Bang Bang Salmon Bites (Printable)
Crispy pan-fried salmon cubes in a creamy, spicy bang bang sauce - ready in 30 minutes.
# What You’ll Need:
→ Salmon
01 - 1.1 pounds skinless salmon fillet, cut into 1-inch cubes
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
→ Coating
04 - 1/2 cup cornstarch
05 - 1/2 cup all-purpose flour
06 - 1/2 teaspoon smoked paprika
07 - 2 large eggs, beaten
→ Frying
08 - 1/3 cup vegetable oil
→ Bang Bang Sauce
09 - 1/3 cup mayonnaise
10 - 2 tablespoons sweet chili sauce
11 - 1 tablespoon sriracha or other hot sauce
12 - 1 tablespoon honey
13 - 1 teaspoon rice vinegar
→ Garnish
14 - 1 tablespoon chopped fresh cilantro (optional)
15 - 2 tablespoons sliced green onions
16 - Sesame seeds (optional)
# Directions:
01 - Evenly season the salmon cubes with salt and black pepper.
02 - Combine cornstarch, all-purpose flour, and smoked paprika in a shallow bowl. Place the beaten eggs in a separate bowl.
03 - Coat each salmon piece in the flour mixture, dip in eggs, then coat again with the flour blend for a crisp exterior.
04 - Heat vegetable oil in a large skillet over medium-high heat. Fry salmon bites in batches for 2 to 3 minutes per side until golden brown and cooked through. Transfer to paper towels to drain excess oil.
05 - In a mixing bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth.
06 - Gently toss the warm salmon bites with Bang Bang sauce until thoroughly coated.
07 - Arrange salmon bites on a plate. Garnish with sliced green onions, cilantro, and sesame seeds if desired. Serve immediately while hot.
# Expert Suggestions:
01 -
- The creamy spicy sauce clings to every crisp bite, making each mouthful a mini celebration.
- Minimal prep and pantry-friendly ingredients make this a go-to for easy entertaining or weeknight dinners.
02 -
- Skipping the chilling step after coating makes the crust fall off—learned that lesson after a few failed first attempts.
- Using too hot an oil burns the coating before the salmon cooks inside; medium-high heat is the sweet spot.
03 -
- Lining up your dredging bowls mise-en-place style makes the breading process so much tidier.
- Toss salmon bites with sauce while warm so it soaks in without making the crust soggy.