Bang Bang Salmon Bites (Printable Version)
Golden crispy salmon cubes coated in spicy creamy sauce, ready in 30 minutes.
# What You Need:
→ Salmon
01 - 1.1 lb 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.
03 - Heat ½–¾ inch vegetable oil in a large skillet over medium-high heat. Add salmon cubes in batches without overcrowding. Fry 1–2 minutes per side until golden and just 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 the Bang Bang sauce until evenly coated. Serve immediately, garnished with chopped chives and sesame seeds if desired.
# Expert Advice:
01 -
- The outside gets impossibly crispy while the inside stays melt in your mouth tender
- That sauce is addictive enough you might want to double it
02 -
- Overcrowding the pan drops the oil temperature and makes the coating soggy
- Let the fried salmon rest on paper towels before saucing so it stays crispy
03 -
- Cut your salmon into the same size cubes so everything finishes cooking at the same time
- Start with less Sriracha than you think you need and taste as you go