Bang Bang Salmon Bites (Printable View)
Crispy salmon cubes in a creamy, spicy Bang Bang sauce—serve as an appetizer, snack, or over rice.
# 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 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
→ 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)
# Cooking Steps:
01 - Evenly sprinkle salt and black pepper over the salmon cubes.
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 in the flour mixture, dip in the beaten eggs, then return to the flour mixture for a final coat.
04 - Heat vegetable oil in a large skillet over medium-high heat. Fry breaded salmon pieces in batches for 2 to 3 minutes per side or 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 smooth.
06 - Gently toss warm salmon bites with Bang Bang sauce until evenly coated.
07 - Serve immediately topped with green onions, cilantro, and sesame seeds if desired.
# Expert Tips:
01 -
- Secretly, the spicy sauce is so addictive you&apoll want to drizzle it on everything from veggies to fries.
- Cleanup is quick even after a batch or two, which means more time tasting and less time scrubbing.
02 -
- One time I rushed and dumped in too many salmon cubes, which cooled the oil and led to soggy bites—patience truly improves crispiness.
- Letting coated salmon cubes rest in the fridge for 15 minutes really does keep the crust clinging on during frying or baking.
03 -
- Keep your oil temperature steady by frying in small batches so you don&apost lose the crisp factor.
- An extra squeeze of lime over the finished bites adds pop and cuts the richness beautifully.