Walnut-Crusted Salmon Bites with Apricot Ginger Dipping Sauce

Total Time
27 Mins


These salmon bites make great appetizers or tapas. To make entree size portions, cut salmon fillets into 4-ounce portions, follow other instructions, and extend baking time to 15 minutes.

Total Time

Prep Time
15 Mins
Cook Time
12 Mins
Total Time
27 Mins


265 cal
Total Fat
12 g
Trans Fat
0 g
Polyunsaturated Fat
8 g
31 mg
150 mg
25 g
Dietary Fiber
1 g
14 g


  • 1/4 cup apricot jam
  • 2 tablespoons white wine vinegar
  • 3/4 cup California walnuts, chopped
  • 3/4 cup panko breadcrumbs
  • 2 tablespoons fresh cilantro, finely chopped
  • nonstick cooking spray
  • 1 pound salmon fillet, skinless, cut into 1-inch cubes

For the Apricot Ginger Dipping Sauce:

  • 1/2 cup apricot jam
  • 4 teaspoons low-sodium soy sauce
  • 1 teaspoon white wine vinegar
  • 2 tablespoons water
  • 2 tablespoons California walnuts, finely chopped
  • 1 tablespoon green onion, white and pale green stem, thinly sliced
  • 1 teaspoon freshly grated ginger root


  1. Preheat oven to 400°F, Coat a baking sheet with nonstick cooking spray.
  2. For the dipping sauce: In a small bowl, whisk together all ingredients. Set aside.
  3. For the salmon bites: In another small bowl, whisk together jam and vinegar. Set aside.
  4. In a blender or food processor, combine walnuts, breadcrumbs, and cilantro. Process a few turns until blended but still a coarse texture.
  5. Brush salmon pieces with the jam mixture. Coat each piece evenly with the walnut and breadcrumb mixture.
  6. Place on baking sheet and bake for 12 minutes. Serve warm with dipping sauce.