Lemon Butter Salmon Bites with Vinegar Coleslaw

salmon bites and coleslaw on a plate surrounded by ingredients

Lemon Butter Salmon Bites with Vinegar Coleslaw

This healthy meal is easy and quick, while still providing a lot of flavor. Make it for dinner.

Course Dinner, Main Course

Cuisine American

Prep Time 20

Cook Time 10

Marinating Time (optional) 10

Total Time 40

Servings

Calories 350kcal

Author Lizzie Streit, MS, RDN

Ingredients

Lemon Butter Salmon Bites

1 pound salmon center-cut if possible, skinless and boneless
3 tablespoons butter melted
2 tablespoons lemon juice from 1 lemon
1 teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Fresh dill for serving, optional

Vinegar Coleslaw

1 10-ounce package coleslaw mix or shredded cabbage
3 tablespoons extra virgin olive oil
¼ cup apple cider vinegar
1 tablespoon stone ground mustard
2 teaspoons honey
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Instructions

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
Cut the salmon into 1-inch cubes, aiming to make them all around the same size as best as possible.
In a mixing bowl, combine the melted butter, lemon juice, garlic powder, salt, and pepper. Pour half of the mixture into another dish and set aside to use for serving.
Transfer the salmon cubes to the mixing bowl. Stir well to coat them all in the lemon butter. At this point, you can cover the bowl and transfer it to the refrigerator to let the salmon bites marinate for 10 to 20 minutes. Or, you can bake them immediately.
Spread the coated salmon bites out on the lined baking sheet. If they were refrigerated, the butter will have solidified. That's OK, and I typically just bake them like that. If you want to re-melt the butter, you can microwave the bites for 15 to 30 seconds in a microwave-safe bowl before putting them on the baking sheet.
Bake the bites in the preheated oven for 4 to 7 minutes until cooked through. Your bites may need a couple more minutes depending on your oven.
While the salmon cooks, make the slaw. Put the packaged coleslaw or cabbage into a large bowl. In a measuring cup or small bowl (or in the large bowl before you add the slaw), whisk together the olive oil, apple cider vinegar, mustard, honey, salt, and pepper. Pour the dressing over the slaw and toss until coated.
Serve the salmon bites with the reserved lemon butter, fresh dill, and a side of coleslaw. Enjoy!
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Notes

This recipe is best enjoyed right away, but you can keep the bites and slaw in separate airtight containers in the fridge for up to 2 to 3 days.
Leftover bites can be reheated in the microwave or in a skillet until warmed through (usually just takes a couple of minutes). They can be repurposed for salads, bowls, and wraps if desired.
To cook the bites in a skillet instead of the oven, warm a tablespoon of olive oil in a pan over medium heat. Add the bites and cook for 2 to 3 minutes on each side until cooked through.
Consider serving with a healthy carbohydrate, such as a whole grain, potatoes, beans, or fruit, for a more complete meal.

Nutrition