Ingredients:

  • 1 pound (450g) skinless salmon fillet, pin bones removed, cut into 1-inch cubes
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon (2.5ml) sea salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1/4 teaspoon (1.25ml) garlic powder
  • 1/4 cup (25g) all-purpose flour (or gluten-free blend)
  • 1/2 cup (120ml) mayonnaise
  • 1 tablespoon (15ml) fresh lemon juice
  • 1 tablespoon (15ml) chopped fresh dill
  • 1/4 teaspoon (1.25ml) garlic powder
  • Pinch of salt and pepper, to taste

Instructions:

  1. Cut salmon into 1-inch cubes. Pat dry with paper towels. In a bowl, toss the salmon cubes with olive oil, salt, pepper, and garlic powder.
  2. Place the flour in a shallow dish. Dredge each salmon cube in the flour, ensuring it's lightly coated. Shake off any excess flour.
  3. Heat the remaining olive oil in a skillet over medium heat. Once hot, add the salmon bites in a single layer (don't overcrowd the pan). Cook for 2-3 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
  4. While the salmon is cooking, whisk together the mayonnaise, lemon juice, dill, garlic powder, salt, and pepper in a small bowl.
  5. Remove the salmon bites from the skillet and place them on a plate lined with paper towels to absorb excess oil. Serve immediately with the lemon-dill aioli.