Baked Salmon Teriyaki Bites
Flaky salmon cubes baked with a sweet-savoury teriyaki glaze and sesame, make once and enjoy over the week from fridge or freezer for a Japanese-style protein snack.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 360g salmon cubes dry and toss with 0.5 tbsp sesame oil, 0.25 tsp salt, and 0.125 tsp white pepper. Line a small baking tray with parchment, brush lightly with 0.5 tbsp olive oil. Finely grate 1.5 tsp ginger and 1 garlic clove. Mix 0.25 tsp cornstarch with 1.5 tsp cold water.
Bake
Preheat oven to 220°C. Space salmon cubes on the tray with room between each. Bake 6 minutes uncovered until starting to firm.
Simmer
While salmon bakes, heat 1.5 tbsp + 1 tsp soy sauce, 1 tbsp mirin, 10g honey, 0.5 tbsp + 1 tsp rice vinegar, ginger, and garlic in a small pan over medium heat for 3 minutes until fragrant. Whisk in cornstarch slurry, cook 1 minute until glossy and thickened.
Glaze
Remove salmon from oven. Brush teriyaki glaze generously over all 12 cubes. Return to 220°C for 4–6 minutes until internal temp reaches 52°C, just cooked through. Cool fully on the tray.
Finish
Toss cooled salmon with 1 tbsp sesame seeds and 1 finely sliced scallion. Portion into 2 airtight containers, 6 bites each. Refrigerate up to 3 days or freeze up to 30 days.
Plate
Arrange 6 salmon bites on a plate. Serve with sliced cucumber, edamame, or yogurt dip for freshness. To reheat: warm in oven at 160°C for 4 minutes from fridge or 8–10 minutes from frozen.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.