Guys, these sticky salmon bites with wasabi soy mayonnaise are next level delicious. Enjoy them as a quick appetizer at your next gathering or serve it with a variety of sides for a delicious and fun dinner. No matter what, this salmon recipe is insanely good!

Seriously, this might be one of my favorite recipes of all time. It’s easy to make and loaded with flavor. What’s great, is that you can cube the salmon into small bites or enjoy it as a larger filet. Trust me guys, this sticky salmon recipe is incredible!

Sticky Salmon Bites with Wasabi Soy Mayonnaise - Healthyish Foods

How to Enjoy Sticky Salmon Bites

You can enjoy these sticky salmon bites with wasabi soy sauce in a variety of ways. First option is as an easy appetizer. Simply serve these bites alongside some toothpicks for easy pick up. Another fun way to serve them is with pre-cut nori sheets for easy pick up.

Another way to serve these bites is with a variety of sides so people can build their own bowl. Rice, pickled ginger, sliced cucumbers, steamed broccoli, avocado, cilantro, nori and/or lime wedges would all taste great with this salmon. Just be sure you DO NOT skip the sauce. It is insanely good.

Ingredients in Sticky Salmon Bites with Wasabi Soy Mayonnaise

Salmon – I used a fatty salmon for this recipe. Atlantic, Scottish, or Ora King would all taste amazing.  Be warned that Ora King is very expensive, so I’d suggest using Scottish or Atlantic instead. Also, be sure to keep the skin on. The skin locks in the juices and keeps the salmon moist and flavorful when cooking. Plus, fatty salmon is easier to cube than thin, lean salmon like sockeye.

Olive oil – I used olive oil to sear the salmon. However, avocado oil would work well too.

Marinade – For the marinade, combine low sodium soy sauce, brown sugar, minced garlic, chopped fresh ginger, and salt. Toss with the cubed salmon. Allow the cubed salmon to marinate for 30 minutes before adding it to the hot, oiled pan. You can cover the bowl and place it in the refrigerator to marinate. Just be sure to let the salmon rest at room temp for 10-15 minutes before adding the salmon to the hot pan.

Wasabi Soy Mayonnaise – In a small mixing bowl, combine kewpie mayonnaise, low sodium soy sauce, wasabi paste, salt and a touch of warm water. This sauce is perfect for drizzling over the fish. If you’re new to kewpie mayonnaise, it is a Japanese mayonnaise that is known for its rich, velvety texture. It’s perfect for this recipe.

Garnishes – Top the sticky salmon bites with sesame seeds and chopped green onion. Option to add a variety of sides.  

Sticky Salmon Bites with Wasabi Soy Mayonnaise – Healthyish Foods

How to Make Sticky Salmon Bites and Wasabi Soy Mayonnaise

Remove and pin bones from the salmon filet and cube it with the skin on.

Cube it into bite sized pieces.

In a large mixing bowl, combine the cubed salmon, soy sauce, brown sugar, minced garlic, chopped ginger, and salt.

Toss until well combined. Cover and rest for 30 minutes in the refrigerator.

Combine the kewpie mayonnaise, wasabi paste, soy sauce, salt and warm water in a bowl. Whisk until well combined.

Heat a large non-stick pan over medium high heat.

Add the olive oil to the pan.

Once the olive oil is hot, add the cubed salmon AND the marinade to the pan.

Sear the salmon for 3-4 minutes per side or until the salmon is lightly browned and the skin is crispy.

Gently turn the salmon so it doesn’t break.

Remove the salmon from the heat and plate it on a platter.

Top it with sesame seeds, chopped scallions and a drizzle of the wasabi soy mayonnaise.

Enjoy hot.

Storage

Best eaten immediately. However, leftovers can be stored in an airtight container in the refrigerator for two to three days. Heat in a pan until warmed through.

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Sticky Salmon Bites with Wasabi Soy Mayonnaise – Healthyish Foods
Sticky Salmon Bites with Wasabi Soy Mayonnaise - Healthyish Foods

Sticky Salmon Bites with Wasabi Soy Mayonnaise

Guys, these sticky salmon bites with wasabi soy mayonnaise are next level delicious. Enjoy them as a quick appetizer at your next gathering or serve it with a variety of sides for a delicious and fun dinner. No matter what, this salmon recipe is insanely good!
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Ingredients

Salmon and Marinade

  • 1.5 lbs. Scottish Salmon, skin on, cubed
  • ¼ cup soy sauce, low sodium
  • 2 tablespoons light brown sugar, packed
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, fresh ginger, peeled and chopped small
  • ¼ teaspoon salt

Wasabi Soy Mayonnaise

  • ¼ cup kewpie mayonnaise
  • 1 tablespoon soy sauce, low sodium
  • ½-1 tablespoon wasabi paste, I used 1 tablespoon but it is spicy
  • ¼ teaspoon salt
  • 1 teaspoon warm water
  • ½ tablespoon sesame seeds
  • 2 tablespoons green onion, chopped small

Equipment

  • 1 large non-stick pan
  • 2 mixing bowls

Instructions 

  • Remove and pin bones from the salmon filet and cube it with the skin on. Bite sized pieces.
  • In a large mixing bowl, combine the cubed salmon, soy sauce, brown sugar, minced garlic, chopped ginger, and salt.
  • Toss until well combined. Cover and rest for 30 minutes in the refrigerator. Let the salmon rest at room temperature for 15 minutes before adding it to the pan.
  • Combine the kewpie mayonnaise, wasabi paste, soy sauce, salt and warm water in a bowl. Whisk until well combined.
  • Heat a large non-stick pan over medium high heat.
  • Add the olive oil to the pan.
  • Once the olive oil is hot, add the cubed salmon AND the marinade to the pan.
  • Sear the salmon for 3-4 minutes per side or until the salmon is lightly browned and the skin is crispy.
  • Gently turn the salmon so it doesn’t break.
  • Remove the salmon from the heat and plate it on a platter.
  • Top it with sesame seeds, chopped scallions and a drizzle of the wasabi soy mayonnaise.
  • Enjoy hot.

Nutrition

Serving: 1serving, Calories: 384kcal, Carbohydrates: 9g, Protein: 36g, Fat: 22g, Saturated Fat: 3g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 99mg, Sodium: 1519mg, Potassium: 923mg, Fiber: 1g, Sugar: 7g, Vitamin A: 108IU, Vitamin C: 2mg, Calcium: 49mg, Iron: 2mg