Save to Pinterest There's something irresistible about the contrast of crispy coating and tender fish. These Panko Crusted Salmon Bites transform ordinary salmon into bite-sized morsels of pure delight. The secret is in the triple coating: seasoned flour for adherence, a tangy Dijon egg wash for flavor, and a perfectly seasoned panko crust that bakes up golden and crunchy. The result is salmon that's moist on the inside and wonderfully crisp on the outside.
Save to Pinterest What makes these salmon bites special is their versatility. Serve them as an elegant appetizer at your next gathering, pack them in lunch boxes, or make them the star of a weeknight dinner alongside a crisp salad. They're even delicious cold the next day! The seasoning blend of garlic, onion, dill and parsley complements the rich salmon perfectly without overpowering its natural flavor.
Ingredients
- 1 lb salmon filet, cut into 1-inch bite-sized pieces
- 1/4 cup all-purpose flour
- 1/2 tsp kosher salt (for flour mixture)
- 1 egg, beaten
- 2 tsp Dijon mustard
- 1 cup panko breadcrumbs
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp dried dill
- 1/2 tsp dried parsley
- 1/2 tsp kosher salt (for panko mixture)
- Olive oil or cooking spray, as needed
Instructions
- Prepare your oven and workstation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat with olive oil or cooking spray. Pat the salmon pieces dry with paper towels.
- Set up your coating stations
- Set up three shallow bowls: Bowl 1: Combine flour and 1/2 tsp kosher salt. Bowl 2: Whisk together the beaten egg and Dijon mustard. Bowl 3: Mix panko breadcrumbs, onion powder, garlic powder, dried dill, dried parsley, and remaining 1/2 tsp kosher salt.
- Coat the salmon bites
- Working one piece at a time, dredge each salmon bite in the flour mixture, shaking off any excess. Dip into the egg-mustard wash, then press into the panko mixture to coat all sides. Place the coated salmon pieces on a plate and let them rest for 5 minutes to help the coating set.
- Bake to perfection
- Arrange the salmon bites in a single layer on the prepared baking sheet, leaving space between each. Bake for 10 minutes, until the panko is just turning golden and the salmon is nearly cooked through. Switch the oven to broil, flip each piece, and broil for 2–3 minutes until the tops are golden and crispy.
- Serve
- Serve hot, with your favorite dipping sauce if desired.
Zusatztipps für die Zubereitung
Achten Sie darauf, dass der Lachs vollständig trocken getupft ist, bevor Sie ihn panieren. Feuchtigkeit verhindert, dass die Panade knusprig wird. Wenn Sie die panierten Lachshappen für 5 Minuten ruhen lassen, bevor Sie sie backen, hilft dies, dass die Panade besser haftet und nicht abfällt. Für eine noch knusprigere Textur können Sie die Panko-Brösel vor der Verwendung kurz in einer trockenen Pfanne anrösten.
Varianten und Anpassungen
Für eine glutenfreie Version können Sie glutenfreie Panko-Brösel und glutenfreies Mehl verwenden. Wenn Sie es schärfer mögen, geben Sie etwas Cayennepfeffer oder rote Paprikaflocken zur Panierungsmischung. Sie können auch frische Kräuter wie Dill oder Petersilie anstelle der getrockneten Varianten verwenden - verdoppeln Sie in diesem Fall die Menge. Für eine asiatische Note fügen Sie etwas Sesamöl zum Ei hinzu und mischen Sie Sesamsamen unter die Panko-Brösel.
Serviervorschläge
Diese knusprigen Lachshappen schmecken hervorragend mit einer Vielzahl von Dips und Beilagen. Probieren Sie sie mit einer einfachen Joghurt-Dill-Sauce, einer scharfen Sriracha-Mayonnaise oder einer klassischen Remoulade. Als Hauptgericht servieren Sie sie mit einer Zitronenreis-Pilaf, einem knackigen Coleslaw oder einem gemischten grünen Salat. Für ein vollständiges Menü ergänzen Sie mit gedünstetem Gemüse wie Brokkoli oder Spargel und garnieren Sie mit Zitronenspalten für eine frische Note.
Save to Pinterest Whether you're serving these crispy salmon bites as a party appetizer or a family dinner, they're sure to impress with their golden crunch and tender interior. The beauty of this recipe lies in its simplicity—minimal ingredients transform into something truly special with just a bit of technique. And because they're baked rather than fried, you get all that satisfying crispiness with less oil and mess. Make a double batch if you're expecting company—these irresistible morsels tend to disappear quickly!
Common Recipe Questions
- → How do I achieve a crispy crust on salmon bites?
Dredge the salmon pieces first in flour, then dip in an egg and mustard wash before coating them with seasoned panko breadcrumbs. Bake until golden, then broil briefly for extra crispiness.
- → Can I use an air fryer for cooking?
Yes, air frying at 400°F for 8–10 minutes creates a crispy texture similar to baking and broiling.
- → What herbs enhance the flavor of the panko crust?
Dried dill, parsley, onion powder, and garlic powder add subtle herbal and savory notes to the crunchy coating.
- → Is Dijon mustard necessary in the coating process?
Dijon mustard in the egg wash adds a tangy depth of flavor and helps the panko adhere better to the salmon.
- → What are some suggested dipping sauces?
Lemon wedges, tartar sauce, or a yogurt-dill dip complement the crispy salmon bites nicely.