Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

For the Salmon

• 1½ lbs (680 g) salmon fillet, skin removed, cut into 1½-inch cubes
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• ½ teaspoon garlic powder

Honey Garlic Sauce

• ¼ cup honey
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 3 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)

Garnish

• 2 tablespoons sliced green onions
• 1 tablespoon sesame seeds (black, white, or both)

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Instructions

1. Season the Salmon

Pat the salmon dry and cut into cubes. Toss with olive oil, salt, pepper, paprika, and garlic powder.

2. Sear

Heat a large skillet over medium-high heat.

Cook salmon cubes for 2–3 minutes per side, turning carefully until golden brown and just cooked through.

Transfer to a plate.

3. Make the Sauce

Reduce heat to medium.

Add:

• Honey
• Soy sauce
• Rice vinegar
• Sesame oil
• Garlic
• Ginger

Simmer for 2 minutes.

Whisk in the cornstarch slurry and cook another 1–2 minutes until the sauce thickens.

4. Finish

Return salmon to the pan and gently toss until coated.

Sprinkle with sesame seeds and green onions.

Serve immediately.

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Serving Suggestions

• Steamed jasmine rice
• Brown rice
• Fried rice
• Noodles
• Stir-fried vegetables
• Broccoli
• Bok choy
• Cucumber salad

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Storage

Refrigerator: Up to 3 days in an airtight container.

Freezer: Up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating: Warm gently in a skillet over low heat or microwave in short intervals to avoid overcooking.

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Nutrition Information (Approximate Per Serving)

• Calories: 380
• Protein: 34 g
• Carbohydrates: 18 g
• Fat: 19 g
• Saturated Fat: 3 g
• Fiber: 0 g
• Sugar: 15 g
• Sodium: 520 mg
• Cholesterol: 85 mg

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Nut Information

This recipe is naturally peanut-free and tree nut-free.

Contains:

• Fish (salmon)
• Soy (soy sauce)
• Sesame (sesame oil and sesame seeds)

For anyone with allergies:

• Use tamari if a gluten-free soy sauce is needed.
• Omit sesame oil and sesame seeds if avoiding sesame; replace the sesame oil with a neutral oil and add a splash of extra rice vinegar for flavor.

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Q&A

Q: Can I use frozen salmon?
A: Yes. Thaw completely and pat dry before cooking to achieve a good sear.

Q: Can I bake instead of pan-fry?
A: Yes. Bake at 400°F (200°C) for 10–12 minutes, then toss with the prepared sauce.

Q: Can I cook these in an air fryer?
A: Yes. Air fry at 400°F (200°C) for 7–9 minutes, shaking the basket halfway through.

Q: How do I know when the salmon is done?
A: It should flake easily with a fork and reach an internal temperature of 145°F (63°C).

Q: Can I make it spicy?
A: Add red pepper flakes, sriracha, or chili garlic sauce to the honey garlic sauce.

Q: What vegetables pair well with this dish?
A: Broccoli, asparagus, snap peas, green beans, bell peppers, and bok choy are excellent choices.

Q: Can I prepare it ahead?
A: You can mix the sauce and cut the salmon up to 24 hours in advance. Cook just before serving for the best texture.