Description
A delicious recipe for Sweet and Spicy Crispy Salmon that combines crispy salmon nuggets with a flavorful sweet and spicy glaze.
Ingredients
Scale
- 1 lb (450 g) skinless salmon fillet, cut into bite-sized chunks
- 1/3 cup cornstarch or all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Vegetable oil or avocado oil for pan-frying
- 2 tbsp soy sauce
- 2 tbsp honey or maple syrup
- 1 tbsp sriracha, or more for extra heat
- 1 tbsp rice vinegar or lime juice
- 1 clove garlic, grated or minced
- 1 tsp ginger, grated
- 1 tsp cornstarch + 1 tbsp water for thickening, optional
Instructions
- Pat the salmon dry with paper towels. In a bowl, mix cornstarch, salt, pepper, garlic powder, and paprika. Toss salmon chunks in the mixture until well coated.
- Heat 2–3 tbsp of oil in a non-stick skillet over medium-high heat. Add the salmon pieces and cook for 2–3 minutes per side until golden and crispy. Remove and place on a paper towel to drain excess oil.
- In a small saucepan, combine soy sauce, honey, sriracha, vinegar, garlic, and ginger. Bring to a gentle boil. If a thicker glaze is desired, stir in cornstarch + water, and cook until thickened.
- Add the crispy salmon pieces into the glaze and toss gently to coat.
- Garnish with green onions, sesame seeds, or a squeeze of lime. Serve as an appetizer, or over rice, noodles, or in lettuce wraps.
Notes
- Adjust the amount of sriracha to suit your heat preference.
- For a gluten-free version, use tamari instead of soy sauce.
- Serve immediately for the best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg