These Garlic Butter Salmon Bites are the kind of dinner that feels fancy, but secretly takes barely any effort. Think crispy-edged salmon cubes tossed in a glossy garlic-butter sauce that tastes like something you’d order out… except it’s happening in your kitchen in under 20 minutes.
Serve them with rice, tuck them into tacos, pile them on a salad, or just eat them straight from the pan (no judgment). This recipe is quick, protein-packed, and seriously addictive.
Why You’ll Love This
Because you get maximum flavor with minimal steps: tender salmon bites, a buttery garlic sauce, and that irresistible golden sear—perfect for busy weeknights, meal prep, or an “I want something good” moment without the extra work.
Ingredients
- 1 1/2 lb salmon fillets, skin removed, cut into 1-inch cubes (fresh or thawed)
- 1 1/2 tsp kosher salt (use 1 tsp if using fine salt)
- 1/2 tsp black pepper
- 1 tsp smoked paprika (or regular paprika)
- 1 tbsp cornstarch (optional, for extra crisp edges)
- 1 tbsp olive oil (or avocado oil)
- 4 tbsp unsalted butter
- 5–6 cloves garlic, minced
- 1 tbsp lemon juice (plus lemon wedges for serving)
- 1 tbsp chopped parsley (or chives)
- Pinch of red pepper flakes (optional)
How to Make It
- Prep the salmon. Pat the salmon cubes very dry with paper towels. This is the difference between “seared” and “steamed,” so don’t skip.
- Season. In a bowl, toss salmon with salt, pepper, paprika, and cornstarch (if using) until evenly coated.
- Heat the pan. Place a large nonstick or stainless-steel skillet over medium-high heat. Add olive oil and let it get hot and shimmering.
- Sear the salmon. Add salmon cubes in a single layer (work in batches if needed). Cook 2 minutes without moving, then gently turn and cook 1–2 minutes more until most sides are golden and the centers are just cooked through. Transfer salmon to a plate.
- Make the garlic butter. Reduce heat to medium. Add butter to the skillet. Once melted, stir in minced garlic and red pepper flakes (if using). Cook 30–45 seconds, stirring, just until fragrant.
- Bring it together. Add lemon juice to the pan and stir. Return salmon to the skillet and toss gently to coat in the garlic butter.
- Finish. Turn off the heat. Sprinkle with parsley and give it one last gentle toss.
- Serve. Serve immediately with lemon wedges. (Rice, mashed potatoes, roasted veggies, or a simple salad all work.)
Tips for the Best Results
- Dry salmon = better sear. Moisture is the enemy of crisp edges. Pat it down like you mean it.
- Don’t overcrowd the pan. If the pieces are too close, they’ll steam. Cook in two batches for the best texture.
- Cornstarch is optional but iconic. It gives a light, crispy coating that holds onto the sauce.
- Watch the garlic. Garlic goes from “wow” to “bitter” fast. Keep the heat at medium and stir constantly.
- Cook to “just done.” Salmon keeps cooking after it leaves the heat. Pull it when it flakes easily and looks opaque, not dry.
- Use a big skillet. More surface area means more browning and less stress.
- Finish with lemon. That little hit of acid balances the butter and makes everything taste brighter.
Variations
- Honey garlic butter salmon bites: Add 1–2 tsp honey to the butter sauce for a sweet-savory vibe.
- Spicy chili-lime: Swap lemon for lime and add 1–2 tsp chili crisp or a dash of hot sauce.
- Parmesan garlic: Off heat, toss with 2–3 tbsp finely grated parmesan for a richer finish.
- Herby: Use dill or basil instead of parsley, and add a little lemon zest.
- Air fryer method: Toss seasoned salmon with 1 tsp oil. Air fry at 400°F for 6–8 minutes, shaking once. Melt butter and sauté garlic separately, then toss salmon in the sauce.
Storage & Reheating
Store leftover Garlic Butter Salmon Bites in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium-low heat with a small knob of butter or splash of water to loosen the sauce, just until warmed through (overheating can dry salmon out). The microwave works in a pinch—use 50% power in short bursts.
FAQ
How do I keep salmon bites from sticking to the pan?
Make sure the pan and oil are hot before adding the salmon, and don’t move the pieces for the first 1–2 minutes so a crust can form. If using stainless steel, a well-heated pan plus enough oil is key. Also, patting the salmon dry helps a lot.
Can I use frozen salmon?
Yes—just thaw it completely and pat it very dry. Frozen salmon often releases extra moisture, so give it a few extra paper towels and consider using the cornstarch for better browning.
What’s the best size to cut the salmon for bites?
Aim for 1-inch cubes. Smaller pieces cook too fast and can dry out; larger pieces don’t get as much surface browning. Try to keep the cubes similar in size so they cook evenly.
How do I know when salmon bites are done?
They’re done when the outside is golden and the inside turns opaque and flakes easily. If you like to be precise, aim for about 125–130°F for medium (juicier) or 140°F for fully cooked. Either way, don’t overdo it—these cook fast.
What should I serve with Garlic Butter Salmon Bites?
They’re amazing over steamed rice, coconut rice, quinoa, or mashed potatoes. For something lighter, serve with a big green salad, roasted broccoli, asparagus, or cucumber salad. You can also tuck them into tortillas with slaw for quick salmon tacos.