Bang Bang Salmon Bites (Printable)
Golden crispy salmon cubes tossed in a creamy, spicy sauce ready in just 30 minutes.
# What You'll Need:
→ 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
# Method:
01 - In a medium bowl, combine soy sauce, lime juice, garlic powder, smoked paprika, salt, and black pepper. 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 powder.
03 - Heat ½–¾ inch vegetable oil in a large skillet over medium-high heat. Add salmon cubes in batches without overcrowding. Fry for 1–2 minutes per side until golden and just cooked through. Transfer to a paper towel-lined plate.
04 - Whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice in a small bowl until smooth and well combined.
05 - Toss fried salmon bites gently with the Bang Bang sauce until evenly coated. Serve immediately garnished with chopped chives or green onions and sesame seeds if desired.
# Expert Hints:
01 -
- The crispy exterior gives way to impossibly tender salmon inside, creating that perfect texture contrast we all crave in appetizers
- The Bang Bang sauce hits every flavor note, creamy, sweet, spicy, and tangy, making these completely addictive
02 -
- Do not overcrowd the pan when frying, this drops the oil temperature and makes the coating soggy instead of crispy
- The salmon continues cooking slightly after you remove it from the oil, so pull them when they are just barely cooked through
03 -
- Pat your salmon cubes very dry with paper towels before marinating, this helps the coating stick better
- Let your fried salmon rest on a wire rack instead of paper towels to maintain that crispy texture