Lemon Dill Baked Salmon Bites

Name: Lemon Dill Baked Salmon Bites
Cook time: 12 min
Yield: 4 servings
Ingredients: 10 ml olive oil divided; 2 g lemon zest finely grated; 15 ml lemon juice freshly squeezed, divided; 5 g fresh dill finely chopped, divided; 2 g garlic powder; 2 g paprika; 2 g kosher salt divided; 0.5 g black pepper divided; 450 g salmon fillet skin removed if desired, cut into 24 bite-size pieces; 5 ml olive oil divided; 120 g plain Greek yogurt; 60 g cucumber peeled if waxed, finely diced; 3 g fresh dill finely chopped, divided; 15 ml lemon juice freshly squeezed, divided; 2 g kosher salt divided; 0.5 g black pepper divided; 10 g honey; 15 ml water to loosen the dip as needed

Bite-size salmon pieces are seasoned with lemon zest, dill, garlic, and paprika, then baked on a sheet pan until just flaky. A simple yogurt-dill dip is served alongside, with cucumber and lemon as fresh accents.

By Julienne

Cook time: 12 minutes

Servings: 4

Ingredients

10 ml olive oil divided
2 g lemon zest finely grated
15 ml lemon juice freshly squeezed, divided
5 g fresh dill finely chopped, divided
2 g garlic powder
2 g paprika
2 g kosher salt divided
0.5 g black pepper divided
450 g salmon fillet skin removed if desired, cut into 24 bite-size pieces
5 ml olive oil divided
120 g plain Greek yogurt
60 g cucumber peeled if waxed, finely diced
3 g fresh dill finely chopped, divided
15 ml lemon juice freshly squeezed, divided
2 g kosher salt divided
0.5 g black pepper divided
10 g honey
15 ml water to loosen the dip as needed

Instructions

Heat the oven to 220°C. Line 2 rimmed baking sheets with parchment. If your sheet pans are smaller than standard half-sheet pans, keep the salmon in a single layer with space between pieces; use both pans rather than crowding one. Oven fully preheated and pans lined.
In a small bowl, mix 10 ml of the olive oil, the lemon zest, 15 ml of the lemon juice, 5 g of the dill, the garlic powder, paprika, 2 g of the kosher salt, and 0.5 g of the black pepper. Toss the salmon with this seasoning until coated. Salmon pieces look evenly coated and glossy.
Arrange the salmon in a single layer on the lined pans. Drizzle the remaining 5 ml olive oil over the pieces. Bake for 10 to 12 minutes, rotating the pans once halfway through if using two racks. Salmon is opaque on the outside and flakes at the edges; the thickest pieces reach 63°C in the center.
While the salmon bakes, stir together the Greek yogurt, cucumber, remaining 3 g dill, remaining 15 ml lemon juice, remaining 2 g kosher salt, remaining 0.5 g black pepper, and the honey if using. Add up to 15 ml water a little at a time if you want a looser dip. Dip is smooth, spoonable, and tastes bright and balanced.
Serve the salmon bites warm with the yogurt dip on the side. Salmon is tender and flaky; dip is chilled and ready alongside.