Baked Salmon Snack Bites (Printable)
Tender, flavorful salmon bites with a crisp coating, ideal for a healthy appetizer or snack option.
# Ingredient List:
→ Salmon Mixture
01 - 8.8 oz skinless salmon fillet, finely diced
02 - 1 large egg
03 - 2 tbsp mayonnaise (or dairy-free alternative)
04 - 1 tbsp Dijon mustard
05 - 2 tbsp fresh chives, finely chopped
06 - 2 tbsp fresh parsley, finely chopped
07 - 1 tsp lemon zest
08 - 1/2 tsp garlic powder
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
→ Coating
11 - 2.1 oz panko breadcrumbs (use gluten-free if needed)
12 - 1 tbsp olive oil
→ To Serve (optional)
13 - Lemon wedges
14 - Fresh dill or parsley
# Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, mix the diced salmon, egg, mayonnaise, Dijon mustard, chives, parsley, lemon zest, garlic powder, salt, and black pepper until thoroughly combined.
03 - In a shallow dish, blend panko breadcrumbs with olive oil until crumbs are lightly coated.
04 - With damp hands, shape the salmon mixture into 20 small balls, each about 1 heaping tablespoon.
05 - Roll each salmon ball in the breadcrumb mixture, pressing gently to adhere, then arrange on the prepared baking sheet.
06 - Bake for 12 to 15 minutes or until bites are golden brown and fully cooked.
07 - Serve warm, accompanied by lemon wedges and garnished with fresh dill or parsley if desired.
# Expert Advice:
01 -
- They come together in 30 minutes flat, making weeknight entertaining feel effortless.
- The crispy outside hiding tender, herb-flecked salmon inside hits every flavor note at once.
- One batch practically disappears before you can plate them, and everyone asks for the recipe.
02 -
- Don't over-mix the salmon mixture or the fish will become mushy and dense instead of tender—mix just until combined and stop.
- Damp hands change everything when shaping; it prevents sticking and makes the process almost meditative instead of frustrating.
- These are best eaten warm or at room temperature within an hour of baking, when the coating is still crispy on the outside.
03 -
- The moment you taste the mixture before shaping tells you everything—if it's underseasoned, add a pinch more salt and lemon zest, because baking won't boost those flavors.
- Rolling them quickly in the panko right before baking keeps the coating dry and crispy; if you coat them too early, they absorb moisture and lose their crunch.