Bang Bang Salmon Bites (Print Version)

Crispy tender salmon pieces in creamy spicy sauce ready in 30 minutes

# What You'll Need:

→ Salmon

01 - 1.1 lbs 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

# Directions:

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 excess coating.
03 - Heat ½–¾ inch vegetable oil in a large skillet over medium-high heat. Fry salmon cubes in batches for 1–2 minutes per side until golden and cooked through. Remove to a paper towel-lined plate.
04 - Whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice in a small bowl until smooth.
05 - Toss fried salmon bites gently with Bang Bang sauce until evenly coated. Serve immediately garnished with chives and sesame seeds.

# Expert Tips:

01 -
  • The sauce balances sweet and heat in a way that keeps everyone coming back for seconds
  • You get restaurant quality results with minimal effort and ingredients you probably already have
02 -
  • Overcrowding the pan drops the oil temperature and makes the coating soggy instead of crisp
  • The salmon continues cooking slightly after it leaves the pan, so remove it when just barely opaque
03 -
  • Cut your salmon cubes slightly larger than you think you need, they shrink as they cook
  • Keep the sauce warm while you fry so it coats the salmon more evenly

Go Back