Salmon Bites
Ingredients
For the Salmon Bites:
- 1 lb fresh salmon skinless, cut into 1 inch cubes
- 2 tbsp olive oil
- 1 tbsp soy sauce or tamari for gluten-free
- 1 tbsp honey or maple syrup
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Optional Garnish:
- Sesame seeds
- Chopped green onions
- Lemon wedges
Instructions
1. Prepare the Salmon:
- Cut the salmon into bite sized cubes (about 1 inch pieces).
- Pat dry with paper towels to remove excess moisture.
2. Make the Marinade:
- In a mixing bowl, whisk together olive oil, soy sauce, honey, garlic powder, smoked paprika, lemon juice, salt, and pepper.
3. Marinate the Salmon:
- Add the salmon cubes to the marinade and toss well to coat evenly.
- Let it marinate for 15-30 minutes in the fridge for enhanced flavor.
4. Cook the Salmon Bites:
Pan Seared Method:
- Heat a non stick skillet over medium high heat.
- Add a bit of olive oil and salmon bites in a single layer (avoid overcrowding).
- Cook for 2-3 minutes per side, until golden and crispy.
Air Fried Method:
- Preheat the air fryer to 375°F (190°C).
- Arrange salmon bites in the air fryer basket.
- Cook for 7-9 minutes, shaking halfway through for even cooking.
Oven Baked Method:
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Arrange salmon bites on the sheet and bake for 10-12 minutes, or until cooked through.
5. Serve:
- Garnish with sesame seeds, green onions, and lemon wedges.
- Serve with rice, quinoa, or steamed vegetables.
Notes
For an extra crispy texture, lightly coat the salmon bites in panko breadcrumbs before cooking. To make them keto friendly, skip the honey and use coconut aminos instead of soy sauce. These bites are perfect for meal prep, store them in an airtight container in the fridge for up to 3 days, or freeze for up to a month.
