Honey Dijon Salmon Bites

Serves 6-8
By Alison Shaw

Cutting the salmon into bite-size squares and baking them in their own soy, honey and lemon sauce cuts the cooking time to just 12 minutes and creates a fun presentation. To make the pieces look as uniform as possible, get a piece of salmon that’s not too thick or thin – aiming for about 1 inch thick. Ask fishmonger to skin the salmon for you.

1 pound fresh salmon, skin removed
1 1/2 teaspoons honey
1 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 tablespoon soy sauce
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons minced fresh parsley or chives

  1. Preheat the oven to 375°. Cut the salmon into bite-size squares, approximately 1 inch across. Try to cut them as uniformly as possible to create an appealing presentation. Place in an 8-inch square Pyrex dish or glass pie plate.
  2. In a small bowl, whisk together the honey, lemon, Dijon, soy sauce, garlic, olive oil and 1 tablespoon of the parsley or chives. Pour over the salmon, coating all sides. Bake for 10 to 12 minutes until just done.
  3. Carefully lift the pieces with a spatula to a nice platter or plate and place a toothpick in the middle of each piece. Sprinkle with the remaining parsley or chives and serve.


@ Recipe by Catherine Walthers, Soups + Sides
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