Bang Bang Salmon Bites (Printable)
Crispy salmon bites with creamy spicy coating, ready in 30 minutes.
# What You'll Need:
→ Salmon
01 - 1.1 lb skinless salmon fillets, cut into 1-inch cubes
→ Marinade
02 - 1 tbsp soy sauce
03 - 1 tbsp lime juice
04 - 1/2 tsp garlic powder
05 - 1/2 tsp smoked paprika
06 - 1/4 tsp salt
07 - 1/4 tsp black pepper
→ Coating
08 - 2/3 cup cornstarch
09 - 1/2 tsp salt
→ Bang Bang Sauce
10 - 1/3 cup mayonnaise
11 - 2 tbsp sweet chili sauce
12 - 1 tbsp Sriracha or hot sauce
13 - 1 tbsp honey or maple syrup
14 - 1 tsp lime juice
→ For Frying & Garnish
15 - Vegetable oil, for shallow frying
16 - 2 tbsp chopped fresh chives or green onions
17 - 1 tsp toasted sesame seeds
# Step-by-step:
01 - Combine soy sauce, lime juice, garlic powder, smoked paprika, salt, and pepper in a medium bowl. Add salmon cubes and toss gently to coat. Let marinate for 10 minutes.
02 - Mix cornstarch and salt in a shallow dish. Dredge each marinated salmon cube in the cornstarch mixture, shaking off any excess coating.
03 - Heat ½–¾ inch vegetable oil in a large skillet over medium-high heat. Add salmon cubes in batches without overcrowding. Fry 1–2 minutes per side until golden and just cooked through. Transfer to paper towel-lined plate.
04 - Whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice in a small bowl until smooth and well combined.
05 - Toss fried salmon bites gently with the Bang Bang sauce until evenly coated. Serve immediately, garnished with chopped chives and sesame seeds if desired.
# Expert Advice:
01 -
- They come together in 30 minutes but taste like something youd order from a fancy fusion spot
- The sauce hits that perfect sweet-spicy-creamy balance that makes everyone reach for seconds
02 -
- Overcrowding the pan drops the oil temperature and makes the coating soggy, so fry in batches
- The salmon continues cooking slightly after you remove it from the oil, so pull it when it looks barely done
03 -
- Cold salmon fries up better than room temperature, so keep it chilled until the last moment
- Let the fried salmon drain on paper towels for at least 30 seconds before tossing with sauce