Bourbon Salmon Bites Recipe
8 crispy fried salmon chunks tossed in our bourbon sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crispy Salmon Bites
Bourbon Sauce
Method
Crispy Salmon Bites
- 1
Prepare the salmon
Pat the salmon fillet dry with paper towels. Cut into 8 roughly equal bite-size chunks (about 1-1.5 inches). Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper; set aside.
- 2
Make the batter/dust
In a shallow bowl combine the all-purpose flour, cornstarch, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and garlic powder. In a second small bowl whisk the egg with the cold water until combined (this is a light binder; the pieces will be dredged in the dry mix).
- 3
Coat the salmon
Working one piece at a time, lightly dip a salmon chunk into the egg wash, letting excess drip off, then toss in the flour-cornstarch mixture to coat evenly. Place coated pieces on a wire rack while you heat the oil.
- 4
Heat the oil
Pour neutral oil into a heavy skillet or Dutch oven to a depth of about 1 inch. Heat over medium-high until the oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns in about 20–30 seconds.
- 5
Fry the salmon
Fry the salmon bites in batches (do not overcrowd) for about 2 to 3 minutes per side, turning once, until golden brown and an instant-read thermometer registers 125–130°F in the center for medium doneness. Remove to a paper-towel-lined plate or wire rack and sprinkle lightly with a pinch of salt. Keep warm while you make the sauce.
Bourbon Sauce
- 6
Sauté aromatics
In a small saucepan over medium heat, melt the butter. Add the minced shallot and cook, stirring, until softened and translucent, about 2 minutes. Add the minced garlic and cook 30 seconds more until fragrant.
- 7
Deglaze with bourbon
Carefully add the bourbon (stand back if using a gas flame) and simmer 1–2 minutes to reduce slightly and burn off some alcohol. Stir in the brown sugar, soy sauce, apple cider vinegar, hot sauce (if using), and 2 tablespoons water until the sugar dissolves.
- 8
Thicken the sauce
Mix 1 teaspoon cornstarch with 1 tablespoon cold water to form a slurry. Slowly whisk the slurry into the simmering sauce and continue to cook 1–2 minutes until the sauce thickens to a glossy coating consistency. Taste and adjust seasoning with coarse black pepper or a pinch more salt if needed.
- 9
Toss salmon in sauce
Place the fried salmon bites into a shallow bowl or pan. Pour the warm bourbon sauce over them and gently toss to coat each piece evenly. Be careful not to handle too aggressively to preserve the crisp coating.
- 10
Garnish and serve
Transfer the sauced salmon bites to a serving plate, sprinkle with chopped fresh parsley and serve immediately with lemon wedges on the side.