Ingredients:
- 5 lbs (680 g) Skinless Salmon Fillet, center cut
- 1 tsp Olive Oil
- ½ tsp Fine Sea Salt
- ¼ tsp Freshly Ground Black Pepper
- ½ tsp Smoked Paprika (optional)
- 4 Tbsp (60 g) Unsalted Butter, cold, cut into cubes
- ¼ cup (85 g) Runny Honey
- 3 cloves Garlic, minced finely
- 1 Tbsp Light Soy Sauce (or Tamari)
- 1 Tbsp Fresh Lemon Juice
- ¼ tsp Red Pepper Flakes (or more, to taste)
- 1 Tbsp Fresh Chives or Parsley, finely chopped (for garnish)
Instructions:
- Prep the Salmon: Pat the salmon fillet bone-dry using paper towels. Cut the fillet into even, 1-inch (2.5 cm) cubes. In a small bowl, toss the salmon cubes gently with the olive oil, salt, pepper, and smoked paprika.
- Sear the Salmon: Preheat a heavy-bottomed skillet (cast iron or quality non-stick) over medium-high heat until hot. Add the salmon cubes, ensuring they are placed cut-side down first. Sear undisturbed for 2–3 minutes until a deep golden-brown crust forms.
- Finish Cooking: Flip the cubes and cook for an additional 1–2 minutes, or until the salmon is nearly cooked through (still slightly pink in the center). Remove the salmon from the pan immediately and set aside on a clean plate.
- Create the Glaze Base: Reduce the heat to medium-low. Add the cubed unsalted butter to the empty skillet. Melt until frothy. Add the minced garlic and red pepper flakes. Sauté for 30–60 seconds until fragrant (do not burn the garlic).
- Thicken the Glaze: Pour in the honey and soy sauce. Whisk well and bring the glaze to a gentle simmer. Cook for 1 minute until the glaze thickens slightly and becomes glossy. Remove the pan from the heat and immediately stir in the fresh lemon juice.
- Glaze and Finish: Return the seared salmon bites to the pan. Using a rubber spatula, gently fold the salmon through the glaze until every piece is completely coated and sticky (no more than 15–20 seconds). Transfer the salmon bites immediately to a serving dish and garnish generously with fresh chives or parsley before serving.