Introduction
These Teriyaki Glazed Salmon Nuggets are crispy on the outside, tender and juicy inside, and drenched in a sticky, flavorful teriyaki glaze. Paired with a sweet and spicy Pineapple Chili Dip, they offer a perfect balance of umami, sweetness, and heat. Ideal as finger food or served over rice or salad for a light meal.
Ingredients
For the Salmon Nuggets:
- 500g (1.1 lbs) skinless salmon fillet, cut into 1.5-inch chunks
- Salt & pepper, to taste
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Vegetable oil, for frying or air frying
For the Teriyaki Glaze:
- 1/3 cup soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon mirin (or use extra rice vinegar + sugar)
- 1 teaspoon sesame oil
- 1 teaspoon freshly grated ginger
- 1 garlic clove, minced
- 1 teaspoon cornstarch + 1 tablespoon water (slurry)
For the Pineapple Chili Dip:
- 1/2 cup crushed pineapple (fresh or canned, drained)
- 2 tablespoons sweet chili sauce
- 1 tablespoon lime juice
- 1/2 teaspoon chili flakes (adjust to taste)
- Pinch of salt
To Garnish (Optional):
- Sesame seeds
- Sliced green onions
- Fresh chili slices or pineapple wedges
Instructions
🔪 Method
Step 1: Prepare the Salmon Nuggets
- Season: Pat dry the salmon pieces with paper towels. Season lightly with salt, pepper, garlic powder, and paprika.
- Coat: In a bowl, toss the salmon pieces with cornstarch and flour until evenly coated. Shake off excess.
- Fry:
- Deep fry or shallow fry: Heat oil in a skillet over medium-high heat. Fry nuggets in batches for about 2–3 minutes per side until golden and crispy.
- Air fry (healthier): Lightly oil the salmon pieces. Air fry at 200°C (390°F) for 8–10 minutes, shaking halfway through.
Step 2: Make the Teriyaki Glaze
- In a small saucepan, combine soy sauce, honey, rice vinegar, mirin, sesame oil, ginger, and garlic.
- Bring to a simmer over medium heat.
- Stir in the cornstarch slurry and simmer until thickened (about 2–3 minutes).
- Turn off the heat and set aside.
Step 3: Glaze the Nuggets
- Once the nuggets are done, toss them gently in the teriyaki glaze while still hot so they’re fully coated and sticky.
- Sprinkle with sesame seeds if using.
Step 4: Prepare the Pineapple Chili Dip
- In a blender or small bowl, mix all dip ingredients until smooth (or leave a little texture if preferred).
- Taste and adjust lime, chili, or sweetness as needed.
To Serve
- Arrange glazed salmon nuggets on a platter.
- Garnish with green onions, chili slices, or pineapple wedges.
- Serve with a bowl of Pineapple Chili Dip on the side.
Tips & Variations
- Spicy version: Add a touch of sriracha to the glaze or dip.
- Meal idea: Serve the nuggets over jasmine rice with steamed broccoli for a quick teriyaki bowl.
- Make ahead: You can prep and freeze the uncooked salmon nuggets. Fry or air fry straight from frozen.