Bang Bang Salmon Bites (Printable)

Crispy salmon cubes coated in creamy spicy sauce, ready in 30 minutes

# What You 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

# How-To Steps:

01 - In a medium bowl, combine soy sauce, lime juice, garlic powder, smoked paprika, salt, and pepper. Add salmon cubes and toss gently to coat. Let marinate for 10 minutes.
02 - In a shallow dish, mix cornstarch and salt. Dredge each marinated salmon cube in the cornstarch mixture, shaking off excess.
03 - Heat 1/2 to 3/4 inch vegetable oil in a large skillet over medium-high heat. When hot, add salmon cubes in batches without overcrowding. Fry 1-2 minutes per side until golden and just cooked through. Remove to a paper towel-lined plate.
04 - In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice 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 or green onions and sesame seeds if desired.

# Helpful Tips:

01 -
  • The salmon stays impossibly tender while developing a golden crispy exterior that soaks up that incredible sauce
  • Ready from start to finish in half an hour but tastes like something from a restaurant
  • The sauce hits every flavor note sweet creamy spicy tangy and keeps everyone coming back for more
02 -
  • Do not skip the paper towel step after frying or the coating will become soggy within minutes
  • Work quickly when tossing the sauce so the salmon stays crispy but gets thoroughly coated
  • Crowding the pan drops the oil temperature and makes the coating heavy instead of light and shattering
03 -
  • Cut your salmon into uniform cubes so every piece finishes cooking at the same time
  • Let the fried salmon rest for just 1 minute before saucing so the coating sets slightly
  • Double the sauce recipe if you are serving rice on the side everyone wants extra

Return