Ingredients:

  • 1.5 lbs salmon fillet, skinless and cut into 1.25-inch cubes
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 3 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 clove garlic, grated into a paste
  • 1 tsp lemon zest
  • 1 cup panko breadcrumbs
  • 0.25 cup Parmesan cheese, finely grated
  • 1 tsp smoked paprika
  • 2 tbsp extra virgin olive oil

Instructions:

  1. Pat the salmon cubes completely dry with paper towels to ensure maximum adhesion. Season the cubes evenly with kosher salt and cracked black pepper.
  2. In a shallow bowl, whisk together the mayonnaise, Dijon mustard, grated garlic, and lemon zest until a smooth emulsion forms.
  3. In a separate bowl, combine the panko breadcrumbs, grated Parmesan, smoked paprika, and extra virgin olive oil. Toss well until the crumbs are evenly coated with the oil.
  4. Dip each salmon cube into the mayo-mustard mixture, coating all sides, then dredge thoroughly in the panko mixture, pressing gently to adhere the crust.
  5. Arrange the bites on a wire rack set over a baking sheet. Cook at 400°F (200°C) for 8-10 minutes until the exterior is golden and sizzling.
  6. Ensure the salmon is opaque and flakes easily with a fork.
  7. Let them sit for 3 minutes to allow the juices to redistribute.