Bang Bang Salmon Bites (Print View)
Crispy salmon cubes in a creamy, spicy Bang Bang sauce—pan-fried until golden, perfect for appetizers or mains.
# What You Need:
→ Salmon
01 - 1.1 pounds skinless salmon fillet, cut into 1-inch cubes
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon ground 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, for pan-frying
→ Bang Bang Sauce
09 - 1/3 cup mayonnaise
10 - 2 tablespoons sweet chili sauce
11 - 1 tablespoon sriracha or 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)
# How to Make It:
01 - Season salmon cubes evenly with salt and black pepper.
02 - In one bowl, combine cornstarch, flour, and smoked paprika. In a second bowl, whisk eggs until blended.
03 - Dredge each salmon piece in the flour mixture, dip into beaten eggs, and coat again in the flour mix.
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 and just cooked through. Transfer to paper towels to drain excess oil.
05 - In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth.
06 - Combine warm salmon bites with Bang Bang sauce, tossing until coated evenly.
07 - Garnish with green onions, cilantro, and sesame seeds if desired. Serve immediately.
# Expert Tips:
01 -
- You get that improbable combo of ultra-crispy, warmly spiced fish with creamy spicy sauce, all in under 30 minutes.
- Even picky eaters can’t resist reaching for just one more, making it ideal for gatherings or a weeknight treat.
02 -
- Rushing dredging will leave spots where the crunch just falls off—work with dry hands and shake excess at each stage.
- If you wait too long before tossing in sauce, the breading gets soggy instead of soaking up flavor; keep everything ready so the timing is perfect.
03 -
- Patting the salmon dry isn’t just extra fuss—it’s the secret to keeping the coating light and crunchy instead of gummy.
- Always whisk your sauce just before serving so it stays glossy and smooth over hot bites.