Honey Butter Gochujang Salmon Bites

Tender salmon with crispy skin in a sweet, salty, and spicy honey butter gochujang glaze sounds pretty darn good, doesn’t it?

These honey butter gochujang salmon bites are spicy, salty, and sweet, and may just be your new favorite way to eat salmon. I like to pair the salmon with rice, avocado, and pickled cucumbers for a nutritious and balanced meal. These salmon bites can be prepared in a pan, oven, or air fryer – the method is up to you. The salmon bites are extra tasty because I keep the skin on and sear it to make sure it is crispy. The crispy skin is a great contrast to the tender salmon meat.

The salmon bites are first marinated in a sweet and savory marinade and then coated with a caramelized honey gochujang sauce. The caramelization of the honey intensifies the sugars which results in a nutty and sweet flavor. It is so good! Salmon is one of my favorite protein sources because it is rich in omega 3s which supports heart health and is low in saturated fats. When cooked correctly, salmon is tender and moist, packing a punch of flavor. Salmon may have a bad reputation for being dry, but these salmon bites are certainly not that!

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Honey Butter Gochujang Salmon Bites

yield: 2/3 lb. salmon bites

total cook time: 1 hr. 30 min.

Ingredients:

For marinade:

• 62 g. or ¼ c. light soy sauce (use tamari for gluten-free)
• 10 g. or 1 ½ tsp. gochujang (Korean hot pepper paste)
• 15 g. or 1 tbsp. mirin
• 3 g. or 1 tsp. minced garlic
• 1 g. or ½ tsp. minced ginger
• 5 g. or 1 tsp. sesame oil
• 7 g. or 1 tsp. honey
• 2/3 lb. salmon filet, skin on

For honey butter gochujang glaze:

• 28 g. or 2 tbsp. unsalted butter
• 20 g. or 1 tbsp. gochujang (Korean hot pepper paste)
• 25 g. or 1 1/2 tbsp. honey
• Chopped green onions to top, optional
• Sesame seeds to top, optional

Directions:

1. Cut the salmon into bite-sized cubes with the skin on. Make sure the fish is scaled. If it is not, you can scrape the scales off with a knife going against the scale direction.
2. Whisk the marinade ingredients together and place in a large shallow dish. Add the salmon cubes and marinade for at least an hour.
3. Pan-fry the salmon cubes over high heat in a pan sprayed with oil. Flip the salmon cubes until all sides are seared and the interior reaches a temperature of 145 F. This takes about 5 minutes. Remove the salmon from the pan.
4. Whisk together melted butter, gochujang, and honey and pour it into the pan over medium heat. Once the glaze starts to bubble, add in the cooked salmon cubes. Gently toss until combined. Serve the salmon with green onions and sesame seeds.

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