Salmon Bites
These Salmon Bites are lightly seasoned salmon cubes that are seared to crispy perfection. Takes less than 20 minutes make for the perfect easy weeknight dinner! Serve over a mixed green salad or your favorite rice and sides.
Ingredients
- 1 lb salmon fillet , thickest cut if possible, skin removed, cut into equal-sized cubes (about 1-inch)
- 1/2 tsp fine sea salt , or to taste
- 1/2 tsp garlic powder
- 1/4 cup coconut aminos , you can also sub with gluten-free tamari or low-sodium soy sauce if you're not gluten-free.
- 1-2 tbsp avocado oil or olive oil , for searing
Spicy Mayo:
- ¼ - 1/3 cup vegan mayo or avocado oil mayonnaise
- ½ - 1 tablespoon Sriracha , you can sub with any other hot sauce of your choice
- ½ teaspoon toasted sesame oil
For serving:
- Mixed salad greens of choice , can also sub with preferred cooked rice or cooked noodles of choice for a more filling meal
- Ribboned carrots
- Persian cucumber slices
- Sliced avocado
- Green onions chopped
- Furikake or black sesame seeds to taste
- Red pepper flakes optional to taste
Instructions
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Carefully cut the salmon into equal-sized cubes (about 1-inch) and add it to a large bowl. Season the salmon with salt, garlic powder and add the coconut aminos. Toss to coat and allow to marinate for 20-30 minutes.
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Meanwhile, make the spicy sauce by adding the mayo, hot sauce and sesame oil to a small bowl. Whisk until smooth.
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In a large saute skillet, heat oil over medium-high heat. Working in batches as needed, use tongs or wooden cooking chopsticks to carefully add the marinated salmon cubes in a single layer (without overlapping) to the hot skillet.
Allow to sear about 1 1/2 - 2 minutes on all sides, or until cooked and crispy (with some pieces with a light char). Remove from heat. (See below for air fryer or oven instructions).
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Assemble the bowl(s) by adding mixed greens, then top with a few ribboned carrots, cucumber slices and sliced avocado.
Add the salmon bites and sprinkle them with a little bit more chopped scallions, furikake or black sesame seeds and optional red pepper flakes.
Drizzle with a little bit of the mayo in a zig-zag pattern and serve any remaining sauce on the side.
Air Fryer Instructions
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Spray the bottom of your air fryer basket with oil spray (we like to use avocado oil spray). Place the cubed salmon (working in batches as needed) into the air fryer basket.
Spray the top of the salmon with a little bit of oil spray. Air fry salmon at 390F for 6-8 mins, flipping halfway through and spraying the other side with oil spray.
Oven Instructions
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Add salmon to a parchment-lined baking sheet in a single layer. Spray the salmon with a little bit of oil spray.
Bake in a preheated oven at 415F 10-12 mins (or more as needed until crispy + golden) flipping halfway through and spraying the other side with oil spray. Turn the oven setting to broil at the end, and broil for 2-3 minutes to give the salmon a light char, if desired.
Recipe Video
Recipe Notes
How to store
Leftover salmon should be refrigerated in an airtight container. It will stay fresh for up to 3 days. To reheat your salmon fillets, place them on a foil-lined baking sheet and warm them up in a preheated, 275°F oven. Heat the fillets for about 15 minutes, then serve.
How to freeze
Store salmon in a freezer-safe container. Thaw out frozen salmon in the fridge before reheating.
Cooked salmon can be frozen for up to 2 weeks.