These Garlic Butter Salmon Bites with Roasted Asparagus are the kind of dinner that looks like it came from a trendy restaurant, but actually takes less time than deciding what to watch. Crispy-edged salmon cubes, glossy garlic butter, and asparagus that roasts into tender, lightly charred perfection—on one sheet pan and one skillet.
It’s fast, it’s flavorful, and it’s giving “I have my life together” even if you made it in leggings with your hair in a claw clip.
Why You’ll Love This
You get big flavor with minimal effort: the salmon cooks quickly in bite-size pieces, the garlic butter turns into an instant sauce, and the asparagus roasts hands-off while you handle the salmon. It’s weeknight-easy but totally dinner-guest worthy.
Ingredients
- 1 lb salmon fillet, skin removed, cut into 1-inch cubes (pat dry)
- 1 bunch asparagus (about 1 lb), trimmed
- 2 1/2 tbsp olive oil, divided
- 1 tsp kosher salt, divided (plus more to taste)
- 1/2 tsp black pepper, divided
- 4 tbsp unsalted butter
- 4 cloves garlic, finely minced
- 1 tsp lemon zest
- 2 tbsp fresh lemon juice (about 1 lemon)
- 1/2 tsp smoked paprika (optional but cute)
- 1 tbsp chopped fresh parsley (optional)
- Pinch of red pepper flakes (optional)
How to Make It
- Preheat the oven to 425°F. Line a sheet pan with parchment paper or foil for easy cleanup.
- Prep the asparagus: Toss trimmed asparagus with 1 1/2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread in a single layer on the sheet pan.
- Roast the asparagus for 10–14 minutes, flipping once halfway, until tender-crisp with a little browning on the tips. (Thicker stalks may take a couple minutes longer.)
- While the asparagus roasts, season the salmon: Pat the salmon cubes very dry. Toss with 1 tbsp olive oil, remaining 1/2 tsp salt, remaining 1/4 tsp pepper, and smoked paprika if using.
- Sear the salmon: Heat a large nonstick or cast-iron skillet over medium-high heat. Add the salmon cubes in a single layer (work in batches if needed). Sear 1–2 minutes per side, turning gently, until golden and just cooked through.
- Make the garlic butter: Reduce heat to medium-low. Add butter to the skillet and let it melt. Stir in minced garlic and cook 30–45 seconds until fragrant (don’t let it brown too much).
- Finish the sauce: Stir in lemon zest, lemon juice, and a pinch of red pepper flakes if you like a little heat. Toss the salmon in the garlic butter so every piece is glossy.
- Serve: Plate roasted asparagus and top with salmon bites and extra garlic butter from the pan. Sprinkle with parsley, taste, and add a pinch more salt or a squeeze of lemon if needed.
Tips for the Best Results
- Dry salmon = better sear. Pat it down with paper towels so it browns instead of steaming.
- Cut evenly. Keep the salmon cubes close in size so they cook at the same speed.
- Don’t crowd the skillet. Give the salmon space or it won’t crisp. Batch searing is worth it.
- Garlic goes in after the butter melts. And keep the heat lower so it turns fragrant, not bitter.
- Watch the asparagus timing. Thin asparagus can be done in 9–10 minutes; thick spears may need 14–16.
- Lemon at the end. It stays bright and fresh instead of turning slightly bitter.
Variations
- Honey-garlic vibe: Add 1–2 tsp honey to the butter sauce for a glossy sweet-savory finish.
- Spicy-lime: Swap lemon for lime and add extra red pepper flakes or a tiny spoon of chili crisp.
- Parmesan asparagus: Sprinkle roasted asparagus with grated parmesan during the last 2 minutes in the oven.
- Air fryer option: Air fry asparagus at 400°F for 7–10 minutes and salmon bites at 400°F for 6–8 minutes, then toss salmon in the garlic butter sauce.
- Add a carb: Serve over rice, quinoa, mashed potatoes, or pasta so the garlic butter becomes the sauce.
Storage & Reheating
Store leftover salmon bites and asparagus in an airtight container in the fridge for up to 2 days. Reheat gently so the salmon stays tender: warm in a skillet over low heat with a splash of water or a tiny extra pat of butter, or microwave in 20–30 second bursts until just heated through.
FAQ
Can I use frozen salmon for salmon bites?
Yes—just thaw completely in the fridge, then pat very dry before seasoning. Extra moisture is the #1 reason salmon won’t brown, so don’t skip the paper towels.
How do I know the salmon bites are done without overcooking?
Look for an opaque center that flakes easily with a fork. Because they’re small, it happens fast—usually 4–6 minutes total searing time. If you have a thermometer, aim for about 125–130°F for juicy salmon (it will carry over a bit).
What’s the best skillet for searing salmon bites?
Cast iron gives the strongest sear, but a good nonstick skillet is the most foolproof for keeping the salmon intact when you flip. Either works—just make sure the pan is hot before adding the salmon.
My garlic butter sauce tastes too sharp—how can I fix it?
That usually means the garlic cooked too long or the heat was too high. Next time, lower the heat before adding garlic. To balance it now, add a tiny pinch of salt and an extra 1–2 tsp butter, and finish with lemon juice for brightness.
Can I roast the asparagus and salmon on the same sheet pan?
You can, but timing is tricky because salmon bites cook fast. If you want a one-pan method, roast asparagus for 8–10 minutes first, push it to one side, add seasoned salmon cubes, and roast 6–8 minutes more. You’ll miss the skillet sear, but it’s still delicious.