Ingredients
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1½ lb (680 g) skinless salmon fillets, cut into 1–1½-inch cubes
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2 tbsp olive oil
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3 tbsp unsalted butter, melted
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4 garlic cloves, minced
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1 tsp paprika
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½ tsp black pepper
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½ tsp salt, or to taste
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½ tsp onion powder
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1 tbsp fresh lemon juice
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1 tbsp chopped fresh parsley
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¼ tsp chili flakes, optional
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Lemon wedges, for serving
Instructions
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Prepare the salmon: Pat the salmon dry with paper towels and cut it into evenly sized cubes.
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Season: Place the salmon in a bowl. Add olive oil, paprika, black pepper, salt, and onion powder. Toss gently to coat.
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Prepare the garlic butter: Mix the melted butter, minced garlic, and lemon juice in a small bowl.
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Heat the pan: Place a large nonstick or cast-iron skillet over medium-high heat. Add a little olive oil if needed.
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Sear the salmon: Arrange the salmon cubes in a single layer without overcrowding the pan. Cook for about 2–3 minutes on the first side, then turn and cook for another 2–3 minutes until lightly golden.
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Add garlic butter: Reduce the heat to medium-low. Pour in the garlic butter mixture and gently toss the salmon for 1–2 minutes, spooning the sauce over the cubes. Avoid burning the garlic.
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Check doneness: Cook until the salmon reaches an internal temperature of 145°F (63°C) at the thickest point, or until it is opaque and flakes easily.
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Garnish and serve: Sprinkle with fresh parsley and optional chili flakes. Serve with lemon wedges, rice, roasted potatoes, or steamed vegetables.
Nutrition Information
Estimated per serving, assuming 4 servings.
| Nutrient | Approximate amount |
|---|---|
| Calories | 350–420 kcal |
| Protein | 32–38 g |
| Carbohydrates | 1–3 g |
| Total fat | 22–28 g |
| Saturated fat | 6–9 g |
| Fiber | 0–1 g |
| Sugar | Less than 1 g |
| Sodium | 350–550 mg |
Nutrition varies depending on the salmon, butter, and amount of salt used.
Nut & Allergen Information
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Peanuts and tree nuts: Not intentionally included in this recipe.
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Fish: Contains salmon, a major food allergen.
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Dairy: Contains butter. For a dairy-free option, use olive oil or a suitable dairy-free butter alternative.
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Gluten: No gluten-containing ingredients are listed.
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Cross-contact: Check packaged seasonings and other ingredients for allergen warnings, and use clean cookware if preparing food for someone with allergies.
Q/S — Questions & Tips
Q: Can I use frozen salmon?
Yes. Thaw it completely in the refrigerator, then pat it dry before seasoning and cooking.
Q: Can I bake the salmon bites instead?
Yes. Arrange the seasoned cubes on a lined baking sheet and bake at 400°F (200°C) for approximately 8–12 minutes, depending on their size. Add the garlic butter toward the end to reduce the risk of burning the garlic.
Q: Can I make them in an air fryer?
Yes. Air-fry at 400°F (200°C) for about 6–9 minutes, checking early and avoiding overcrowding. Cooking time depends on the cube size and appliance.
Q: How do I stop salmon from falling apart?
Pat it dry, cut it into even cubes, and turn each piece gently with a thin spatula or tongs. Avoid moving the salmon too frequently while it sears.
Q: What can I serve with salmon bites?
Try steamed rice, garlic mashed potatoes, roasted broccoli, asparagus, or a fresh green salad.
Q: How should I store leftovers?
Refrigerate within 2 hours in an airtight container and consume within 3–4 days. Reheat gently until steaming hot.
Q: Can I prepare them ahead?
You can cut and season the salmon a few hours ahead and refrigerate it. For the best texture, cook just before serving.
Chef’s tip: Dry the salmon thoroughly before seasoning and sear it in a hot pan. Add the garlic butter after browning so the salmon develops golden edges while the garlic stays fragrant rather than burnt.