Bang Bang Salmon Bites (Printable)
Pan-fried salmon cubes coated crisp and tossed in a creamy, sweet-spicy Bang Bang sauce.
# 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 preferred 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 - Sprinkle salt and black pepper evenly over the salmon cubes.
02 - Combine cornstarch, 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 into egg, then dredge once more in the flour mixture to fully coat.
04 - Heat vegetable oil in a large skillet over medium-high heat. Cook salmon bites in batches, 2 to 3 minutes per side, until golden and cooked through. Remove and drain on paper towels.
05 - Whisk mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a bowl until smooth.
06 - Gently toss the warm, fried salmon bites with the prepared Bang Bang sauce until evenly coated.
07 - Transfer to a platter, garnish with sliced green onions, cilantro, and sesame seeds as desired. Serve immediately.
# Expert Hints:
01 -
- This sauce is so addictive, you’ll want to drizzle it on everything from fries to veggies.
- The bites stay shatteringly crisp under that creamy coating, making them perfect for sharing or keeping all to yourself.
02 -
- Don’t rush the oil—it must be hot enough or your bites will soak up too much and lose their crunch.
- Resting the coated salmon cubes in the fridge for a few minutes is the game-changer that keeps everything intact when frying.
03 -
- If frying, let each piece release naturally from the pan before turning; if it sticks, it’s not ready to flip.
- A dash of sesame oil in the sauce adds an unexpected toasty note guests love.