Ingredients You’ll Need
- Salmon: Cut four skinless salmon fillets into 2-inch pieces to make crispy salmon bites. I use frozen salmon from Costco. Defrost the fillets in the fridge overnight for easy preparation the next day. If you are using salmon with the skin on, that’s fine! Cook the salmon skin side down and leave it untouched for 2-4 minutes before flipping.
- Marinade: Marinate the salmon cubes in soy sauce, oil (avocado oil, olive oil, sesame oil), rice vinegar, and cornstarch.
- Spices: For the best flavor, season the fish with paprika, garlic powder, and black pepper.
Additions and Substitutions
My favorite thing about making baked or fried salmon bites is that you can customize them however you want. Since the marinade and spices feature simple ingredients, you can switch up the spice blend based on what you serve them with.
The flavorful salmon would be a great appetizer with your favorite dipping sauces or dressing. The possibilities are endless, but here are a few of my favorite ways to enhance the salmon.
- Seasonings: Sprinkle the little salmon bites with Italian seasoning, Greek seasoning, Jamaican jerk seasoning, blackened seasoning, or a fiery Cajun blend like my Slap Ya Mama seasoning recipe.
- Dips: Teriyaki Sauce, Gochujang Aioli, Serrano Crema, Kimchi Aioli, Chipotle Lime Sauce
- Toppings: Green Onions, Sesame Oil, Sesame Seeds
Tools Used to Make This Recipe
It’s best to use a non-stick skillet or a warmed stainless steel frying pan for even heat distribution and easy flipping.
How to Make Fried Salmon Bites
The full recipe with measurements is in the recipe card below.
Step 1: Use a sharp knife to cut the salmon into smaller pieces and pat them dry with paper towels. Transfer the salmon pieces to a mixing bowl.
Step 2: Combine the soy sauce, oil, rice vinegar, ad cornstarch in a liquid measuring cup or small bowl. Pour the mixture over the salmon and stir to coat. Cover and set it aside for 10-15 minutes.
Step 3: Drain the excess marinade and season with garlic powder, paprika, and black pepper.
Step 4: Warm a large skillet over medium-high heat. Then, add the oil and arrange the salmon pieces into the pan in a single layer. Cook for 2-4 minutes.
Step 5: Use tongs to flip the salmon and cook for 1-2 minutes until the salmon reaches an internal temperature of 145°F (63°C).
How to Make Baked Salmon Bites
If you need a hands-off approach to cooking the salmon bites, roasting them in the oven is the method for you. And I won’t leave you hanging!
Marinate the salmon using the recipe card below, then set the oven to broil. Line a rimmed baking sheet with parchment paper. Arrange the salmon pieces onto the baking sheet in a single layer. Broil uncovered for 10-15 minutes until golden brown, flipping the pieces halfway.
Expert Tips
- Cut the salmon fillets into smaller 2-inch pieces to ensure the fish cooks evenly and at the same rate.
- Pat the salmon fillets dry with a paper towel to remove excess moisture so the outside of the salmon stays crispy.
- Leave space between the pieces so they cook evenly. Overcrowding can lower the pan temperature and cause steaming instead of frying.
- Gently place the fish into the pan away from you to avoid splashing hot oil on yourself.
- When the fish fillet releases from the pan, it’s ready to flip. If you notice it sticking, let it cook for longer before flipping.
- How do you know when the fish is done cooking? The best way to know when the salmon finishes is to insert a food thermometer into the thickest part of the fish; the USDA recommends cooking fish to an internal temperature of 145°F (63°C).
If you enjoy seafood bites, try one of these delicious salmon recipes!
Serving Suggestions
The crispy salmon is perfect on top of a salad or rice bowl. Serve them with cucumber carrot salad, vegetable chopped salad, arugula spinach salad, avocado cucumber tomato salad, or a sesame salmon bowl.
Turn the fried salmon bites into an easy dinner with side dishes like air fryer sweet potato wedges, cauliflower rice, roasted potatoes, air fryer zucchini and squash, orzo, or brown rice.
What to do with the Leftovers
- Refrigerate: Store the leftover fried salmon bites in an airtight container for 2-3 days.
- Reheat: Warm leftovers in the oven or microwave in 30-40 second increments.
- Repurpose: Serve the salmon with salad greens and Mexican or cauliflower rice for a salmon rice bowl. Fill a warm corn tortilla with salmon and pineapple corn salsa or mango pico de gallo to make fish tacos. The salmon nuggets are a fantastic addition to sliders. Spread ancho aioli onto Hawaiian rolls and add toppings like shredded lettuce, avocado slices, and fresh jalapeño peppers.
Frequently Asked Questions
Should I use fresh or frozen fillets?
I’ve lived in landlocked states my whole life, so I am thankful frozen fish. The key to using frozen fish to make fried salmon bites is setting aside time to thaw the fish properly. The best way to defrost salmon is to transfer it from the freezer to the fridge and leave it overnight.
If you’re in a hurry, place the frozen fillets in a sealed bag (Costco fillets have individual wrappers) and add them to a large mixing bowl with cold water for 10-15 minutes.
If you have access to fresh fish, then lucky you – go for it!
Can I cook the salmon in the air fryer?
Preheat an air fryer to 400°F (204°C). Arrange the salmon pieces in a single layer in the air fryer basket. Cook for 5-8 minutes, shaking the basket halfway through.
More Air Fryer Recipes:
Fried Salmon Bites
- Liquid Measuring Cup or Small Bowl
- 4 salmon fillets, cut into 2-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon oil
- 1 teaspoon rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 2 teaspoons olive oil, for frying
- Use a sharp knife to cut the salmon into smaller pieces and pat them dry with paper towels. Transfer the salmon pieces to a mixing bowl.
- Combine the soy sauce, oil, rice vinegar, and cornstarch in a liquid measuring cup or small bowl. Pour the mixture over the salmon and stir to coat. Cover and set it aside for 10-15 minutes.
- Drain the excess marinade and season with garlic powder, paprika, and black pepper.
- Warm a large skillet over medium-high heat. Then, add the oil and arrange the salmon pieces into the pan in a single layer. Cook for 2-4 minutes.
- Use tongs to flip the salmon and cook for 1-2 minutes until the salmon reaches an internal temperature of 145°F (63°C).
- Pat the salmon fillets dry with a paper towel to remove excess moisture so the outside of the salmon stays crispy.
- Cut the salmon fillets into smaller 2-inch pieces to ensure the fish cooks evenly and at the same rate.
- Leave space between the pieces so they cook evenly. Overcrowding can lower the pan temperature and cause steaming instead of frying.
- Gently place the fish into the pan away from you to avoid splashing hot oil on yourself.
- When the fish fillet releases from the pan, it’s ready to flip. If you notice it sticking, let it cook for longer before flipping.
- How do you know when the fish is done cooking? The best way to know when the salmon finishes is to insert a food thermometer into the thickest part of the fish; the USDA recommends cooking fish to an internal temperature of 145°F (63°C).
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.