Teriyaki marinated tender chunks of salmon filet grilled to juicy perfection. This recipe is ready in less than 30 minutes, making it great for busy weeknights.
Also, this recipe is one of the best for converting non-fish lovers into fish fans. I mean, how could anyone resist that ginger soy glaze?!
This salmon bites recipe came about one summer night when I had planned to make these teriyaki salmon kabobs. I ran out of time to put them on skewers so, instead threw them onto the grill as they were, in salmon chunks. The family LOVED them. In fact, Adrian said it was probably his favorite salmon dinner ever. That’s quite a statement. Since then, we’ve made it weekly, especially for guests.
Why You’ll Love this Teriyaki Salmon Recipe:
- It’s perfect for feeding a crowd. Salmon can be very rich, so many people can’t or don’t want to eat a 6 ounce salmon filet, but would prefer to eat a smaller portion (not our family! but many others). Cutting the salmon into chunks allows for guests to take as much or as little as they’d like.
- Having the salmon cut into chunks like this allows for the teriyaki marinade to caramelize on all sides (versus just 2 sides – top and bottom – when you’re cooking filets). That means more grilled goodness in every bite.
- Salmon, cut into pieces like this, will cook in just a few minutes on the grill. Flip it after 2-3 minutes.
Ingredients You’ll Need:
- Salmon filet (preferably center cut)
- Soy sauce
- Seasoned rice vinegar
- Brown sugar
- Toasted sesame oil
- Fresh ginger (or use the bottled minced ginger)
- Garlic
- Black sesame seeds (optional)
- Lemon wedges
Here’s How to Make this Salmon Bites Recipe:
Full detailed recipe card is below, but here’s a summary:
Cut your salmon filet into 1-2 inch chunks. The cuts don’t need to be perfect, but try to make them as uniform as you can. If you don’t have a center cut piece of salmon, you will have a portion of the filet (the tail) that is thinner. You can fold the thinner tail pieces over onto themselves to make them the same thickness as the other pieces.
Whisk together your marinade ingredients.
Add the marinade to a ziplock bag with the salmon chunks. I usually reserve a few tablespoons BEFORE adding to the salmon (you don’t want to cross contaminate), for drizzling on the grilled salmon before serving.
The salmon only needs 20 minutes to marinate in the homemade teriyaki sauce, which makes the recipe perfect for busy weeknights.
Here’s how to make these Teriyaki Salmon Bites:
Salmon Bites
Ingredients
- 1 1/2 lbs salmon filet, center cut cut into 1-2 inch chunks (you can keep the skin on or remove, your choice)
- 1/2 cup soy sauce
- 1/4 cup seasoned rice vinegar
- 1/4 cup brown sugar
- 1 tablespoon minced fresh ginger or use bottled minced ginger for a shortcut
- 1/2 teaspoon toasted sesame oil
- 2 cloves garlic minced
For serving
- lemon wedges
- black sesame seeds
Instructions
- Whisk together soy sauce, rice vinegar, brown sugar, ginger, sesame oil and garlic. Reserve a few tablespoons in a small bowl for serving (don't use marinade that has been used with the raw fish). Pour the rest of the marinade into a resealable plastic bag. Add salmon to the bag and let sit for 20 minutes.
- Preheat grill to high heat. Clean and oil grates.
- Place salmon onto the grill and reduce heat to medium high. Grill until salmon reaches desired doneness, turning 1-2 times during grilling time. Remove from grill.
- Sprinkle with sesame seeds. Drizzle with reserved marinade. Serve with lemon wedges.
Nutrition
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