How To Make Perfect Salmon Bites On The Griddle

Salmon bites are easy to make on the griddle.

If you’re looking to elevate your salmon game, these crispy salmon bites are a must-try. With just a quick sear on Flatrock, these tender pieces develop a deliciously crisp exterior while staying juicy and flavorful on the inside.

This recipe is knocked out to perfection using my Traeger Flatrock.  In my opinion this is the best griddle on the market due to many of its unique features like the 3-zone cooking surface, sunken cast iron griddle surface to keep the wind out and the EZ-Clean bucket for waste. 

Why should you try this recipe

• Quick and Easy: You can have a scrumptious recipe ready in under 20 minutes with minimal prep and cooking time, making it perfect for busy evenings. These salmon bites are ideal when you’re short on time and trying to balance work, family, and kids activities.

• Healthy and Nutritious: Salmon is a healthy protein option that is high in omega-3 fatty acids, which are important for your heart and brain. It also has vitamins like D and B, which help your immune system and give you energy. Also a good source of protein, promoting muscle building and overall health. Simply put, eating salmon can help you stay healthy.

• Versatile: Whipping up these delicious salmon bites offers up an option for an enjoyable appetizer, a satisfying main course, or an added option for salads, providing a range of serving possibilities to elevate any meal with their elegance and flavor.

Ingredients for Salmon Bites

• 1 whole Atlantic Salmon Plank:  I like to do my best to find high-quality, fresh salmon filet for the best flavor. If you live in the Midwest as I do, oftentimes, the best you can get is farm-raised.  If this is the case, try to pick out the deepest pink colored option at the grocery store. 
• 2 tbsp Extra Virgin Olive Oil:  Olive oil adds a healthy fat to the recipe and helps to achieve a golden, crispy exterior on the salmon bites
• 1 tbsp Smoked Q Rock’s Anytime Seasoning:  This spice is a classic SPG, salt, pepper, garlic spice that provides a great base for many proteins, especially salmon
• 1 tbsp Smoked Q Rock’s Big Easy Spice Blend:  This spice blend is inspired by traditional cajun blackening seasoning.  It pairs perfectly with all seafood offering hints of paprika, cumin and cayenne
• 2 tsp Finishing Salt:  If you are in a pinch (pun intended), just go for some simple sea salt.  But if you are looking to add depth of flavor reach for any number of artisan finishing salts out there, ones that can include applewood smoke or mesquite flavors

Instructions for making Salmon Bites

1. Turn up the griddle: As I’m ready to prep my salmon, I turn on my griddle to a high heat to bring the griddle surface up to temp. 

2. Prep the salmon: There are many ways to remove the skin, but the most efficient I’ve found is to make a small incision on the narrow end, then using a filet knife begin to separate the meat from the skin.  Once you get a decent start, using a paper towel, grab hold of the partially separated skin, then place your hand in between the meat and skin to use it to separate all the skin.

3. Cube the salmon:  With the skin separated from the meat, I use a knife to make roughly 1 or 1 ½ inch square cubes our of the salmon meat, before placing them in a bowl to season.     

4. Season the salmon: To begin I drizzle 1-2 tbsp of olive oil over all the salmon bites then toss to coat.  After that, I add in 1 tbsp of Smoked Q Rock’s Anytime and 1 tbsp of Smoked Q Rock’s Big Easy before incorporating by mixing gently with my hands.  After the first round, I repeat with the same spices to ensure a nice even coat. 

5. Sear and cook: Now after prepping the salmon bites, I take them over to the hot griddle and before placing them on I turn the heat down to a medium-high heat.  Then I place them on the griddle an allow then to sear.  The key is to not over stir, rather leave them be for 3 minutes on each side before flipping and finishing. 

6. Salt, Rest and Serve: Once all the salmon bites are to temp, I pull them off the griddle and in an optional step I apply a finishing salt that melts in as they cool slightly.  After letting them rest and cool for 1-2 minutes, they are ready to serve!

Variations and Substitutions:

Alternate Rubs: My favorite alternative spicy for salmon is Traeger’s Blackened Saskatchewan Rub.  Mixing this rub with any AP like Heath Riles Everyday rub will get a similar flavor profile the these Smoked Q rubs. 

Substitution or variation: You can turn this into an herb-crusted dish by finely chopping fresh herbs like dill, parsley, or cilantro and adding them to the Rock’s Anytime Seasoning for a flavorful, herby taste. Alternatively, you can transform it into an Asian-inspired dish by making a quick sauce from soy sauce, ginger, and a dash of sesame oil for a delightful Asian twist.

Tips and tricks for making this Salmon Bites

Use fresh Salmon: Fresh salmon will give you the best flavor and texture. When possible, avoid using frozen salmon for this recipe as I find it tends to dry out on the flat top.

Don’t overcrowd on the flat top: And speaking of the flat top, ensure each piece gets a nice sear by giving each salmon chunk enough space on the griddle. Overcrowding can lead to steaming instead of frying, resulting in less crispiness or an uneven cook.

Control the heat: I like to get my Flatrock screaming hot when I place the salmon bites on, but then I turn it down and keep at medium-high heat for the reminder of the cook. Too high, and the salmon might burn before it’s cooked through; too low, and it won’t develop that delicious crust.