A platter of crispy salmon bites with homemade tartar sauce in the middle.
Appetizers, Seafood

Crispy salmon bites with homemade tartar sauce


Crispy on the outside, tender salmon on the inside. Delicious crispy salmon bites with homemade tartar sauce are a great shared plate or appetizer.

A platter of crispy salmon bites with homemade tartar sauce in the middle.
Crispy salmon bites are a great share plate

I just love salmon. It’s one of my favorite fish because it’s so versatile. There are many great flavors, herbs and spices to pair it with. This recipe is inspired by the classic salmon and chips you can get at Pike’s Place Market. It’s simple and delicious.

Granted this recipe won’t win any healthiest dish awards anytime soon. But, at least you’re getting your omega 3’s when you feast on these delectable fried morsels! I suggest making these as an appetizer. They’ll disappear fast and that’s OK, because your guests will be talking about these tender morsels for days. Yet, their waistlines will thank you that the yummy bites were small.

A platter of crispy salmon bites with tartar sauce on the side.
Tender salmon in each bite

There are three keys to making crispy salmon bites:

  1. Start with the freshest salmon

I prefer wild sockeye salmon for it’s deep color and rich flavor. Ask the butcher for a lower tail portion. There are less bones. Remove the skin with a sharp fillet knife. Gently hold the skin as you press down and move the knife between the flesh and the skin away from you. Cut the salmon into bite sized pieces (about 1 – 1 1/2 inches) and remove any bones you see. Or ask your fish monger to do this for you. They are almost always ready and willing to do all of this for free.

A fillet of sockeye salmon. Demonstrating how to remove the skin.
Removing the skin on the salmon

2. Fry in batches

Hold finished batches in the oven at 200 F on a baking tray until you’re finished frying all the tender morsels.

Frying up the salmon bites in a skillet.
Fry the salmon bites in batches

3. Serve with homemade tartar sauce

There’s nothing like homemade! Make the tartar sauce up to a day ahead in advance. Store in the refrigerator. Get a homemade tartar sauce recipe here.

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Essentials for this recipe:

Bread crumbs
Mazola or other vegetable oil
Garlic Powder
Locking Tongs
Nonstick Skillet
Jelly Roll Pan
Food processor

Crispy salmon bites with homemade tartar sauce

Recipe by Michelle BarsnessCourse: Appetizers, SeafoodCuisine: AmericanDifficulty: Moderate


Prep time


Cooking time



Crispy on the outside, tender salmon on the inside. Delicious salmon bites with homemade tartar sauce are a great shared plate.


  • Salmon
  • 1 – 1 1/2 lbs salmon (skinned, cut into 1 – 1 1/2 inch pieces, bones removed)

  • 1 cup all-purpose flour

  • 1/2 tsp salt and dash white pepper

  • 1 tsp garlic powder

  • 2 eggs (beaten)

  • 1 cup plain bread crumbs

  • 1/4 – 1/2 cup vegetable oil (for frying)

  • 1 lemon (cut into wedges for garnish)

  • Tartar sauce
  • 1 large egg

  • 1 tsp Dijon mustard

  • 1 tbsp lemon juice

  • 1/2 tsp salt

  • 1 pinch white pepper

  • 1 pinch cayenne (optional)

  • 1 cup light vegetable oil

  • 1 – 2 tbsp shallots (minced)

  • 2 tbsp dill pickle (minced)

  • 1 tbsp parsley or dill (minced, optional)


  • Tartar sauce
  • Add the egg, Dijon mustard, lemon juice, salt, pepper and cayenne (optional) to the food processor and blend for just a minute to incorporate the ingredients.
  • Continue to blend and begin adding the oil in a slow, thin, steady stream until it is completely used up. You’ve just made homemade mayonnaise!
  • Transfer the mayonnaise to a bowl. Add the shallots, pickles and parsley or dill (optional). Taste and adjust the seasoning to your preferences. You can add a touch more lemon juice or pickle juice to add additional tang.
  • Tartar sauce can be made a day or two ahead of time. Refrigerate.
  • Salmon bites
  • Preheat the oven to 200 F.
  • Cut the salmon into 1 – 1 1/2 inch pieces. Mix together the flour, salt, white pepper and garlic powder. Set up your station so that you have 1st a flour mixture plate, 2nd eggs in a bowl, 3rd breadcrumbs on a plate, 4th a clean plate for breaded salmon.
  • A little at a time, 1st roll the salmon pieces in the flour mixture, lightly shake any excess off. 2nd, dip the salmon into the eggs. 3rd, roll the salmon in the breadcrumbs. End on the clean plate. Repeat until all the salmon pieces are breaded.
  • In a large skillet, on the stove top, heat the vegetable oil to just below smoke point. Fry the salmon morsels until golden brown. Turn once. This only takes about 2 – 2 1/2 minutes per side. Using a slotted spoon or tongs, transfer the salmon to a baking tray and place in the oven. Repeat in batches until all the salmon is fried.
  • Serve on a platter with homemade tartar sauce and garnish with lemon wedges.


  • *If you’re gluten-free, substitute regular bread crumbs with gluten-free bread crumbs. Make your own in a food-processor using a bread like Udi’s or Essential Baking Company. Also, use corn starch instead of all-purpose flour. You won’t need as much cornstarch so reduce the quantity by half.
  • Equipment: You’ll need a food processor to make the tartar sauce. Use the S blade.
  • Recipe is courtesy of northwestspoon.com
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  1. I love salmon and I am sure I will love these!!

  2. I’m not a fan of seafood, but my husband and son both love it, and I know they’d devour this!

  3. Mmm, crispy salmon sounds fantastic.

  4. These salmon bites are amazing! Love the homemade tartar sauce too!

  5. The tartar sauce looks terrific! I have somehow never thought to make it fresh!

    • Michelle Barsness

      Try it! It’s actually easier than you’d expect to make homemade tartar sauce. We like to dip french fries in it too. Yum.

  6. We love Salmon (and Seattle!) Thanks for the tips on filleting the fish too! It looks amazing!

  7. these look tasty! Thanks for your tips on skinning salmon.

  8. I love salmon. This is a great way to enjoy it!

  9. I’m totally addicted to salmon and these look scrumptious!

  10. That tartar sauce sounds incredible. It really is a must-have with fish!


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