Maple Soy Glazed Salmon Bites

Name: Maple Soy Glazed Salmon Bites
Cook time: 13 min
Yield: 4 servings
Ingredients: 10 ml neutral oil for greasing the pan; 45 ml maple syrup; 30 ml soy sauce; 15 ml rice vinegar; 5 ml toasted sesame oil; 2 cloves garlic finely grated; 5 g fresh ginger finely grated; 5 g cornstarch; 1 g black pepper freshly ground; 1 g salt; 450 g salmon fillet, skinless cut into 2.5 cm pieces; 6 g sesame seeds toasted if desired; 20 g scallions thinly sliced

Bite-size salmon is coated in a maple-soy glaze with garlic and ginger, baked on a lined sheet pan, then finished under high heat for caramelized edges. It works as a side with rice, noodles, or roasted vegetables.

By Julienne

Cook time: 13 minutes

Servings: 4

Ingredients

10 ml neutral oil for greasing the pan
45 ml maple syrup
30 ml soy sauce
15 ml rice vinegar
5 ml toasted sesame oil
2 cloves garlic finely grated
5 g fresh ginger finely grated
5 g cornstarch
1 g black pepper freshly ground
1 g salt
450 g salmon fillet, skinless cut into 2.5 cm pieces
6 g sesame seeds toasted if desired
20 g scallions thinly sliced

Instructions

Heat the oven to 220°C. Line a rimmed baking sheet with parchment and lightly coat the parchment with the neutral oil. The oven is fully preheated and the pan is ready without pooling oil.
In a mixing bowl, whisk together the maple syrup, soy sauce, rice vinegar, sesame oil, grated garlic, grated ginger, cornstarch, black pepper, and the optional salt until smooth. The glaze looks glossy and the cornstarch is fully dissolved with no dry pockets.
Add the salmon pieces to the bowl and turn them gently until evenly coated, keeping the pieces intact. Every piece is coated with a thin glaze and the salmon still looks evenly cut.
Spread the salmon on the prepared baking sheet in a single layer with a little space between pieces. Scrape any remaining glaze over the top. The pieces are in one layer and no glaze is left in the bowl.
Bake for 8 minutes, then keep the sheet on the middle rack and switch the oven to broil for 2 to 3 minutes only if needed for browning; otherwise, leave the salmon in the hot oven for 3 to 4 additional minutes until the glaze bubbles and caramelizes. The salmon should reach 63°C at the center and flake easily with a fork. The tops are lacquered, the edges are browned, and the fish flakes but is still moist.
Transfer to a serving plate and finish with sesame seeds and sliced scallions. The garnish is evenly scattered and the salmon is ready to serve warm.