Sticky Teriyaki Salmon Bites Recipe with Sesame Glaze

This is the best teriyaki salmon bites recipe made in a pan on the stove, using a simple homemade teriyaki sauce (or a good bottled sauce if you prefer). The salmon turns out tender and full of flavor — perfect served over rice for a healthy family meal.

This works beautifully with an Alaskan fillet, but you can easily use coho or other Pacific wild-caught salmon if you prefer. I like to boost a jarred teriyaki by adding a few ingredients for extra depth, but if you already have a favorite bottled sauce, you can use that and follow the same cooking instructions below.

I developed this version after enjoying a memorable dish at a fish restaurant in Seattle. After experimenting with a few methods — baking, pressure cooking, and pan-cooking — I found that cooking the salmon bites in a pan on the stove produced the best texture and glaze, so that is the method shared here.

Ingredient Notes

Choose a salmon fillet of about 1 to 1.5 pounds. Use a sharp knife to cut the fish into large bite-sized cubes — roughly 1.5″ squares work well for even cooking and a pleasing texture.

A thick teriyaki sauce gives the best glaze. If you’re using bottled sauce, choose a thicker variety for better caramelization. If you prefer to make the sauce from scratch, you can adjust sweetness, heat, and salt to taste.

To deepen the sauce flavor, add a small amount of hoisin sauce and balance it with soy sauce and brown sugar. For brightness use a splash of white vinegar, and finish with fresh minced garlic and ginger for classic Asian aromatics. If you need a gluten-free version, substitute coconut aminos or a gluten-free soy alternative, and use a sugar substitute if desired.

Can you use bottled teriyaki sauce?

Yes. Using bottled teriyaki sauce speeds preparation and works well. If you do use bottled sauce, consider adding a bit of hoisin, garlic, or ginger to punch up the flavor if you like.

Can you use frozen salmon?

Fresh or fully thawed salmon is recommended for this pan method. If you must start with frozen salmon, cook it using an appropriate thawing method first, then apply the sauce. Cooking previously frozen fish directly in the sauce can reduce flavor absorption compared with starting from fresh or fully thawed fillets.

Can you use skin-on salmon to make teriyaki salmon bites?

You can use skin-on fillets but it’s best to remove the skin before cutting the salmon into cubes. Skin makes it difficult to cut clean bite-sized pieces and can tear the flesh during slicing.

Can you make teriyaki salmon bites breaded?

The pan method here is not breaded. If you want crispy breaded salmon bites, use an air fryer or oven-breaded method to get a crunchy exterior, then drizzle or toss with the teriyaki sauce just before serving.

How Long to Cook Teriyaki Salmon Bites on Stove

With 1.5″ cubes, cook time is short — roughly 4 minutes at a low steady boil after the sauce comes up to temperature. Turn the pieces during cooking so they caramelize evenly. Avoid overcooking; overcooked salmon becomes dry and takes on a dull grey color.

How do you know when they are done?

Finished bites will be lightly caramelized on the outside and tender inside. When you bite into a piece it should be tender, not chewy. If you cut a piece in half, the interior should be a light pink with no translucent raw sections.

What to serve with teriyaki salmon bites

Serve the salmon bites over brown rice, white rice, or arborio rice, and add a side of steamed or roasted vegetables such as broccoli for a balanced plate. Garnish with sesame seeds and sliced green onions if desired.

Teriyaki Salmon Bites Recipe

This pan-cooked teriyaki salmon bites recipe yields tender, glazed pieces of salmon that are delicious over rice.

Prep: 15 mins

Cook: 4 mins

Servings: 3

Equipment

• 1 pan
• 1 bowl
• 1 knife
• 1 cutting board

Ingredients

• 1–1.5 pounds salmon, no skin, cut into large bite-size pieces (about 1.5″ squares)
• 2 tbsp teriyaki sauce (choose a thicker brand)
• 2 tbsp hoisin sauce
• 2 tbsp soy sauce (or coconut aminos for gluten-free)
• 2.5 tbsp brown sugar (or a sugar-free substitute)
• 1/2 tbsp white vinegar
• 1 tbsp garlic, minced
• 1 tsp ginger, minced

Instructions

1. Cut the salmon into large bite-size pieces.
2. In a small bowl, whisk together the teriyaki, hoisin, soy sauce, brown sugar, white vinegar, garlic, and ginger. Reserve about 1/4 of the sauce for finishing if you like, and use the rest for cooking.
3. Heat a small pan over low heat. Add about three-quarters of the sauce and bring it to a low steady boil.
4. Add the raw salmon bites to the simmering sauce. Turn them so each piece is coated, and cook at a low boil for approximately 4 minutes, turning each piece twice to ensure even cooking and caramelization.
5. Turn off the heat and let the salmon sit in the hot sauce for another 4 minutes to finish cooking through and soak up flavor. Serve over a bed of rice and top with sesame seeds and sliced green onions if desired.

Nutrition

Serving: 2 oz — Calories: 299 kcal, Carbohydrates: 18 g, Protein: 33 g, Fat: 10 g, Saturated Fat: 2 g, Sodium: 1373 mg. Nutrition information is an approximation.

Additional Info

Course: Main Course

Cuisine: American

How to Save Leftovers

Leftovers keep well when stored in a sealed container with some of the sauce to retain moisture and flavor. Allow the salmon to cool completely before refrigerating.

When reheating, warm gently in a covered pan for a few minutes, bake covered in foil, or microwave covered with a damp paper towel to prevent drying out.