Bang Bang Salmon Bites (Printable version)

Golden crispy salmon cubes in creamy spicy sauce ready in minutes

# List of ingredients:

→ 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 without overcrowding, 1–2 minutes per side until golden and cooked through. Transfer to 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 chopped chives and sesame seeds.

# Expert Advice:

01 -
  • These come together in under 30 minutes but taste like something from a restaurant
  • The sauce hits that perfect sweet spot between creamy and spicy
  • Salmon stays incredibly tender inside while getting restaurant style crispy outside
02 -
  • Do not overcrowd the pan when frying or the salmon will steam instead of getting crispy
  • Pat the salmon dry before marinating to help the coating stick better
  • Let the oil come back to temperature between batches for consistent results
03 -
  • Cut your salmon into uniform cubes so everything finishes cooking at the same time
  • Keep the sauce on the side if you are serving these over time so the salmon stays crispy

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