Salmon Bites

Doneness

Done when the cubes are opaque all the way through and flake apart with light pressure, with lightly caramelised, glazed edges. A probe in the centre of the largest cube should read 145 °F (63 °C). Cubes that still look translucent and wet in the middle need another minute or two; cubes that have gone pale, firm, and dry have overcooked — at this small size salmon goes from perfect to dry in about a minute, so pull early and let carry-over finish them.

Oil & seasoning

Toss the cubes in a little oil (or an oil-based marinade) before cooking — enough to coat — then no extra spray is needed. If you are using a sticky glaze, brush it on only in the last 2 minutes rather than tossing it in at the start.

Season with: Honey-garlic glaze (the benchmark): tossed in soy, honey, garlic, and a little sriracha, with the glaze brushed on in the last 2 minutes for the sticky, caramelised viral-recipe finish., Teriyaki: coated in teriyaki sauce, finished with sesame seeds and sliced scallion., Cajun-blackened: rubbed with Cajun or blackening seasoning for spicy, smoky bite-sized salmon., Lemon-pepper-dill: tossed with olive oil, lemon zest, cracked pepper, and dried dill for a brighter, herby version..

Watch out for

• !Remove the skin before cubing — at bite size the skin curls, sticks to the basket, and won't crisp the way it does on a whole fillet.
• !Pat the cubes thoroughly dry before tossing in oil, or they steam grey instead of caramelising.
• !Cook in a single layer with space between cubes — crowded bites steam and never get the browned edges that make this dish.
• !Add sugary glazes (honey, teriyaki, sweet chili) only in the last 1–2 minutes; tossed in from the start they scorch and turn bitter before the salmon is done.
• !Pull at 145 °F (63 °C) — small cubes overcook fast, so check early; carry-over heat finishes them after they leave the basket.