Crispy salmon bites are golden and tender on the inside, served with a tangy homemade sauce for a perfect appetizer or light meal.

1 lb (450g) salmon fillet, skin removed, cut into bite-sized cubes

1/2 cup panko breadcrumbs

1/4 cup all-purpose flour

1 large egg

Salt & pepper, to taste

1/2 tsp garlic powder (optional)

2 tbsp olive oil (or vegetable oil) for frying

For the Sauce:

1/2 cup mayonnaise

1 tbsp Dijon mustard

1 tbsp lemon juice

1 tsp honey

1 garlic clove, minced

Salt & pepper, to taste

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Mix flour, salt, pepper, and garlic powder in one bowl.
Beat the egg in a second bowl.
Place panko breadcrumbs in a third bowl.
Dip salmon cubes first in the flour mixture, then in the beaten egg, and finally coat with panko breadcrumbs, pressing gently.
Heat oil in a large skillet over medium heat.
Fry salmon bites for 2–3 minutes on each side until golden brown and cooked through.
Remove and drain on paper towels.
Whisk together mayonnaise, Dijon mustard, lemon juice, honey, minced garlic, salt, and pepper in a small bowl for the sauce.
Serve salmon bites warm with the dipping sauce on the side.

You can add grated Parmesan to the panko for extra crunch.

Bake at 400°F (200°C) for 15-20 minutes instead of frying for a healthier option.

Garnish with fresh parsley or chives for color and flavor.

Add cayenne pepper to the coating for a spicy twist.

Store leftovers in an airtight container in the fridge for up to 2 days.

Reheat in a preheated oven at 350°F (175°C) for 8-10 minutes to keep them crispy.