These garlic butter salmon bites are the kind of dinner that feels fancy, but takes “I forgot to meal prep” energy to pull off. Think: crisp-edged, juicy salmon cubes tossed in a glossy garlic butter sauce that tastes like it came from your favorite restaurant.
They’re perfect for quick weeknights, last-minute guests, or when you want a protein that plays nice with basically any side (rice, salad, pasta, roasted veggies—yes).
Why You’ll Love This
You get big flavor with minimal effort: bite-size salmon cooks fast, the garlic butter sauce comes together in minutes, and the whole thing is easy to serve as bowls, tacos, or an appetizer with toothpicks.
Ingredients
- 1 1/2 lb salmon fillet, skin removed, cut into 1-inch cubes (center-cut if possible)
- 1 tsp kosher salt (plus more to taste)
- 1/2 tsp black pepper
- 1 tsp paprika (sweet or smoked)
- 2 tbsp olive oil (or avocado oil)
- 4 tbsp unsalted butter
- 4–5 garlic cloves, minced
- 1 tbsp lemon juice (about 1/2 lemon)
- 1 tsp lemon zest (optional but so good)
- 1 tbsp chopped fresh parsley (or dill)
- Pinch of red pepper flakes (optional)
How to Make It
- Prep the salmon. Pat salmon cubes dry with paper towels (this helps them sear). Season with salt, pepper, and paprika.
- Heat the pan. Place a large skillet (preferably nonstick or well-seasoned cast iron) over medium-high heat. Add the oil and let it get hot and shimmery.
- Sear the salmon bites. Add salmon in a single layer (work in batches if needed). Cook 2–3 minutes without moving so they get a nice crust.
- Flip and finish cooking. Turn the pieces and cook another 1–2 minutes, until opaque and 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 30–60 seconds, stirring, until fragrant (don’t let it brown too much).
- Brighten the sauce. Stir in lemon juice and lemon zest. Scrape up any flavorful bits from the pan.
- Toss it all together. Return salmon to the skillet and gently toss for 30–60 seconds to coat in the garlic butter sauce.
- Finish and serve. Sprinkle with parsley. Taste and adjust salt, pepper, or lemon. Serve immediately.
Tips for the Best Results
- Dry salmon = better sear. Moisture is the enemy of crispy edges, so pat those cubes dry before seasoning.
- Don’t overcrowd the pan. Crowding steams the salmon instead of browning it. Use two batches if your skillet is small.
- Watch the garlic closely. Garlic goes from perfect to bitter fast. Keep it moving and keep the heat at medium.
- Pull salmon early. Salmon keeps cooking a bit after it leaves the heat. Take it out when it’s just opaque so it stays juicy.
- Use unsalted butter if you can. It’s easier to control the salt level, especially since salmon can vary in saltiness.
- Want extra sauce? Double the butter/garlic/lemon portion and keep the salmon amount the same. Your rice will thank you.
Variations
- Honey garlic butter salmon bites: Add 1–2 tsp honey to the butter sauce for a glossy sweet-salty vibe.
- Spicy chili-lime: Swap lemon for lime and add 1–2 tsp chili crisp or a squirt of sriracha.
- Parmesan garlic: Off heat, toss in 2–3 tbsp finely grated parmesan for a richer, slightly creamy finish.
- Herby green goddess: Use dill and chives instead of parsley, and add a spoonful of capers for a briny pop.
- Air fryer option: Air fry seasoned salmon cubes at 400°F for 6–8 minutes (shake halfway). Toss with the garlic butter sauce made on the stovetop.
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 tiny splash of water or a small pat of butter to loosen the sauce, just until warmed through (overheating can dry salmon out). You can also microwave in short 20–30 second bursts, covered.
FAQ
What kind of salmon works best for salmon bites?
Center-cut fillets (Atlantic, sockeye, or coho) are easiest because they’re thicker and cube nicely. If your salmon has a thinner tail end, cut those pieces slightly larger or cook them for less time so they don’t overcook.
How do I know when the salmon bites are done?
They’re done when the outside is lightly browned and the centers turn opaque and flake easily. For precision, aim for about 125–130°F in the thickest piece for juicy salmon, or 140°F if you prefer it more well-done.
Can I use frozen salmon?
Yes—just thaw it fully in the fridge overnight (or in a sealed bag in cold water), then pat it very dry. Extra moisture from frozen fish can prevent browning, so drying is key for that crisp edge.
Why did my garlic turn bitter?
Garlic can burn quickly, especially if the pan is too hot after searing. Lower the heat before adding butter and garlic, and stir constantly. If your pan is very hot, you can remove it from the burner for 20–30 seconds before adding the garlic.
What should I serve with garlic butter salmon bites?
They’re amazing over rice, mashed potatoes, or orzo, and they also work in lettuce wraps or tacos. For a fresh balance, pair with a simple cucumber salad, roasted asparagus, or a big lemony arugula salad.