Teriyaki Glazed Salmon Nuggets with Pineapple Chili Dip
Ingredients
For the Salmon Nuggets:
• 500g fresh salmon fillet (skinless, boneless)
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp brown sugar
• 1 tbsp rice vinegar (or lemon juice)
• 1 tbsp sesame oil
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp cornstarch
• 1 tbsp sesame seeds (optional)
• Salt & pepper to taste
For the Pineapple Chili Dip:
• ½ cup pineapple chunks (fresh or canned)
• 1 tbsp sweet chili sauce
• 1 tbsp lime juice
• 1 tsp soy sauce
• 1 tsp honey
• ½ tsp red pepper flakes (adjust to spice level)
For Garnish:
• Chopped green onions
• Extra sesame seeds
Instructions
1. Prep the Salmon
• Cut the salmon into bite-sized chunks (around 3–4 cm each).
• Pat dry with a paper towel and season lightly with salt and pepper.
2. Make the Teriyaki Marinade
• In a bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger.
• Add the salmon pieces and gently toss to coat.
• Marinate for 15–20 minutes in the fridge.
3. Coat & Cook
• Drain salmon from the marinade and lightly coat each piece in cornstarch for crispiness.
• Heat a nonstick skillet with a little oil over medium-high heat.
• Cook the salmon nuggets for 2–3 minutes per side, until golden and cooked through.
• In the same pan, pour the remaining marinade and simmer 1–2 minutes until thick and glossy.
• Return the salmon to the pan and toss to glaze.
4. Make the Pineapple Chili Dip
• Blend all dip ingredients (pineapple, chili sauce, lime juice, soy sauce, honey, and red pepper flakes) until smooth.
• Chill before serving.
5. Serve
• Serve the glazed salmon nuggets hot with the chilled pineapple chili dip on the side.
• Sprinkle with green onions and sesame seeds for garnish.