These Teriyaki Glazed Salmon Nuggets with Pineapple Chili Dip are everything you love about salmon teriyaki—turned into fun, bite-sized pieces. Tender salmon cubes are baked or pan-seared until just cooked, then coated in a glossy teriyaki glaze and served with a bright, sweet-spicy pineapple chili dipping sauce.
Every bite hits you with savory soy, mild ginger-garlic warmth, caramelized edges, and a juicy, flaky center. The pineapple chili dip adds a fresh, tropical kick that keeps you going back for “just one more.” Perfect for weeknight dinners, game-day snacks, or party platters.
Why You’ll Love These Teriyaki Salmon Nuggets
- Bite-sized & fun – Perfect for kids, parties, or snacking.
- Sweet-savory flavor – Teriyaki glaze + pineapple chili dip = crave-worthy combo.
- Quick to cook – Salmon cooks fast; the oven or skillet does most of the work.
- Oven or skillet friendly – Choose the method that suits you.
- Versatile – Serve as a main with rice, or as an appetizer with toothpicks.
Ingredients
For the Salmon Nuggets
- 600–700 g (about 1⅓–1½ lb) skinless salmon fillets, cut into 2.5 cm (1-inch) cubes
- 1 tbsp soy sauce
- 1 tbsp rice vinegar or lime juice
- 1 tbsp neutral oil (plus a little more for pan or baking sheet)
- 1 tsp grated fresh ginger
- 1 small garlic clove, grated or minced
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
For the Teriyaki Glaze
- 60 ml (1/4 cup) soy sauce
- 60 ml (1/4 cup) water
- 2–3 tbsp honey or brown sugar
- 1 tbsp rice vinegar or mirin
- 1 tsp grated fresh ginger
- 1 small garlic clove, minced
- 1–2 tsp cornstarch mixed with 2 tsp cold water (slurry)
For the Pineapple Chili Dip
- 120 ml (1/2 cup) pineapple juice (or blended pineapple, strained)
- 2 tbsp sweet chili sauce
- 1–2 tsp lime juice (to taste)
- 1–2 tsp soy sauce (to taste)
- 1 tsp honey or sugar (optional, if you like it sweeter)
- Pinch of chili flakes or a few drops of hot sauce (optional, for extra heat)
Optional Garnishes
- Toasted sesame seeds
- Thinly sliced green onions
- Lime wedges
- Extra pineapple tidbits or fresh cilantro
Instructions
1) Prep the salmon
Pat the salmon dry with paper towels and cut into 2.5 cm (1-inch) nuggets.
In a bowl, toss salmon pieces with soy sauce, rice vinegar, oil, ginger, garlic, salt, and pepper. Let marinate for 10–15 minutes while you prep the sauces.
Tip: Don’t marinate salmon too long; the acid can start to change the texture.
2) Make the pineapple chili dip
In a small saucepan, combine pineapple juice, sweet chili sauce, lime juice, soy sauce, and honey (if using).
Bring to a gentle simmer over medium-low heat and cook for 3–5 minutes, stirring occasionally, until slightly thickened and glossy.
Taste and adjust with more lime (for brightness), soy (for saltiness), or chili (for heat). Transfer to a serving bowl and let cool slightly.
3) Cook the teriyaki glaze
In another small saucepan, whisk together soy sauce, water, honey/brown sugar, rice vinegar/mirin, ginger, and garlic.
Bring to a gentle simmer over medium heat. Stir in the cornstarch slurry and cook, stirring constantly, for 1–2 minutes, until the sauce thickens and becomes glossy.
Remove from heat. If it gets too thick, thin with a splash of water.
4) Cook the salmon nuggets (oven or skillet)
Oven method:
Preheat oven to 200°C (400°F). Lightly oil or line a baking sheet with parchment.
Arrange salmon nuggets in a single layer, leaving space between pieces.
Bake for 8–10 minutes, depending on thickness, until the salmon is just opaque and flakes easily.
Skillet method:
Heat a nonstick or cast-iron skillet over medium-high heat and add a thin film of oil.
Add salmon nuggets in a single layer (work in batches if needed).
Cook for 2–3 minutes per side, until lightly browned and just cooked through.
Tip: Don’t overcook; salmon should be just done and still juicy inside.
5) Toss in teriyaki glaze
Once the salmon nuggets are cooked, transfer them to a large bowl or back into the skillet on low heat.
Pour some of the teriyaki glaze over the salmon (you may not need all of it—start with about 1/2 to 2/3). Gently toss or fold until the nuggets are evenly coated and shiny.
If using the skillet, cook for an extra 30–60 seconds, just to warm and set the glaze.
6) Plate and garnish
Transfer the teriyaki glazed salmon nuggets to a serving platter.
Sprinkle with toasted sesame seeds and sliced green onions. Add lime wedges and a small bowl of pineapple chili dip on the side for dunking.
Serve immediately while warm and glossy.
Serving Suggestions
- Serve as a main dish over steamed rice, with a drizzle of extra teriyaki and pineapple dip on the side.
- Turn into a rice bowl with rice, cucumber, avocado, edamame, and shredded carrots.
- Offer as party bites on a platter with toothpicks and the pineapple chili dip in the center.
- Pair with a simple Asian-style slaw or stir-fried veggies.
- Use in lettuce wraps with cabbage, herbs, and a spoonful of pineapple dip.
Cook’s Tips
- Dry salmon well: Patting the fish dry helps you get better browning and less splatter.
- Watch the glaze: Teriyaki sauce can burn if the heat is too high—keep it at a gentle simmer.
- Adjust sweetness: Use more honey/sugar for sweeter teriyaki, less if you prefer it more savory.
- Don’t overcrowd the pan: If pan-searing, cook in batches so nuggets brown instead of steam.
- Serve immediately: Salmon nuggets taste best right after glazing, when they’re still hot and shiny.
Variations & Add-Ins
- Spicy version: Add extra chili flakes or sriracha to the teriyaki glaze and dip.
- Garlicky twist: Increase garlic in the marinade and glaze if you love a stronger garlic note.
- Sesame-forward: Add 1 tsp toasted sesame oil to the teriyaki glaze for deeper sesame flavor.
- Veggie upgrade: Roast or sauté bell peppers, snap peas, or broccoli and toss with the nuggets and glaze.
- Kids’ version: Use less chili and make the pineapple dip extra sweet and mild.
Storage & FAQ
- Storage: Store leftover salmon nuggets and sauce separately in airtight containers in the fridge for up to 2 days. The pineapple dip will keep 3–4 days.
- Reheating: Reheat salmon gently in a skillet over low heat with a splash of water or extra glaze, or in the oven at low temperature. Avoid overcooking.
- Freezing: Cooked salmon nuggets can be frozen, but texture is best fresh. The teriyaki glaze (without cornstarch) and pineapple dip freeze better than the fish itself.
- Can I use frozen salmon? Yes—thaw completely, pat very dry, and then marinate and cook as directed.
- Can I use another fish? Firm white fish (like cod or halibut) can work, but adjust cooking time and handle gently.
Teriyaki Glazed Salmon Nuggets with Pineapple Chili Dip bring you all the sweet-savory goodness of teriyaki salmon in fun, popable bites with a tropical, zesty dip. They’re quick, versatile, and perfect for everything from family dinners to party platters.
Teriyaki Glazed Salmon Nuggets with Pineapple Chili Dip
Tender bite-sized salmon nuggets marinated and cooked until just done, then coated in a glossy homemade teriyaki glaze and served with a bright, sweet-spicy pineapple chili dipping sauce. Perfect as a weeknight main dish or shareable appetizer.
Ingredients
- For the Salmon Nuggets:
- 600–700 g (1⅓–1½ lb) skinless salmon fillets, cut into 2.5 cm (1-inch) cubes
- 1 tbsp soy sauce
- 1 tbsp rice vinegar or lime juice
- 1 tbsp neutral oil
- 1 tsp grated fresh ginger
- 1 small garlic clove, grated or minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the Teriyaki Glaze:
- 60 ml (1/4 cup) soy sauce
- 60 ml (1/4 cup) water
- 2–3 tbsp honey or brown sugar
- 1 tbsp rice vinegar or mirin
- 1 tsp grated fresh ginger
- 1 small garlic clove, minced
- 1–2 tsp cornstarch mixed with 2 tsp cold water
- For the Pineapple Chili Dip:
- 120 ml (1/2 cup) pineapple juice
- 2 tbsp sweet chili sauce
- 1–2 tsp lime juice
- 1–2 tsp soy sauce
- 1 tsp honey or sugar (optional)
- Pinch of chili flakes or a few drops hot sauce (optional)
- Optional Garnishes:
- Toasted sesame seeds
- Sliced green onions
- Lime wedges
Instructions
- 1. Marinate the salmon
- 2. Pat salmon dry and cut into 2.5 cm (1-inch) nuggets.
- 3. In a bowl, combine soy sauce, rice vinegar/lime, oil, ginger, garlic, salt, and pepper.
- 4. Add salmon and toss gently to coat. Marinate 10–15 minutes.
- 5. Make the pineapple chili dip
- 6. In a small saucepan, combine pineapple juice, sweet chili sauce, lime juice, soy sauce, and honey (if using).
- 7. Simmer over medium-low heat for 3–5 minutes, stirring occasionally, until slightly thickened.
- 8. Taste and adjust lime, soy, or chili. Set aside to cool slightly.
- 9. Cook the teriyaki glaze
- 10. In another small saucepan, whisk together soy sauce, water, honey/brown sugar, rice vinegar/mirin, ginger, and garlic.
- 11. Bring to a gentle simmer, then stir in the cornstarch slurry.
- 12. Cook 1–2 minutes, stirring, until thickened and glossy. Remove from heat.
- 13. Cook the salmon – oven or skillet
- 14. Oven: Preheat to 200°C (400°F). Lightly oil or line a baking sheet. Arrange salmon in a single layer and bake 8–10 minutes until just cooked.
- 15. Skillet: Heat a little oil in a nonstick or cast-iron pan over medium-high heat. Cook salmon nuggets 2–3 minutes per side until lightly browned and just cooked through.
- 16. Glaze the salmon nuggets
- 17. Transfer hot salmon nuggets to a bowl or keep in the skillet on low heat.
- 18. Pour over 1/2–2/3 of the teriyaki glaze and gently toss until coated and shiny. Add more glaze if desired.
- 19. Serve
- 20. Arrange glazed salmon nuggets on a platter.
- 21. Garnish with sesame seeds and green onions.
- 22. Serve with pineapple chili dip and lime wedges on the side.
Notes
Don’t overcook the salmon—pull it as soon as it flakes easily and is just opaque in the center.
If the teriyaki glaze becomes too thick, thin with a splash of water while warm.
Make the sauces ahead and store in the fridge; rewarm gently before using.
For milder flavor, reduce chili in the dip and keep the teriyaki on the sweeter side.
Nutrition
Calories: ~380–420
Protein: ~30–35 g
Total Fat: ~18–22 g
Carbohydrates: ~20–25 g
Fiber: ~1–2 g