Go Back
To truly elevate your Crispy Teriyaki Salmon Cubes, the marinating process is crucial. After preparing your marinade, it’s essential to cover the salmon cubes and refrigerate them for at least 30 minutes or ideally up to 2 hours. This waiting period allows the flavors to penetrate the salmon, creating a more harmonious taste profile. The sugars and salts in the marinade work to enhance the natural umami of the fish, resulting in a delectable flavor that makes each bite a delightful experience.

Crispy Teriyaki Salmon Cubes

Discover the delightful Crispy Teriyaki Salmon Cubes, a perfect blend of sweet and savory that elevates any meal. This simple yet impressive dish is ideal for dinner parties or weeknight dinners. The succulent salmon, marinated in a rich teriyaki glaze, boasted with a satisfying crispy texture, can be served as appetizers or a main course. Packed with omega-3s and nutrients, this recipe not only delights the palate but also complements a healthy diet, making it a must-try!
Print Recipe Pin Recipe

Ingredients
  

1 lb salmon fillet, skinless and boneless

1/4 cup soy sauce (or tamari for gluten-free)

2 tablespoons brown sugar

1 tablespoon rice vinegar

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon cornstarch

1/2 teaspoon black pepper

2 tablespoons vegetable oil (for frying)

1 tablespoon sesame seeds (optional, for garnish)

2 green onions, sliced (optional, for garnish)

Instructions
 

Prepare the Marinade:

    In a medium bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger until the brown sugar dissolves completely.

      Marinate the Salmon:

        Cut the salmon fillet into 1-inch cubes and place them in the marinade. Toss gently to coat the salmon cubes evenly. Cover and refrigerate for at least 30 minutes, up to 2 hours for deeper flavor.

          Dust the Salmon:

            After marinating, remove the salmon cubes from the marinade (reserve the marinade for later). Pat them dry with paper towels. In a separate bowl, combine cornstarch and black pepper. Toss the salmon cubes in the cornstarch mixture until evenly coated.

              Heat the Oil:

                In a large skillet or frying pan, heat the vegetable oil over medium-high heat.

                  Cook the Salmon:

                    Once the oil is hot, carefully add the salmon cubes in a single layer (you may need to cook them in batches). Fry for about 3-4 minutes on each side, or until the salmon is golden brown and crispy on the outside. Use tongs or a spatula to turn them gently to avoid breaking the cubes.

                      Make the Glaze:

                        While the salmon is frying, pour the reserved marinade into a small saucepan and bring it to a gentle boil. Reduce the heat and let it simmer for about 5 minutes, until it slightly thickens.

                          Glaze the Salmon:

                            Once the salmon cubes are cooked, drizzle the thickened teriyaki sauce over them in the pan, tossing gently to coat. Allow them to cook for an additional minute to absorb the flavors.

                              Serve:

                                Transfer the crispy teriyaki salmon cubes to a serving platter. Garnish with sesame seeds and sliced green onions if desired. Enjoy warm with steamed rice or your favorite side!

                                  Prep Time, Total Time, Servings: 15 minutes | 1 hour (including marinating) | 4 servings