Directions
- Prep the salmon:
- Cut salmon into bite-sized chunks (about 3–4 cm each).
- Pat dry with paper towels and season lightly with salt and pepper.
- Make the teriyaki marinade:
- In a bowl, whisk soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger.
- Add salmon pieces and toss gently to coat.
- Marinate for 15–20 minutes in the fridge.
- Coat & cook:
- Remove salmon from marinade and lightly coat each piece with cornstarch.
- Heat a drizzle of oil in a nonstick skillet over medium-high heat.
- Cook salmon nuggets for 2–3 minutes per side until golden and cooked through.
- Pour the reserved marinade into the same pan and simmer for 1–2 minutes until thickened.
- Return salmon to the pan and toss to glaze evenly.
- Make the pineapple chili dip:
- Blend pineapple chunks, sweet chili sauce, lime juice, soy sauce, honey, and red pepper flakes until smooth.
- Chill before serving.
- Serve:
- Plate the glazed salmon nuggets hot with the chilled pineapple chili dip on the side.
- Garnish with chopped green onions and sesame seeds.
Recipe Details
Prep time: 20 minutes
Cook time: 8 minutes
Total time: 28 minutes
Servings: 3–4
Difficulty: Easy
Variations & Substitutions
- Use maple syrup instead of honey for a deeper sweetness.
- Add a splash of sriracha to the glaze for extra heat.
- Swap pineapple with mango for a different tropical dip.
- Bake or air-fry the salmon nuggets for a lighter option.
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