Instead of baking salmon that I had in the oven or on the grille, I wanted to do something a little different. I tend to get stuck in food ruts and eat the same thing over and over again. The inspiration for these salmon bites came from the recipe I have on my blog for my Salmon burgers with a cilantro avocado sauce- I love them, but I wanted to make something a little more fun.
These bites can be made in less than 30 minutes and they came out so crispy on the outside and tender in the middle! They make the perfect appetizer dipped in your favorite sauce, for a summer party or part of your dinner/lunch for the week! This recipe will leave you with plenty of leftovers so you can snack on them all week long.
You do need to cook the salmon before hand, but the recipe is simple to follow. You can also add in any of your favorite seasonings so each time you make them you can change up the flavor. This time around I stuck with sea salt, pepper, parsley, mustard, ginger; keeping it pretty simple. You can always add in onion, garlic, chili powder, really just about anything goes! I also made these with a chia egg because I didn't have any eggs on hand, but an egg will work too! I didn't realize I was out of eggs until halfway through making these, so thank god for chia/flax eggs!
Once the salmon is finished baking in the oven and has had time to cool off you simply add all of the ingredients into a large bowl. Then, mix until everything has been fully incorporated, form into bite sized balls and bake! While the salmon was cooking in the oven, I prepared the ingredients that were needed to save some time.
I think that dipping the salmon bites in a hot sauce is ideal, or in lettuce leaves with avocado, cucumbers, parsley, chopped onion or in mini pitas!
They will last up to 4 days in the fridge, but best when eaten the day of!
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Yields: 12 bites
1 pound wild caught salmon
1/3 cup mayo (I used an avocado based on)*
3 tbsp. dijon mustard (any will do)
1/4 cup chopped parsley
1/3 cup breadcrumbs (any will work, I used panko bread crumbs)
dash of sea salt
dash of pepper
1 tsp. chili powder
1 chia egg (1 tbsp. chia seeds + 3 tbsp. water mixed. Let sit for 10 minutes)
1. Preheat your oven to 400 degrees. Line a baking sheet with parchment paper. Season your salmon fillet with sea salt, pepper, olive oil. Bake at 400 degrees for 7-8 minutes on EACH side. Once the fish is done (should flake easily with a fork), allow to cool for 10 minutes.
2. In a large mixing bowl add ALL of the above ingredients. Mix until well combined.
3. Roll into bite sized balls (size of a golf ball). Place on your baking sheet lined with parchment paper.
4. Bake at 400 degrees for a total of 20 minutes. FLIP after 10 minutes (10 minutes each side). The outside will begin to brown/crisp and the middle with be tender!
Serve warm or cold! Store in an airtight container in the fridge for up to 4 days.
1. You can replace the chia egg with an egg. To make the chia or flax egg; in a small bowl add 1 tbsp. chia seeds plus 3 tbsp. water. Mix and allow to sit for 10 minutes. It will thicken.
2. You can sub mayo for greek yogurt or sour cream! I haven't tested it yet, but it should work.
3. Use any breadcrumbs of choice! If you do not have any on idea you can simply add your favorite crackers or nuts to a food processor and blend until you have reached a flour like consistency.
4. They can be served warm, room temperature, or cold! If you want to heat them up, place them in the oven at 300 until warm or under the broiler for a few minutes!