Make a batch of easy fried salmon bites a part of your dinner rotation or weekly meal prep. Salmon pan-fries to crispy perfection for bite-size pieces that pair well with salad, pasta, and whole grains like quinoa or rice. Try air fryer salmon bowls if you need another easy salmon recipe.
Key Ingredients
- Salmon: Cut four salmon fillets into 2-inch pieces to make the crispy salmon bites. I use frozen the salmon from Costco and defrost them in the fridge overnight for easy prep. If you are using salmon with the skin on, that’s fine! Cook the salmon skin side down and leave it untouched for 3-4 minutes before flipping.
- Marinade: Marinate the salmon cubes in soy sauce, olive oil, rice vinegar, and cornstarch.
- Spices: For the best flavor, season the fish with paprika, garlic powder, and coarse 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 are simple, 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
- Dressings: Jalapeño Lime Vinaigrette, Avocado Green Goddess Dressing
- Toppings: Green Onions, Sesame Oil, Sesame Seeds
Equipment
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 to a mixing bowl.
Step 2: Mix 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.
Step 3: Drain the excess marinade and season the pieces with garlic powder, paprika, and black pepper.
Step 4: Preheat a large skillet over medium-high heat. Add the oil and arrange the salmon pieces in a single layer. Cook for 2-4 minutes. Flip the salmon pieces and cook for 1-2 minutes until they reach 145°F (63°C).
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 a safe 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. Slice the fillets into 2-inch pieces to ensure even cooking.
- Pat the salmon. Pat the fillets dry with a paper towel to remove excess moisture, keeping the salmon crispy.
- Carefully place the salmon. Gently place the salmon into the pan, facing away from you to avoid splattering hot oil.
- Don’t overcrowd the pan. Leave space between the salmon pieces so they cook evenly. Overcrowding lowers the pan temperature, causing the pieces to steam rather than fry.
- How do you know when the salmon is ready to flip? 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.
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, crispy roasted potatoes, air fryer zucchini and squash, orzo, or brown rice.
What To Do With 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
- 4 salmon fillets, cut into 2-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon oil, plus more for frying
- 1 teaspoon rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon coarse black pepper
- Use a sharp knife to cut the salmon into smaller pieces and pat them dry with paper towels. Transfer the salmon to a mixing bowl.
- Mix 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 the pieces with garlic powder, paprika, and black pepper.
- Preheat a large skillet over medium-high heat. Add the oil and arrange the salmon pieces in a single layer. Cook for 2-4 minutes. Flip the salmon pieces and cook for 1-2 minutes until they reach 145°F (63°C).Tip: 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 a safe internal temperature of 145°F (63°C).
- Cut the salmon fillets. Slice the fillets into 2-inch pieces to ensure even cooking.
- Pat the salmon. Pat the fillets dry with a paper towel to remove excess moisture, keeping the salmon crispy.
- Carefully place the salmon. Gently place the salmon into the pan, facing away from you to avoid splattering hot oil.
- Don’t overcrowd the pan. Leave space between the salmon pieces so they cook evenly. Overcrowding lowers the pan temperature, causing the pieces to steam rather than fry.
- How do you know when the salmon is ready to flip? 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.