Crispy Salmon Bites
These crispy salmon bites are bold, smoky, and a little spicy. They’re perfect for topping salads, grain bowls, or serving on their own as a fun appetizer!
Servings: 4 as a main, 8 as an appetizer
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
Calories: 193.1kcal | Carbohydrates: 6.5g | Protein: 24.5g | Fat: 7.5g | Saturated Fat: 1.2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2.5g | Cholesterol: 63mg | Sodium: 165.2mg | Potassium: 661.9mg | Fiber: 1.2g | Sugar: 3.3g | Vitamin A: 532.8IU | Vitamin C: 6.7mg | Calcium: 42.5mg | Iron: 1.5mg
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