Bang Bang Salmon Bites (Printer-Friendly)
Crispy salmon cubes pan-fried and tossed in a creamy, spicy Bang Bang sauce; great with rice or salad.
# What You'll Need:
→ Salmon
01 - 1.1 lbs skinless salmon fillet, cut into 1-inch cubes
02 - 1/2 tsp salt
03 - 1/4 tsp freshly ground black pepper
→ Coating
04 - 1/2 cup cornstarch
05 - 1/2 cup all-purpose flour
06 - 1/2 tsp smoked paprika
07 - 2 large eggs, beaten
→ Frying
08 - 1/3 cup vegetable oil
→ Bang Bang Sauce
09 - 1/3 cup mayonnaise
10 - 2 tbsp sweet chili sauce
11 - 1 tbsp sriracha or hot sauce
12 - 1 tbsp honey
13 - 1 tsp rice vinegar
→ Garnish
14 - 2 tbsp sliced green onions
15 - 1 tbsp chopped fresh cilantro (optional)
16 - Sesame seeds (optional)
# How-To Steps:
01 - Pat salmon pieces dry and season evenly with salt and freshly ground black pepper.
02 - Combine cornstarch, all-purpose flour, and smoked paprika in one bowl. Place beaten eggs in a separate bowl.
03 - Dredge each salmon cube in the flour mixture, dip into beaten egg, then return to the flour mixture, ensuring an even coating.
04 - Heat vegetable oil in a large skillet over medium-high heat. Fry salmon in batches for 2–3 minutes per side until golden and just cooked. Transfer to paper towels to drain excess oil.
05 - In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until fully combined.
06 - Gently toss warm salmon bites with the Bang Bang sauce to coat. Arrange on a platter and garnish with green onions, chopped cilantro, and sesame seeds if desired. Serve immediately.
# Expert Hints:
01 -
- Your taste buds get that perfect contrast of crunchy salmon nuggets and creamy, punchy sauce—it never fails to make people reach for seconds.
- Switching up the protein or how you serve these bites means you can keep surprising your eaters every time.
02 -
- The time I skipped chilling the coated salmon, the crispy crust slid right off while frying—that fifteen minutes in the fridge is your insurance.
- Realizing you can bake or air-fry the salmon unlocked weekday dinners because it cuts cleanup and makes this dish less of a treat, more of a staple.
03 -
- Always fry in batches and give each piece space—a crowded pan means less crispiness.
- If you like things spicier, add a pinch of cayenne to the flour mixture or sauce for that extra lingering heat.