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These Salmon Bites with Butter, Honey and Garlic are a true treat that'll brighten up your weeknight meals and special occasions alike. The tender salmon chunks, coated in a velvety sweet and savory sauce, make every bite a moment of pure indulgence.
Why you'll fall for this dish
This dish blends the richness of buttery salmon with a perfectly balanced sweet-salty sauce. It's quick to make, cooks in just minutes, and goes wonderfully with tons of side options to create a complete meal.
What you'll need
- Salmon fillets: 450g, skinless, cut into bite-sized pieces for even cooking
- Butter: 30g, melted, for a rich base
- Garlic: 3 cloves, minced, for aroma
- Honey: 2 tablespoons, for sweetness and caramelization
- Soy sauce: 1 tablespoon, for umami flavor
- Lemon juice: 1 tablespoon, for freshness
- Salt and pepper: To taste
- Parsley (Optional): Chopped, for garnish
- Sesame seeds (Optional): For crunch
Making your salmon bites
- Season the salmon
- Add salt and pepper to the salmon chunks. This will enhance the fish's natural flavor.
- Make the sauce
- Melt the butter in a large pan over medium heat. Toss in the minced garlic and cook for 1-2 minutes until fragrant. Stir in the honey, soy sauce and lemon juice. Let it bubble for a minute while stirring.
- Cook the salmon
- Place the salmon pieces in the pan in a single layer. Cook for 2-3 minutes per side until the salmon is done and flakes easily.
- Coat with sauce
- Spoon the honey garlic sauce generously over the salmon bites.
- Finish up
- Take the pan off the heat and move the bites to a serving dish. Sprinkle with parsley and sesame seeds if you want. Serve right away.
What to serve alongside
Enjoy these salmon bites with steamed rice, quinoa or roasted veggies for a complete meal. For something lighter, pair with a crisp green salad or sautéed greens. The sauce also goes great with mashed potatoes or crusty bread for soaking up all that goodness.
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Tips for best results
Go for fresh salmon whenever you can. If you're using frozen, make sure it's fully thawed and patted dry before cooking. Want a sweeter sauce? Add more honey. Need more zing? Throw in extra lemon. Don't crowd the pan - cook in batches if needed for even cooking. Leftovers will keep in the fridge for 2 days in an airtight container. Warm them gently in a pan to keep the texture and sauce just right.
Frequently Asked Questions
- → How can I tell if salmon is done?
Salmon is ready when you can gently flake it with a fork. Look for an opaque surface with a slight pink center, usually after 2-3 minutes per side.
- → Can this dish be prepped ahead?
It's best served fresh so you can enjoy the warm sauce and perfectly cooked salmon. Reheating may dry it out and alter the texture.
- → What pairs well with this salmon?
Great with white rice, quinoa, or green vegetables. The sauce is amazing for drizzling over these sides too.
- → How do I choose good salmon?
Look for salmon with firm, shiny flesh and no brown spots. The smell should be light and ocean-like, not overly fishy.
- → Can honey be swapped for something else?
You can use maple syrup or brown sugar instead. These substitutes give a slightly different but still delightful flavor to the sauce.