Scale

1½ lb (680 g) salmon fillet, skin removed, cubed

1 tablespoon olive oil or avocado oil

½ teaspoon salt

½ teaspoon black pepper

1 teaspoon cornstarch (optional, for crisp edges)

½ cup peach preserves or peach jam

1–2 tablespoons sriracha (to taste)

1 tablespoon soy sauce

1 tablespoon rice vinegar or lime juice

1 teaspoon grated ginger

1 clove garlic, minced

1 tablespoon sesame oil

1 tablespoon toasted sesame seeds

Sliced green onions (optional)

In a small bowl, whisk together peach preserves, sriracha, soy sauce, vinegar, ginger, and garlic. Set aside.

Toss salmon cubes with oil, salt, pepper, and cornstarch if using.
Heat a skillet over medium-high heat.
Sear salmon bites for 2–3 minutes per side until golden and just cooked through.

Reduce heat to medium.
Pour glaze into the pan and gently toss salmon until coated and sticky, about 1–2 minutes.
Drizzle with sesame oil and remove from heat.

Do not overcook salmon—remove as soon as it flakes.

Air fryer option: Cook salmon at 400°F (200°C) for 7–9 minutes, then toss in warm glaze.

Extra heat: Add chili crisp or extra sriracha.

Fresh peach option: Simmer diced peaches with honey and vinegar for a homemade glaze.