Crispy Salmon Bites are tender on the inside, crispy on the outside, and drizzled with spicy and creamy harissa-yogurt sauce. They take only 15 minutes to make, and you can serve as a main or an appetizer!
I recently tried a recipe for crispy salmon bites with a bit of an Asian twist—sweet, lightly fried, and finished with a spicy Thai chili aioli. They were good, but I couldn’t help wondering how they’d taste with a Mediterranean flavor profile. So started experimenting in my own kitchen with warm spices like smoked paprika, cumin, and a little Aleppo pepper—and I was so happy with how they turned out! The flavor is smoky and earthy, a great contrast to a quick, creamy harissa-yogurt sauce.
You’ll love how quickly these salmon bites come together—just season, sear, and drizzle with that bold harissa-yogurt sauce. They’re perfect for busy weeknights, a party spread, or anytime you want something a little special without spending all evening in the kitchen.
Table of Contents
What’s in Crispy Salmon Bites?
These Crispy Salmon Bites come together with just a few simple ingredients—mostly pantry staples! Feel free to switch up the spices to keep things interesting. Swap in our salt-free seafood seasoning blend for a shortcut, or use ras el hanout for a warm North African twist—it plays beautifully with the sauce.
For the Salmon Bites:
- Salmon: Choose a thick, firm, center-cut fillet (either fresh or previously frozen is fine) so you can easily slice it into even bite-sized pieces. If you use a piece of salmon from the tail-end of the filet, the pieces will be too thin and they’ll overcook fast. I like to remove the skin for this recipe, but you can leave it on, if that’s more your style.
- Smoked Spanish paprika gives the salmon a deep, smoky warmth and great brick-red color.
- Garlic powder gives an earthy depth and subtle garlicky flavor without overpowering the fish.
- Aleppo pepper flakes add a mild, fruity heat. For a more intense spice, substitute crushed red pepper flakes.
- Ground cumin brings warmth and a slightly nutty flavor that complements the salmon beautifully.
- Sumac, a dry spice made from crushed berries, adds a lemony tang that brightens the dish.
- Kosher salt and black pepper: A generous pinch of each to bring everything into balance.
- Extra virgin olive oil: I use just a splash of EVOO in a nonstick pan to get a crispy sear on the salmon without worrying about it sticking.
- Green onions are a fresh and mild garnish, and they add a pop of color and flavor at the end.
- Lime: I like to serve these with wedges of lime so people can add a squeeze of lime juice right before eating to lift the whole dish. Feel free to use lemon instead.
For the Harissa-Yogurt Sauce:
- Greek yogurt is creamy and tangy; it’s my favorite base for a healthy dipping sauce. Have you tried making your own yogurt? It’s easier than I thought!
- Harissa paste: This North African chili paste gives the sauce a smoky, spicy backbone and a red-orange color. More on this below!
- Honey adds a touch of sweetness to balance the harissa’s heat.
- Lime juice works well with the tanginess of the yogurt to add even more brightness and citrusy zing. Feel free to substitute lemon.
- Kosher salt lifts the flavor of the sauce.
Ingredient Spotlight
If you’ve been cooking along with me for a while, you already know how much I love harissa! This North African chili paste is one of my go-to ways to add bold, smoky heat and just the right depth of flavor to all kinds of Mediterranean dishes. Made from sun-dried chiles, garlic, olive oil, and spices like cumin and coriander, harissa brings a warmth that’s more complex than fiery—it’s spicy, yes, but also earthy and just a little bit fruity.
We stock two kinds at the shop:
- Moroccan version, which has lots of chili flavor but milder heat.
- The hotter Tunisian version will please those who love more of a kick.
Want to try making your own? Use our Homemade Harissa recipe; you can customize the heat by adding more or less cayenne to suit your preference.
How to Make Crispy Salmon Bites
- Mix the spice blend: In a small bowl, combine 1 teaspoon smoked Spanish paprika, 1 teaspoon garlic powder, 1 teaspoon Aleppo pepper (or 1/2 teaspoon red pepper flakes), 1/2 teaspoon ground cumin, 1/2 teaspoon sumac, and a big pinch each of kosher salt and black pepper and mix well.
- Prep the salmon: Pat 1 pound of skinless salmon fillets dry and cut into 1-inch cubes. Season well with the spice blend and toss to coat.
- Make the harissa-yogurt sauce: In a mixing bowl, whisk together 1/4 cup plain Greek yogurt, 2 tablespoons harissa paste, 1 teaspoon honey, the juice of 1 lime, and about 1/2 teaspoon kosher salt until smooth and creamy. Set aside.
- Sear the salmon: Heat about 1 tablespoon extra virgin olive oil in a large nonstick skillet over medium-high heat. Once shimmering, arrange the salmon pieces in a single layer (work in batches if needed). Reduce the heat to medium and press gently with a fish spatula. Cook undisturbed for 4 to 5 minutes until crispy on the bottom. Turn the salmon pieces and cook for another 1 to 2 minutes, until cooked through and flaky.
- Finish and serve: Transfer to a serving plate. Squeeze fresh lime juice on top, garnish with chopped green onions, and drizzle with the harissa-yogurt sauce. Serve immediately with any extra sauce on the side.
What to Serve with Crispy Salmon Bites
I love serving Crispy Salmon Bites as part of a warm weather party spread with a tangy Watermelon Feta Salad or my Mediterranean Avocado Salad. They’re also delicious with a side of lemony pearl couscous with spinach and blanched asparagus for a more filling dinner.
Save any leftovers and use them with diced cucumber, tomato, and avocado to top a grain bowl. Drizzle any leftover sauce on top! However you serve them, these crispy salmon bites are a fun, flavor-packed way to bring the Mediterranean to your weeknight table.
More Spiced Salmon Recipes
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Easy Lime-Harissa Spicy Salmon Recipe
Mediterranean Diet Recipes
Mediterranean Salmon Kabobs
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Baked Lemon Garlic Salmon
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Grilled Salmon Recipe with Mango Salsa
Browse all Mediterranean recipes.
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Crispy Salmon Bites
Ingredients
For the Salmon Bites
- 1 teaspoon smoked Spanish paprika
- 1 teaspoon garlic powder
- 1 teaspoon Aleppo pepper flakes or 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sumac
- Kosher salt
- Freshly ground black pepper
- 1 pound salmon fillet, skin removed
- Extra virgin olive oil
- 1 to 2 green onions, finely chopped
- Lime wedges
For the Harissa-Yogurt sauce
- 1/4 cup plain Greek yogurt
- 2 tablespoons harissa paste
- 1 teaspoon honey
- 1 lime, juiced
- Kosher salt
Instructions
- Mix the seasoning. In a small bowl, combine the smoked paprika, garlic powder, Aleppo pepper, cumin, sumac, and a big pinch each of kosher salt and black pepper. Mix well.
- Prepare and season the salmon. Pat the salmon dry with a paper towel and cut into 1-inch pieces. Season well with the prepared seasoning mix. Toss to coat.
- Make the harissa-yogurt sauce. In a medium mixing bowl, add the Greek yogurt, harissa, honey, lime and a big pinch of kosher salt (about 1/2 teaspoon). Whisk well until smooth. Set aside for now.
- Sear the salmon. In a large nonstick skillet, heat about 1 tablespoon extra virgin olive oil (or enough to lightly coat the bottom of the the skillet) over medium-high heat until shimmering. Arrange the salmon in the pan in one single layer (do not crowd the pan). Reduce the heat to medium and use a fish spatula to gently press the salmon down for a few seconds. Allow the salmon to cook undisturbed for 4 to 5 minutes or until the bottom is crispy and the middle flesh is looking more cooked, then turn over and cook for another 1 to 2 minute or so until the salmon flakes easily at the touch of a fork.
- Garnish and serve. Transfer the salmon to a serving plate or platter and squeeze some fresh lime juice on top. Garnish with a drizzle of the harissa-yogurt sauce and the chopped green onions. Serve immediately with the remainder of the harissa-yogurt sauce to the side.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, spices, honey, and harissa used in this recipe.
- How to Store & Reheat: If you have leftovers, let the salmon bites cool to room temperature first, then store them in an airtight container in the fridge for up to 2 days. Keep the harissa-yogurt sauce in a separate container. I prefer to eat leftovers cold. To reheat, just warm the salmon in a skillet over medium heat just until warmed through.
Nutrition
Try our Harissa Paste!
Slightly sweet, smoky, and tangy with just the right amount of spice.
