Savory Salmon Protein Bites

These Salmon Protein Bites combine flaky salmon, a scoop of unflavoured protein powder, and bright lemon‑garlic aromatics for a high‑protein appetizer that stays moist and flavorful. The simple seasoning of dill, flaky salt, and cracked pepper lets the fish shine while the protein boost makes each bite satisfying and nutritious.

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Ingredients

• 1 pound fresh salmon fillet, skin removed and cut into 1‑inch cubes
• 2 tablespoons unsalted butter, melted
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• ½ lemon, zest and juice
• 1 tablespoon chopped fresh dill
• ¼ teaspoon flaky sea salt
• ¼ teaspoon cracked black pepper
• 2 tablespoons unflavoured whey protein powder

Step-by-Step Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine melted butter, olive oil, minced garlic, lemon zest, lemon juice, dill, salt, pepper, and protein powder; stir until smooth.
3. Add the salmon cubes to the bowl and toss gently until each piece is evenly coated.
4. Spread the coated salmon onto the prepared baking sheet in a single layer, leaving a little space between pieces.
5. Bake for 10‑12 minutes, until the salmon is opaque and flakes easily with a fork; the edges should be lightly browned.
6. Remove from the oven, let rest 2 minutes, then transfer to a serving platter and drizzle any pan juices over the bites.
7. Serve warm or at room temperature with extra lemon wedges if desired.

Tips for Success

• Pat the salmon dry before coating to ensure the butter‑protein mixture adheres.
• Do not over‑mix the protein powder; a quick toss prevents the salmon from becoming mushy.
• Use a kitchen thermometer; the internal temperature should reach 145°F (63°C).
• If the salmon cubes are too large, cut them smaller for even cooking.
• For extra crispness, broil for the last 1‑2 minutes, watching closely.

Storage

Cool the bites to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Freeze in a single layer on a tray, then transfer to a zip‑top bag for up to 2 months. Reheat gently in a 300°F oven for 5‑7 minutes or enjoy cold.

Notes

Dry salmon before coating for best adhesion. Keep an eye on the last minutes of baking to avoid over‑drying.

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