Baked Salmon Snack Bites (Printable)
Tender salmon bites with a crisp coating, perfect as a healthy and flavorful snack.
# What You Need:
→ Salmon Mixture
01 - 9 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 oz panko breadcrumbs (gluten-free optional)
12 - 1 tbsp olive oil
→ To Serve (optional)
13 - Lemon wedges
14 - Fresh dill or parsley
# Directions:
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 pepper until well incorporated.
03 - In a shallow bowl, blend panko breadcrumbs with olive oil until crumbs are evenly coated.
04 - Using damp hands, form the salmon mixture into 20 small balls, approximately 1 heaping tablespoon each.
05 - Roll each ball in the panko mixture, pressing gently to adhere, then place on the prepared baking sheet.
06 - Bake for 12 to 15 minutes until golden brown and cooked through.
07 - Serve warm accompanied by lemon wedges and garnish with fresh dill or parsley as desired.
# Expert Tips:
01 -
- They taste restaurant-quality but require almost no special skills—just mixing, rolling, and baking.
- One bite gives you real protein and omega-3s without any of the heaviness that makes you feel sluggish.
- Your guests will assume you spent way more time in the kitchen than you actually did.
02 -
- Don't skip dicing the salmon finely; chunks will separate during baking and ruin the tender bite you're after.
- Wet hands are essential for shaping—dry hands cause the mixture to stick, and you'll end up frustrated instead of relaxed.
- The panko coating needs to be mixed with oil before rolling; dry breadcrumbs will stay pale and bland instead of turning crispy and golden.
03 -
- Room-temperature salmon is easier to dice finely than cold straight from the fridge; let it sit out for 10 minutes and the knife will glide through.
- If your mixture feels too soft to shape, chill it for 15 minutes before rolling—cold mixtures hold together better and are less sticky.