Salmon nuggets

SmartPoints® value per serving
Total Time
1 hr 4 min
1 hr
4 min
Less than 5 minutes of prep and a short 4-minute cook time make this an ideal appetizer for your next dinner party. Delightful skewers of seared salmon cubes are super flavorful thanks to the Asian-inspired soy, garlic and mirin marinade. The cornstarch in the marinade thickens into a coating sauce when the salmon is cooked. The diagonally-cut scallions contrast the salmon beautifully for a pretty presentation. For a dinner variation, serve these tasty salmon nuggets over baby kale with cucumber slices and carrot shreds. Use the cooked and cooled leftover marinade to dress your salad.


low sodium soy sauce

1 Tbsp


½ fl oz, or other rice wine


1 tsp

ginger root

2 tsp, fresh, peeled and minced

garlic clove(s)

1 medium clove(s), minced

uncooked wild pink salmon fillet(s)

1 pound(s), cut into 24 (1-inch-thick) pieces

peanut oil

1 tsp

uncooked scallion(s)

2 medium, thinly sliced diagonally


  1. Combine the soy sauce, mirin, cornstarch, ginger, and garlic in a medium bowl. Add the salmon; toss to coat. Refrigerate, covered, at least 1 hour.
  2. Heat the oil in a large nonstick skillet over medium-high heat. Add the salmon in one layer and cook, turning occasionally, until golden on the outside and opaque in the center, about 4 minutes. Place a toothpick in each piece of salmon, arrange on a plate, and sprinkle with the scallions. Yields 3 pieces per serving.


To make decorative scallion flowers for a pretty garnish, cut away all but 2 to 3 inches of the green part attached to the bulb of the scallion; trim the roots from the bulb. With a sharp pointed knife, make 1/2-inch long, thin slits into the bulb and into the green end. Place in iced water until the ends fan open, about 10 minutes.

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