Are you a seafood lover looking for a tasty twist to a traditional salmon recipe? These Teriyaki Honey Glazed Salmon Bites have explosive flavor and are so versatile you can toss them in the oven, air fryer, or smoker!
This recipe has a simple 3-ingredient marinade and minimal prep time and became my husband's go-to appetizer for our friends and family all summer.
It's a guarantee this impressive crowd pleaser will definitely be requested on repeat!
How to Make the Salmon Bites: It's All About the Marinade
Without a doubt, you going to love the taste of this teriyaki honey glazed marinade!
Made up of just three ingredients, this simple marinade gives the salmon bites an incredible, robust flavor. Combining the lemon honey with the teriyaki marinade creates a delectable balance of sweet and savory, and a touch of sriracha seasoning adds some extra flare!
I've linked each of the exact ingredients I used for a quick reference to the products. You can add them directly to your Amazon cart for easy shopping!
Teriyaki Honey Glazed Salmon Bites Recipe Video
Marinade Ingredients
Preparing the Marinade
Before preparing the marinade, the first thing you'll want to do is warm the bottle of lemon honey in the microwave for approximately 20 seconds. Warming the lemon honey will decrease its viscosity, creating a looser consistency. This makes the lemon honey exponentially easier to work with.
To get the marinade mixture going, pour the contents of the entire warmed bottle of lemon honey into a medium-large bowl. Next, add the contents of the jar of teriyaki marinade into the bowl and stir both ingredients well to combine. Finally, add 1 tsp* of the sriracha seasoning and mix all of the ingredients together for a blended glossy finish. Set the marinade aside.
*This marinade is at the same heat level as a mild salsa. For a spicier flavor add more sriracha seasoning to taste.
Prepping the Salmon Bites
Begin with 2 lbs of salmon - a fresh fillet is always preferred! This quantity will make approximately four servings of this dish.
Before preparing the salmon, pat the fillet dry with a paper towel to remove any excess moisture. Next, to make those beautiful bite-sized pieces, use a sharp knife to cut the salmon fillet into 2-inch bites; the more proportional in size, the more evenly they will cook.
For most cooking methods I typically recommend leaving the skin on (see the FAQs I've answered below).
Let the Marinating Begin!
To prepare for marinating your salmon, assemble the cut-up salmon bites, the marinade mixture, a large/gallon-sized sealable plastic bag, and a large bowl.
I like to place the bag in the base of a bowl to keep it upright and from toppling over as I place in the ingredients. Once the salmon is in the bag, pour the marinade mixture over the bites and ensure they are evenly coated. Try to release as much air out of the bag before sealing it so the marinade can thoroughly saturate the salmon bites! Marinate in the fridge.
How Long to Marinate?
The Teriyaki Honey Glazed Salmon Bites have the most intense flavor when they are marinated overnight in the fridge for 6+ hours. The longer the marinade can infuse into the salmon bites - the better!
With that, time is of the essence and our days can get busy. Regardless of how long you have to prepare the marinade and soak the salmon bites - even if it's just 30 minutes in your day - I promise they will still taste equally amazing.
Always, always, always save some extra marinade to cook down into a sauce. A little drizzle on top goes a long way, and so does serving it on the side as a dipping sauce!
Pro tip: Thicken the reserved marinade you've set aside to create a reduction while the salmon bites are cooking. In a saucepan, bring the marinade to a rolling boil and then reduce the heat to a simmer. Stir occasionally, and let the sauce cook down to your preferred thickness. This typically takes about ten minutes.
Finishing Touches
Before cooking the salmon bites on the grill or in the oven, lightly dust with Traeger Grills Fin and Feather Rub (link) which features the added flavors of garlic and paprika, and a sprinkle of sesame seeds.
Once the salmon bites are done cooking, drizzle a bit more of the cooked-down marinade on top for the ultimate burst of flavor.
Optional: To dial up the heat and add a pop of color, place a thinly sliced jalapeño ring on top of each salmon bite. Garnish with chopped green onion or chives. This will really take your Teriyaki Honey Glazed Salmon Bites to the next level!
Frequently Asked Questions
Should you leave the skin on the salmon?
When baking, broiling, pan-searing, or smoking the salmon for this recipe, the skin of the salmon is one of the best protections against overcooking the fillet. In other words, the skin is providing a safety layer between the meat of the fish and the heat from the pan. For the best results, be sure to cook the salmon skin side down.
The one exception to removing the skin is if you’re poaching the salmon. The best time to peel off the skin, or remove it with a knife, is when the fish is slightly chilled or at room temperature.
Is it possible to smoke the salmon?
This recipe for salmon bites takes fantastic when smoked! Definitely leave the skin on the salmon so that the fillets will hold together well. And, it's much easier to slide the fish under a spatula this way!
We have specifically smoked the salmon in our Traeger Grill with both pecan and hickory pellets (highly recommended) on separate occasions! Cook at 250°F for 30 minutes, then glaze with reduced sauce and cook an additional 8-10 minutes. Cook until the salmon reaches an internal temperature of 145°F.
Can you make these salmon bites in an air fryer?
Absolutely! Follow the same timeframe for the air fryer that you would for other cooking methods. Keep the temperature set to 250°F, baste the salmon bites and cook until the internal temperature reaches 145°F. Baste the salmon bites with the reduced sauce again once they have finished cooking.
Can you cook this marinated salmon in the oven?
YES, most definitely! This recipe will work in both a conventional and convection oven. You will get the best results with a convection oven as it circulates hot airflow for a quick, even bake. If you do decide to make this recipe in an oven, cover a baking sheet with tin foil, then place the marinated salmon bites on a wire rack right above it. This will helps not only for a beautiful bake but also for the ease of clean-up!
A few other recipes...
Looking for other similar recipes? If you love salmon or are looking for another simple delicious marinade recipe be sure to try my Brown Butter Herb Crispy Skin Salmon and Vegetables. If you aren't necessarily a fan of salmon, or just want to switch things up, this Greek Chicken Marinade recipe is mouthwatering too!
Teriyaki Honey Glazed Salmon Bites
Ingredients
- 2 lbs salmon fillet
- 12 oz lemon honey
- 20 oz teriyaki marinade
- 1 teaspoon sriracha seasoning For a spicier flavor add more sriracha seasoning to taste.
- 1 tablespoon Traeger Grills Fin and Feather Rub (with Garlic and Paprika) (generously sprinkle about a tablespoon)
- 1 large jalapeño, sliced (optional)
- sesame seeds (optional garnish
- chives (optional garnish)
Instructions
- Cut the salmon fillet into 2 inch cubes.
- Prepare the marinade: microwave the bottle of honey for 20 seconds to warm it up. Combine the lemon honey, teriyaki marinade, and sriracha seasoning and mix.
- Place the cubed fillet pieces in a large sealable gallon bag and pour in the marinade to coat evenly. Refrigerate and let marinate. You'll get the most inense flavor if you can marinate overnight (6+ hours). If you don't have 6+ hours, simply reserve & cook down some extra marinade to drizzle on top or to serve as a dipping sauce for added flavor.
- To reduce/cook down the marinade, bring it to a rolling boil and then reduce the heat to a simmer. Stir occasionally, and let the sauce cook down until it reaches your desired thickness.
- Before cooking the salmon bites, lightly dust with Traeger Grill Fin and Feather Rub and sesame seeds.
- Cook in a Traeger Grill/smoker, air fryer or oven at 250°F for 30 minutes, then glaze with the reduced sauce and cook for an additional 8-10 minutes. Cook until the salmon reaches an internal temperature of 145°F.
- Optional: Garnish with chopped green onion or chives, and place a thinly sliced jalapeño ring on top of each salmon bite. Drizzle with reduced marinade and serve it as a dipping sauce on the side!
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