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Crispy Teriyaki Salmon Cubes are a delightful fusion of textures and flavors that have gained immense popularity in both home kitchens and high-end restaurants. This dish showcases tender, flaky salmon that is perfectly complemented by a sweet and savory teriyaki glaze, all while delivering a satisfying crunch. The appeal of these salmon cubes lies not only in their taste but also in their versatility; they can be served as an appetizer, main course, or even as a topping for rice bowls or salads.

Crispy Teriyaki Salmon Cubes

Discover the irresistible Crispy Teriyaki Salmon Cubes, a dish that beautifully combines tender salmon with a sweet and savory glaze, all wrapped in a satisfying crunch. Perfect as an appetizer, main course, or topping for bowls, this recipe highlights the importance of fresh ingredients and cooking techniques. With simple steps to marinate, fry, and glaze, you can create a delicious, restaurant-quality meal right at home. Treat your taste buds to a flavorful delight that’s sure to impress!
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Ingredients
  

1 lb fresh salmon fillet (skinless, cut into 1-inch cubes)

1/4 cup soy sauce (low sodium preferred)

2 tablespoons honey or maple syrup

1 tablespoon rice vinegar

1 tablespoon sesame oil

2 cloves garlic (minced)

1 inch ginger (grated)

2 tablespoons cornstarch

1/4 cup vegetable oil (for frying)

Sesame seeds (for garnish)

Chopped green onions (for garnish)

Instructions
 

Marinate the Salmon: In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Add the salmon cubes to the marinade, tossing gently to coat. Cover and refrigerate for 30 minutes to allow the flavors to meld.

    Prepare for Frying: After marinating, remove the salmon from the fridge and drain the excess marinade, reserving it for later. Sprinkle the cornstarch over the salmon cubes and toss until evenly coated. The cornstarch will create a crispy texture when cooked.

      Heat the Oil: In a large skillet, add the vegetable oil and heat over medium-high heat until shimmering.

        Fry the Salmon: Carefully place the salmon cubes in the hot oil in a single layer, ensuring you don’t overcrowd the pan. Fry for about 2-3 minutes on each side, or until golden brown and crispy. You may need to do this in batches. Transfer the cooked salmon to a plate lined with paper towels to drain excess oil.

          Make the Glaze: In the same skillet, pour in the reserved marinade and bring it to a gentle boil. Cook for about 3-4 minutes, stirring occasionally, until the sauce thickens into a glaze.

            Coat the Salmon: Once the glaze is ready, return the crispy salmon cubes to the pan and toss gently to coat them in the teriyaki sauce.

              Serve: Transfer the coated salmon cubes to a serving plate. Sprinkle with sesame seeds and chopped green onions for garnish. Serve immediately with steamed rice or sautéed vegetables.

                Prep Time, Total Time, Servings: 10 mins | 40 mins | 4 servings