If you’re a salmon lover, then you’ve likely experimented with the best ways to prepare it for your favorite dish. There are plenty of options for cooking salmon. For example, you can bake it in the oven or you can pan fry it on the stovetop, two of the most common methods. If you have an air fryer, you can quickly cook your salmon that way. Or, if you’re a fan of grilling, you can cook salmon that way by wrapping it in foil and then popping it atop the grill.
Regardless of which way you prefer, there’s a technique that all salmon lovers must try: Cutting the salmon into cubes before cooking it. This is especially important if you like your salmon exterior to be crispy because, by cutting it into cubes, you’ll get a more crispy surface area than you would by cooking it in traditional filets. Additionally, the pieces will cook faster and you can be better assured that the fish will cook all the way through.
To cook cubed salmon, you can use the stovetop or the oven. Any type of salmon will do for the cubing method, so you can opt for whatever salmon you usually cook with. For the oven, preheat it to the highest temperature setting. While the oven preheats, you can cut up the salmon (skinless is best) into cubes, then coat the salmon with your preferred spices or marinade. Next, set them on a baking sheet with parchment paper. Once the oven is nice and hot, bake the salmon for 10 minutes. All ovens are different, so it may be worth checking on it about halfway through to make sure it doesn’t burn. Plus, if you want it crispy but not too crispy, a shorter cooking time would be better.
As for the stovetop method, begin by cubing the salmon — but this time, you can choose either skin-on or skinless salmon. Next, marinate the salmon with your choice of marinade (if you have the time, it’s best to let the salmon marinate for at least 30 minutes). Place a large skillet on the stove and place it to high heat, but you’ll need to keep a close eye on the salmon cubes and be ready to turn down the heat if they seem to be browning too quickly. If the salmon has skin, cook it skin-side down first for about two to three minutes, then flip and cook for another two to three minutes.
Once you’ve got the technique down for cooking salmon by cutting it into cubes, you’ll have to come up with a good recipe to use it for. The cubed salmon would work perfectly for a rice bowl. You could also integrate the salmon into just about any pasta dish for some added protein and flavor.
Additionally, cubed salmon pieces would be perfect for fish tacos — another great way to utilize the bite-sized pieces of the cubes. You could add cilantro, red onion, diced avocado, and cherry tomatoes for Fried Salmon Tacos. Or, you could use the small pieces for the protein of your favorite salad, like a Grilled Salmon, Watercress, And Pea Salad.
Arguably the most fitting recipe for this method would be salmon kabobs. Kabobs require the salmon to be cut into cubes anyway, so if you’re intrigued by the idea of cooking your salmon in small pieces, a kebab recipe may be perfect for you. Similarly, you could make Easy Weeknight Harissa-Glazed Salmon Skewers.