Ingredients:

  • 1.5 lbs (680g) skinless salmon fillet, pin bones removed, cut into 1-inch cubes
  • 1 tablespoon (15ml) olive oil
  • 1 tablespoon (15ml) sesame oil
  • 1/4 cup (60ml) honey
  • 3 tablespoons (45ml) soy sauce (low sodium preferred)
  • 2 tablespoons (30ml) rice vinegar
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 1 teaspoon (5ml) grated fresh ginger
  • 1/4 teaspoon red pepper flakes (optional, for a bit of kick)
  • 1 tablespoon sesame seeds
  • 2 tablespoons chopped green onions (scallions)

Instructions:

  1. Cut the salmon fillet into 1-inch cubes and place them in a mixing bowl.
  2. In a separate bowl, whisk together the honey, soy sauce, rice vinegar, minced garlic, grated ginger, and red pepper flakes (if using).
  3. Pour the honey garlic marinade over the salmon cubes and toss gently to coat evenly. Let marinate for at least 10 minutes, or up to 30 minutes in the refrigerator.
  4. Heat olive oil and sesame oil in a large skillet over medium-high heat. Add the marinated salmon cubes to the skillet in a single layer, being careful not to overcrowd. Cook for 2-3 minutes per side, or until the salmon is cooked through and slightly caramelized. Internal temperature should reach 145°F (63°C).
  5. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper (optional, for easy cleanup). Spread the marinated salmon cubes in a single layer on the prepared baking sheet. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
  6. Transfer the cooked salmon bites to a serving plate. Sprinkle with sesame seeds and chopped green onions. Serve immediately.