Sweet and Spicy Crispy Salmon (Printable Version)
# What You’ll Need:
→ Salmon Nuggets
01 -
1 lb (450 g) skinless salmon fillet, cut into bite-sized chunks
02 -
1/3 cup cornstarch or all-purpose flour
03 -
1/2 tsp salt
04 -
1/2 tsp black pepper
05 -
1/2 tsp garlic powder
06 -
1/2 tsp paprika
07 -
Vegetable oil or avocado oil for pan-frying
→ Sweet & Spicy Glaze
08 -
2 tbsp soy sauce
09 -
2 tbsp honey or maple syrup
10 -
1 tbsp sriracha, or more for extra heat
11 -
1 tbsp rice vinegar or lime juice
12 -
1 clove garlic, grated or minced
13 -
1 tsp ginger, grated
14 -
1 tsp cornstarch + 1 tbsp water for thickening, optional
# Steps to Follow:
01 -
Pat the salmon dry with paper towels. In a bowl, mix cornstarch, salt, pepper, garlic powder, and paprika. Toss salmon chunks in the mixture until well coated.
02 -
Heat 2–3 tbsp of oil in a non-stick skillet over medium-high heat. Add the salmon pieces and cook for 2–3 minutes per side until golden and crispy. Remove and place on a paper towel to drain excess oil.
03 -
In a small saucepan, combine soy sauce, honey, sriracha, vinegar, garlic, and ginger. Bring to a gentle boil. If a thicker glaze is desired, stir in cornstarch + water, and cook until thickened.
04 -
Add the crispy salmon pieces into the glaze and toss gently to coat.
05 -
Garnish with green onions, sesame seeds, or a squeeze of lime. Serve as an appetizer, or over rice, noodles, or in lettuce wraps.