Name: Sesame Salmon Bites with Pickled Citrus
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6-8
Ingredients: For the Pickled Citrus Topping; 1 unwaxed lemon; 1 teaspoon rice wine vinegar; A pinch each of sugar & fine salt; One 12-ounce salmon fillet, center cut for even thickness, skinless and cubed into 1½-inch cubes; 2-3 tablespoons toasted sesame seeds; 1 tablespoon vegetable oil; One recipe of my Miso Soy Sauce Marinade; ½ teaspoon red chili flakes (optional); Cilantro for garnish

Appetizers

Sesame Salmon Bites with Pickled Citrus

Author: Mary DiSomma

These salmon bites are one of those things that disappear the minute they hit the table. I made them for friends and family, and after a few minutes there were none left. That’s always the sign of a keeper!

This recipe has everything I love in a bite-sized appetizer: tender, flaky salmon with a sweet and savory miso glaze, a little crunch from sesame seeds, and a pop of pickled citrus on top. It’s balanced, it’s bold, and it feels special without being complicated. This appetizer is great warm, chilled, or at room temperature, which makes it perfect for entertaining. Stick a toothpick in each one, set out the tray, and watch them disappear!

Sesame Salmon Bites with Pickled Citrus

These tender, flavorful salmon bites are made with a miso sesame crust and paired with a bright, pickled citrus topping. You can’t get much better than this easy, crowd-pleasing appetizer!

Yield: 6-8
Prep Time: 15 minutes min
Cook Time: 5 minutes min
Total Time: 20 minutes min

Ingredients

For the Pickled Citrus Topping

1 unwaxed lemon
1 teaspoon rice wine vinegar
A pinch each of sugar & fine salt

For the Salmon

One 12-ounce salmon fillet, center cut for even thickness, skinless and cubed into 1½-inch cubes
2-3 tablespoons toasted sesame seeds
1 tablespoon vegetable oil
One recipe of my Miso Soy Sauce Marinade

Garnishes

½ teaspoon red chili flakes (optional)
Cilantro for garnish

Instructions

Coarsely zest the lemon and combine the zest with 1 teaspoon rice vinegar, the sugar, and the salt in a small bowl. Set aside.
Gently toss your salmon cubes in this miso mixture, cover, and leave to marinate in the refrigerator for 30 minutes.
Remove the salmon from the marinade and arrange the cubes on a large plate or a tray, taking care not to space them too far apart.
Scatter a tablespoon of the sesame seeds evenly over the top surface and press gently to make them stick. Flip the cubes and repeat to coat on all sides.
In a nonstick skillet over medium-high heat, add the oil, wait for it to get hot, then sear the salmon bites for 2 minutes per side until they are caramelized and crisp in places. Some blackening is fine. There’s plenty of rich flavor in those charred bits!
Arrange the bites on your serving platter and spoon a tiny amount of pickled citrus on top of each bite.
Garnish with your optional red chili flakes and cilantro. Stick each bite with a toothpick so your guests can enjoy them without getting their fingers dirty. Yum!

View Mary's Tips

Ingredient Tips

Gochugaru is a Korean red chili flake or powder. It brings a gentle heat to recipes, plus a slightly smoky, fruity flavor. If you’re sensitive to spicy ingredients, you can reduce the amount of gochugaru that goes in or leave it out entirely and still have a delicious result.

These miso salmon bites are designed to be balanced, not overwhelmingly spicy. Whether or not you use gochugaru, you’ll still get a rich umami note from the miso, a touch of sweetness, and the savory depth that makes these glazed salmon bites so addictive. If you do enjoy a little kick, you can also adjust with red pepper flakes at the end for more control.

Both types work—you’ll still get the best salmon bites recipe you’ve ever tried! Just note that they do have some differences. Atlantic salmon is typically farm-raised and tends to be richer and fattier, which makes it very forgiving. Atlantic salmon is ideal for recipes like this where you want tender, juicy salmon nuggets. Wild-caught salmon (like sockeye or coho) tends to be leaner and has a deeper, more pronounced flavor. It cooks a bit faster, so you’ll want to keep an eye on it to prevent overcooking. Either way, you’ll end up with delicious Asian salmon bites that everyone will enjoy!

Preparation + Preservation Tips

If you’re starting with a whole salmon fillet, removing the skin is easier than it looks. Start by placing the salmon, skin-side down, on a cutting board. Using a sharp knife, start at one end and gently slide the blade between the flesh and the skin. It helps if you keep the knife angled slightly downward and hold onto the skin to keep it in position while you slice. Most importantly, take your time—there’s no rush.

For this recipe, it’s best to use skinless salmon. Removing the skin allows the marinade to fully coat each cube and helps the sesame seeds stick better on all sides. It also helps ensure even cooking so you get that perfect caramelized finish. So yummy on salmon nuggets or bite-sized pieces!

If you’d rather skip this step, you can always ask your fishmonger to do it for you. It’s a small request that makes this easy salmon bites recipe even easier once you get home. Don’t worry about asking—it’s a pretty common request, and they know what to do.

You can—but they’re best enjoyed fresh or at room temperature. If you do decide to reheat them, do so gently in the oven at a low temperature (around 275 °F) for just a few minutes. This helps maintain their texture without drying them out. That said, this easy salmon bites recipe is a favorite for prepping ahead and serving at room temp. Easy and perfect for gatherings!

Extra Tips

These salmon bites are so versatile! You can serve them as a standalone appetizer or pair them with a simple rice bowl with greens, cucumber slices, cabbage slaw, steamed rice or noodles, or even some creamy mashed potatoes (trust me on this one—it’s a great contrast)! They also work beautifully in a larger spread of hors d'oeuvres or alongside other seafood dishes.

I want to encourage people to feel confident to try new things in the kitchen and to be inspired to share more meals with friends and family.

It’s easy to collect recipes and save them for “some day.” I believe recipes are for making. Let's do it together. Join me in exploring the world through food!