Local Meal Planner

Method

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Pat the salmon dry and cut it into 1-inch cubes. Toss the salmon with garlic powder and ground ginger.
In a 12-inch skillet (preferably non-stick), heat the oil over medium-high heat.
While the oil is heating, quickly make the glaze: In a small bowl, whisk together soy sauce, honey, gochujang (or sriracha), and sesame oil. Set aside.
Add the salmon cubes to the hot skillet in an even layer (if your skillet is smaller than 12-inches, you may need to need to do this in two batches) and cook, undisturbed, until a crispy layer forms, about 2 to 3 minutes. Using a thin spatula, flip each piece and cook for 2 more minutes.
Reduce heat to medium and pour the glaze over the salmon. Let it simmer and thicken for 1-2 minutes, very gently tossing the salmon to coat every piece. Remove pan from heat. Tip: If the sauce is thickening or darkening too quickly, remove the pan from heat, then continue cooking on low until sauce is coating the salmon bites but still saucy.
Make mayo-gochujang sauce (delicious, but optional): In a small bowl, combine the mayo, gochujang, and garlic powder.
Serve salmon bites over rice with vegetables of your choice. Drizzle with sauce, if using, and garnish with green onions and sesame seeds, if desired. Alternatively, serve the salmon bites as a tasty appetizer, or tucked into lettuce wraps.