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
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
- 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.
- 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
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
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.
