Order before 1pm (Mon–Fri) for next-day delivery NZ-wide!

00 hrs

:

00 min

:

00 sec

Fried fish served in a decorative bowl with lemon wedges on a dark surface.

Smoked Salmon Nibbles

Each

$1.00 NZD

Ships from Hamilton – order by 1pm for next-day delivery.

⭐⭐⭐⭐ 4.3 star reviews

Deliciously tasty hot smoked salmon nibbles, expertly smoked by Seafood Bazaar for a rich, savoury flavour. Perfect as a snack, platter addition or protein-packed treat any time of day.

In stock, order before 1pm for next day delivery.

Smoked Salmon Nibbles | Per Nibble

Product Details:
- Hot Smoked Salmon Nibbles
- Sold per nibble
- Smoked by Seafood Bazaar
- Rich, smoky and savoury flavour
- Ready to eat and convenient for snacking

Perfect for:
- Cheese boards and platters
- Snacking or entertaining
- Salads, pasta or seafood dishes
- Lunchboxes and grazing tables

Storage Instructions:
- Keep refrigerated below 4°C

Prepared by Seafood Bazaar in New Zealand – delivering premium seafood New Zealand wide.

Recipe: Poached Salmon in Coconut Lime Sauce

Poached Salmon in Coconut Lime Sauce

Tender salmon poached in a fragrant coconut lime sauce with lemongrass, ginger, and garlic. Perfect over jasmine rice, noodles, or steamed Asian greens.

Ingredients

4 x 180 gram salmon fillets, skinless (skin on okay)
Salt & pepper
2 T oil
2 cloves garlic, finely grated
2 t ginger, finely grated
1 lemongrass, finely grated (or 1 T lemongrass paste)
1 T brown sugar
1 t chilli garlic paste
400 grams coconut milk
1 T fish sauce
2 t lime zest
Lime juice
To garnish: fresh coriander or sliced chilli
Accompaniments: cooked jasmine rice, rice noodles, steamed Asian greens

Method

Season salmon with salt and pepper.
Heat 1 T oil in a fry pan over medium heat. Add salmon, skin side up, and cook 60–90 seconds to get colour. Turn and cook another 60 seconds, then set aside.
Reduce heat to medium-low. Add remaining 1 T oil, garlic, ginger, and lemongrass; cook until light golden.
Add sugar and cook 30 seconds until golden, then add chilli garlic paste.
Add coconut milk, stirring and scraping the pan to release any browned bits.
Stir in fish sauce and increase heat to medium; cook 2 minutes.
Return salmon to the sauce, reduce heat, and gently poach for 4 minutes or until just cooked.
Remove salmon, stir in lime zest and juice, and season to taste.
Serve salmon over rice or noodles and spoon sauce over top. Garnish with chilli or coriander.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Serves: 4

Recipe: Lemon Garlic Herb BBQ Salmon

Lemon Garlic Herb BBQ Salmon

Fresh salmon fillets marinated in a vibrant mix of lemon, garlic, and fresh herbs, then grilled on the BBQ for a smoky, juicy finish. Perfect for a quick, healthy, and flavourful summer meal.

Ingredients

4 x 150 gram salmon fillets (skin on or off)
½ cup fresh mixed herbs, chopped (thyme, parsley, dill, rosemary)
2 cloves garlic, finely chopped
½ cup olive oil
Juice and zest of 1 lemon
1 tablespoon Dijon mustard
1 tablespoon liquid honey
Salt & pepper, to taste
Lemon wedges, to serve

Method

Mix all herb marinade ingredients together in a bowl.
Place the salmon in a shallow dish and pour the marinade over the top.
Cover and refrigerate for 15 minutes. Turn the salmon and refrigerate for another 15 minutes (do not marinate longer due to the lemon juice).
Preheat the BBQ, ensuring the grill and hotplate are clean. Brush with oil.
Place salmon on the BBQ (flesh side down if skin is on) and cook for 3–5 minutes per side, turning only once.
Serve with BBQ corn cobs and salad.

Prep Time: 10 minutes | Marinating: 30 minutes | Cooking Time: 10 minutes | Serves: 4

Recipe: Greek Salmon Salad with Lemon Basil Dressing

Greek Salmon Salad with Lemon Basil Dressing

Grilled salmon served over a fresh Greek-style salad of mixed greens, tomato, cucumber, capsicum, red onion, and feta, finished with a vibrant lemon basil dressing.

Ingredients

4 x 150-gram salmon portions, skinless
Olive oil, as needed
Flaky sea salt
Black pepper
8 cups mixed greens (Cos/Romaine, kale, baby spinach)
1 cup fresh tomatoes, halved
1 cup cucumber, 1cm dice
½ cup red onion, thinly sliced
½ cup red capsicum, 1cm dice
100 grams feta cheese, crumbled
¼ cup lemon juice + zest of 1 lemon
½ cup olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
2 cloves garlic, minced
8 fresh basil leaves
½ teaspoon dried oregano
Salt & pepper, to taste

Method

Lightly season both sides of the salmon and drizzle with olive oil.
Heat BBQ or pan to medium-high (clean and oil BBQ if using).
Grill salmon 4–5 minutes each side until flaky (or to your preference).
In a large bowl, combine all salad ingredients and set aside.
Remove cooked salmon and cover to keep warm.
Blend lemon juice, olive oil, mustard, honey, garlic, basil, oregano, salt, and pepper for 30 seconds until creamy.
Toss enough dressing through salad to coat (extra dressing will remain).
Divide salad between plates, top with salmon, and drizzle with additional dressing if desired.

Prep Time: 20 minutes | Cooking Time: 10 minutes | Serves: 4

⭐ 1,400+ Verified Reviews

4.8 Star Average Rating

🚚 NZ-Wide Delivery

Rural + Saturday Delivery Available

❄️ Cold Chain Protected

Delivered Cold and Fresh!

🐟 Premium Grade Seafood

Freshness Guaranteed

Frequently purchased with:

Frequently asked questions

All seafood is individually vacuum-packed or sealed, then placed in insulated boxes with gel ice packs to ensure it stays cold and fresh during transit.

If the product subtitle includes the word frozen then yes, otherwise all other seafood listings are fresh. All frozen seafood is flash-frozen at peak freshness immediately after processing, locking in flavour, texture, and nutrients.

Frozen seafood: Once thawed, do not refreeze; keep refrigerated and use within 24hrs.

Fresh seafood: Freeze as soon as possible and within 24 hours of delivery for best quality.

If no one is available at the delivery address, your order will be placed in the location on your delivery notes. We recommend leaving clear instructions for a shady cool spot to avoid spoilt deliveries.

Fresh seafood: Consume within 48 hours of delivery for best quality. Fresh Seafood may last up to 5 days from packing.

Frozen seafood: Can be stored at -18°C or below for several months, depending on the product. Check the packaging for specific storage periods.

Frozen seafood: Thaw in the refrigerator overnight or in a sealed bag under running cold water. Avoid microwaving or warm water.

Fresh seafood: Ready to use, keep refrigerated until cooking.

We reccommend:

Fish fillets: ~150–200 g per adult per meal

Tuna steaks: ~180–220 g per adult per meal

Whole fish (e.g., snapper, trevally): ~400–600 g per adult.

Cooked prawns or mussels: ~100–150 g per adult as a starter or snack

Crabs: ~300–400 g per adult if served as a main, or ~150–200 g per adult as part of a shared seafood platter