Chipotle & Lime Salmon Bites Recipe

Prepare salmon

Pat the salmon fillet dry with paper towels. Trim any thin edges so the fillet is an even thickness for uniform cooking.

Cut into bites

Cut the fillet into 12 roughly equal bite-sized cubes (about 1 to 1 1/4 inch each). Keep them chilled on a plate in the refrigerator while you mix the rub.

Make spice rub

In a small bowl combine chipotle chile powder, smoked paprika, ground cumin, garlic powder, onion powder, coarse salt, and black pepper. Stir to blend evenly.

Season salmon bites

Toss the salmon cubes gently with olive oil to coat, then sprinkle the spice rub over them and toss lightly so each piece is evenly coated. Let sit 5 minutes so flavors adhere.

Blacken the salmon

Heat a large nonstick or cast-iron skillet over medium-high heat until very hot (about 2–3 minutes). Add a thin film of oil if pan is not well seasoned. Place salmon bites in a single layer without crowding (cook in batches if needed). Sear for 1.5–2 minutes without moving until a dark crust forms, then flip and sear the other side 45–90 seconds until just cooked through (internal temp ~125–130°F / 52–54°C for medium). Remove to a wire rack or plate and tent loosely with foil; residual heat will finish cooking.

While the salmon rests, make the lime crème fraîche. In a small bowl whisk together crème fraîche, lime zest, lime juice, honey, sea salt, and black pepper until smooth and slightly loose. Taste and adjust salt or lime to preference. Chill until ready to assemble.

Thread each salmon bite onto a mini skewer or secure with a toothpick. If the salmon yielded smaller or larger pieces, adjust to get 12 finished bites.

Top each salmon bite with a small dollop (about 1/2 teaspoon) of lime crème fraîche. Alternatively, serve the crème fraîche on the side for dipping.

Sprinkle chopped cilantro and microgreens or sliced scallion over the bites and finish with a small squeeze of lime juice. Serve immediately while warm with lime wedges on the side.