Crispy edged, buttery Salmon Bites go from skillet to table in just 15 minutes. They’re one of my favorite things to serve, whether I’m hosting friends around the table or want something on the elegant side for dinner.
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These Salmon Bites end up tender in the center with a light, crisp crust on the outside using a simple method that asks for just a bit of patience and an eye on timing. You’ll want to get the pan hot, lay the salmon cubes in a single layer, and let the first side sear all the way to a golden-brown before you touch anything. Once you’ve transferred the salmon to a platter, you’ll sizzle garlic in butter in the same pan to pour over the salmon off-heat, add the splash of lemon, and you’re ready to serve!
“Love this recipe. Did it last night with the skin on and had it with the Pear and Gorgonzola Salad I read about a few days ago. Great light meal.”
David Kozinski
Table of Contents
Recipe at a Glance
- Prep Time: 10 minutes
- Total Time: 15 minutes
- Creates: 6 appetizer servings, or 4 main course servings
- Skill Level: Easy
Ingredients for Salmon Bites
- Salmon Fillets: You’ll want to choose skinless salmon fillets that are bright in color. Use the smell test on them: you want your fillets to smell like the ocean, not “fishy”. Another test of freshness is to press the flesh slightly. It should feel firm and spring right back.
- Oil: I like to use avocado oil, but you can use whatever high heat, neutral oil you have on hand. The pan is searing hot, so you want an oil that can cook without filling the kitchen with smoke!
- Butter: If I have it on hand, I like to use European-style butter. Why? The lower water content means there’s less splashing or splattering in the pan, and you’ll find the sauce is a bit richer. But it’s not a requirement, use whatever butter you have on hand.
- Garlic: Fresh garlic takes only a minute to peel and mince, and is a key flavor in these buttery bites. Look for a head of garlic that’s firm and plump.
- Fresh Parsley: You want flat leaf parsley that’s crisp in the stem and bright green in the leaves. Another good smell test: good parsley smells fresh and a bit peppery.
- Kosher Salt: I like to keep kosher salt on hand for these salmon bites. The grains are a bit larger, which makes it much easier to season the dish by feel.
- Black Pepper: It’s worth the extra few seconds to grind fresh black pepper.
How to Make Salmon Bites with Garlic Butter
Start by cutting your salmon fillet into 1-inch cubes, then pat them completely dry. Once dry, season each one generously with the kosher salt and ground black pepper.
In a pan (I recommend a large cast iron skillet), heat the oil of your choice over medium-high. You’ll know it’s ready once you see the “shimmer” in the oil. Start adding your salmon cubes to the pan in a single layer. Give each bite room to sear undisturbed, and watch for one side to turn a deep golden brown (do this in batches if needed). Once the color is right, take the pan off the heat, flip each cube, and move them to the serving platter.
In the same skillet you used for cooking the salmon, add your butter. Melt the butter over medium heat and add the minced garlic. Scrape up any browned bits you notice as it cooks until tender. Take the pan off the heat, stir in the generous squeeze of lemon juice, and then spoon the sauce directly over the salmon bites. Garnish the bites however you like, and serve!
Pro Tips
- Prep the salmon properly before you start cooking: Just because this is a quick dish, don’t skip the preparation! Before you start cooking, pat the salmon completely dry with paper towels, then season. This will help make sure that you get that good sear and crispy edges on each salmon cube.
- Don’t Overcrowd the Pan: The bites may seem small enough that you can add them all at once. It’s true, but only if your skillet is wide enough. Make sure you cook the bites in the pan with plenty of space, and cook in batches if you need to. Too many bites in the pan will drop the temperature too quickly, and you’ll end up steaming the fish instead of searing it.
- Keep an eye on the heat: If your pan is too hot, the oil will start to smoke and the salmon could burn. But if you keep the heat too low, the salmon won’t brown at all. I like to start at medium-high heat and make small adjustments as needed.
- Gentle Flipping: Use a thin spatula to carefully flip the salmon bites. This prevents the crust from breaking and keeps the salmon tender and juicy.
- Sauce Timing: Make the garlic butter sauce right before serving to keep the garlic fragrant and the butter creamy when drizzled over the salmon.
Recipe Variations
- Skin-on: Do you like your salmon a bit more crispy on the outside? Swap skin-on fillets and sear them skin-side down first. This may take a bit longer, but it tastes amazing!
- Swap herbs: When I make these salmon bites, I love to use parsley. But you’re welcome to get creative! I’ve found that dill or chives also work well. I like to switch it up depending on what herbs I happen to have on hand.
- Add some spice: Do you like your salmon with a bit more kick? You can add a pinch of crushed red pepper flakes (or cayenne pepper) to the garlic butter to add heat.
- Give it some zing: You can add a bit of orange or lime zest to the sauce as well if you like a brighter flavor. But don’t go overboard, even a small amount can change the entire flavor quickly.
- Add richness to the sauce: I’ve found that a splash of white wine or even chicken broth (not too much) can add depth to the sauce. Either option pairs well with the lemon juice.
Make-Ahead, Storage and Reheating
These salmon bites are so good that there are rarely any leftovers. But if you do have some left, they taste just as good the next day if you store them properly. Refrigerate any leftover bites in an airtight container for up to 2 days. To reheat, add them to a skillet over low heat until they’re warmed all the way through.
What to Serve with Salmon Bites
- Serve them over steamed or sushi rice with sautéed vegetables.
- For entertaining, arrange the bites on a platter and have your guests use cocktail forks to help themselves.
- Is it taco night? Spoon the salmon bites and a bit of the garlic butter sauce into a warm tortilla. Creamy, tangy slaw and a squeeze of lime make the perfect salmon tacos.
More Great Appetizers
Salmon Bites with Garlic Butter
Video
Ingredients
- 1 1/2 pounds skinless salmon fillets (or skin-on, recipe note #1)
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon vegetable oil such as avocado oil or other high heat oil
- 3 tablespoons butter
- 4 large garlic cloves minced
- 1 tablespoon fresh lemon juice
- minced fresh parsley for garnish, optional
Instructions
- Cut salmon into 1-inch cubes. Pat dry with paper towels and season generously with salt and pepper.
- Heat oil in a large cast iron skillet (or other non-stick skillet) over medium-high heat until shimmering. Add salmon cubes in a single layer; cook 3 minutes without disturbing, or until one side is a deep golden-brown and the salmon is nearly opaque throughout. Remove from heat and carefully flip with a thin spatula so that the seared side is up; transfer salmon to serving platter.
- Return saucepan to the stove and set over medium heat; add butter and stir until sizzling. Add minced garlic; cook and stir until tender, 1 to 2 minutes, scraping up browned bits (reduce heat if garlic starts to brown). Remove from heat and stir in lemon juice. Drizzle sauce over salmon and season with salt and pepper to taste; sprinkle with parsley if desired and serve. Or, if you prefer your salmon very well done, return salmon bites to skillet and set over medium heat until cooked to your liking, gently stirring to coat with sauce. (Take care not to overcook salmon as it can dry out quickly.) Season and garnish as desired. Leave in skillet or transfer to platter and serve.
Notes
- If you love crispy salmon skin, you can make these with skin-on salmon. Cook the bites skin-side down so that the skin crisps up nicely, which make take 1 to 2 minutes more than skinless salmon.
- Serves 4 as a main course, 6 to 8 as an appetizer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What a gorgeous dish! I can’t wait to try it!
I love the amount of flavor you packed into every salmon bite. I would love this with sticky rice. YUM! Happy New Year, Marissa. 🙂 ~Valentina
Great pairing, Valentina!
They sound very flavorful with the sauce. How would you suggest serving them to guests?
Hi Karen! I recommend serving them with cocktail forks to eat the bites individually. They also make a great first course or main course at a dinner party, served with rice and a spicy cucumber salad.
Love this recipe. Did it last night with the skin on and had it with the Pear and Gorgonzola Salad I read about a few days ago. Great light meal.
Perfectly paired, David! Thank you for your kind comment.
This is the most stunning dish I’ve seen in a long time! A fun appetizer, for sure, or just to serve with white rice and a veggie. Fabulousness. Happy New Year!
aww…that means a lot coming from you, Mimi! Happy New Year!