Sweet& Sour Alaska Salmon

Sweet and sour Alaska salmon turns the takeout classic into a fresher, lighter plate. Wild Alaska salmon steaks get cut into bite-sized nuggets, seasoned, and broiled just until they flake, while a bright pineapple-ginger dipping sauce simmers in a single skillet alongside diced onion and red bell pepper.

The sauce is a proper sweet and sour: crushed pineapple and pineapple juice for fruit-forward sweetness, a splash of white vinegar and light soy for tang and umami, plus a whisper of ground ginger to round everything out. Cornstarch thickens it into a glossy, spoonable sauce that clings to each salmon nugget without drowning it.

Serve the nuggets over steamed jasmine rice with the dipping bowl on the side, or spear them with toothpicks for a party appetizer that disappears in a hurry.

Kitchen Tips

• Position the rack 6 inches from the broiler element so the salmon cooks through without the top scorching.
• Cut the salmon into even 1-inch chunks for consistent cooking, uneven pieces give you some raw, some dry.
• Whisk the cornstarch into the cold pineapple juice first, adding it to hot liquid directly causes lumps.
• Broil just until the flesh goes from translucent to opaque at the center, another minute turns it chalky.

Variations

• Add chunks of pineapple and bell pepper to the sauce for a stir-fry-style serving option.
• Swap salmon for halibut, cod, or even firm tofu for a different protein.
• Add a pinch of red pepper flakes or a squeeze of sriracha to the sauce for a sweet-hot heat.