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In the world of culinary delights, few dishes can match the irresistible appeal of crispy teriyaki salmon cubes. This recipe showcases the perfect fusion of traditional Japanese flavors and contemporary cooking techniques, resulting in a dish that is as visually stunning as it is delicious. The salmon, with its rich, buttery texture, takes on a delightful crunch thanks to a perfectly fried coating, creating a satisfying contrast that will leave you craving more.

Crispy Teriyaki Salmon Cubes

Discover the deliciousness of crispy teriyaki salmon cubes with this easy-to-follow recipe. Combining traditional Japanese flavors with modern cooking techniques, these salmon bites feature a rich, buttery texture and a satisfying crunch from a perfect frying technique. The teriyaki glaze balances sweet and savory notes, enhancing every bite. Ideal for impressing guests or treating yourself at home, this dish is sure to become a culinary favorite in your kitchen. Enjoy the journey and savor the flavors!
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Ingredients
  

1 lb (450g) fresh salmon fillet, skin removed and diced into 1-inch cubes

1/4 cup soy sauce

1/4 cup mirin (sweet rice wine)

2 tablespoons brown sugar

1 tablespoon sesame oil

1 tablespoon grated fresh ginger

2 cloves garlic, minced

2 tablespoons cornstarch

1/2 cup panko breadcrumbs

2 tablespoons vegetable oil (for frying)

1 tablespoon sesame seeds (for garnish)

Sliced green onions (for garnish)

Instructions
 

Marinate the Salmon: In a medium bowl, whisk together the soy sauce, mirin, brown sugar, sesame oil, ginger, and garlic until the sugar is dissolved. Add the salmon cubes to the marinade and let them sit for at least 30 minutes (or up to 2 hours in the refrigerator).

    Prepare for Coating: Once marinated, remove the salmon cubes from the marinade and pat them dry with a paper towel. This helps achieve crispiness when frying.

      Coat the Salmon: In a shallow bowl, mix the cornstarch with a pinch of salt. In another bowl, place the panko breadcrumbs. Dredge each salmon cube in cornstarch, shaking off any excess, then coat with panko breadcrumbs until evenly covered.

        Fry the Salmon: In a large skillet, heat the vegetable oil over medium heat. Once hot, carefully add the coated salmon cubes in a single layer (you may need to do this in batches). Fry for 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon to transfer the cooked salmon to a paper towel-lined plate to absorb excess oil.

          Glaze the Salmon: While the salmon is frying, take the remaining marinade and place it in a small saucepan. Bring to a simmer over medium heat and cook for about 5 minutes, allowing it to reduce slightly. Keep an eye on it to prevent burning.

            Combine and Serve: Once the salmon cubes are crispy, drizzle the freshly cooked teriyaki glaze over them and gently toss to coat. Transfer to a serving platter.

              Garnish and Enjoy: Sprinkle with sesame seeds and sliced green onions for added flavor and aesthetic. Serve immediately with steamed rice or a side salad.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings