I’m someone who loves salmon all the ways, but this one just might be the new favorite. The first loud crunch through that light and airy flavorful crust, followed by the delicious salmon, is memorable. Not only is it one of the best ways to enjoy this beautiful fish, but you don’t even need a deep fryer. Just some beautiful salmon, a cold beer and a few simple ingredients.
Salmon bites coated in a light, crispy breading and deep fried to golden perfection are an irresistible appetizer or snack. Their crunchy exterior gives way to moist, flaky salmon inside Making these tasty morsels at home is easier than you think. The key is frying them just long enough so the coating gets crispy without overcooking the salmon
What Are Salmon Bites?
Salmon bites are small pieces of salmon fillet that are dipped in a batter or breading and then deep-fried until golden brown. They make great party snacks or appetizers. Kids love them too.
The breading seals in the moisture and adds a delicious crunch. Flaky salmon inside stays tender and juicy. Often, salmon bites come with sauces to dip them in, like ranch, honey mustard, or tartar sauce.
Why Make Your Own?
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** It’s cheaper** – Buying pre-made frozen salmon bites can get pricey Making your own lets you control the quality of fish
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** Customize the flavor** – Jazz up store-bought breading with your own blend of spices and herbs.
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**Avoid adding anything**—You decide what goes into the coating and the oil used for frying.
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** Fun to make** – Salmon bites are easy enough for even novice cooks. It’s satisfying breading and frying your own.
Tips for Perfectly Cooked Salmon Bites
Follow these tips to ensure your homemade salmon bites come out crispy on the outside, moist inside:
1. Pick the Right Fish
Wild caught salmon is ideal for frying. It holds up well to breading and stays moist. Good affordable options are sockeye and pink salmon. Avoid using fatty fish like tuna or swordfish which get overly soft when fried.
2. Cut Salmon into Bite-Sized Pieces
Small, uniform pieces ensure even frying. Cut salmon into 1-inch cubes or fingers approximately 1 x 3 inches. Resist overcrowding pieces in the fryer basket.
3. Pat Dry Before Breading
Gently pat fish dry with paper towels. Any moisture on the salmon will make the coating soggy. Make sure it’s fully dry.
4. Double Bread for Extra Crunch
First dredge in flour, then dip in egg wash, then coat with breadcrumbs. For ultimate crunch, repeat the egg and breading steps. Press coating on firmly.
5. Use a Thermometer For Oil Temp
Heating oil to the right temp is crucial. Too low, coating gets greasy. Too high, outside burns before inside cooks. Heat oil to 350-375°F.
6. Fry in Small Batches
Fry in batches of 5-8 pieces so oil temp doesn’t drop too much when adding fish. Avoid overcrowding.
7. Turn Halfway For Even Cooking
Turn salmon bites over midway during frying so all sides get browned evenly. Use tongs or a slotted spoon.
8. Drain on Wire Rack
Let cooked salmon bites drain on a wire rack over a baking sheet rather than paper towels. This keeps them crisper.
How Long to Fry Salmon Bites
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For 1-inch cubes, fry approximately 5-7 minutes turning halfway.
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For 3 x 1-inch fingers, fry approximately 6-8 minutes turning halfway.
Thicker bites need a minute or two longer. An instant read thermometer inserted in the center should reach 145°F when done.
Adjust frying times as needed based on thickness of fish and if single or double breaded. Salmon bites should be golden brown with a crispy coating when fully cooked.
Cooking Oil for Frying Salmon
The type of oil used affects flavor and how hot it can get for frying. Good options include:
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Peanut Oil – With high smoke point (450°F), it’s excellent for frying. Has neutral taste that doesn’t overwhelm the salmon.
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Canola Oil – Another neutral-flavored oil ideal for frying with smoke point of 400°F. It’s affordable too.
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Vegetable Oil – At 410°F smoke point, vegetables oil like soybean works well for frying salmon bites. Fairly neutral taste.
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Corn Oil – With high smoke point of 450°F, it fries up crispy coatings without burning. Subtle flavor.
Avoid using olive oil which has too low a smoke point for frying. The coating absorbs the distinctive olive flavor too.
Coating Options
Breadcrumbs
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Panko – Japanese breadcrumbs fry up super crispy. Use plain or seasoned.
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Fresh breadcrumbs – Make your own by pulsing day old bread in a food processor. Crispier than canned.
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Italian seasoned – Store-bought Italian breadcrumbs add zesty flavor.
Batters
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Beer batter – Light, crispy coating made with beer or sparkling water and flour.
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Cornmeal – Combine with flour and spices for a hearty crunch.
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Tempura – Japanese tempura batter fries up feather-light.
Best Breading Process
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Flour – Lightly coat fish pieces in flour seasoned with salt and pepper.
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Egg wash – Beat eggs with a little water or milk. Dip floured fish in egg mixture.
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Breadcrumbs – Press fish firmly into breadcrumbs or batter to adhere.
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Repeat – For extra crunch, dip again in egg wash and breadcrumbs.
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Fry – Carefully add breaded fish to hot oil in batches.
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Drain – Remove crispy salmon bites to a wire rack. Lightly salt.
Recipes for Delicious Homemade Salmon Bites
These recipes produce irresistible crunchy salmon bites. Adjust cooking times as needed based on size of pieces.
Panko Salmon Bites
Coat bites in panko breadcrumbs for ultra-crisp results.
Ingredients:
- Salmon fillet, cut into 1-inch pieces
- Flour, seasoned with salt and pepper
- Egg, beaten with 1 Tbsp water
- 1 cup panko breadcrumbs
- Peanut oil for frying
Directions:
- Pat salmon dry. Dredge pieces in seasoned flour.
- Dip in egg wash, then press into panko crumbs to coat.
- Fry at 375°F for 5-7 minutes until golden brown.
Cornmeal Salmon Fingers
Crispy cornmeal coating with Cajun seasoning.
Ingredients:
- Salmon fillet, cut into 1 x 3-inch fingers
- 1⁄2 cup cornmeal
- 1⁄2 cup flour
- 1 tsp Cajun seasoning
- 1 egg, beaten
- Canola oil for frying
Directions:
- In shallow dish, mix cornmeal, flour and Cajun seasoning.
- Dredge salmon pieces in cornmeal mixture, dip in egg, then back into cornmeal.
- Fry at 350°F for 7-9 minutes, turning once, until crispy.
Beer Batter Salmon Bites
Beer gives the batter delicious flavor and light crispiness.
Ingredients:
- Salmon, cut into 1-inch cubes
- 1 cup flour
- 1⁄2 tsp. paprika
- 1 egg
- 3⁄4 cup beer or sparkling water
- Vegetable oil for frying
Directions:
- In bowl, whisk flour and paprika. Whisk in egg and beer until smooth.
- Dip salmon pieces into batter to coat completely.
- Fry at 375°F for 6-8 minutes until golden brown.
Serving Suggestions
Salmon bites are delicious on their own but pair nicely with:
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Dipping sauces – Tartar sauce, ranch, honey mustard, buffalo, etc.
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Lemon wedges – A squeeze of lemon brightens up the salmon flavor.
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Cocktail/tartar sauce – Classics for dipping seafood.
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Quick pickles – Tangy pickles cut richness of fried food.
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Coleslaw – Crisp cold slaw complements hot crispy bites.
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French fries – Another fried favorite that’s hard to resist alongside.
So grab some wild salmon fillets and breading supplies. In less than 30 minutes, you can fry up a batch of salmon bites that rival any restaurant appetizer. Just be sure to fry them at 350-375°F for 6-8 minutes for the perfect crispy coating and moist salmon inside.
The Sauce Brings It All Together: Homemade Tartar Sauce
- 1/2 cup mayonnaise
- 2 teaspoons sweet relish
- 1 to 2 teaspoons of lemon juice (depending on how you like it; each lemon is different)
- 1 teaspoon Dijon mustard
- Black or white pepper
- 1/4 teaspoon Worcestershire sauce
- 1/3 teaspoon cayenne for heat (optional)
Whisk all the ingredients in a small bowl until well combined. Taste for seasoning and balance. Adjust accordingly. Serve chilled.
How to Make Deep-Fried Salmon
Let’s go step-by-step with how to make this amazing and easy crispy deep-fried salmon.
- Get the salmon ready by taking off the skin and pin bones. For even cooking, cut into equal-sized pieces and sprinkle kosher salt and pepper on all sides.
Tip: Cut the fish into even-size pieces so they are all finished cooking at the same time.
- Heat the oil. Get a Dutch oven with high sides and add enough oil to cover the salmon while it fries. About 3 to 4 inches should do. Heat it to 375° F.
- To make the batter, mix the dry ingredients together. Then, add the egg and beer and whisk slowly until the batter is smooth.
Tip: Don’t forget to salt the fish before putting it in the batter to make it taste better. You can do this while you’re getting ready, or even an hour ahead of time. And also season it again right when it’s out of the oil with a little more coarse salt.
- The salmon should be dipped in the batter with a fork and then put in the hot oil. Move it around a few times before letting it drop in. Fry for three to four minutes on each side, using a spider to turn them over halfway through.
Tip: Fry in batches so the pot doesn’t get too full, which will cause the oil to cool. Hot oil makes the batter super crispy without getting soggy and absorbing too much oil.
- Season and serve: Put the fried salmon on a wire rack set on top of a sheet pan to cool down, and sprinkle it with kosher salt right away. Then serve it right away with a quick recipe for homemade tartar sauce while it’s still hot and crunchy.
Tip: After it’s out of the oil, drip dry on a wire cooling rack, not on paper towels. This keeps it crispy so it doesn’t get soggy sitting in oil.
Simple Fried salmon bites Recipe | How to make salmon | Salmon recipe
FAQ
Can you deep fry salmon fish?
How long are salmon fry?
Do you fry salmon on high or low heat?
Do you flip salmon when you fry it?
How do you cook crispy salmon bites in a frying pan?
Turn the heat off and tip pan to one side and slide a metal pot lid under. Using the spatula, slide the crispy salmon bites to the high side of the pan so any excess oil can drain off for 1-2 minutes. Remove from pan with a slotted spatula and serve cooked salmon bites immediately or place on a wire cooling rack to keep them crispy until serving.
How do you cook deep fried salmon?
This deep fried salmon really is the ultimate healthy and delicious meal that’s incredibly quick and easy to make too! Preheat the oil in a deep pot to 350°F (180ºC), or medium high (you may know it’s ready when you throw inside a piece of bread and it floats and bubbles, it shouldn’t sink or burn too fast).
How do you eat fried salmon bites the next day?
Pan fried crispy salmon bites are delicious the next day too! Simply refrigerate leftover salmon bites in an airtight container. Heat a frying pan on medium and once hot, add the salmon bites and toss until heated through to crispy perfection. If you have any questions or comments, you can find me on Instagram, Pinterest and Facebook.
How long does it take to fry salmon?
Once the oil is hot enough, start frying the salmon in batches until golden brown on each side. This should take about 5-8 minutes, depending on the thickness of the cuts. Now, after the salmon has cooked thoroughly, you’ll want to transfer it to a drying rack or a plate lined with paper towels to soak up any excess oil.