You Only Need 5 Ingredients and 10 Minutes to Make Honey-Glazed Salmon Bites

I’ve been on a salmon kick lately (and maybe you have been too). With flavors like creamy lemon-dill and harissa orange, salmon night has none of those “oh, chicken again” dinner vibes — it’s actually a main dish I look forward to every week.

Next up for dinner: honey-lemon salmon bites! For this bite-size take on salmon, I marinate salmon in honey, soy sauce, and fresh lemon juice, and then sear the pieces until flaky, tender, and caramelized. These bites are so good, you’ll be eating them straight from the pan. Plus, there are countless ways to serve them: with steamed rice, on a salad, with sautéed vegetables, with a side of kimchi, and more.

Why You’ll Love It

• This 5-ingredient (plus kosher salt and oil) recipe has more flavor than you can imagine. And it relies on pantry staples.

• Searing bite-size pieces of salmon is the easiest, best way to cook salmon — especially on a weeknight. With these, you don’t need to worry about flipping fillets! It takes about 2 minutes per side for the salmon to cook with a gorgeous and flavorful sear on the outside.

Key Ingredients in Honey-Lemon Salmon Bites

• Salmon: The center portion from a side of salmon will give you the thickest pieces for plump, tender salmon bites. Tail-end pieces taper off and are too thin for this recipe. Choose one with the skin on, then ask your grocery store’s fishmonger to remove the skin, if desired, or remove it yourself with a sharp, thin-bladed knife.

• Lemon: Fresh lemon juice adds brightness and acidity to the marinade. Cut any part of the lemon that you don’t squeeze into wedges for serving.

• Honey: Whisk in this sweet syrup to give the salmon bites a glazed sheen, but keep it to just a tablespoon to prevent burning when searing the salmon.

• Soy sauce: Use soy sauce or tamari (a gluten-free alternative) to add savory, salty flavor to the marinade.

• Scallions: The white and light green parts add flavor while the salmon bites sear, while the dark green scallion parts add a fresh, oniony garnish.

Honey-Glazed Salmon Bites Recipe

Five ingredients and 10 minutes are all you need to make tender salmon bites.

Prep time 5 minutes

Cook time 5 minutes

Serves 4

Ingredients

• 2 medium scallions

• 1 large or 1 1/2 medium lemons

• 1 tablespoon honey

• 1 tablespoon soy sauce or tamari

• 1 teaspoon kosher salt

• 1 1/4 pounds center-cut salmon fillets (skinless if desired)

• 1 teaspoon neutral oil, such as vegetable or canola

• White sesame seeds or furikake, for serving (optional)

Instructions

1. Thinly slice 2 medium scallions, keeping the white and light green parts separate from the dark green parts. Cut 1/2 medium or large lemon into 4 wedges and reserve for serving. Juice the remaining lemon(s) until you have 2 tablespoons and place in a large bowl. Add 1 tablespoon honey, 1 tablespoon soy sauce or tamari, and 1 teaspoon kosher salt to the lemon juice and whisk until the honey is dissolved.

2. Cut 1 1/4 pounds center-cut salmon fillets into 1-inch pieces. Add to the bowl and toss gently until evenly coated in sauce. Cook immediately or let marinate at room temperature for 30 to 45 minutes.

3. Heat 1 teaspoon neutral oil in a large nonstick skillet over medium heat until shimmering. Add the white and light green parts of the scallions and sauté until sizzling, 30 seconds. Add the salmon in a single layer so they are not touching. Reserve any marinade left in the bowl. Cook undisturbed until the salmon is browned and releases easily from the pan, about 2 minutes. Flip and continue to cook until the salmon is just cooked through, the edges are caramelized, and an instant-read thermometer inserted into the center of the thickest piece registers 135°F to 145°F, about 2 minutes.

4. Use tongs to transfer the salmon to a serving platter. Add any remaining marinade in the bowl to the skillet; it should boil immediately. Cook until thickened slightly, 15 to 30 seconds. Pour over the salmon. Garnish with the dark green scallion parts and white sesame seeds or furikake if desired. Serve with the reserved lemon wedges.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 2 days.