These golden salmon bites are crispy on the outside, tender and flavorful inside, and perfect with a creamy sweet-and-spicy dipping sauce. They make a delicious appetizer, snack, or easy dinner.
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Servings: 4
Ingredients
For the salmon bites
- 1 pound salmon fillet, skin removed
- 1 large egg
- ½ cup panko breadcrumbs
- ¼ cup finely chopped green onions
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest, optional
- 1 tablespoon chopped fresh parsley
- Oil for frying
For the crispy coating
- ½ cup all-purpose flour
- 1 large egg
- 1 tablespoon water
- 1 cup panko breadcrumbs
- ½ teaspoon paprika
- ¼ teaspoon salt
For the creamy spicy sauce
- ½ cup mayonnaise
- 3 tablespoons sweet chili sauce
- 1 tablespoon sriracha, or to taste
- 1 teaspoon lime or lemon juice
- ½ teaspoon garlic powder
- 1 teaspoon honey, optional
Instructions
1. Prepare the salmon
Pat the salmon dry with paper towels. Cut it into very small pieces using a sharp knife. Avoid turning it into a smooth paste, as small pieces of salmon give the bites a better texture.
Place the chopped salmon in a large bowl.
2. Make the salmon mixture
Add the egg, panko breadcrumbs, green onions, mayonnaise, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, black pepper, lemon juice, lemon zest, and parsley.
Mix gently until everything is well combined.
Cover the bowl and refrigerate the mixture for 15–20 minutes. Chilling makes it easier to shape.
3. Shape the bites
Scoop about one tablespoon of the mixture and roll it gently into a ball. You may also shape it into a small patty.
Continue until all the mixture has been used.
4. Prepare the coating
Place the flour in one shallow bowl.
In a second bowl, whisk the egg with one tablespoon of water.
In a third bowl, combine the panko breadcrumbs, paprika, and salt.
Coat each salmon bite first in flour, then in the beaten egg, and finally in the seasoned panko breadcrumbs. Press the breadcrumbs gently onto the surface so they stick well.
5. Fry the salmon bites
Pour about one inch of oil into a deep skillet. Heat over medium heat until the oil reaches approximately 350°F or 175°C.
Carefully add the salmon bites in small batches. Do not overcrowd the pan.
Fry for approximately 2–3 minutes per side, turning as needed, until golden brown and cooked through.
Transfer them to a plate lined with paper towels or a wire rack.
6. Make the sauce
In a small bowl, mix the mayonnaise, sweet chili sauce, sriracha, lemon or lime juice, garlic powder, and honey.
Taste and add more sriracha for extra heat or more sweet chili sauce for additional sweetness.
7. Serve
Serve the crispy salmon bites warm with the creamy spicy sauce. Garnish with chopped green onions, parsley, or a squeeze of fresh lemon juice.
Air-Fryer Instructions
Preheat the air fryer to 390°F or 200°C.
Arrange the coated salmon bites in a single layer and lightly spray them with cooking oil.
Air-fry for 8–10 minutes, turning halfway through, until golden and fully cooked.
Oven Instructions
Preheat the oven to 425°F or 220°C.
Place the salmon bites on a parchment-lined baking sheet and spray lightly with oil.
Bake for 15–18 minutes, turning halfway through.
Helpful Tips
- Keep the salmon slightly chunky for a tender, juicy center.
- Chill the mixture before shaping so the bites do not fall apart.
- Do not overcrowd the pan, or the coating may become greasy instead of crispy.
- The salmon is cooked when the center is opaque and reaches 145°F or 63°C.
- The sauce can be prepared up to three days ahead and refrigerated.
