Description
Sweet and Spicy Crispy Salmon features bite-sized salmon chunks coated in a flavorful spice mix, pan-fried to golden crispiness, and tossed in a tangy, spicy glaze made with soy sauce, honey, sriracha, and fresh ginger. This quick and easy dish offers a perfect balance of savory, sweet, and heat, making it an excellent appetizer or main served over rice or noodles.
Ingredients
Scale
Salmon and Coating
- 1 lb (450 g) skinless salmon fillet, cut into bite-sized chunks
- 1/3 cup cornstarch or all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Vegetable oil or avocado oil for pan-frying (2–3 tbsp)
Glaze
- 2 tbsp soy sauce
- 2 tbsp honey or maple syrup
- 1 tbsp sriracha (adjust for heat preference)
- 1 tbsp rice vinegar or lime juice
- 1 clove garlic, grated or minced
- 1 tsp ginger, grated
- 1 tsp cornstarch + 1 tbsp water (optional, for thickening)
Garnish (optional)
- Green onions
- Sesame seeds
- Squeeze of lime
Instructions
- Prepare and Coat Salmon: Pat the salmon chunks dry thoroughly with paper towels to remove excess moisture. In a bowl, combine cornstarch, salt, black pepper, garlic powder, and paprika. Toss the salmon pieces in this dry mixture until they are evenly coated on all sides.
- Pan-Fry Salmon: Heat 2 to 3 tablespoons of vegetable or avocado oil in a non-stick skillet over medium-high heat. Once hot, carefully add the coated salmon chunks. Cook for 2 to 3 minutes per side until they turn golden brown and develop a crispy exterior. Remove the crispy salmon and place on paper towels to drain any excess oil.
- Make the Sweet and Spicy Glaze: In a small saucepan, combine soy sauce, honey (or maple syrup), sriracha, rice vinegar (or lime juice), grated garlic, and grated ginger. Bring the mixture to a gentle boil while stirring occasionally. For a thicker glaze, mix the cornstarch with water to create a slurry, then stir it into the boiling glaze and cook until thickened to your desired consistency.
- Toss Salmon in Glaze: Transfer the crispy salmon chunks into the saucepan with the prepared glaze. Gently toss them to ensure each piece is well coated with the sweet and spicy sauce.
- Garnish and Serve: Serve the glazed crispy salmon immediately. Garnish with chopped green onions, toasted sesame seeds, or an extra squeeze of lime if desired. Enjoy it as a flavorful appetizer, or serve over steamed rice, noodles, or wrapped in lettuce leaves for a fresh bite.
Notes
- Patting the salmon dry before coating is crucial for a crispy texture.
- You can substitute honey with maple syrup for a vegan option in the glaze.
- Adjust the amount of sriracha to control the heat level.
- If preferred, use all-purpose flour instead of cornstarch for coating.
- Serve immediately after glazing to maintain crispiness.
- Great served with steamed rice, noodles, or as lettuce wraps for a low-carb option.
