Crispy Honey Salmon Bites with Zesty Dill Sauce
Deliciously crispy salmon bites glazed with honey and served with a refreshing dill sauce, perfect for any occasion.
Ingredients
For the Salmon Bites
- 1 lb Salmon fillet, skinless and boneless
- ½ cup All-purpose flour Substitute with almond flour for a gluten-free option.
- ½ cup Breadcrumbs (Panko recommended for extra crunch) Use gluten-free panko for a gluten-free option.
- 2 Large eggs
- ¼ cup Honey Maple syrup can be used as a substitute.
- 1 tbsp Soy sauce
- 1 tsp Garlic powder
- 1 tsp Paprika
- Oil for frying (vegetable or canola) Enough to cover the bottom of the skillet.
For the Zesty Dill Sauce
- ½ cup Greek yogurt Use dairy-free yogurt for a dairy-free version.
- 2 tbsp Mayonnaise Use plant-based mayo for a vegan option.
- 1 tbsp Fresh dill, chopped 1 tsp dried dill can be used as a substitute.
- 1 tbsp Lemon juice
- 1 tsp Garlic, minced
Instructions
Preparation
- Gather all ingredients and prepare your workspace.
- Cut the salmon fillet into bite-sized cubes for even cooking.
- Pre-measure your flour, breadcrumbs, and seasonings.
Breading
- Set up a breading station with flour, beaten eggs, and a mixture of breadcrumbs, garlic powder, paprika, salt, and pepper.
- Dredge each salmon cube in flour, then dip in beaten eggs, and finally coat with the breadcrumb mixture.
Cooking
- Heat oil in a large skillet over medium heat until shimmering.
- Fry the salmon bites for about 3-4 minutes on each side, or until golden brown and crispy.
- Remove and let drain on paper towels to absorb excess oil.
Making the Sauce
- Mix Greek yogurt, mayonnaise, chopped dill, lemon juice, and minced garlic in a bowl.
- Stir well and adjust seasoning to taste.
Serving
- Transfer the cooked salmon bites to a serving platter.
- Serve warm with the zesty dill sauce for dipping.
- Optional: Garnish with additional dill or lemon zest before serving.
Notes
To store, keep in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F to retain crispiness.