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Garlic Butter Salmon Bites in One Pan

Garlic butter salmon bites seared hard in one hot skillet, then tossed with a glossy garlic-butter sauce with lemon and parsley. Cubing the fillet creates more surface area for a deep golden crust and quick cooking under ten minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

For the salmon
  • 1.5 lb skinless salmon fillet cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tsp salt
  • 0.5 tsp black pepper
For the garlic butter
  • 4 tbsp unsalted butter
  • 6 garlic cloves, minced
  • 1 tbsp honey
  • 2 tbsp fresh lemon juice
  • 0.25 tsp red pepper flakes
  • 3 tbsp fresh parsley chopped
  • 1 lemon wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Sear the salmon
  1. Pat the salmon cubes completely dry with paper towels to prevent steaming and help the crust form.
  2. Toss the cubes with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
  3. Heat a large skillet over medium-high until genuinely hot, then add the salmon in a single layer with space between pieces.
  4. Sear the salmon undisturbed for 2 to 3 minutes until a deep golden crust forms.
  5. Flip each piece and sear for 2 minutes more, until just opaque in the center, then transfer to a plate while it finishes in the sauce.
Make the garlic butter sauce and finish
  1. Lower the heat to medium, then add butter and minced garlic to the same pan and cook for 45 seconds, stirring constantly, until fragrant but not browned.
  2. Stir in the honey, lemon juice, and red pepper flakes, scraping up the browned bits from the bottom of the pan.
  3. Return the salmon to the skillet and toss gently for 1 minute until every piece is glossy and coated.
  4. Kill the heat, scatter the parsley over the top, and serve straight from the pan with lemon wedges.

Notes

Pro tip: truly dry salmon and a genuinely hot skillet are what drive the caramelized edges—don’t overcrowd the pan. Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently so it doesn’t overcook. Freezing is not recommended for best texture. For a lighter option, use 2 to 3 tbsp butter instead of 4 and consider a low-sugar honey alternative.