Honey and Soy Salmon
Perfectly cooked salmon bites tossed in a sticky honey soy glaze with garlic and sriracha, served with a quick cucumber salad.
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Servings: 4
Calories: 275kcal
Equipment
Ingredients
For the Salmon
- 1 pound salmon filets skinless, boneless, cut into 1-inch cubes
- 2 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- Freshly cracked black pepper
- 2 teaspoon olive oil
Honey Soy Sauce
- ¼ cup soy sauce
- 3 tablespoon honey
- 2 teaspoon rice vinegar
- 2 teaspoon sriracha
- 3 cloves garlic minced
Quick Cucumber Salad
- 2-3 Persian cucumbers chopped into ½-inch pieces
- 2 teaspoon rice vinegar
- 1 teaspoon honey
- ¼ teaspoon salt
- Pinch of chopped cilantro
For Serving
- Cooked rice
- Vegetables of choice
Instructions
- In a large bowl, combine the salmon cubes, soy sauce, honey, garlic powder, onion powder, salt, black pepper, and olive oil, then toss gently until evenly coated.1 pound salmon filets, 2 Tbsp soy sauce, 1 Tbsp honey, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp salt, Freshly cracked black pepper, 2 tsp olive oil
- Add the salmon cubes to the air fryer basket in a single layer and cook at 400°F for 7-10 minutes until golden brown and cooked through. For alternate cooking methods, check recipe notes below.
- While the salmon cooks, add the soy sauce, honey, rice vinegar, sriracha, and minced garlic to a medium shallow pan. Bring to a simmer over medium heat and cook for 3-5 minutes, stirring occasionally, until the sauce reduces and thickens slightly.¼ cup soy sauce, 3 Tbsp honey, 2 tsp rice vinegar, 2 tsp sriracha, 3 cloves garlic
- In a medium bowl, toss the chopped cucumbers with the rice vinegar, honey, salt, and a pinch of cilantro. Pour the glaze over the cooked salmon and toss gently to coat.2-3 Persian cucumbers, 2 tsp rice vinegar, 1 tsp honey, ¼ tsp salt, Pinch of chopped cilantro
- Serve with the cucumber salad, rice, and choice of veggies.Cooked rice, Vegetables of choice
Notes
Alternate cooking methods:
- Pan-Fry Method: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once hot, add the marinated salmon cubes in a single layer and sear for 2-3 minutes per side until golden brown and cooked through, turning gently so the pieces don’t break. Remove from heat.
- Oven-Baked Method: Preheat the oven to 400°F (200°C). Spread the salmon cubes in a single layer on a parchment-lined baking sheet and bake for 10-13 minutes until cooked through and lightly caramelized at the edges.
- Pat the salmon cubes dry with a paper towel before marinating so the soy and honey cling and the edges caramelize.
- You can leave the salmon whole instead of cutting into cubes, but add another 1-2 minutes of cooking time.
- Cook the salmon in a single layer with space between the cubes, working in batches if needed, so they brown instead of steam.
- I recommend using a medium or large shallow pan to simmer the glaze as it will reduce it much faster.
Nutrition
Calories: 275kcal | Carbohydrates: 23g | Protein: 26g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 62mg | Sodium: 1854mg | Potassium: 684mg | Fiber: 1g | Sugar: 20g | Vitamin A: 78IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 2mg