Hot Maple Salmon Bites with Broccoli are the perfect balance of sweet, spicy, and nourishing. This high-protein sheet-pan meal features crispy salmon bites tossed in a hot maple glaze and paired with roasted broccoli for a wholesome, flavorful dinner. A zesty ginger sauce adds the finishing touch, bringing brightness and depth to every bite — it’s easy, satisfying, and packed with bold flavor.
I love salmon! For more salmon related recipes try my miso ginger salmon bites, maple butter salmon or honey garlic salmon bites.
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Why you'll love these hot maple salmon bites with ginger sauce
It is easy to make and ready in less than 30 minutes.
No extensive cleanup for this recipe, it is made on one sheet pan.
It is pescatarian and can be made gluten free.
Thanks to the salmon this recipe is high in protein.
It is perfect the perfect healthy dinner for fall.
Ingredients for hot maple salmon bites
- Salmon: The base of the recipe — rich in protein and omega-3s, it gets caramelized and flavorful once baked or seared.
- Hot sauce or sriracha: Adds heat and depth to balance the sweetness in the glaze.
- Maple syrup: Brings a touch of natural sweetness and helps the salmon caramelize beautifully.
- Soy sauce: Adds umami and saltiness for a balanced glaze.
- Rice vinegar: Brightens up the flavors and cuts through the richness.
- Garlic: Infuses the marinade with aromatic flavor.
- Olive or sesame oil: Helps the glaze coat the salmon and adds richness.
- Paprika, chili powder, and onion powder: Add warmth and subtle spice.
- Salt and black pepper: Round out all the flavors.
- Tahini: Creates a creamy, nutty base that balances the bold flavors.
- Ginger: Adds a fresh, slightly spicy bite that brightens the sauce.
- Soy sauce or tamari: Brings savory umami flavor.
- Rice vinegar: Lifts and balances the richness with gentle acidity.
- Maple syrup: Adds sweetness to complement the ginger and vinegar.
- Garlic: Deepens the flavor and ties the ingredients together.
- Water: Thins the sauce to your desired consistency.
- Broccoli: A nutrient-dense veggie that adds crunch and freshness.
- Oil: Helps the broccoli roast or sauté evenly.
- Salt and black pepper: Season the broccoli and bring out its natural flavor.
- Garlic powder: Adds a subtle savory note.
- Cooked grain of choice: A hearty base — white rice, brown rice, or quinoa all work great.
- Fresh scallions or cilantro: Add brightness and freshness on top.
- Sesame seeds: Provide a little crunch and nutty flavor to finish the dish.
See the recipe card for full information on ingredients and quantities.
Substitutions
- Maple syrup - This can be subbed with honey.
- Broccoli - This can be subbed with any vegetable you like with varying cooking times.
- Hot sauce - This can be subbed with sriracha.
- Tahini- cashew butter or peanut butter works.
Step-by-Step Instructions
Step 1
Mix together marinade and marinate salmon for at least 15 minutes.
Step 2
Bake broccoli.
Step 3
Mix together ginger sauce.
Step 4
Bake salmon bites.
Step 5
Serve and enjoy.
Storage instructions
You can store the extra salmon in a sealed container in your fridge for up to 1 day.
Recipe Pro-Tips
For the best tasting salmon buy frozen salmon filets. Any "fresh" salmon you purchase in the store has been previously frozen, any time the salmon is left out thawing makes the fish taste much fishier. I love wild alaskan co salmon, you can use code avocadoskillet for 20% off your first box here.
A good tasting tahini is essential for a yummy sauce. I love Soom Foods.
Cook your rice in bone broth for extra protein.
Recipe FAQS
Yes, wild caught salmon is lower in fat and higher in essential minerals than farm raised.
I think salmon gets so much more flavorful when it is cut into bites. This is because the smaller pieces absorb more flavor. This really cuts down on any fishy taste.
Feel free to use any veggies you want, just keep in mind cooking times will vary.
Other easy healthy dinners to try
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Spicy Maple Salmon Bites with Broccoli
Equipment
Ingredients
salmon
- 2 pieces/servings salmon - cut into cubes (preferably wild caught)
- 2-3 tablespoons hot sauce or sriracha adjust to your spice preference*
- 1-2 tablespoons maple syrup I used 1 but use more if you want it sweeter
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar apple cider vinegar works
- 2 cloves garlic - minced or grated
- 2 teaspoons olive oil sesame oil would also be yum if you have it
- salt to taste
- black pepper to taste
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon onion powder
Ginger Sauce
- 2 tablespoons tahini
- 1 teaspoon grated ginger
- 1 tablespoon soy sauce or tamri
- 1 tablespoon rice vinegar
- 1 teaspoon maple syrup
- 1 garlic clove - minced or grated
- 2-3 tablespoons water adjust to your sauce thickness preference
Broccoli
- 1 head broccoli
- 1 tablespoon oil any oil works
- 1 teaspoon salt
- pinch black pepper
- ½ teaspoon garlic powder
Other optional toppings and sides
- ½ cup cooked grain of choice I used white rice and cooked mine with a little lime and bone broth
- 2-4 tablespoons fresh chopped scallions cilantro would also be yummy
- 2 teaspoons sesame seeds
Instructions
- Preheat oven to 425 degrees.
- Mix together hot sauce, vinegar, soy sauce, maple syrup, paprika, chili powder, garlic powder and garlic.Pour sauce over salmon bites and let sit for at least 10 minutes.I recommend adding a tiny pinch of salt to coat the salmon bites to bring out the flavor.
- While salmon is marinating, add broccoli to a sheet pan. Toss with oil, salt, pepper and garlic powder. Bake for 20 minutes.
- Add salmon to the same sheet pan with the broccoli. Bake for 6-8 minutes more minutes.
- Mix together garlic sauce and set aside.
- Assemble bowls with broccoli, rice and salmon. Drizzle over sauce and top off with sesame seeds and scallions if using.
Cindi S says
I tried this and it was really good. It’s one of my new favs. Quick and yummy, healthy too. I used organic peanut butter instead of tahini since it is what I had, with a little hot sauce and lime.
Kristi says
Thank you Cindi!
Steph says
How long do you bake the salmon for?
Kristi says
6-8 minutes, thanks for letting me know that was missing I just fixed the instructions!