Seared Salmon Bites Recipe

Prepare salmon

Pat the salmon dry with paper towels. Trim any connective tissue and cut into roughly 1-inch (2.5 cm) cubes for bite-size pieces. Place cubes in a medium bowl.

Make marinade

In a small bowl whisk together soy sauce (3 tbsp), rice vinegar (1 tbsp), sesame oil (1 tsp), light brown sugar (1 tsp), grated fresh ginger (1 tsp), and minced garlic (1 clove) until sugar dissolves.

Marinate

Pour the marinade over the salmon cubes and toss gently to coat. Sprinkle cornstarch (1 tsp) over the salmon and toss once more — this helps create a light sear. Cover and refrigerate 15–20 minutes (no longer than 30 minutes to preserve texture).

Sear salmon

When ready, heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add 2 tbsp neutral oil and swirl to coat. Remove salmon from marinade with a slotted spoon, letting excess drip back into the bowl (reserve marinade). Arrange bites in a single layer without crowding; you may need to sear in two batches. Sear 1.5–2 minutes per side until a golden crust forms — use tongs to turn. Total cook time per bite should be 3–4 minutes for medium (slightly translucent center). Transfer seared bites to a plate and lightly season with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Finish (optional glaze)

If you want a glossy finish, return the skillet to medium heat, add the reserved marinade and bring to a simmer for 1–2 minutes to cook out rawness. Reduce slightly, then toss the seared salmon back in the pan for 30 seconds to coat. Remove immediately to avoid overcooking.

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp bourbon, 1 tbsp honey, 1 tsp Dijon mustard, 1/2 tsp soy sauce, 1 tsp fresh lemon juice and 1/4 tsp toasted sesame oil. Whisk until smooth and taste; season with 1/8 tsp black pepper and more honey or lemon if needed. Chill the dip in the refrigerator for at least 10 minutes so flavors meld.

Thinly slice 3 green onions on a bias. Separate the white and light green parts from the dark green tops; reserve dark green for finishing.

Arrange seared salmon bites on a serving platter. Spoon or pipe a small dollop of bourbon dip beside or on each bite as desired.

Top bites with pickled ginger (scatter about 1/2 cup across bites or place small pieces on individual bites), sprinkle toasted sesame seeds (1 tbsp) if using, and finish with the reserved dark green slices of green onion.

Serve immediately with lime wedges (2) on the side for squeezing over the salmon.