer
• saucepan
• spatula or tongs

Method

• Heat oven to 450°F (232°C); line a pan with parchment.
• Pat salmon dry. Toss with oil, salt, pepper, paprika, garlic powder. Dust with cornstarch; toss to coat.
• Bake 10–12 minutes until edges are crisp and centers read 125–130°F (52–54°C) for medium (145°F/63°C for well-done).
• Meanwhile, simmer honey, garlic, soy, vinegar, and sriracha 1–2 minutes; remove from heat, whisk in butter and sesame oil.
• Toss hot salmon with glaze; garnish with sesame seeds and scallions; serve with lemon.

Nutrition

Calories: 495kcalCarbohydrates: 24gProtein: 34gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gCholesterol: 90mgSodium: 510mgPotassium: 780mgSugar: 17gVitamin A: 350IUVitamin C: 2mgCalcium: 22mgIron: 1mg

Notes

GF: Use tamari or coconut aminos; check chili sauce. DF: Skip butter; add 1 tsp oil for sheen. Sub: Trout or steelhead work similarly. Equipment: Instant-read thermometer; rimmed sheet pan; parchment. Alternate methods: Air Fryer 400°F for 7–9 minutes; Stovetop sear bites 1–2 minutes per side and glaze.

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