A quick dry cure to get rid of extra water makes cutting salmon for salmon bites easier. This is a simple process that takes about 5 minutes to prep. All you’ll need is fresh salmon, Kosher salt, and granulated sugar.
To begin, what happens when you dry cure salmon? The salt pulls water out of the fish, which is known as osmosis. To put it another way, the salt helps to denature the proteins in the fish, which makes the salmon a little firmer. The addition of sugar is to help balance any saltiness.
Once the fish is curing, it sits for 10-15 minutes. Again, this is for a quick cure, not an overnight cure. The salmon will become firmer as the water is taken away, which will make it easier to cut into perfect cubes for all your favorite salmon bowl recipes, like our Miso Salmon Bites or these Air Fryer Hot Honey Salmon Bites.
How to Cube Salmon for Perfectly Cooked Fish
Cubing salmon before cooking is a great technique for achieving tender, flaky fish with a crispy exterior. Uniform cubes allow the salmon to cook evenly, eliminating the risk of over or undercooked spots. Cubing also exposes more surface area for delicious browning and caramelization to develop. With a few simple tricks, you can learn how to cube salmon like a pro.
Why Cube Salmon?
Here are some of the benefits of cubing salmon fillets rather than cooking them whole:
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Even cooking – Salmon cubes cook through at the same rate, preventing dry edges or rare centers. Great for finicky eaters!
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More browning – The increased surface area means more delicious maillard reaction and texture.
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Easy portioning – Cubes can be portioned out easily for meals or snacks.
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Fun presentation – Skewered or plated cubes look interesting.
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Versatility – Cubed salmon works for everything from sheet pan meals to kebabs.
Choosing Salmon for Cubing
Nearly any salmon will work for cubing, but here are some tips:
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Go thick – Aim for fillets at least 1 1⁄2 inches thick so cubes hold together well. Thinner fillets may fall apart.
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Fatty fish – Opt for fattier salmon like king or sockeye for the best flavor and moisture.
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Fresh – Choose the freshest salmon possible for tender cubes. Frozen works too.
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Skin on or off – Up to you! Skin helps hold cubes together.
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Uniform shape – Pick evenly thick fillets so cubes are consistent sizes.
How to Cut Salmon into Cubes
Follow these simple steps for perfect salmon cubes:
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Rinse fillets and pat dry. Remove any bones or scales.
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Place fillet on a cutting board. Hold your knife parallel to the board.
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Starting on one side, slice the fillet crosswise into 1-inch thick strips.
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Rotate each strip 90 degrees. Cut crosswise again into 1-inch cubes.
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Repeat with remaining salmon. Discard any uneven end pieces.
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Transfer cubed salmon to a baking sheet. Season, drizzle with oil, and toss gently to coat.
Ideally, the cubes should be around 1-inch in size so they cook through evenly. Play with larger or smaller cubes depending on your preference.
Use a sharp, non-serrated knife for clean cuts. Let the weight of the knife do the work. Work slowly and be careful not to mush the cubes.
Pro Tip: Lightly salt the salmon before cubing – it firms up the fish for better knife work! Rinse off salt before cooking.
How to Cook Cubed Salmon
Cubed salmon is incredibly versatile. Try these quick and easy cooking methods:
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Roast at 450°F for 10-12 minutes with olive oil and seasonings.
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Saute in a hot pan with butter or oil for 2-3 minutes per side.
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Skewer and grill over high heat, turning once, for 8-10 minutes total.
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Add to kebabs or salmon bowls.
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Bake en papillote in parchment paper packets.
Cooking cubed salmon at high temperatures helps render fat and achieve browning. Adjust cook times as needed based on thickness. Cook until cubes are opaque and flake easily with a fork.
I love serving roasted salmon cubes over greens or rice for a healthy weeknight meal. They also make great appetizers or party bites.
Making Skewered Salmon Cubes
Skewering the salmon cubes is both beautiful and practical, helping keep the cubes intact as they cook. Follow this method:
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Cut salmon into 1 to 1 1⁄2 inch cubes.
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Soak bamboo skewers in water for 30 minutes to prevent burning.
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Thread cubes evenly onto skewers, leaving a tiny gap between pieces.
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Brush skewers with oil or marinade. Season with salt, pepper, and any other spices.
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Grill over direct high heat, turning frequently, until cooked through, about 8-10 minutes.
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Slide cubes off skewers and serve with desired sauces.
Soaking the skewers helps prevent them from charring over the hot grill. Sturdy metal skewers don’t require soaking.
Salmon Cube Recipes
Here are some delicious recipe ideas for cubed salmon:
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Lemon Garlic Salmon – Toss cubes with lemon juice, olive oil, garlic, parsley, salt and pepper. Roast at 450°F for 12 minutes.
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Teriyaki Salmon – Toss cubes with store-bought or homemade teriyaki sauce. Skewer and grill.
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Cajun Salmon – Coat cubes with Cajun seasoning. Saute in butter or pan fry.
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Mediterranean Salmon – Combine cubed salmon with diced tomatoes, olives, feta, garlic, oregano, olive oil, and lemon. Bake in foil packets.
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Honey Salmon Kebabs – Alternate salmon cubes with peppers and onions on skewers. Brush with honey glaze while grilling.
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Salmon Salad – Flake grilled salmon cubes over greens, avocado, and vinaigrette.
Let cooked cubes cool slightly before adding to salads, bowls, pastas, and tacos so the residual heat doesn’t overcook the other ingredients.
Storing Leftover Salmon Cubes
Properly stored, leftover roasted or grilled salmon cubes will keep for 3-4 days refrigerated. Here are some storage tips:
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Let salmon cool completely before storing to prevent condensation.
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Place cubes in an airtight container or resealable plastic bag.
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Make sure cubes are in a single layer, not stacked.
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Cover and refrigerate. Don’t freeze previously cooked cubes.
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Use within 3-4 days for best quality.
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Steam or microwave to reheat leftover cubes.
Cutting salmon into uniform cubes really does make for easy, fool-proof fish dinners week after week. This simple technique helps ensure tender salmon that cooks perfectly from the inside out. Whether you opt for skewers, sheet pans, or foil packets, cubed salmon offers versatility for everyday meals and entertaining. Ditch the whole fillets and embrace the cubes!
Common Questions about Cubing Salmon
Here are answers to some frequently asked questions about cutting salmon into cubes:
- Does cubing salmon dry it out?
No, cubing salmon does not inherently dry it out. As long as you don’t overcook the cubes, they will retain moisture and tenderness. High heat and frequent turning helps create a nice crust while keeping the interior moist.
- What size should salmon cubes be?
The ideal size for salmon cubes is around 1-inch. This allows for even cooking throughout the cubes. You can go a bit larger or smaller depending on your preference. Just keep the cubes uniform in size.
- Should you soak salmon cubes in milk?
Soaking salmon cubes in milk is unnecessary. simply pat the fillet dry, cube it up, and season or marinate as desired. Milk does not improve the texture or flavor of salmon.
- Is it safe to eat raw salmon cubes?
As with any raw salmon, there is a risk of food borne illness from bacteria when consuming raw cubed salmon. Only consume raw salmon that has been previously frozen according to FDA guidelines to kill parasites.
- How long do cooked salmon cubes last?
Properly stored in an airtight container in the refrigerator, cooked salmon cubes will last 3-4 days. Reheat gently before serving. Discard cubes if they smell fishy or look slimy.
Mastering cubed salmon unlocks so many easy, healthy ways to enjoy this omega-3 rich fish. Whether you opt for skewers, salads, or simple pan seared cubes, this technique helps ensure tender, flaky salmon every time.
How To Dry Cure Salmon
- First, prepare the salmon. Place the salmon fillets on a baking sheet with a lip around the edge. Dry them off with a paper towel. You can read more about the different types of salmon in our salmon guide. This is Atlantic salmon.
- Put the same amount of Kosher salt and granulated sugar in a small bowl.
- Spread out the sugar and salt mix on both sides of the salmon and rub it in.
- Allow the salmon to quick cure for 10-15 minutes.
- Rinse with cold water or soak in an ice bath, and then rub the cure off gently. Pat dry with paper towels.
That’s it! You’re now ready to slice the salmon into perfect cubes!
Rinse Under Cold Water
Cold water is used to rinse off a dry cure from salmon. This gets rid of the salt and sugar that were used to cure the fish. Making the salmon less salty and taking away some of the flavor that the cure added will do this. The salmon will also become less firm and more opaque.
It is important to rinse the salmon well after curing to remove all of the salt and sugar. If any of the cure is left on the fish, it can make the salmon taste too salty.
After the salmon has been rinsed, it can be cooked or served immediately. It can also be stored in the refrigerator for up to a week.
- Use Kosher salt to cure the salmon! If you use other types of salt, like table salt, the salmon might be too salty.
- After curing the salmon fillet, make sure to rinse it well. If you don’t, the fish will taste very salty.
- Keep an eye on the time! You can dry cure salmon for up to 72 hours longer, but the firmer it will get the longer it sits with the cure. This will work quickly, so wash it off after 10 to 15 minutes.
- When you cook the salmon bites, they will be soft and flaky because you cut them against the grain.
- Use good salmon! The better the quality, the better it will taste for sure.
This draws out the moisture from the salmon, which makes it easier to cut into perfect little cubes.
No. To keep the salmon from getting tough, it’s best to rinse off a dry cure with cold water following the instructions given.
Yes! Salmon, trout, tuna, swordfish, mackeral, cod, halibut, scallops, etc. All can be dry cured!
Yes, but it’s best to fully thaw and defrost it first. If you’re curing frozen salmon, the process will take about 200% longer because the salt will need to dissolve in the water that the salmon releases as it thaws.
Jacques Pépin’s Vietnamese Salmon Cubes Recipe: Simpler than Sushi | Cooking at Home | KQED
FAQ
What happens if you don’t rinse salmon before cooking?
How to Cube salmon from a whole fillet?
Follow this easy guide for how to cube salmon from a whole fillet and you’ll be a pro in no time. With the salmon fillet skin-side down, use a Salmon Knife to make a small angled outward slice into the flesh at the tail end to create a small flap. Holding the flap, slide the knife between the flesh and skin to remove skin.
What are the benefits of eating cooked salmon for dinner daily?
The daily consumption of salmon can provide proteins of high biological value, healthy fats, phosphorus, potassium, iodine, selenium, and vitamins of groups B, E, and D.
Should salmon be cut into cubes?
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.
How do you cook a cubed salmon?
Place the cubed salmon into a shallow bowl or glass container. Mix together the soy sauce (2 tablespoons), toasted sesame oil (1 tablespoon), honey (1 tablespoon), and sriracha, if using (1-2 teaspoons) in a small bowl or glass measuring cup. Pour over the salmon and toss to coat well.