Go Back

Honey Garlic Butter Salmon Bites

Honey garlic butter salmon bites with crisp-edged seared salmon cubes and a glossy honey-garlic soy glaze. Quick skillet method delivers sweet caramelization, buttery richness, and tender centers in about 22 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon
  • 1.5 lb salmon fillet Skin removed, cut into 1-inch cubes.
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 1 tbsp cornstarch
  • 1 tbsp olive oil
For the Honey Garlic Butter Glaze
  • 3 tbsp unsalted butter
  • 5 garlic Minced (about 5 cloves).
  • 0.25 cup honey
  • 2 tbsp soy sauce
  • 1 tbsp lemon juice
  • 0.25 tsp red pepper flakes Optional.
  • 1 tbsp fresh parsley Chopped.
  • 1 sesame seeds For garnish.
  • 1 green onion Sliced, for garnish.

Equipment

  • 1 cast iron skillet

Method
 

Season and coat salmon
  1. Pat the salmon cubes dry, then toss with salt, black pepper, garlic powder, and cornstarch until lightly coated.
Sear salmon
  1. Heat olive oil in a large cast iron skillet over medium-high heat, then add salmon in a single layer and sear 1–2 minutes per side until golden and crisp-edged but still tender inside.
  2. Remove the salmon bites and set aside.
Make honey garlic butter glaze
  1. Lower heat to medium and melt the butter in the same skillet, then add garlic and sauté 30–45 seconds until fragrant but not browned.
  2. Stir in honey, soy sauce, lemon juice, and red pepper flakes, then simmer 2 minutes until glossy and slightly thickened.
Glaze and finish
  1. Return salmon bites to the skillet and gently toss to coat evenly in the glaze, then simmer 1–2 minutes more while spooning sauce over top.
  2. Garnish with chopped fresh parsley, sesame seeds, and sliced green onion before serving.

Notes

For the crispiest edges, don’t overcrowd the pan when searing—cook in batches if needed so the salmon steams less. Refrigerate leftovers in an airtight container up to 2 days and reheat gently in a skillet over low heat to avoid overcooking. Freezing: not recommended for best texture. Dietary swap: use tamari instead of soy sauce if you need gluten-free.