For the salmon:

1 lb salmon fillet, cut into bite-sized cubes – boneless, skinless fillet works best for even cooking

1/2 cup all-purpose flour – gives the salmon its crispy texture

1/2 tsp garlic powder – for a punch of garlicky flavor

1/2 tsp paprika – adds a subtle smoky kick and great color

1/4 tsp salt – enhances the salmon’s natural flavor

1/4 tsp black pepper – for a little heat

2 tbsp olive oil – ideal for pan-frying without overpowering the fish

For the honey garlic sauce:

1/4 cup honey – brings the sweet glaze to life

3 cloves garlic, minced – fresh garlic gives the sauce its signature zing

2 tbsp soy sauce – adds depth and saltiness

1 tbsp rice vinegar (or white vinegar) – balances the sweetness with acidity

1 tbsp water – helps thin out the sauce slightly

1/2 tsp sesame oil (optional) – adds a nutty finish

1/2 tsp cornstarch (optional) – helps thicken the sauce, especially if serving over rice

Start by cutting your salmon fillet into small bite-sized pieces. You want them to be about 1 to 1.5 inches each for even frying. In a bowl, mix flour, garlic powder, paprika, salt, and pepper. Coat each salmon cube well with the flour mix, ensuring all sides are covered.

Heat olive oil in a skillet over medium-high heat. Once the oil is hot, add the salmon pieces in batches to avoid crowding. Cook them for about 2-3 minutes per side. They should turn crispy and golden. Place them on a paper towel once done to absorb any extra oil.

In the same skillet (remove excess oil first), sauté the minced garlic for about 30 seconds until fragrant. Then add honey, soy sauce, rice vinegar, and water. Let it simmer for 2-3 minutes until slightly thickened. If you prefer a thicker sauce, mix the cornstarch with a tablespoon of water and stir it in slowly.

Gently add the crispy salmon back into the skillet. Toss everything together until the salmon is fully coated in that sticky honey garlic sauce. Make sure each piece gets a shiny, flavorful glaze. That’s it—ready to serve!