These salmon bites showcase the natural richness of fresh salmon in convenient, perfectly portioned pieces. By cutting the fish into cubes before cooking, you get more crispy edges while maintaining a tender, moist center, something that’s harder to achieve with a whole fillet. The simple seasoning enhances rather than masks the salmon’s flavor, making this a practical weeknight dish that feels special without demanding complex techniques or specialty ingredients.
Bouchées de saumon croustillantes saisies à la poêle Recette
4
portions10
minutes5
minutes252
kcal15
minutesLaissez l'écran de votre appareil allumé
Ingrédients
450 g 450 fresh salmon fillet
2 cuillères à soupe 2 huile d'olive
1 cuillère à soupe 1 beurre non salé
2 2 gousses d'ail
1 cuillères à soupe 1 jus de citron
1 cuillère à café 1 sauce soja
1/2 cuillère à café 1/2 sel de mer
1/4 cuillère à café 1/4 freshly ground black pepper
1/4 cuillère à café 1/4 paprika
Fresh dill or parsley for garnish (optional)
Quartiers de citron pour le service
Equipement
Planche à découper et couteau- Poêle moyenne
- pinces
- serviettes en papier
- Bol à mélanger
Directions
- Pat the salmon fillet completely dry with paper towels, this is important for achieving a good sear.
- Cut the salmon into 1-inch (2.5cm) cubes, making sure all pieces are roughly the same size for even cooking.
- In a small bowl, mix together the salt, pepper, and paprika.
- Season the salmon cubes evenly on all sides with the spice mixture.
- Heat the olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering but not smoking.
- Add the salmon cubes to the pan, leaving space between each piece, work in batches if necessary to avoid overcrowding.
- Sear the salmon for about 1-2 minutes on each side, until golden brown and crispy on the outside.
- During the last minute of cooking, add the butter and minced garlic to the pan.
- As the butter melts, tilt the pan slightly and use a spoon to baste the salmon bites with the garlic butter mixture.
- Add the lemon juice and soy sauce to the pan, swirling to coat the salmon bites.
- Remove from heat once salmon is just cooked through but still moist and tender inside (about 125°F/52°C internal temperature).
- Transfer to a serving plate and garnish with fresh herbs if desired.
Notes
- For the best texture, avoid overcooking the salmon. The center should be just slightly translucent when you remove it from the heat, as it will continue cooking a bit from residual heat.
