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Teriyaki salmon bites are tender, caramelized, and coated in my glossy sweet-savory teriyaki sauce that hits all the right notes: rich, slightly sticky, and full of umami. Made with simple ingredients and ready fast, this recipe gives you bold takeout-style flavor without the wait or extra cost.
These salmon teriyaki bites are the kind of dish that’s easy enough for a weeknight, but special enough to feel like a treat.
I love how they bring everyone to the table, whether you serve them over fried rice, tuck them into bowls, or pass them around as a quick appetizer.
You can make them in a skillet or the air fryer, and the homemade teriyaki sauce comes together in about 15 minutes, so dinner stays stress-free and flavorful. It’s a simple, crowd-pleasing way to turn everyday ingredients into a meal that feels worth gathering for.
Why This Recipe Works
- Simple ingredients, takeout-style result: You get bold, glossy flavor without hard-to-find items.
- Two cooking options: works in a skillet or the air fryer, depending on what’s faster for you.
- Fast homemade sauce: The teriyaki sauce is ready in about 15 minutes, so dinner stays quick and fresh.
Ingredients You’ll Need
Below are a few helpful notes on the key ingredients so your teriyaki salmon bites cook up flavorful and tender.
For exact amounts, jump down to the recipe card.
- Salmon, cut into 1–2” cubes: Use a firm, fresh fillet (skin removed) so the pieces hold their shape while cooking. Even-sized cubes help everything cook at the same rate.
- Olive oil: Lightly coats the salmon to prevent sticking and helps the seasonings cling. It also encourages light browning in the air fryer and skillet.
- Spices (black pepper, garlic powder, smoked paprika): These add gentle heat and smoky depth without overpowering the teriyaki sauce. Smoked paprika is especially nice here for a subtle grilled-style flavor.
- Teriyaki sauce (homemade or prepared): A thick, well-balanced sauce works best so it coats the salmon. If you’re using my homemade version, it’s ready in about 15 minutes and lets you control the ingredients.
How to Make Teriyaki Salmon Bites
Use the step-by-step photos as a visual guide while you cook. This section walks you through the main stages so you know what to look for at each point.
Prep the Salmon
Pat the salmon dry so it browns instead of steaming, then toss it with olive oil and the seasonings until all the pieces are evenly coated. This quick prep step helps the salmon cook evenly and builds flavor from the start.
Cook and Glaze
Cook the salmon in a hot skillet in a single layer so it can form a light golden crust before turning. Once the pieces are just cooked through, remove them from the heat and toss with the teriyaki sauce until glossy and well coated. Serve right away while warm and tender.
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Air Fryer Teriyaki Salmon Bites
I also make these salmon bites in the air fryer when I want an easy alternative to the skillet. The texture and flavor stay just as good, and it’s a great way to switch things up.
For this recipe, simply add the seasoned salmon pieces in a single layer to the air fryer basket. Then, cook the salmon at 400°F for about 6–8 minutes, shaking the basket halfway through.
All other steps remain the same.
Tips for Better Teriyaki Salmon Bites
- Give the salmon space: Cook in a single layer so the pieces brown instead of steaming. If your pan is small, work in two quick batches.
- Cook to your preferred doneness: For very juicy salmon, aim for 125–130°F. If you like it firmer, cook closer to 140–145°F.
- Add the sauce at the end: This keeps the teriyaki from burning and helps it coat the salmon evenly instead of scorching in the pan.
- Simple serving ideas: Serve over rice, build easy rice bowls, or pair with quick vegetables like steamed broccoli or snap peas.
Make It Your Own
This recipe is easy to adapt based on what you have and how you like to eat:
- Protein swaps: Use shrimp, cubed chicken breast, or another fish like catfish instead of salmon. Keep the pieces similar in size so they cook evenly and hold onto the sauce.
- Veggie options: Add quick-cooking vegetables like bell peppers, snap peas, or broccoli florets. Cook them first, then toss with the salmon and sauce at the end.
- Budget-friendly tip: Frozen salmon works well here. Thaw it completely and pat it dry before cooking so it browns instead of steaming.
- Low-carb option: Skip the rice and serve over cauliflower rice or alongside sautéed greens. Be sure to use my sugar-free teriyaki sauce recipe
- More flavor: Finish with a squeeze of lime, a sprinkle of sesame seeds, or sliced green onions for extra brightness and texture.
What to Serve With This
If you’re planning a full meal or want more ways to serve these teriyaki salmon bites, a few simple sides and related dishes make it easy to round things out.
- Sugar-free Teriyaki Sauce
- Keto Teriyaki Salmon
- Fried Rice using Cauliflower Rice
- Easy Air Fryer Green Beans
- Easy Air Fryer Broccoli
FAQs about Salmon Teriyaki Bites
Here are some commonly asked questions from people making these.
You can do either, but I add the teriyaki sauce at the end. This keeps it from burning and lets it coat the salmon in a shiny glaze instead of soaking into the pan. It’s an easy way to get bold flavor without overcooking the fish.
Cut the salmon into bite-sized chunks, season them lightly, and cook them in a hot pan until they’re just cooked through. Once the salmon is done, toss it with the teriyaki sauce off the heat so each piece gets evenly coated without overcooking.
You can marinate it if you’d like, but it isn’t necessary for this recipe. Since the sauce is added at the end, the salmon still gets plenty of flavor without waiting. If you do marinate, keep it short, about 15–30 minutes, so the sauce doesn’t make the salmon too salty or mask its natural flavor.
Start with good-quality salmon, avoid crowding the pan, and don’t cook it past your preferred doneness. Adding the sauce after the salmon is cooked helps create that glossy, takeout-style finish without scorching the sauce.
Storage & Reheating
- Store: Keep leftovers in an airtight container in the fridge for up to 3 days. The sauce will thicken as it chills, which is normal.
- Freeze: Freezing isn’t recommended. The salmon can turn dry and the teriyaki sauce may separate when thawed.
- Reheat: Warm gently in a skillet over medium-low heat or in the air fryer at 325–350°F just until heated through. The microwave works for quick lunches, but use short bursts so the salmon doesn’t overcook.
Teriyaki Salmon Bites
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Recommended Equipment
Ingredients
- 1.5 lb Salmon Fillets, skin removed, cut into 1–2" cubes
- 1 tbsp Olive Oil
- ½ tsp Black Pepper
- 1 tsp Garlic Powder
- ½ tsp Smoked Paprika
- 1 cup Teriyaki Sauce, click for my homemade recipe
Instructions
- Place a large skillet over medium-high heat and let it get fully hot while you prepare the salmon.
- Use paper towels to gently blot the salmon pieces dry. This helps them sear instead of steam.
- Add the salmon to a bowl and season: Add the salmon to a bowl and drizzle with olive oil. Sprinkle it with black pepper, garlic powder, and smoked paprika.
- Toss gently until all pieces are evenly coated.
- Sear the salmon in a preheated skillet: Once the skillet is hot, add the salmon bites in a single layer, making sure not to crowd the pan. Let them cook undisturbed for about 2–4 minutes so a golden crust can form.
- Flip the pieces and cook for another 1–2 minutes, just until the salmon is cooked through and reaches 125–130°F internally for tender, juicy salmon (or 145°F if you prefer it fully done).
- Remove from heat, spoon the homemade teriyaki sauce over the salmon, and gently toss to coat. Serve immediately while warm.
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Recipe Notes
- Give the salmon space: Cook in a single layer so the pieces brown instead of steaming. If your pan is small, work in two quick batches.
- Cook to your preferred doneness: For very juicy salmon, aim for 125–130°F. If you like it firmer, cook closer to 140–145°F.
- Add the sauce at the end: This keeps the teriyaki from burning and helps it coat the salmon evenly instead of scorching in the pan.
- Air fryer option: For this recipe, simply add the seasoned salmon pieces in a single layer to the air fryer basket. Then, cook the salmon at 400°F for about 6–8 minutes, shaking the basket halfway through. All other steps remain the same.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into Spoonacular API, a database of food ingredients. They may vary for any recipe based on the exact product used.
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