Ingredients
Method
- 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.