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
- Adjust an oven rack to the middle position and preheat to 425°F (220°C). Pat the salmon dry and cut into 1-inch (2.5 cm) cubes.
- In a small bowl, combine the smoked paprika, garlic powder, onion powder, black pepper, and kosher salt.
- Place the salmon in a large bowl, drizzle with the avocado oil, and toss to coat. Sprinkle the seasoning blend over the salmon and toss until evenly covered.
- Heat a large oven-safe cast-iron or stainless-steel skillet over medium-high until very hot. Arrange the salmon in a single layer without touching. Sear 2 to 3 minutes without moving to develop a crust.
- Transfer the skillet to the oven and roast 4 to 6 minutes, until the salmon flakes easily and reaches 125 to 130°F (52 to 54°C) for medium or 145°F (63°C) for fully cooked. If your skillet is not oven-safe, move the seared salmon to a preheated parchment-lined sheet pan before finishing in the oven.
- Remove from the oven, squeeze the lime wedges over the salmon, then transfer to a platter and garnish with dill, minced shallot, and lime zest. Serve immediately.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a skillet over low heat until warmed through. Discard if left at room temperature for more than 2 hours.
- Doneness: For best texture, pull at 125 to 130°F (52 to 54°C). For maximum food safety, cook to 145°F (63°C).
Prevent sticking: Fully preheat the skillet and make sure the salmon is well dried before searing.