Description
These Panko Sesame Crusted Salmon Bites are crispy, flavorful seafood appetizers perfect for entertaining or a tasty snack. Bite-sized salmon cubes are coated in a crunchy panko and sesame seed crust, pan-fried to golden perfection, and served warm with green onions and dipping sauces, combining Asian-inspired flavors with an easy cooking method.
Ingredients
Scale
Salmon Bites
- 1 lb skinless salmon fillet, cut into 1-inch cubes
- ½ cup panko breadcrumbs
- 2 tablespoons white sesame seeds
- 1 tablespoon black sesame seeds
- 2 tablespoons all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 1 large egg
- 1 tablespoon soy sauce
- 2 tablespoons vegetable oil (for pan-frying)
For Serving
- Chopped green onions
- Dipping sauce such as soy sauce, sriracha mayo, or sweet chili sauce
Instructions
- Prepare Coatings: In a shallow bowl, combine panko breadcrumbs with white and black sesame seeds. In a second bowl, whisk together the egg and soy sauce until smooth. In a third bowl, mix all-purpose flour with garlic powder, ground ginger, and salt.
- Prep Salmon: Pat the salmon cubes dry using paper towels to remove excess moisture, which helps the coatings adhere better.
- Coat Salmon: Dredge each salmon piece first in the seasoned flour mixture, shaking off any excess. Next, dip the floured pieces into the egg mixture, then press them firmly into the panko-sesame mixture to ensure an even and thorough coating.
- Heat Oil: Warm the vegetable oil in a large skillet over medium heat. The oil should be hot enough to sizzle when the salmon is added but not smoking.
- Pan-Fry Salmon Bites: Add the coated salmon cubes in batches to avoid overcrowding. Cook each side for 2–3 minutes until the crust is golden brown and the salmon is cooked through.
- Drain and Serve: Remove the salmon bites and place them on a paper towel-lined plate to drain excess oil. Serve immediately warm, garnished with chopped green onions and accompanied by your favorite dipping sauces like soy sauce, sriracha mayo, or sweet chili sauce.
Notes
- Serve these salmon bites fresh for the best crispiness; if reheating, use an oven to retain the crunchy crust.
- For a gluten-free option, substitute regular panko breadcrumbs with gluten-free panko and use tamari instead of soy sauce.
- These bites can be prepared in advance by prepping the coating station and salmon, then frying just before serving.
- Adjust spice level in dipping sauces according to your preference to complement the mild salmon flavor.
