Dad always made these when guests came over. Only 4 ingredients for a savory, melt-in-your-mouth treat that everyone fights over.

These low carb 4-ingredient salmon bombs are exactly the kind of thing my dad would set out when company was coming over—simple little bites that somehow felt special. They’re made with just salmon, cream cheese, a savory seasoning, and a crunchy low-carb crust, but they come out of the oven melt-in-your-mouth tender with a crispy golden exterior that everyone reaches for first. They’re perfect when you want something impressive without fussing over a long ingredient list or complicated steps.

Serve these salmon bombs hot right from the baking dish, with toothpicks or a small fork so guests can grab and go. They’re lovely alongside a simple green salad, sliced cucumbers, or cherry tomatoes for something fresh and crisp. If you’re keeping it low carb, pair them with a platter of raw veggies and a light ranch or lemony yogurt dip. For a fuller meal, I like to add roasted asparagus or green beans and a side of cauliflower rice, letting the salmon bombs be the star of the table.

Servings: 6 (about 3–4 bite-sized pieces per person)

1 1/2 pounds skinless salmon fillets, cut into 1-inch bite-sized chunks

Preheat your oven to 400°F (200°C). Lightly grease a ceramic casserole dish or line it with parchment paper so the salmon bombs don’t stick.

Pat the salmon pieces dry with paper towels and place them in a medium mixing bowl. Drying them helps the coating stick and keeps things from getting soggy.

Add the softened cream cheese and lemon pepper seasoning to the bowl with the salmon. Using clean hands or a sturdy spatula, gently mix until every piece of salmon is coated in a thin, even layer of seasoned cream cheese. You want the salmon chunks to stay mostly intact, just well coated.

Pour the finely crushed pork rinds into a shallow dish or pie plate. They should be crushed to about the texture of coarse breadcrumbs so they cling nicely and crisp up in the oven.

Working with a few pieces at a time, roll each cream-cheese-coated salmon chunk in the crushed pork rinds, pressing lightly so the crumbs adhere and form a full crust around each piece. Set the coated “bombs” into the prepared ceramic casserole dish in a single layer, leaving a little space between them so they crisp instead of steam.

Once all the salmon pieces are coated and arranged in the dish, lightly sprinkle any remaining pork rind crumbs over the top for extra crunch.

Bake in the preheated oven for 12–15 minutes, or until the coating is golden and crisp and the salmon flakes easily with a fork. The salmon should still look moist and slightly glossy inside, not dry.

Let the salmon bombs rest in the hot dish for 3–5 minutes before serving. This helps them firm up just a bit so they’re easier to pick up, while still staying melt-in-your-mouth tender. Serve warm straight from the casserole dish so everyone can dig in while the crust is at its crispiest.