Baked Salmon Snack Bites (Printable Version)

Tender salmon bites wrapped in a crisp coating, perfect as a healthy, protein-rich snack or appetizer.

# What You Need:

→ Salmon Mixture

01 - 8.8 oz skinless salmon fillet, finely diced
02 - 1 large egg
03 - 2 tablespoons mayonnaise (or dairy-free alternative)
04 - 1 tablespoon Dijon mustard
05 - 2 tablespoons fresh chives, finely chopped
06 - 2 tablespoons fresh parsley, finely chopped
07 - 1 teaspoon lemon zest
08 - 0.5 teaspoon garlic powder
09 - 0.5 teaspoon salt
10 - 0.25 teaspoon black pepper

→ Coating

11 - 2.1 oz panko breadcrumbs (use gluten-free if needed)
12 - 1 tablespoon olive oil

→ To Serve (optional)

13 - Lemon wedges
14 - Fresh dill or parsley

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, mix diced salmon, egg, mayonnaise, Dijon mustard, chives, parsley, lemon zest, garlic powder, salt, and black pepper until thoroughly combined.
03 - In a shallow bowl, blend panko breadcrumbs with olive oil until crumbs are evenly coated.
04 - With damp hands, shape the salmon mixture into 20 balls, approximately 1 heaping tablespoon each.
05 - Gently roll each ball in the panko mixture, pressing lightly to adhere. Arrange on the prepared baking sheet.
06 - Bake the bites for 12 to 15 minutes or until golden brown and cooked through.
07 - Serve warm, accompanied by lemon wedges and garnished with fresh dill or parsley if desired.

# Expert Advice:

01 -
  • They're ready in 30 minutes flat, making them perfect for those moments when you want something homemade but don't have much time.
  • Salmon is doing the heavy lifting here, giving you real protein and omega-3s in a snack that tastes indulgent.
  • The crispy-on-the-outside, tender-on-the-inside contrast is genuinely addictive, and people always assume you spent way more effort than you did.
02 -
  • Don't skip damping your hands before shaping—dry hands will destroy your progress and make everything frustrating. A little water changes everything.
  • If your mixture feels too loose to hold together, it probably has too much moisture. A tablespoon of panko mixed into the salmon mixture firms it right up.
  • Pressing the coating onto each bite matters more than you'd think. A gentle but firm press means it stays on during baking instead of sliding off onto your baking sheet.
03 -
  • Use a cookie scoop if you have one—it makes all your bites the same size so they cook evenly and look more intentional.
  • Don't be tempted to skip the parchment paper. It's the difference between effortless cleanup and a baking sheet you have to soak.

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