Sticky Teriyaki Salmon Bites with Rice and Edamame Step-by-step instructions

Before you start

Before starting, ensure the salmon is fully thawed if frozen, and pat it dry with paper towels. Cut the salmon into 1-inch cubes and remove any pin bones. Measure out all ingredients for the glaze and have them ready by the stove.

If the rice and edamame are not pre-cooked, start them first so they are ready when the salmon is done. Have a large skillet, tongs, and a wooden spoon on hand. The entire cooking process moves quickly, so having everything prepped and within reach makes for a smooth, stress-free experience.

Instructions

Prep and Sear

1. 1Prep the Salmon and Rice
   Cut the salmon fillets into 1-inch cubes, removing any pin bones. Pat the cubes dry with paper towels. Place the cubes in a bowl, add the cornstarch, and toss gently until each piece is lightly coated. Set aside. If the rice and edamame are not already cooked, prepare them according to package directions and keep warm.
   Look for The salmon cubes are evenly dusted with a thin layer of cornstarch, which will help create a crisp crust.
   Tip Keep the cubes in a single layer while coating to avoid clumping. Shake off excess cornstarch before searing.
2. 2Sear the Salmon
   Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the salmon cubes in a single layer, making sure not to overcrowd the pan. Sear for 2 minutes per side, turning gently with tongs, until golden brown and crisp on all sides. The salmon should be just cooked through but still moist inside.
   Look for The salmon cubes are golden brown and crisp on the outside, with a slightly translucent center.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Do not move the cubes too often; let them develop a crust before turning. Use a fish spatula for gentle handling.

The salmon cubes are evenly coated with cornstarch and have a dry, powdery surface. As they hit the hot skillet, they sizzle immediately and begin to turn golden brown.

After 2 minutes per side, the cubes are crisp and golden, with a slightly translucent center. The kitchen smells of toasty sesame and seared fish, and the cubes release easily from the pan.

Glaze and Simmer

3. 3Make the Teriyaki Glaze
   In a small bowl, whisk together the soy sauce, mirin, brown sugar, honey, grated ginger, and minced garlic. Pour the mixture into the skillet with the salmon. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 1 minute, stirring constantly, until the sauce thickens and coats the salmon pieces.
   Look for The glaze bubbles vigorously and turns glossy, clinging to the salmon cubes.
   Tip Stir frequently to prevent the sugar from burning. The glaze will thicken more as it cools.
4. 4Simmer and Glaze
   Continue to cook the salmon in the glaze for another 30 to 60 seconds, spooning the sauce over the cubes to coat them evenly. The glaze should be thick enough to cling to the salmon without being runny. Remove from heat immediately to avoid overcooking.
   Look for The glaze is syrupy and coats the back of a spoon; the salmon is fully opaque and flaky.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip If the glaze seems too thin, simmer a little longer; if too thick, add a splash of water.

The glaze is poured into the skillet and immediately starts to bubble. As it simmers, it thickens and turns glossy, coating the salmon cubes with a shiny, amber layer. The aroma of soy, ginger, and garlic fills the kitchen. The sauce reduces to a syrupy consistency that clings to the back of a spoon. The salmon is fully opaque and flakes easily.

Plate and Serve

5. 5Plate the Dish
   Divide the steamed jasmine rice between two or four serving bowls. Spoon the teriyaki salmon bites over the rice. Add the steamed edamame alongside. Sprinkle with sesame seeds and serve immediately.
   Look for The bowls are colorful and inviting, with glossy salmon, bright green edamame, and white rice.
   Tip For a restaurant-style presentation, arrange the salmon and edamame neatly on top of the rice.

The bowls are filled with steaming jasmine rice, topped with the glazed salmon bites and bright green edamame. A sprinkle of sesame seeds adds a nutty crunch. The dish is vibrant and appetizing, with the glossy salmon contrasting against the white rice and green edamame. Each bite is a perfect balance of sweet, salty, and savory.

Common mistakes

One common mistake is overcrowding the skillet, which lowers the temperature and steams the salmon instead of searing it. Sear in batches if needed. Another is overcooking the salmon, which makes it dry; keep a close eye on the cubes and remove them from heat as soon as they reach 145°F (63°C).

Also, avoid stirring the glaze too vigorously, as it can break the salmon into smaller pieces. Let the glaze bubble gently and use a spoon to coat the cubes.

How to tell it’s done

The salmon is done when it is opaque throughout and flakes easily with a fork. To be precise, insert an instant-read thermometer into the thickest part of a cube; it should read 145°F (63°C).

The glaze should be thick and cling to the salmon, with a glossy sheen. The cornstarch coating should be golden and crisp. If the glaze is too thin, simmer a little longer; if too thick, add a splash of water. Serve immediately for the best texture.

• Fish: 145°F (63°C) in the thickest part