Description
This Sweet and Spicy Crispy Salmon recipe features crispy pan-fried salmon chunks coated in a flavorful glaze made from soy sauce, honey, and sriracha. Perfect as an appetizer or main dish served over rice, noodles, or lettuce wraps, it combines a delicious balance of sweet heat and savory goodness in just 25 minutes.
Ingredients
Salmon and Coating
- 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 (2–3 tbsp)
Glaze
- 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 (optional, for thickening)
Garnishes (optional)
- Green onions
- Sesame seeds
- Lime wedges
Instructions
- Prepare Salmon: Pat the salmon dry thoroughly with paper towels to remove excess moisture. In a mixing bowl, combine cornstarch, salt, black pepper, garlic powder, and paprika. Toss the salmon chunks in this dry mix until they are evenly and well coated.
- Pan-Fry Salmon: Heat 2–3 tablespoons of vegetable or avocado oil in a non-stick skillet over medium-high heat. Place the coated salmon pieces in the hot oil, cooking for about 2 to 3 minutes on each side until they develop a golden and crispy exterior. Once cooked, transfer the salmon pieces onto a paper towel-lined plate to drain excess oil.
- Make the Glaze: In a small saucepan, mix together soy sauce, honey (or maple syrup), sriracha, rice vinegar (or lime juice), minced garlic, and grated ginger. Bring this mixture to a gentle boil over medium heat. For a thicker glaze, stir in the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) and continue cooking until the glaze thickens to your desired consistency.
- Coat Salmon with Glaze: Add the crispy salmon chunks into the warm glaze and toss gently to ensure every piece is evenly coated with the sticky, flavorful sauce.
- Serve and Garnish: Garnish the glazed salmon with optional green onions, sesame seeds, or a fresh squeeze of lime juice. Serve immediately as an appetizer, or enjoy over steamed rice, noodles, or wrapped in lettuce leaves for a light meal.
Notes
- Patting the salmon dry before coating ensures maximum crispiness.
- You can adjust the spiciness by adding more or less sriracha to the glaze.
- The optional cornstarch slurry helps to thicken the glaze for better adhesion on the salmon.
- Use avocado oil for a healthier fat option with a high smoke point suitable for frying.
- Leftovers can be refrigerated for up to 2 days but are best eaten fresh for crispiness.
