Featured Recipe

Oven-Baked Salmon Bites

Name: Oven-Baked Salmon Bites
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Ingredients: 1 1/2 pounds skinless salmon fillets, patted dry; 3/4 cup all-purpose flour; 2 large eggs, whisked; 1 1/2 cups panko breadcrumbs; 1 tbsp olive oil; 1 tsp garlic powder; 1 tsp onion powder; 3/4 tsp ground mustard (replace paprika); 3/4 tsp salt, divided; 3/4 tsp ground black pepper, divided; Green onions, sliced for garnish; 1 tsp sesame seeds for garnish; FOR SAUCE; 1/2 cup mayo; 1/4 cup Greek yogurt (swap sour cream); 3 tbsp sweet chili sauce; 1 tbsp Sriracha; 1 tsp lime juice; 1/2 tsp garlic powder

By Kate

Created on 26 January 2026

Bite-sized salmon coated in toasted breadcrumbs, seasoned with aromatic spices. Served with a creamy, spicy sauce that balances tang and heat. Toasting panko gives crunch; baking keeps moisture locked. Simple steps with timing tuned to sensory cues. Swaps include Greek yogurt in sauce and ground mustard for paprika to deepen flavor. Practical tips on handling sticky fish and avoiding burnt breadcrumbs. Ideal crowd-pleaser with minimal fuss yet maximum mouthfeel variety.

Prep: 20 min

Cook: 15 min

Total: 35 min

Serves: 8 servings

seafood quick meals family dinner

Introduction

Forget soggy fish traps; dry fish, toasted crust, precision bake yields salmon nuggets bursting with texture. The cozy warmth of garlic and onion powder ties carefully with ground mustard’s sharp kiss in the crust. Toasted panko delivers crunch that sings under your teeth. The creamy bang bang glaze—tweaked with Greek yogurt for tang and tempered heat from sweet chili—cuts richness with clean snap. Timing hinges on watching color, feel under finger, smell to catch that toasty brown. Efficient setup gets hands working without sticky mess mid-coating. Simple, bold flavors focused on tactile signals across aroma, sight, texture. Kitchen-tested, practical, and ready for hungry hands.

Ingredients

1 1/2 pounds skinless salmon fillets, patted dry

3/4 cup all-purpose flour

2 large eggs, whisked

1 1/2 cups panko breadcrumbs

1 tbsp olive oil

1 tsp garlic powder

1 tsp onion powder

3/4 tsp ground mustard (replace paprika)

3/4 tsp salt, divided

3/4 tsp ground black pepper, divided

Green onions, sliced for garnish

1 tsp sesame seeds for garnish

FOR SAUCE

1/2 cup mayo

1/4 cup Greek yogurt (swap sour cream)

3 tbsp sweet chili sauce

1 tbsp Sriracha

1 tsp lime juice

1/2 tsp garlic powder

About the ingredients

Patting salmon dry is crucial. Moisture slick prevents proper adhesion and sogginess—a common sticking point. Toasting panko separately, on medium heat, yields control over crunch without risking burnt breadcrumbs that turn acrid. Olive oil is neutral; butter can burn quickly here. Ground mustard replaces paprika to add depth with subtle heat without overwhelming sweetness or smokiness. Greek yogurt swapped in sauce preserves creaminess yet lightens richness, shifts acidity peak. Sweet chili harbors sugar and spice notes for layered heat; Sriracha adds fresh punch. Lime juice, aromatic garlic powder round out sauce for balance. Shallow bowls spaced wide, three stations keep batter and dry hands from cross-contaminating—keeps breading crisp, fish coated evenly, and cleanup minimal.

Method

=== Bang bang sauce first

Mix mayo, Greek yogurt, sweet chili sauce, Sriracha, lime juice, garlic powder in small bowl. Cover and chill — flavors meld better old school.

=== Prep salmon

Dry fillets thoroughly with paper towels. Moisture is enemy number one for crisp coating.
Cube salmon into roughly 1-inch pieces. Don’t fuss perfect — rustic bites support crunchy crust and flaky center.
Season with half the salt and pepper. Set aside.

=== Toast breadcrumbs

Heat olive oil in nonstick pan over medium-high heat. Add panko — hear that sizzle start? Keep tossing gently every 30 seconds, watch color closely — golden edges, not burnt. About 4 minutes.
Immediately transfer to wide shallow bowl.

=== Dredging station setup

One bowl flour, one bowl whisked eggs, breadcrumb bowl now has toasted panko plus garlic powder, onion powder, ground mustard, rest salt and pepper—all tossed together thoroughly.

=== Coat salmon

Use left hand dry (flour), right hand wet (egg) tip: avoids clumps and gloopy fingers.
Flour each piece lightly, shake off excess. Dip in egg, then coat evenly in seasoned panko. Lay bites spaced on parchment-lined pan.
Same goes for all remaining salmon — keep clean rhythm, avoid clumping.

=== Bake

Nestle pan in 395°F oven (small dip to avoid overcooking). About 12–17 minutes. Look for opaque flesh, firm to touch yet give just at center.
Internal temp hits about 140°F – salmon carries heat gently past done.

=== Serve

Sprinkle seafood bites with sesame and green onions right away — aroma wakes senses.
Dip in chilled bang bang sauce; piquant cream cuts richness.
Eat immediately while breadcrumb crunch is at its peak.

Technique Tips

Sauce made ahead chills flavors and thickens slightly—don’t skip resting. Salmon cubes sized uniform to ensure even cooking; undersized fall through panko mix, oversized take longer and risk dry edges. Toast panko while salmon rests—saves time and locks in ideal crunch. Watch breadcrumbs like hawk—once golden, off the heat instantly avoids burnt bitterness. Using separate hands for dry and wet helps avoid clumps and wasted coating. Baking at 395°F balances crust crisp with salmon gently cooking through—internal temp around 140°F signals safe, moist fish. Watch translucency; opaque with slight spring under finger. Leftover bites dry quickly; serve hot. Garnishes awaken senses—overlooked but critical for fresh finish. Dip warms aromas but cut with cool sauce; contrast vital for palate engagement.

Chef's Notes

💡 Pat salmon dry; moisture ruins crispness. Use paper towels extensively. Small pieces should feel firm. Handling helps flavor stick.
💡 Watch panko toast closely; heat needs attention. Don’t leave it alone. Stir every half minute. Watch for golden edges; you’ll know.
💡 Use one hand for dry, one for wet; keeps mess down. Helps avoid clumping. Maintain a rhythm through coating salmon pieces.
💡 Set up workspace wide; keep bowls separate. Helps with coating. Prevents cross-contamination. Easy to access; keeps things efficient.
💡 Sprinkle garnishes right before serving; it wakes flavors. Green onions, sesame work great. Aroma matters; fresh garnish enhances visual.