Sweet Chili Sambal Glazed Salmon Bites

Intro

Salmon bites are at their best when the outside catches real color before the glaze goes on. This version keeps the fish in generous cubes so the centers stay moist while the sweet chili sambal reduces into a sticky, lightly charred finish.

Ingredients

• For the salmon: 1 1/4 lb skinless salmon fillet, cut into 1 1/2-inch cubes, 1 tbsp neutral oil, 3/4 tsp kosher salt
• For the glaze: 3 tbsp sweet-chili-sambal, 1 tbsp soy sauce, 1 tsp rice vinegar, 1 tsp grated ginger
• To finish: toasted sesame seeds, chives or scallions, lime wedges

Instructions

1. Pat the salmon dry and season with salt. In a small bowl, stir together the sweet chili sambal, soy, vinegar, and ginger. Set it aside so it is ready the second the fish has enough color.
2. Heat a nonstick or well-seasoned skillet over medium-high heat and add the oil. Once hot, add the salmon cubes, leaving a little space between them. Let them sit undisturbed for 2 minutes so the first side can take on color instead of tearing.
3. Turn the pieces carefully and cook another 1 to 2 minutes until most sides are lightly browned but the centers are still slightly translucent. Lower the heat to medium and spoon in the glaze.
4. Shake the pan and spoon the bubbling glaze over the salmon for 30 to 45 seconds, just until it tightens and turns shiny. Do not over-reduce it; the sugars should caramelize lightly, not harden.
5. Finish with sesame seeds and chives and serve right away with lime. The fish should flake gently when pressed, with a sticky edge from the glaze.

Why This Works

Glazing only at the end protects the sugars from scorching and lets the salmon brown first, which gives the finished bites more depth than a one-step marinade ever could.