Bang Bang Salmon Bites (Printable)
Crispy salmon cubes in a creamy, spicy Bang Bang sauce; quick to pan-fry or bake and serve as an appetizer or with rice.
# 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 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)
# How To Make It:
01 - Pat the salmon cubes dry and season evenly with salt and black pepper.
02 - Combine cornstarch, all-purpose flour, and smoked paprika in a shallow bowl. Place beaten eggs in a separate bowl.
03 - Dredge each salmon cube first in the flour mixture, then dip into beaten egg, and finally coat again with the flour mixture.
04 - Heat vegetable oil in a large skillet over medium-high heat. Fry salmon bites in batches for 2 to 3 minutes on each side, until golden and just cooked through. Transfer to a plate lined with paper towels.
05 - In a mixing bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until fully blended.
06 - Gently toss warm salmon bites with Bang Bang sauce until evenly coated.
07 - Arrange salmon bites on a serving platter and garnish with sliced green onions, cilantro, and sesame seeds as desired. Serve promptly.
# Expert Suggestions:
01 -
- It’s gloriously crispy yet tender—like a secret hack to restaurant-quality finger food at home.
- The punchy, creamy sauce wakes up every bite and guarantees you’ll be asked for seconds.
02 -
- Rushing the oil temperature leads to soggy salmon—the first time I tried, I learned the hard way that patience delivers crunch.
- Resting the coated salmon in the fridge prevents the coating from sliding off and keeps everything crisp after saucing.
03 -
- Flavor the dredge with extra spices if you crave more heat, but taste as you go so it doesn’t overpower the salmon.
- The secret is in tossing the salmon while still hot so the Bang Bang sauce glazes instead of just coating.