Walnut Crusted Salmon Bites with Apricot Ginger Dipping Sauce
Crispy, nutty, and irresistibly flavorful, these Walnut Crusted Salmon Bites with Apricot Ginger Dipping Sauce are a show-stopping appetizer or elegant main course. Fresh salmon cubes are coated in a crunchy walnut-panko crust enhanced with aromatic garlic, paprika, and parsley, then baked to golden perfection. The star of the dish is the sweet and tangy apricot ginger dipping sauce, a delectable blend of apricot preserves, fresh ginger, soy sauce, and rice vinegar, creating the perfect complement to the salmon’s savory richness. Ready in under 40 minutes, this recipe strikes the ideal balance between sophistication and simplicity, making it perfect for dinner parties, casual gatherings, or a weeknight treat. Packed with heart-healthy omega-3s and protein, these baked bites are as nourishing as they are delicious.
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Recipe Information
Ingredients
- 1 pound salmon fillet (skinless)
- 1 cup walnuts
- 0.5 cup panko breadcrumbs
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon garlic powder
- 0.5 teaspoon paprika
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
- 2 eggs
- 0.5 cup all-purpose flour
- 0.5 cup apricot preserves
- 1 teaspoon fresh ginger (grated)
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 tablespoon water
- 1 tablespoon olive oil (or spray, for greasing)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it with olive oil or spray.
Cut the salmon fillet into bite-sized pieces, about 1.5-inch cubes. Set aside.
In a food processor, pulse the walnuts until they are finely chopped but not powdery. Transfer to a shallow bowl and mix with the panko breadcrumbs, parsley, garlic powder, paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
In a separate shallow bowl, whisk the eggs.
Place the flour in another shallow bowl and mix with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
Dredge each piece of salmon in the flour, shaking off any excess, then dip it into the egg mixture, and finally coat it in the walnut-panko mixture, pressing gently to adhere. Place the coated salmon pieces on the prepared baking sheet.
Lightly spray or drizzle olive oil over the salmon bites to help them crisp up in the oven.
Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and the crust is golden brown.
While the salmon is baking, prepare the apricot ginger dipping sauce by combining apricot preserves, grated ginger, soy sauce, rice vinegar, and water in a small saucepan over low heat. Stir until smooth and heated through, about 3-4 minutes.
Transfer the dipping sauce to a small serving bowl.
Remove the salmon bites from the oven and serve immediately with the apricot ginger dipping sauce.
Nutrition Facts
Calories |
2590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.4 g | 177% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 56.7 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 2946 mg | 128% | |
| Total Carbohydrate | 176.0 g | 64% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 93.8 g | ||
| Protein | 158.0 g | 316% | |
| Vitamin D | 44.0 mcg | 220% | |
| Calcium | 286 mg | 22% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2372 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
