These cajun salmon bites deliver bold, spicy flavors in an easy recipe that transforms salmon fillets into crispy, golden brown nuggets. Ready in less than 30 minutes and delicious dipped in my Lemon Garlic Aioli.
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Table of Contents
Why my Recipe
This simple recipe takes just 30 minutes from start to finish. My Cajun seasoning creates a crispy exterior while keeping the inside tender.
Cooking on the stove top in a non-stick skillet or cast iron skillet works perfectly for a quick meal on a busy weeknight. But you can also try this recipe in the air fryer or you can even make sheet pan baked salmon bites in the oven. Or give my Cajun Baked Salmon a try.
This is a favorite recipe for dinner and a great, easy appetizer for parties and get-togethers! Don't skip making the creamy aioli - it balances the spicy seasoning beautifully. If you want to keep things spicy, try my Cajun dipping sauce.
Ingredients and Substitutions
For the Salmon Bites:
- Salmon fillet - wild-caught salmon works great, remove salmon skin
- Olive oil or unsalted butter to brown
- Cajun seasoning - I use my homemade version - it's a delicious blend that's not too hot. For added smoky flavor add a teaspoon of smoked paprika.
- Fresh herbs or sliced green onion for garnish and color (optional)
For the Lemon Garlic Aioli:
- Mayonnaise
- Fresh garlic cloves (or garlic powder)
- Lemon zest
- Lemon juice (lime juice also works)
- Dijon mustard
- Salt and black pepper
How to make Cajun Salmon Bites
- Pat salmon filets dry with paper towels. Cut into bite-sized pieces then place in a large mixing bowl. Drizzle with olive oil, then sprinkle over Cajun seasoning, smoked paprika, salt, and pepper. Toss until all salmon cubes are evenly coated.
- Heat 1-2 tablespoons of oil in a large skillet over medium-high heat. Add salmon cubes in a single layer in the hot pan and cook 2-3 minutes per side. Cook until crisp outside and just cooked inside.
- In a medium bowl, stir together mayonnaise, garlic, lemon zest, lemon juice, Dijon mustard, and salt and pepper. Taste and adjust seasoning.
- Arrange salmon bites on a platter with the aioli for dipping. Garnish with fresh parsley or lemon wedges if desired.
Tips for Success
- Use a sharp knife to cut your piece of salmon into even inch cubes. This ensures each salmon nugget cooks at the same rate.
- Don't overcrowd your pan or the edges won't get crispy. Cook in batches if needed to maintain that single layer.
- Check the internal temperature to avoid overcooking your cubed salmon. These salmon pieces cook quickly, so watch them carefully. An internal temperature of 130°F is medium.
- Aim for tender and slightly flaky, not dry. The easiest way to keep them crispy is serving immediately.
FAQ
Yes! Place salmon cubes in your air fryer basket in a single layer. This air fryer recipe cooks at 400°F for 8-10 minutes. It's the best way to get crispy blackened salmon bites.
Spread your salmon cubes on a parchment paper-lined sheet pan in a single layer. Roast in a preheated oven at 400°F for 10-12 minutes until the salmon reaches the proper internal temperature of 130°F. Add some quick cooking vegetables(seasoned and lightly drizzled with olive oil) like trimmed asparagus, sliced zucchini, or broccolini to the pan to serve on the side.
Can I meal prep these salmon nuggets? Absolutely! This cooking process makes them ideal for meal prep. Once stored, they'll keep for up to 4 days according to the USDA.
How to store
Transfer cooled salmon bites to an airtight container. Store in the refrigerator for up to 4 days. They can be eaten cold or reheat gently in a skillet or air fryer to maintain the crispy exterior. If you use a microwave they'll lose their crisp texture.
The aioli keeps separately for up to 5 days making this seafood lover's dream one of the easiest Cajun recipes to make ahead.
More Easy Seafood Recipes
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Cajun Salmon Bites with Lemon Garlic Aioli
Ingredients
For the salmon bites
- 1 ½ lbs salmon fillet skin removed, cut into 1-inch cubes
- 2 tablespoon olive oil
- 1 tablespoon Louisiana rub or store bought Cajun seasoning
- salt and black pepper to taste if the Cajun seasoning needs it
For the lemon garlic aioli
- ½ cup mayonnaise
- 1 clove garlic
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Pat the salmon dry with paper towels and place it in a bowl. Drizzle with olive oil, then sprinkle over my Louisiana rub recipe, or a Cajun seasoning. Toss until all pieces are evenly coated.
- Heat 1-2 tablespoons of oil in a large skillet over medium-high heat. Add salmon cubes in a single layer and cook 2-3 minutes per side until crisp outside and just cooked inside.
- In a small bowl, stir together mayonnaise, garlic, lemon zest, lemon juice, Dijon mustard, and a pinch of salt and pepper. Taste and adjust seasoning.
- Arrange salmon bites on a platter with the aioli for dipping. Garnish with fresh parsley or lemon wedges if desired.
Notes
- Cut the salmon into even-sized cubes so they cook at the same rate.
Don't overcrowd the pan-cook in batches if needed. This ensures the edges get nicely browned. - Cajun seasoning varies in spice level; start with less if you prefer mild heat and adjust to taste.
- Salmon cooks quickly-2 to 3 minutes per side is usually enough. Overcooking will make it dry, so aim for tender and slightly flaky.
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