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Salmon bites are sweet, savory, and broiled just long enough to caramelize on top. The quick orange-maple marinade adds brightness and depth, soaking in while the broiler heats. They come out juicy in the center, crisp at the edges, and finished with flake salt for a little pop.
This recipe is versatile, too. Try them as an appetizer layered over cream cheese on toasted rounds, topped with green onion curls. Or toss them into a fresh garden salad for an easy protein boost.
Here’s Why This Salmon Bites Recipe Works
Fast marinade, bold flavor: Just 8–10 minutes in a citrus-maple mix adds plenty of flavor without requiring a long soak or prep ahead.
Broiled for speed: High heat from the broiler caramelizes the sugars in minutes, no flipping, no fuss.
Wire rack = perfect texture: Lifting the bites up keeps them from steaming, giving you lightly crisp edges and tender centers.
Balanced sauce: Orange juice, Dijon, and Worcestershire bring acidity and umami to balance the sweetness of the maple and brown sugar.
If you’re into bite-sized salmon starters, check out these smoked salmon pinwheels too. They are easy, elegant, and just as addictive.
If you’re planning a spread of appetizers, pair these salmon bites with my smoked salmon spread.
Ingredient Notes
Salmon: Go for center-cut fillets at least 1 inch thick. Thinner tail ends can overcook fast, save those for another recipe. Ask your fishmonger to remove the skin to save a step.
Maple syrup: Use real, pure maple syrup, not pancake syrup. The flavor makes a big difference here.
Orange juice: Freshly squeezed orange juice is best but use what you have.
Dijon mustard: Adds a tangy backbone that balances the sweetness without making it taste like mustard.
Worcestershire sauce: A little goes a long way for umami depth, don’t skip it.
Recipe Tips
Use thick salmon: Aim for fillets at least 1 inch thick so the bites hold their shape and don’t dry out.
Cut evenly: Keep cubes around 1 inch for even cooking. Any scraps or thinner pieces can be saved for another use.
Watch the broiler: These go from perfect to dry fast. Start checking at 3 minutes and pull once the tops take on color.
Don’t skip the rack: It’s key for air circulation and browning. No soggy bottoms here.
Garnish last minute: Add flake salt and herbs after cooking so they stay crisp and vibrant.
Pat the salmon dry: Before marinating, blot the cubes with a paper towel so the marinade sticks better and the bites brown more easily under the broiler.
Line your pan with foil: The sticky marinade can get messy. A foil-lined pan makes cleanup easier and keeps drips from burning.
Cool briefly before serving: Let the bites rest a couple minutes on the rack after broiling. This helps them firm up
Baked Salmon Bites
These salmon bites walk the line between sweet and savory, elegant and easy. Serve them as finger food, tuck them into grain bowls, or toss them into a citrusy salad. However you plate them, they’ll disappear fast.
Craving more bold salmon flavor? Don’t miss my ginger miso glazed salmon. It’s savory, slightly sweet, and packed with umami.
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Salmon Bites
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Ingredients
- 1 ½ pounds salmon fillets, 1” to 1 ½” thick
- 2 tablespoons olive oil
- ¼ cup orange juice
- ¼ cup maple syrup
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- large-flake sea salt (such as Maldon), for garnish
Instructions
- Remove the skin and any pin bones from the salmon and cut into 1-inch cubes. Place the salmon cubes in a 9×13-inch dish.
- In a small dish, whisk together the olive oil, orange juice, maple syrup, brown sugar, mustard, garlic powder and Worcestershire sauce. Pour the marinade over the salmon cubes and allow to marinate 8-10 minutes.
- Meanwhile, adjust the oven rack to the upper position about 6-inches from the heating element and turn on the broiler to heat. Line a rimmed baking sheet with foil, set a wire rack over the baking sheet and spray with non-stick oil spray.
- With a slotted spoon, lift the salmon bites from the marinade and arrange on the wire rack. Transfer the baking sheet to the oven and broil for 3-5 minutes, or until a little brown. Do not overcook.
- Remove the salmon from the oven and let it rest on the wire rack for a few minutes to cool slightly. Then transfer to a serving dish, sprinkle with flake salt, and use as an appetizer or salad topping.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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