Golden Crispy Salmon Bites with Lemon Dill Aioli
Transform your dinner routine with these irresistible Golden Crispy Salmon Bites, perfect for seafood lovers of all ages. Each bite features tender, flaky salmon coated in a crunchy, golden crust that brings a satisfying crunch to every mouthful. Adapted from the delightful cookbook 'Eat, Fish and Be Happy' by TJ Weston, this dish is not just a tasty alternative to traditional fish sticks but also a gourmet experience that you can whip up on a weeknight or for entertaining. Accompanying the salmon bites is a zesty Lemon Dill Aioli that enhances the flavors and adds a refreshing touch to each serving. Ideal for gatherings, or as a heart-healthy meal, these bites are sure to impress your family and friends.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Salmon fillets
3 lbs (skinless, cut into pieces)
All-purpose flour
1 cup (for dredging)
Garlic powder
1 teaspoon
White pepper
1/2 teaspoon
Milk
1 cup
Mayonnaise
1 cup (for coating)
Plain breadcrumbs
2 cups (for coating)
Dried dill
1 tablespoon
Vegetable oil
for frying
Salt
to taste
Lemon juice
3 lemons worth (juiced)
Garlic clove
1 (chopped)
Ground turmeric
1/8 teaspoon
Mayonnaise
1 cup (for aioli)
Chopped fresh dill
2 teaspoons
Salt
to taste (for aioli)
White pepper
to taste (for aioli)
Instructions
1
Begin by cutting the salmon fillets into evenly sized pieces, about 1 inch wide and 3 inches long. For a fish stick appearance, ensure the larger side retains uniform thickness. Place the cut pieces in the refrigerator while preparing the breading.
2
In a shallow dish, combine the flour, garlic powder, and white pepper. In a second shallow dish, whisk together the milk and mayonnaise until smooth and lump-free. In a third shallow dish, mix together the breadcrumbs and dried dill.
3
Take each salmon piece and dredge it in the flour mixture, shaking off any excess. Then dip it into the milk and mayonnaise mixture, allowing any excess to drip off. Finally, coat the piece in the breadcrumb and dill mixture, ensuring it is well-covered. Once breaded, place the pieces on a tray. Repeat this process with all salmon pieces, discarding any remaining batter or breadcrumbs.
4
In a large skillet, heat 1 1/2 inches of vegetable oil over medium to medium-high heat until hot but not smoking (you can test by dropping a small amount of water into the oil—if it sizzles, it's ready). Carefully add 6 to 8 breaded salmon pieces to the hot oil. Fry them for about 2 to 3 minutes, turning them halfway through to ensure even cooking and a golden-brown crust. Once cooked, remove them with a slotted spatula and place them on paper towels to drain excess oil.
5
Serve the crispy salmon bites warm alongside the prepared Lemon Dill Aioli for dipping.
6
To prepare the Lemon Dill Aioli, blend the lemon juice, garlic, and turmeric until smooth. Pour this mixture into a small saucepan and bring to a gentle simmer over medium-high heat. Reduce the heat and let it simmer until reduced to about 2 tablespoons, then remove from heat and cool slightly.
7
In a separate bowl, combine the reduced lemon mixture with mayonnaise, fresh dill, and salt and pepper to taste. Whisk until the aioli is smooth and well combined. Cover and refrigerate for at least 1 hour before serving alongside the salmon bites.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Golden Crispy Salmon Bites?
Golden Crispy Salmon Bites are tender, flaky salmon pieces coated in a crunchy, golden crust, served with a zesty Lemon Dill Aioli.
What type of fish is used in this recipe?
The recipe uses 3 lbs of skinless salmon fillets, cut into small pieces.
How should the salmon be cut?
The salmon should be cut into evenly sized pieces, approximately 1 inch wide and 3 inches long, to resemble fish sticks.
What ingredients are in the first breading dish?
The first dish contains a mixture of all-purpose flour, garlic powder, and white pepper.
What is used as the liquid binder for the coating?
The second dish uses a whisked combination of 1 cup of milk and 1 cup of mayonnaise.
What makes up the final crunchy layer?
The third dish consists of 2 cups of plain breadcrumbs mixed with 1 tablespoon of dried dill.
What is the correct order for breading the salmon?
The order is dredging in the flour mixture, dipping in the milk and mayonnaise mixture, and finally coating in the breadcrumb and dill mixture.
What type of oil is recommended for frying?
Vegetable oil is used for frying the salmon bites.
How much oil should be used in the skillet?
Heat about 1 1/2 inches of vegetable oil in a large skillet over medium to medium-high heat.
How can I tell if the oil is hot enough for frying?
You can test the oil by dropping a small amount of water into it; if it sizzles, the oil is ready.
How many salmon pieces should I fry at one time?
It is recommended to fry 6 to 8 breaded salmon pieces at a time to avoid overcrowding the skillet.
How long do the salmon bites need to fry?
Fry them for about 2 to 3 minutes, turning them halfway through for even browning.
How should the salmon bites be drained after cooking?
Remove the bites with a slotted spatula and place them on paper towels to drain excess oil.
What are the components of the Lemon Dill Aioli?
The aioli is made from a reduced mixture of lemon juice, garlic, and turmeric, which is then mixed with mayonnaise, fresh dill, salt, and white pepper.
How many lemons are required for the aioli?
The recipe requires the juice of 3 lemons.
Why is turmeric included in the aioli?
Turmeric is blended with the lemon juice and garlic before simmering to add color and flavor to the sauce base.
How much should the lemon mixture be reduced?
The lemon juice mixture should be simmered until it is reduced to approximately 2 tablespoons.
How long should the aioli be chilled before serving?
The aioli should be covered and refrigerated for at least 1 hour before serving.
Who is the original author of the source material?
The recipe is adapted from the cookbook 'Eat, Fish and Be Happy' by TJ Weston.
Can these salmon bites be served as an appetizer?
Yes, they are described as ideal for gatherings and entertaining as an appetizer.
Is fresh or dried dill used in this recipe?
Both are used: dried dill is used in the breading, and fresh chopped dill is used in the aioli.
What should I do with leftover batter or breadcrumbs?
Any remaining batter or breadcrumbs should be discarded after all salmon pieces are coated.
Is there garlic in the breading?
Yes, 1 teaspoon of garlic powder is mixed into the flour dredging dish.
What type of pepper is used in the aioli?
White pepper is used in the aioli to taste.
How many cloves of garlic are in the aioli?
The aioli uses 1 chopped garlic clove in the reduction process.
What is the texture of the finished salmon?
The salmon is described as having a satisfying, crunchy golden crust with a flaky interior.
Can this recipe be considered heart-healthy?
Yes, the description identifies these bites as a heart-healthy meal option.
What temperature should the aioli reduction be before mixing?
The reduced lemon mixture should be allowed to cool slightly after being removed from the heat.
Should the salmon be cold when breading starts?
Yes, the instructions suggest placing the cut salmon pieces in the refrigerator while you prepare the breading stations.
Is this a good recipe for kids?
Yes, they are described as a tasty alternative to traditional fish sticks and perfect for seafood lovers of all ages.