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The Best Teriyaki Salmon Bites Recipe

Lottie Mishan
Teriyaki salmon bites are a delicious and easy crowd-pleasing dinner. Homemade teriyaki sauce is sweetened with apricot jam to make a glaze that perfectly coats crispy salmon bites. 
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Course Main Course
Servings 4 servings
Calories 293 kcal

Ingredients
  

Reduced-Sugar Teriyaki Sauce:

  • 1 teaspoon avocado oil
  • 1 tablespoon fresh ginger peeled and grated
  • 3 cloves garlic grated
  • 1/3 cup tamari or liquid aminos or reduced-sodium soy sauce
  • 1 tablespoon white miso paste
  • 1/4 teaspoon red chili flakes
  • 1/4 cup fruit-sweetened apricot jam or honey
  • 1 lime juiced (about 2 tablespoons)
  • Freshly ground black pepper to taste

Salmon Bites and Bok Choy:

  • 1 tablespoon toasted sesame oil
  • 1 1/2 pounds bok choy or baby bok choy thinly sliced into 1/2-inch thick ribbons
  • 8 ounces shiitake mushrooms stem removed and large caps cut in half
  • 2 tablespoons avocado oil
  • 1 pound organic center cut salmon skin removed and cut into 1-inch cubes
  • 2 teaspoons white or black sesame seeds to garnish
  • 2 tablespoons scallions thinly sliced to garnish
  • Kosher salt and freshly ground black pepper to taste
  • Cooked brown rice optional to serve

Instructions
 

For the Reduced-Sugar Teriyaki Sauce:

  • In a small saucepan over medium heat add the avocado oil. Add the garlic and ginger and cook until aromatic, a minute or so.
  • Add the tamari, miso paste, chili flakes, and apricot jam or honey. Bring to a simmer, whisking constantly until combined.
  • Allow the sauce to simmer and reduce until slightly thickened and the sauce coats the back of a spoon nicely, 12 minutes (the sauce should look like honey).
  • Remove from the heat, stir in the lime juice and season well with pepper. Allow the sauce to cool until just warm (the sauce will continue to thicken as it cools).

For the Salmon Bites and Bok Choy:

  • Preheat a large nonstick skillet over medium heat and add the sesame oil. Add the bok choy and shiitakes and allow to cook until tender and lightly browned, 6 to 8 minutes. Remove to a platter and set aside until ready to serve.
  • In the same nonstick skillet, add the avocado oil over medium-low heat.
  • Season the salmon cubes with salt and pepper. Sear in the skillet for 5 minutes per side until lightly golden brown.
  • Pour over the teriyaki sauce and gently stir to coat. Continue cooking another 10 minutes until the sauce caramelizes onto the salmon cubes and the salmon is fully cooked through.
  • Serve the salmon bites over the bok choy and shiitakes and garnish with sesame seeds and scallions. Serve with brown rice as desired.

Notes

  • If you can't find bok choy, substitute with lacinato kale or collards (be sure to remove the stems before cutting into ribbons).
  • Ask your fishmonger to cut the salmon into 1-inch pieces for you.
  • For the oven method of the salmon recipe: 
    • Make the reduced-sugar teriyaki sauce like the above method
    • Preheat the oven to 425ºF. Line two baking sheets with parchment paper. Lightly toss the salmon cubes with avocado oil and season with salt and pepper. Place on the prepared baking sheet with even space in between each piece to help with browning. Set aside.
    • On the second prepared baking sheet add the bok choy and shiitakes, drizzle with sesame oil and toss to evenly coat. Season with salt and pepper.
    • Place both baking sheets in the oven and allow to roast for 15 to 18 minutes, depending on how you like your salmon cooked. Flip the salmon cubes halfway through cooking and remove when they opaque pink and lightly browned on the edges. The bok choy and shiitakes should be tender.
    • Place salmon bites in a large bowl and pour the teriyaki sauce over the top, gently toss to coat the salmon bites in the sauce.
    • Serve garnished with sesame seeds and scallions.