The first time I cut salmon into little cubes for a weeknight snack, my toddler toddled over and insisted each bite needed a lemon wedge, that small moment made me realize how small, simple things like this Salmon Bites Recipe become tiny rituals at our kitchen table, warm, quick, and easy to love.
Why You’ll Love It
These salmon bites are perfect for first timers because they are forgiving and fast, they crisp up in the oven without complicated technique, and they slide easily into weeknight dinners, lunchboxes, or a casual appetizer when friends drop by, people who prefer a hands off, low fuss approach will especially appreciate how little hands on time is needed.
Serves 4
Prep Time: 15 minutes |
Cook Time: 12 minutes |
Total Time: 27 minutes
Ingredients
- 1 lb (450 g) skinless salmon fillet, trimmed and cut into 1 inch cubes
- 1 large egg, beaten
- 1/2 cup (50 g) panko breadcrumbs
- 2 tbsp olive oil, divided
- 1 tsp lemon zest
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley, plus extra for garnish
- 2 lemon wedges per serving
- For the quick dill yogurt dip
- 1/2 cup plain Greek yogurt
- 1 tbsp chopped fresh dill
- 1 tsp lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 425 F and line a baking sheet with parchment paper or a light coating of oil.
- Pat the salmon cubes dry with paper towels so the coating sticks better.
- In a shallow bowl whisk the beaten egg with 1 teaspoon of water. In another bowl combine panko, lemon zest, garlic powder, salt, pepper, and chopped parsley.
- Dip each salmon cube into the egg, then roll it in the panko mixture until coated, and arrange the bites on the prepared baking sheet in a single layer.
- Drizzle or brush the bites with the remaining olive oil so they brown evenly in the oven.
- Bake for 10 to 12 minutes until the exterior is golden and the centers reach about 125 F for a moist texture, adjust time slightly for larger pieces.
- While the bites bake, stir together the Greek yogurt, dill, lemon juice, and a pinch of salt and pepper for the dip. Taste and adjust seasoning.
- Remove salmon bites from the oven, let rest for 2 minutes, garnish with extra parsley and serve with lemon wedges and the dill yogurt dip.
Tips & Tricks
- Dry the salmon well before coating to help the crumbs adhere and get crisp.
- Cut pieces uniformly so they cook evenly, about 1 inch cubes are easiest for timing.
- Use a light brush of oil instead of a heavy pour to avoid soggy bottoms.
- Check internal temperature with a thermometer if you want precise doneness, aim for about 125 F for tender flakes.
- If you like extra crunch broil for 1 minute at the end but watch closely to avoid burning.
Serving Ideas
- Serve as a casual appetizer at a small get together with toothpicks and lemon wedges.
- Add to a bed of greens and grain for a quick lunch bowl.
- Pack cooled bites with salad and a small container of dip for an easy packed lunch.
- Offer as a child friendly finger food for family movie night.
- Plate on a weekend brunch board alongside roasted potatoes and sliced avocado.
Frequently Asked Questions
How long will leftover salmon bites keep in the fridge
Store leftovers in an airtight container for up to 2 days, reheat in a hot oven or toaster oven to keep them crisp rather than the microwave.
Can I use frozen salmon for this recipe
Yes thaw fully and pat dry before cutting and coating, excess moisture from frozen fish makes the coating less likely to stick.
Are these safe for kids who do not like strong fish flavor
The mild seasoning and crisp coating tends to appeal to picky eaters, serve with a familiar dip like yogurt or ketchup to make them more approachable.
Can I shallow fry instead of baking
You can shallow fry in a couple tablespoons of oil over medium heat until golden, it will be faster but use a thermometer or cook carefully to avoid overcooking.
Salmon Bites Recipe
These salmon bites are perfect for first timers because they are forgiving and fast, they crisp up in the oven without complicated technique, and they slide easily into weeknight dinners, lunchboxes, or a casual appetizer when friends drop by, people who prefer a hands off, low fuss approach will especially appreciate how little hands on time is needed.
Ingredients
- 1 lb (450 g) skinless salmon fillet, trimmed and cut into 1 inch cubes
- 1 large egg, beaten
- 1/2 cup (50 g) panko breadcrumbs
- 2 tbsp olive oil, divided
- 1 tsp lemon zest
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley, plus extra for garnish
- 2 lemon wedges per serving
- For the quick dill yogurt dip
- 1/2 cup plain Greek yogurt
- 1 tbsp chopped fresh dill
- 1 tsp lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 425 F and line a baking sheet with parchment paper or a light coating of oil.
- Pat the salmon cubes dry with paper towels so the coating sticks better.
- In a shallow bowl whisk the beaten egg with 1 teaspoon of water. In another bowl combine panko, lemon zest, garlic powder, salt, pepper, and chopped parsley.
- Dip each salmon cube into the egg, then roll it in the panko mixture until coated, and arrange the bites on the prepared baking sheet in a single layer.
- Drizzle or brush the bites with the remaining olive oil so they brown evenly in the oven.
- Bake for 10 to 12 minutes until the exterior is golden and the centers reach about 125 F for a moist texture, adjust time slightly for larger pieces.
- While the bites bake, stir together the Greek yogurt, dill, lemon juice, and a pinch of salt and pepper for the dip. Taste and adjust seasoning.
- Remove salmon bites from the oven, let rest for 2 minutes, garnish with extra parsley and serve with lemon wedges and the dill yogurt dip.
Conclusion
These salmon bites are a friendly, low pressure recipe that helps you build confidence with fish without complicated steps, they are quick to make, easy to adapt, and forgiving if you are learning timing and texture, give them a try on a busy evening or for a simple appetizer and feel free to tweak coatings or dips as you grow comfortable with the basic method.
