Fun Everything Bagel Salmon Bites for Toddlers
When I say everything, I mean everything. All the components of a bagel and lox are here: cream cheese, everything spice, even a little chive or dill. But, wait, there’s more: the salmon is marinated in teriyaki; honey can be drizzled on top; black sesame seeds top it all off. It’s sweet, creamy, savory—a taste of everything, really. And your toddler will want it every time.
(Pro tip: as a backup and/or change-up, you can make these killer salmon cakes with the scraps of the salmon; it will only take five minutes to do so.)
Ingredients
Instructions
Prep
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If using salmon filets or pieces with thin edges, cut off thin portions and set aside. Slice remaining salmon into square nuggets roughly 1x1 in size; try to keep your pieces as uniform in size as possible. Toss salmon pieces in your teriyaki marinade, cover, and refrigerate for 1-4 hours.
Cook
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In your air fryer, spread salmon out in a single layer on foil or parchment paper, making sure pieces do not touch; heat at 425 for three minutes. Remove any thin pieces and/or those that are clearly cooked fully; for remaining pieces, cook for 1-2 minutes at 300.
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Spread small amount of cream cheese atop each piece, followed by sprinkles of chives or dill, everything bagel spice, and black sesame seeds; you can also add a drizzle of honey and/or a small dollop of your child’s preferred dipping sauce for salmon (i.e., barbecue sauce).
Serve
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I typically start with just one-bites of the dish (see image at top of page), using the smallest sized nuggets for my son. If/when his interest wanes, then I bring in crunch: wrap the salmon in seaweed, serve on top of a toasted chunk of bagel (or bagel chip), etc.
Adapt
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The formula here is elemental: savory marinade + creamy topping + dusting of bold spice + hint of sweetness. You could go Greek, for instance, using feta, lemon, and oregano to drive the flavor; you could go Thai, with tamarind, soy (or fish sauce), and lime driving t’ngs; carne asada style, with an orange and garlic marinade and topped with our guasacasa sauce; et al.
