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Chunks of salmon bites on a serving plate.
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Salmon Bites

Broiled salmon bites marinated in a quick orange-maple glaze. Sweet, savory, and tender with crisp edges. Perfect for appetizers, salads, or snacking straight off the tray.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Appetizer, dinner
Cuisine: American
Keyword: baked salmon chunks, salmon bites
Servings: 6 Servings
Author: Pat Nyswonger

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 9x13-inch dish.
    Slicing a fillet of salmon into square chunks.
  • 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.
    Adding marinade to chunks of salmon.
  • 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.
    Placing chunks of salmon on a baking sheet.
  • 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.
    Broiled salmon chunks on a sheet pan.

Notes

Use thick fillets: Salmon should be at least 1 inch thick so the bites stay juicy under the broiler.
Don’t over-marinate: 8–10 minutes is enough. Any longer and the citrus can start to "cook" the fish.
Watch the broiler: These salmon chunks brown fast. Check at 3 minutes and pull once they get a little color.
Garnish after cooking: Flake salt and herbs should go on last so they stay fresh and crisp.
Leftovers: Store in an airtight container in the fridge for up to 2 days. Great cold on salads or as an appetizer. 

Nutrition

Serving: 1serving | Calories: 264kcal | Carbohydrates: 15g | Protein: 23g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 62mg | Sodium: 311mg | Potassium: 645mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 70IU | Vitamin C: 6mg | Calcium: 38mg | Iron: 1mg
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