Ah, salmon! This week, my cravings steered me towards this beautiful fish, and let me tell you, these baked salmon bites turned out to be a revelation. Now, I confess, I’m usually a creature of habit regarding salmon. Pan-seared with some lemon and herbs? Delicious! But sometimes, you have to shake things up, right? These bite-sized wonders were a fun twist, packing a flavor punch that left me wanting more.
The best part? They’re effortless to make, perfect for a busy weeknight when you still want a healthy and satisfying meal. Plus, they’re a guaranteed crowd-pleaser! I whipped up a batch for some friends the other night, and let’s say the plate was practically licked clean.
So, are you ready to create these bite-sized wonders in your kitchen?
Ingredients for Baked Salmon Bites
- 1/2 pound wild Alaskan salmon filet (fresh or frozen, thawed overnight if frozen)
- Olive oil cooking spray
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper, to taste
- 3/4 cup small-diced red onion (about one small onion)
- 1 1/2 cups small-diced celery (about 4 stalks)
- 1/2 cup each, small-diced red and yellow bell pepper (about 1 small pepper each)
- 1/4 cup minced fresh flat-leaf parsley
- 1 tablespoon capers (drained)
- 1/4 tablespoon hot sauce (adjust to your spice preference)
- 1 1/2 teaspoons Old Bay seasoning
- 1 cup seasoned breadcrumbs (or gluten-free breadcrumbs)
- 3 tablespoons light mayonnaise
- 3 tablespoons fat-free Greek yogurt
- 1 tablespoon Dijon mustard
- 1 large egg, lightly beaten
- 3 large egg whites, lightly beaten
Instructions for Baked Salmon Bites
- Oven preparation: Preheat your oven to 400°F (200°C). Lightly grease a baking sheet with cooking spray.
- Salmon Prep: Dice the salmon into bite-sized pieces. Season generously with salt and pepper.
- Veggie Medley: Heat olive oil in a large skillet over medium heat. Add the diced onion, celery, and bell peppers. Sauté for about 5 minutes or until softened.
- Flavor Boost: Stir in the parsley, capers, hot sauce, and Old Bay seasoning. Cook for an additional minute, allowing the flavors to meld.
- Binding Magic: In a large bowl, combine the cooked veggie mixture with the breadcrumbs, mayonnaise, Greek yogurt, Dijon mustard, beaten egg, and egg whites.
- Salmon Integration: Gently fold the diced salmon, ensuring it’s evenly distributed throughout the mixture.
- Forming the Bites: Using a spoon or your hands (lightly greased to prevent sticking), scoop the salmon mixture and form it into bite-sized balls. Place them on the prepared baking sheet.
- Baking Time: Bake the salmon bites for 15-20 minutes or until golden brown and cooked through
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Serving and Sides
These delicious bites can be enjoyed independently as a protein-packed snack or appetizer. They pair beautifully with roasted vegetables, quinoa, or a light salad.
I recommend a zesty avocado cilantro dressing for dipping. The creamy avocado complements the salmon perfectly, while the cilantro adds a fresh touch.
Conclusion
These Baked Salmon Bites are a fantastic way to elevate your weeknight meals. They’re easy to prepare, flavorful, and perfect for portion control. Plus, they’re a guaranteed crowd-pleaser! So, try these bites next time you’re looking for a healthy and delicious recipe. You will be satisfied!
FAQ
Can I use a different type of fish?
Absolutely! Cod, halibut, or a firm-fleshed whitefish like tilapia would work well in this recipe.
Do I have to use breadcrumbs?
Following a gluten-free diet, you can substitute the breadcrumbs with gluten-free alternatives like almond flour or crushed crackers.
How can I make these ahead of time?
You can form the salmon bites and store them in the refrigerator for up to 24 hours before baking. When you’re ready to enjoy them, bake them according to the instructions.
For more yummy recipes
Crispy Salmon Salad with Creamy Lemon Feta Dressing
Grilled Zucchini With Ricotta & Walnuts
Easy Thai Peanut Chicken Salad
I hope you enjoy this recipe as much as I do! Let me know in the comments below.