Hot Honey Salmon Bites

A white platter with creamy hummus topped with chunks of grilled chicken, drizzled with red sauce, and garnished with fresh parsley and mint leaves. The dish is set on a white countertop.

Hot Honey Salmon Bites

Juicy salmon bites served on a bed of creamy, cool hummus and finished with a drizzle of harissa hot honey. Sweet, smoky, and ready in 30 minutes.

Course Appetizer, Mail Dish or Side

Cuisine Mediterranean/Middle Eastern Inspired

Keyword hummus, salmon

Prep Time 10

Cook Time 20

Total Time 30

Servings -4

Calories 630kcal

Author Maria Koutsogiannis

Ingredients

For the salmon -

550-600 g (1.2 lbs) BC salmon filet, skin removed, cut into 1 inch cubes
1 tbsp extra-virgin olive oil
1 tsp kosher salt
½ tsp ground pepper
Optional: 1 lemon, halved

For the harissa oil

6 tbsp unsalted Butter
1 tbsp harissa paste
4 garlic cloves, thinly sliced
2 tsp liquid honey
1 tbsp fresh lemon juice
¼ tsp kosher salt

For serving

2 cups hummus (or make our hummus recipe)

For garnishes

Instructions

Preheat the oven to 450F. Crumple a piece of foil and then spread the piece of foil out flat on a baking sheet.
Add the cubed salmon to the sheet pan and season the salmon with 1 tsp kosher salt, ½ tsp ground pepper and drizzle over 1 tablespoon of olive oil. Gently toss the salmon cubes to coat well. Spread the cubes of salmon out on the foil in an even layer, make sure the cubes of salmon are not touching.
Bake the salmon cubes for 8-12 minutes or until the salmon is done to your desired doneness or measures an internal temperature of 145F (it should flake easily with a fork). Squeeze lemon over top of all the salmon cubes. Set aside to rest.
See notes for other cooking methods.
Make the harissa oil: Melt the butter over medium heat in a medium frying pan. Once the butter is melted and starting to bubble, add the thinly sliced garlic and cook, stirring often until the garlic just begins to turn golden brown. Whisk in the harissa and cook for 1 minute. Turn off the heat and whisk in the lemon juice, honey and salt until combined.
To serve, spread a layer of hummus on the bottom of a plate or shallow bowl. Place cooked salmon cubes on the hummus layer and then top with the harissa oil immediately. If desired, garnish with fresh mint and/or parsley leaves.

Notes

This makes a great light dinner. Serve scoops of salmon bites and hummus with grains like rice or quinoa and a 5-Minute Salad (Marousalata)
If you love this recipe, try our Hasselback Marinated Salmon and Black Lentil Salad
Other salmon cooking methods:
- In the oven: Preheat the oven to 425F. Add a piece of parchment paper to a baking sheet. Add the cubed salmon to the sheet pan and season the salmon with 1 tsp kosher salt, ½ tsp ground pepper and drizzle over 1 tablespoons of olive oil. Gently toss the salmon cubes to coat well. Spread the cubes of salmon out on the foil in an even layer, make sure the cubes of salmon are not touching. Bake the salmon cubes for 8-14 minutes or until the salmon is done to your desired doneness or measures an internal temperature of 145F (it should flake easily with a fork). Squeeze lemon over top of all the salmon cubes. Set aside to rest.
- In a frying pan: Season the salmon with 1 tsp kosher salt and 1/2 tsp ground pepper. In a medium nonstick skillet or pan add 1 tbsp olive oil and heat over medium-high heat. When the pan is hot, turn to medium heat and add the salmon cubes in a single layer and cook for 2-3 minutes until golden brown on the bottom. Flip and cook until the second side is golden brown, about 2-3 minutes. Stir around and cook for 2-4 more minutes, until the salmon is done to your desired doneness or measures an internal temperature of 145F (it should flake easily with a fork). Squeeze lemon over top of all the salmon cubes. Set aside to rest.

Nutrition