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Sumac Salmon Bites with Herb Whipped Feta Recipe
Ash Tyrrell

Sumac Salmon Bites with Herb Whipped Feta Recipe

I can’t wait to tell you about the Sumac Salmon Bites with Herb Whipped Feta Recipe I made last weekend—it was one of those recipes that surprised me in the best way. The salmon cubes were juicy and perfectly seasoned, and that whipped feta stole the show with creamy herb flavor.
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Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lbs skinless salmon cut into cubes — fresh salmon works best for texture and flavor
  • 1/4 cup olive oil — helps spices stick and keeps salmon moist
  • Juice from 1/2 lemon about 2 tbsp — adds brightness and balance
  • 1/4 cup fresh parsley chopped — brings freshness
  • 1 tbsp fresh dill chopped — adds a light, herbal note
  • 1 tbsp honey — enhances flavor and balances tang
  • 1 tbsp ground sumac — provides signature citrusy tang
  • 1 tsp garlic powder — adds savory depth
  • 1/2 tsp salt — essential for flavor balance
  • 1/2 tsp black pepper — mild heat and seasoning4 oz feta cheese — creamy and salty base
  • 2 tbsp Greek yogurt — makes the dip smooth and light
  • 2 tbsp olive oil — improves texture
  • 1/2 cup mixed fresh herbs parsley, cilantro, dill — bright flavor
  • Juice from 1/2 lemon — adds freshness
  • Pinch of salt — enhances taste

Method
 

  1. First, I cut the salmon into evenly sized cubes so they cook at the same rate. Then I tossed them in olive oil, lemon juice, honey, sumac, garlic powder, salt, pepper, parsley, and dill. I made sure every piece was fully coated for maximum flavor. Once mixed, I arranged the salmon in a single layer on a lined baking sheet.
  2. Next, I baked the salmon in a preheated oven at 425°F (220°C). It cooked for about 10–12 minutes until tender and fully cooked through. If I want slightly crispy edges, I broil it for the last 1–2 minutes. This gives beautiful texture without drying it out.
  3. While the salmon cooks, I blend feta, Greek yogurt, olive oil, lemon juice, fresh herbs, and salt in a food processor. I mix until smooth and creamy. The result is a light, fluffy dip that pairs perfectly with the warm salmon bites. I chill it briefly if I want it extra thick

Notes

  • I always use fresh lemon juice for the brightest flavor.
  • I make sure the salmon cubes are similar in size for even cooking.
  • I don’t overcrowd the baking sheet because it prevents proper roasting.
  • I let the salmon rest for a few minutes after baking for better texture.
  • I sometimes add a drizzle of extra olive oil before serving for richness.