Smoky Paprika & Lime Salmon Bites
Quick, delicious, and incredibly flavorful, these smoky paprika and lime salmon bites are a guaranteed hit. Tender, flaky salmon cubes are seasoned with a smoky spice blend and seared to crispy perfection, then finished with a bright squeeze of lime and fresh dill. Ready in about 20 minutes, they make a stunning appetizer or a fast and healthy main course.
Servings 6
Calories 205kcal
Ingredients
- 1 ¼ pounds 567 g thick-cut, skinless wild-caught sockeye or coho salmon, patted dry
- 1 tablespoon 7 g smoked sweet paprika
- 1 teaspoon 3 g garlic powder
- ½ teaspoon 1.5 g onion powder
- ½ teaspoon 1 g black pepper, freshly ground
- ¼ teaspoon 0.7 g kosher salt
- 1 ½ tablespoons 22 mL avocado oil or other high-heat neutral oil
- 1 medium lime zested and cut into 6 wedges
- 1 large shallot finely minced (approx. ¼ cup / 40 g)
- 2 tablespoons 8 g chopped fresh dill, for garnish
Instructions
- Preheat & Prep: Adjust an oven rack to the middle position and preheat to 425°F (220°C). Cut the salmon into uniform 1-inch (2.5 cm) cubes.
- Combine Seasonings: In a small bowl, stir together the smoked paprika, garlic powder, onion powder, black pepper, and kosher salt until well combined.
- Coat the Salmon: Place the salmon cubes in a large mixing bowl. Drizzle with the avocado oil and toss gently to coat. Sprinkle the seasoning blend over the salmon and toss again until every piece is evenly covered.
- Achieve the Initial Sear: Place a large cast-iron skillet over medium-high heat. Once hot, carefully arrange the salmon cubes in a single layer, ensuring they don’t touch. Cook for 2–3 minutes without moving them to develop a deep, flavorful crust on one side.
- Finish in the Oven: Transfer the entire skillet to the preheated oven. Roast until the salmon is cooked through and flakes easily with a fork, about 4–6 minutes.
- Garnish and Serve: Carefully remove the skillet from the oven. Squeeze the fresh lime wedges over the hot salmon. Transfer the cubes to a serving platter and garnish generously with the fresh dill, minced shallot, and lime zest. Serve immediately.
Notes
- Storage: Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days. It’s delicious cold on salads or gently reheated in a skillet over low heat.
- Prevent Sticking: To prevent the salmon from sticking, ensure your skillet is fully preheated before adding the cubes. A well-seasoned cast-iron pan is ideal for this task.