Learn how to make delicious glazed salmon bites. You can cook salmon fillets whole or cut them up into bite-size pieces, which allows you to cook the fish much quicker and more evenly, plus every piece is coated in the delicious, sticky, sweet chili and soy glaze sauce.
- 2 tablespoons olive oil
- 450–500 g skinless salmon fillets (about 1–1.1 lb), cut into 1” pieces
- 1/2 tsp salt
For sweet chili soy glaze sauce
- 1 tablespoon olive oil
- 1 garlic clove, finely diced
- 1/3 cup sweet chili sauce
- 2 tablespoons (30 ml) light soy sauce
- 1 green onion/scallion, chopped (for garnish)
- Cooked white rice or cauliflower rice
- Stir-fried greens or Asian slaw salad
- I like making this dish as salmon bites rather than fillets because it cooks the fish faster and more evenly.
- You know how the salmon fillets will often have thinner ends and thicker middle, which always seems to be undercooked, so you have to throw the fillets back in the pan and then the ends end up overcooked and dry. Yep, that’s annoying!
- Another reason I like to cook salmon as bite-size pieces is because you get more of the fish surface coated in that delicious caramelised sweet chili and soy glaze.
- So, the first thing to do is to cut our salmon into square or rectangular pieces, about 1-1.5 inches long/thick. Sprinkle very lightly with salt and set aside.
- Heat a couple of tablespoons of olive oil in a large frying pan over medium-high heat. Once hot, add the salmon bites and cook for 1 minute over medium-high heat. Then turn the heat down to medium-low and cover the frying pan with a lid. Cook for 3 more minutes. Using a lid speeds up the cooking time significantly!
- Remove the lid and after about 20-30 seconds, turn the salmon pieces over and cook for 2 more minutes on the other side without a lid.
- Remove pre-cooked salmon bites to a bowl and scrape off any stuck, browned flesh bits from the bottom of the pan. Save those bits as they are delicious and crispy.
- The next time is to make our caramelised sweet chili sauce. You can use the same frying pan but I like to switch to a slightly smaller pan for this step.
- Add another tablespoon of oil and place over medium heat. Add the garlic and cook for 1 minute, stirring a few times, until it starts to get golden brown.
- Now add 1/3 cup of sweet chili sauce and 2 tablespoons of light soy sauce. Stir through and increase the heat to high. Cook for 1 minute and about 20 seconds, stirring frequently until the sauce starts to bubble and thicken.
- Once it looks caramelised and semi-sticky, return the salmon pieces and stir through the sauce. Leave in the pan over heat for about 30 seconds to bubble away gently. Remove from heat and sprinkle with green onions to finish the dish.
- I like to cook the rice a little bit ahead of time and have my vegetables pre-cut so I can stir-fry them while the salmon is cooking. If I make a salad, I also do it either a little ahead of salmon or while it’s cooking. In general, I like to cook in parallel but it can be stressful for some so you can prepare the sides earlier.
- Serving Size: 4-5 salmon bites sauce
- Calories: 307
- Sugar: 9 g
- Sodium: 755.4 mg
- Fat: 13.1 g
- Carbohydrates: 20.6 g
- Fiber: 0.1 g
- Protein: 28.4 g
- Cholesterol: 87.6 mg
Keywords: Salmon Recipes, Salmon fillets, Asian, Thai, Sweet Chilli, Dinner Ideas