Chili Crunch Salmon Bites with Broccoli and Potatoes

This recipe for salmon bites is a main course made with just a few simple ingredients. Easy, beautiful and loaded with flavor and texture, it comes together in only 30 minutes.

Much like my Shrimp and Gnocchi dish, this recipe for salmon bites is also an easy, exceptional one-pan seafood dinner.

Chili crunch is one of my favorite condiments (details in Ingredients below). In this recipe it helps make the salmon crispy and rich with flavor when it's seared.

And guess what? Chili crunch is packed with such a delicious combination of flavors
that it's the only seasoning used in this recipe. And while it's a spicy condiment, the amount used doesn't make salmon bites and vegetables too hot.

Jump to:

• The Ingredients
• Substitutions
• Variations
• Recipe Tips
• Serving Suggestions
• Can you make it ahead?
• More Must-Try Salmon Deliciousness
• How to Make it
• Recipe for Salmon Bites (with Broccoli and Potatoes)

The Ingredients

• salmon - Select salmon with firm flesh and a fresh aroma. I prefer to remove the skin for this recipe, but leaving it on is okay, too.
• chili crunch (chili crisp) - Chili Crunch, or chili crisp, is a spicy and crunchy condiment. Though there are dozens of versions, it's typically made with fried chili peppers infused in oil, often with other ingredients like garlic, onions and sesame seeds. I like the Momofuku brand and Trader Joe's also has a good one. If you want to make your own, I would definitely follow James Park's recipe from his book Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings.
• broccoli - Choose broccoli with firm stems and tightly closed dark green buds. Bunches that are yellow no longer fresh.
• Pee Wee Potatoes - I use Pee Wee potatoes in this recipe. They're perfect because if they're not already bite-sized, they typically just need to be sliced in half. Choose potatoes that are firm, smooth and free of sprouts.
• coconut milk - Light or regular. I don't recommend coconut cream. Only a small amount is used, so it's not really like a salmon stew.
• olive oil

(See recipe card for quantities.)

Substitutions

• Chili crunch (chili crisp). Chili paste, like Sambal Oelek or Gochujang, are good substitutes for chili crisp. I would use these to taste because their levels of heat might vary.
• Broccoli. Broccolini, spinach, and thick asparagus are all good substitutes for the broccoli. If you use spinach, it should not be added until the potatoes are tender, and cook just to wilt it.
• Pee Wee Potatoes. Yukon Golds and Dutch Yellow potatoes are also great in this dish. Cauliflower is a great substitute if you don't want to use potatoes -- you can use it instead of the broccoli also, but it's nice to have the variety of colors.
• Coconut milk. Heavy cream or half and half are good alternatives for the coconut milk. I prefer the coconut milk because its subtle sweetness balances some of the heat from the chili crunch.

Variations

• Spicier version. As I said above, the chili crunch I use doesn't make this recipe overly hot. This will depend on the one you use, but if you want it spicier, you can use a bit more of it, or sprinkle chili flakes over the dish when it's done.
• Vegetarian version. This dish is also delicious with tofu bites instead of salmon bites. Or you might really like this carrot and cauliflower version instead.
• Mild version. For a mild variation, use just a teaspoon or so of chili paste mixed with olive oil instead of the chili crunch, or just season with salt and pepper.
• Adding other vegetables. You can add all sorts of vegetables, and use as many or as few as you'd like. Broccolini, cauliflower, edamame, spinach, asparagus, bok choy, kale, kohlrabi, parsnips, bell peppers, etc.

Recipe Tips

• If you choose to use more of the chili crunch than listed, be careful that you're not also adding too much oil, as most of them are packed in oil. If this is a concern and you want more heat, just add chili flakes.
• Pee Wee potatoes are often tiny enough that they don't need to be cut. Just be sure they're in small pieces so they cook evenly with the broccoli. And all larger potatoes (even Baby Dutch Yellow) will need to be cut smaller.
• You'll notice that this recipe for salmon bites doesn't call for any salt. That's because the chili crunch is on the salty side. The amount of salt will vary from brand to brand, so it's important to taste it first and/or check the ingredient list, as some might not have any.

Serving Suggestions

• While this crispy salmon bites recipe makes for a substantial meal on its own, I like to serve it with or over rice with fresh herbs.
• It's also great served with warm crusty bread to soak up any sauce left in your plate.
• A side salad with avocado is also lovely to serve with it.

Can you make it ahead?

Since this dish only takes 30 minutes to make, and the salmon will be at its best right off the stove, ideally it shouldn't be made ahead of time. However, if you're really pressed for time, and want to use two pans, you can prepare the potatoes and broccoli an hour or so ahead, and about ten minutes before you're ready to serve, cook and add the salmon.

More Must-Try Salmon Deliciousness

• Salmon Burgers with Lemon
• Olive Oil Poached Salmon
• Baked Chimichurri Salmon
• Blackened Mexican Salmon with Lime
• Salmon Rice Bowl with Avocado and Peach

How to Make it

- Cut the salmon fillet into bite-sized cubes and toss them gently in a mixing bowl with 2½ tablespoons of the chili crunch. They should be well coated. 



- Place an approx. 12-inch nonstick skillet over high heat. Once it's hot, add the salmon bites. Move them around so they're in a single layer. (The chili crunch should have a high oil content, but if the pan looks dry at all, add a little olive oil

- Cook for about 4 minutes, flipping them midway through. They should be slightly golden. Transfer them to a bowl and set aside. Do not wash the skillet.



- Wash, dry and cut the broccoli and potatoes into bite-sized pieces. Pee Wee potatoes are often tiny enough that they don't need to be cut, just be sure they're in small pieces so they cook evenly with the broccoli.

- Now in a large mixing bowl, toss both with the remaining 3 tablespoons of the chili crunch and the olive oil. Be sure everything is well coated.



- Pour the coated broccoli and potatoes into the same skillet from the salmon and place it over medium-high heat. Stirring every so often, cook until some pieces are golden. Then turn the heat to low, cover and continue to cook until everything is tender, about 8 minutes. 


- Add the coconut milk and then return the salmon to the skillet. Gently mix and cook only until the coconut milk is hot.

Serve!

I hope you love this recipe and much as my family and I do.