Teriyaki Salmon Bites. Cut the salmon into bite-size cubes. Prepare the marinade by mixing the soy sauce, lemon juice, ginger, chilli, garlic, and sea salt together. If using a baking sheet, cover with foil and then grease for easier clean-up.
It has a sweet and salty balance that is hard to get in a bottle. But if you'd like you could cut some time out and buy your favorite bottled sauce. I like to serve this with some simple white rice and. You can have Teriyaki Salmon Bites using 11 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Teriyaki Salmon Bites
- You need 2 of Thai bird chiles, minced.
- It’s 4 cloves of garlic, minced.
- It’s 2 inch of knob of ginger, minced.
- Prepare 1/2 cup of brown sugar.
- Prepare 1/2 cup of sake.
- Prepare 1 cup of soy sauce.
- It’s 1 cup of mirin.
- Prepare 2-3 lb of salmon fillet.
- You need of bamboo skewers.
- You need 1 of spring onion, thinly sliced.
- You need of sesame seeds.
These are the perfect appetizer or even a topping to your salad. Your taste buds will thank you for making this one. It's so easy to make and it's for sure to be a party favorite at your next gathering. How long does it take to cook grilled teriyaki salmon bites?
Teriyaki Salmon Bites step by step
- Begin by making the teriyaki. In a bowl combine the Chile, garlic, ginger and brown sugar.
- Add the sake, mirin, and soy sauce to the aromatics. Whisk vigorously to combine..
- Prep the salmon on a large cutting board..
- Begin by slicing the salmon from top to bottom to make strips about 1.5 inches wide. Then cut the strips into squares..
- Layer salmon squares on top of each other to create little blocks. Try and arrange them so they're all similar in size. This ensures they cook the same, but also makes serving size the same too. We stack them in blocks to keep the fish from over cooking before it has a chance to sear..
- Insert a bamboo skewer into each block of salmon..
- Cut the bamboo skewers to give a short handle about 2 inches long. Place the skewers in a glass dish and cover with the teriyaki. Set this aside to marinate while you cook the rice and prep the veggies (~20min) or up to 4 hours in the fridge..
- Line a rimmed sheet pan with aluminum foil and spray liberally with cooking spray. Arrange the salmon blocks so the sticks are parallel with the sheet pan. I like to place my veggies on the side of the pan. Here I have broccolini tossed in some salt and sesame oil..
- Add all of the teriyaki marinade to a nonstick skillet and place over medium high heat. As it boils and reduces, it will start to foam, so gradually turn the heat down and continue stirring with a flat wooden spoon or a silicone spatula. Reduce for approximately 10 min or until the sauce consistency you want..
- Start your broiler when you sauce begins to thicken up and place the rack right beneath the broiler..
- Broil the fish and the veggies for about 9-10 min. The fish should be seared on the exposed face..
- Plate with a bowl of rice, the veggies, a few fish skewers and drizzle the hot teriyaki over the fish. Garnish with some sliced green onions and sesame seeds..
So, while I have traditionally made this on the outdoor grill, I've actually also made this on my indoor grill too. Cut the salmon into bite-size cubes. Prepare the marinade by mixing the soy sauce, lemon juice, ginger, chilli, garlic, and sea salt together. In a large pan with a little oil, pour in the marinade and add the honey and sesame seeds. Mix together until it starts to bubble and gets thicker/saucier.