Family-Style Salmon Bites
These salmon bites bring together three generations of family wisdom, blending traditional flavors with modern twists. Perfect as a snack, appetizer, or light meal.
Equipment
- Mixing Bowl
- Knife
- Cutting Board
- Baking Sheet
- Skillet
- Air Fryer
- Parchment Paper
Ingredients
Basic Salmon Bites Mixture
- 1 lb fresh salmon finely chopped
- 1 egg
- 1/4 cup breadcrumbs or crushed crackers
- 1 tbsp fresh lemon juice
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tbsp fresh dill chopped
- 1 tbsp fresh parsley chopped
Spicy Honey Salmon Bites Variation
- 1 tbsp honey
- 1 tbsp sriracha
- green onions sliced, for garnish
Herbed Lemon Salmon Bites Variation
- 1 tsp dried oregano
- 1 tbsp lemon zest extra, for flavor
Crispy Parmesan Salmon Bites Variation
- 1/4 cup grated parmesan cheese
- 1 tbsp breadcrumbs extra for crunch
- parmesan cheese sprinkle before cooking
Instructions
- Clean and debone the salmon, then cut into 1-inch pieces and pat dry with paper towels
- In a bowl, combine chopped salmon, egg, breadcrumbs, lemon juice, salt, pepper, garlic powder, dill, and parsley
- For Spicy Honey Variation, add honey and sriracha to the basic mixture and garnish with green onions after cooking
- For Herbed Lemon Variation, double the herbs, add lemon zest and dried oregano
- For Parmesan Variation, mix in grated parmesan, extra breadcrumbs, and sprinkle more cheese before cooking
- Gently mix ingredients until just combined—do not overmix
- Form into bite-sized balls or patties and chill in refrigerator for 15 minutes
- To pan-fry, heat olive oil in a skillet over medium heat and cook bites 2-3 minutes per side until golden
- To bake, place on parchment-lined baking sheet and bake at 375°F for 15 minutes
- To air fry, cook at 375°F for 10 minutes, shaking halfway through
Notes
Chilling the bites before cooking helps them hold their shape. Don’t overcook to avoid dryness. Serve with tzatziki, yogurt dip, marinara, or lemon-dill aioli for different variations. Store in the fridge for up to 2 days or freeze for future use.