Pat Salmon Completely Dry: Place the cubed salmon bites onto paper towels and press gently to remove all surface moisture. This is crucial for achieving crisp golden edges rather than steaming.

Season & Dust: In a medium mixing bowl, toss the dried salmon cubes with 1 tablespoon of avocado oil. Sprinkle evenly with cornstarch, kosher salt, black pepper, garlic powder, and paprika. Toss gently until every cube has a light, translucent coating.

High-Heat Sear: Place a large cast-iron or heavy non-stick skillet over medium-high heat. Once the skillet is smoking hot, arrange salmon cubes in a single layer with space between each piece (sear in two batches if necessary).

Form the Crust: Sear undisturbed for 2 to 3 minutes until deeply golden and crispy on the bottom. Use tongs to flip each bite and sear for another 1 to 2 minutes until just cooked through. Immediately transfer salmon bites onto a plate.

Sauté Garlic: Turn heat down to medium. Add unsalted butter to the hot skillet. As soon as the butter foams, toss in the minced garlic and sauté for 30 to 45 seconds until intensely fragrant, stirring constantly to prevent burning.

Simmer & Reduce: Pour in the pure honey, low-sodium soy sauce, lemon juice, and red pepper flakes. Let the sauce bubble vigorously for 1 to 2 minutes until it thickens into a glossy, sticky glaze that coats the back of a spoon.

Coat & Glaze: Return the crispy salmon bites and any accumulated resting juices back to the skillet. Gently toss for 30 to 45 seconds until each golden nugget is fully lacquered in the bubbling glaze. Remove from heat immediately.

Garnish & Serve: Spoon the glistening honey garlic salmon bites over bowls of warm steamed jasmine rice. Drizzle remaining pan glaze over top, garnish with sliced green scallions and toasted sesame seeds, and serve hot with steamed greens.