Description
Crispy spicy salmon bites are the perfect combination of tender salmon, bold spices, and a crispy coating. These bite-sized treats are easy to make, packed with flavor, and versatile enough for a quick snack, appetizer, or even a light dinner.
Ingredients
Scale
- 1 pound salmon fillet, skin removed, cut into 1-inch cubes
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Oil for frying (or cooking spray for baking or air frying)
Optional Garnishes:
- Chopped parsley
- Lemon wedges
- Dipping sauces (spicy mayo, tartar sauce, or sweet chili sauce)
Instructions
- Cut the salmon into 1-inch cubes and pat them dry with a paper towel.
- Set up a breading station with three bowls:
- Bowl 1: Combine flour, salt, pepper, and paprika.
- Bowl 2: Beat the eggs until smooth.
- Bowl 3: Mix panko breadcrumbs with garlic powder and cayenne pepper.
- Coat each salmon cube in the flour mixture, then dip it into the beaten eggs, and finally roll it in the breadcrumb mixture, pressing gently to ensure the coating sticks.
- For Frying: Heat oil in a skillet over medium heat. Fry the salmon bites in batches for 3–4 minutes per side until golden and cooked through. Drain on paper towels.
- For Baking: Preheat the oven to 400°F (200°C). Arrange the breaded salmon bites on a greased or parchment-lined baking sheet. Spray lightly with cooking spray and bake for 12–15 minutes, flipping halfway through.
- For Air Frying: Preheat the air fryer to 375°F (190°C). Place the bites in the air fryer basket in a single layer and cook for 10–12 minutes, shaking halfway through.
- Serve the salmon bites warm with your favorite dipping sauce, garnished with parsley and lemon wedges.
Notes
- Adjust the spice level by reducing or increasing the cayenne pepper.
- Use gluten-free breadcrumbs and flour for a gluten-free option.
- For added flavor, mix grated Parmesan cheese into the breadcrumb mixture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for maximum crispiness.
- To freeze, bread the salmon bites and freeze them on a tray. Once frozen, transfer to a freezer-safe bag and cook from frozen, adding a few extra minutes to the cooking time.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Frying, Baking, or Air Frying
- Cuisine: Global