Ingredients:

  • 600g (Approx 1.3 lbs) Skinless Salmon Fillets
  • 1 tsp (5 mL) Neutral Oil, plus more for cooking
  • 1/2 tsp (3g) Fine Sea Salt
  • 1/4 tsp (1g) Freshly Ground Black Pepper
  • 1/4 cup (60 mL) Low-Sodium Soy Sauce (or Tamari)
  • 1/4 cup (85g) Liquid Honey
  • 2 Tbsp (30 mL) Rice Wine Vinegar (not seasoned)
  • 1 Tbsp (15 mL) Dark Sesame Oil
  • 4 cloves Garlic, minced finely
  • 1 Tbsp (10g) Fresh Ginger, grated
  • 1 tsp (5g) Cornflour / Cornstarch
  • 1 Tbsp cold water
  • Pinch of Red Pepper Flakes (optional)
  • 1 Tbsp (15g) Toasted Sesame Seeds (for garnish)
  • 2 Spring Onions (Scallions), finely sliced (for garnish)

Instructions:

  1. Prepare the Salmon: Pat the salmon fillets completely dry using kitchen paper—this is crucial for achieving a good sear. Dice the fillets into even, 1-inch (2.5 cm) cubes. Toss the cubes lightly with the salt, pepper, and 1 tsp of neutral oil.
  2. Mix the Glaze Base and Slurry: In a small bowl, whisk together the soy sauce, honey, rice wine vinegar, sesame oil, minced garlic, grated ginger, and optional red pepper flakes. In a separate, tiny cup, mix the cornflour/cornstarch with 1 Tbsp of cold water until smooth (this is the slurry). Set aside.
  3. Sear the Bites: Heat 1-2 Tbsp of neutral oil in a large skillet over medium-high heat until shimmering. Carefully add the salmon cubes, ensuring they are not touching (cook in batches if necessary). Cook for 2–3 minutes per side until deeply golden brown and cooked about 70% of the way through. Remove the pan from the heat briefly.
  4. Glaze and Thicken: Return the pan to medium-low heat. Give the glaze mixture a quick stir and pour it directly over the salmon bites. Bring the sauce to a gentle simmer. Immediately add the cornflour slurry, whisking gently into the sauce around the salmon.
  5. Coat and Serve: Cook for 1–2 minutes, stirring gently, until the sauce thickens dramatically and becomes glossy and sticky, coating the salmon beautifully. Remove from the heat. Garnish generously with toasted sesame seeds and sliced spring onions, and serve immediately.