Salmon Bites Air Fryer Oven Stovetop

One of my kids is obsessed with salmon, but I haven’t been making it all that often because in my head, it has always seemed too hard. Enter: Salmon Bites! This is truly the fastest and yummiest way to make salmon. And it works so well with the frozen, more affordable salmon options I can get at my local store. The cooking time varies depending on whether you do it in the air fryer, oven, or in a pan on the stove, but in as few as 5 minutes, you can be eating these. They are perfect on their own or topped with fresh lemon or dipped into a flavorful sauce. These Salmon Bites are a seriously yummy way to get a dose of protein for kids and beneficial fats. (You may also like Salmon Nuggets, Fish Sticks, Salmon Patties, and Chicken Bites.)

Ingredients You Need

Here’s a look at the ingredients you need to have on hand to make these easy Salmon Bites. Sign up for our email updates to get tips and ideas sent to your inbox.

Salmon: I typically use thawed frozen salmon as that’s what I can find in the best quality at the lowest price, but really any type works. If you have the option and it fits your budget, wild salmon is typically higher in beneficial fats for kids. Olive oil: I like to brush or spray the salmon with olive oil to ensure the spice mixture adheres. It also helps ensure that the salmon stays nice and moist. Garlic powder, paprika, oregano, black pepper, and salt: This combination of spices adds delicious flavor that is both mild yet flavorful enough for adults. You can omit the salt for babies and toddlers, then simply salt your own portion. Fresh lemon, parsley, sour cream, yogurt, Cucumber Sauce: These are all optional to add flavor when serving.

Step-by-Step Instructions

Here’s a preview of how to make these Salmon Bites so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.

How to Store

Store leftover Salmon Bites, once cooled, in the fridge in an airtight container. Serve cold or warmed according to your preference. (They are delicious cold.)

Best Tips for Success

Use a serrated knife to cube the salmon and remove the skin. If using frozen salmon, thaw according to package directions—which is usually either overnight in the refrigerator or submerged in a bowl of cold water for 30 minutes. (The latter option works really well.) Omit the salt if desired. Serve with fresh lemon juice, minced parsley, sour cream, ketchup, or other dip.

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