There’s something about bite-sized salmon that makes dinner feel a little more fun. These Gochujang Glazed Salmon Bites are seared until beautifully caramelized, coated in a sweet and spicy gochujang glaze, and finished with a drizzle of creamy Bang Bang Sauce.
I usually serve these as a rice bowl with steamed edamame and avocado, then finish everything with a drizzle of Bang Bang Sauce. The creamy sauce with the sweet and spicy salmon is so good together, and the whole thing comes together pretty quickly.
For the Salmon
Ingredients
4 boneless, skinless salmon fillets, cut into bite-sized cubes
Salt and pepper, to taste
Neutral oil, such as avocado or refined coconut oil
2 tablespoons brown sugar
2 tablespoons gochujang paste
⅓ cup soy sauce
2 teaspoons rice vinegar
For the Bang Bang Sauce
⅓ cup mayonnaise
1 tablespoon sriracha
1 teaspoon honey
1 teaspoon rice vinegar
1 teaspoon fresh lime juice
Water, as needed to thin
For Serving
Short-grain rice
Steamed edamame
Sliced avocado
Sliced green onion
Black sesame seeds
Instructions
Cut the salmon into bite-sized cubes. If your salmon is partially frozen, it will be much easier to cut. Season with salt and pepper.
In a small bowl, whisk together the brown sugar, gochujang paste, soy sauce, and rice vinegar. Set aside.
Heat a large nonstick skillet over high heat and add enough neutral oil to lightly coat the bottom of the pan.
Add the salmon in a single layer and let it sear without moving it around too much. Gently turn the pieces with tongs until they are browned and nicely seared on all sides.
Pour the gochujang glaze into the skillet with the salmon. Let it simmer, gently stirring occasionally, until the sauce thickens and begins to caramelize around the salmon. This happens quickly, so keep an eye on it. Once the salmon is beautifully glazed and caramelized, remove it from the heat.
While the salmon cooks, whisk together the mayonnaise, sriracha, honey, rice vinegar, and lime juice. Add a little water at a time until the sauce reaches your desired consistency.
Serve the salmon over short-grain rice with steamed edamame and sliced avocado. Drizzle with Bang Bang Sauce and finish with sliced green onion and black sesame seeds.
Recipe Notes
If you’re using frozen salmon, letting it partially thaw makes cutting it into cubes much easier.
Try not to move the salmon around too much while it’s searing. Giving the pieces time to brown is what creates those delicious caramelized edges.
Keep a close eye on the glaze once it goes into the pan. The brown sugar helps create that sticky, caramelized coating, but it can burn quickly over high heat.
The Bang Bang Sauce can be made while the salmon is cooking, which helps keep this a quick weeknight meal.
For the best texture, serve the salmon right away while the glaze is still warm and glossy.
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