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Ingredients
Scale
- 1 ½ lb skinless salmon fillets, cut into 1-inch cubes
- 1 tsp fish sauce (optional)
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ¾ tsp salt
- 1 tsp ground black pepper
- 3 tbsp avocado oil, divided
- 2 tsp garlic, minced
- 1 tsp ginger, grated
- 3 tbsp soy sauce (or tamari/coconut aminos for gluten-free)
- 2 tbsp rice vinegar (or apple cider vinegar)
- ¼ cup honey
- 2 tsp sesame seeds (for garnish)
- 2 tbsp green onions or scallions, chopped (for garnish)
- Cooked white rice (for serving)
Instructions
- Pat salmon dry with paper towels.
- Toss salmon cubes with fish sauce, paprika, garlic powder, onion powder, salt, and black pepper.
- Heat 1 tablespoon avocado oil in a skillet and sear salmon for 1-2 minutes on each side.
- In the same skillet, add remaining avocado oil, minced garlic, and grated ginger; sauté until fragrant.
- Stir in soy sauce, rice vinegar, and honey; simmer until thickened.
- Return seared salmon to skillet, tossing to coat in sauce, and heat through.
- Garnish with sesame seeds and green onions; serve over cooked white rice.
Notes
Ensure the skillet is hot enough to achieve crispy salmon.
Adjust the glaze sweetness by varying the honey amount.
Use high-quality soy sauce or tamari for better flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Asian
Nutrition
- Calories: 320
- Sugar: 10
- Sodium: 800
- Fat: 22
- Saturated Fat: 3
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 0
- Protein: 21
- Cholesterol: 70