Ginger Sesame Salmon Bites

I don’t know about you, but on these hot days, I tend to crave healthier foods, rather than heavy meals.

If you’re trying to eat healthier, or maybe just to eat more seafood, then I have a great recipe for you!

These salmon bites cook quickly, and completely mouthwatering thanks to the simple ginger sesame sauce.

We all know how nutritious salmon is… loaded with omega 3’s, high in protein and tons of vitamins, so I’m glad I can enjoy those benefits.  And now, so can you!

You won’t believe how such a simple recipe can pack SO much flavor. And it’s ready in less than 30 minutes.

What do I need to make this recipe?

• Soy sauce – rich soy sauce is the base of the glaze, and adds a savory flavor.
• Rice vinegar – this cuts through the richness of the soy, and adds a bit of lightness.
• Maple syrup – for sweetness, and I highly recommend using real maple syrup. You could also use some agave nectar, honey, or some light brown sugar.
• Garlic – fresh garlic is preferred, but if you would like to substitute, you could use some pre-minced or grated garlic (I would use about a Tbsp, maybe a bit more). Garlic powder could work too, but I haven’t tested it to be able to tell you the amount.
• Ginger – ginger adds such a zesty and warm flavor, but if you would rather not use fresh, you could use ginger paste (about a Tbsp).
• Sesame oil – this adds a unique richness and toasty flavor.
• Black pepper – just a bit for a subtle flavor.
• Salmon – I use Atlantic salmon as that’s what’s available where I live, but your favorite type of salmon will work.
• Oil – I prefer vegetable oil, since it can handle being heated over a high heat.

How to make ginger sesame salmon bites:

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

1. Mix sauce. Just give it a whisk to combine.
2. Sear salmon. Let them cook for a couple of minutes, then flip and continue cooking.
3. Pour in sauce. Once you’ve poured it in, cover the skillet and cook another few minutes.
4. Baste with sauce. As the salmon is cooking the last few minutes, flip and baste the salmon as it cooks.
5. Serve. Serve hot, garnished as desired.

Variations of this recipe

• Types of salmon – where I’m located, Atlantic salmon is what’s most readily available, but your favorite type of salmon will work in this recipe.
• Sauce – if you’d like a bit more sweetness, add more maple syrup. More strong flavors? Add more ginger or garlic. Long story short, please feel free to adjust the sauce to your tastes.
• Ginger – if you don’t have fresh ginger, you can use 1 Tbsp of ginger paste (gourmet garden is the brand I like to use).
• Extra saucy – if you’d like additional sauce, for drizzling, please feel free to double each of the sauce ingredients.
• Doneness – The USDA recommends salmon be cooked to an internal temperature of 145°F.  However, some people prefer their salmon to be more rare or more well-done, like a steak.  To be on the safe side, I stick to the USDA’s recommendation though.

Making salmon bites ahead of time

Since seafood tastes best when made fresh, I don’t recommend making this recipe ahead of time.

However, you can definitely prep ahead if you’d like.

• Sauce – the sauce can be whisked together and refrigerated. Before using it in the recipe, make sure to let it come close to room temperature and give it a good whisk.
• Rice – I know rice isn’t a part of this recipe per se, but it’s a great side dish to make with this salmon. If you do want to have rice, it can be made ahead of time and kept refrigerated.

Storage

Any leftover salmon should be refrigerated in an airtight container and consumed within 3 days.

This recipe was originally published in January of 2024, but has been updated in July 2025 with additional information.