Bang Bang Salmon Bites (Printable)
Crispy pan-fried salmon cubes coated and tossed in a creamy, sweet-spicy Bang Bang sauce; great for sharing or with 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)
# Directions:
01 - Evenly season salmon cubes with salt and black pepper.
02 - Mix cornstarch, flour, and smoked paprika in one bowl. Place the beaten eggs in a separate bowl.
03 - Dredge each salmon piece in the flour mixture, dip in egg, and coat once more with the flour mixture. For best results, chill coated pieces for 15 minutes.
04 - Heat vegetable oil in a large skillet over medium-high heat. Fry salmon bites in batches for 2 to 3 minutes per side, until golden brown and just cooked through. Drain on paper towels.
05 - Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth.
06 - Toss freshly fried salmon bites with the Bang Bang sauce to evenly coat. Garnish with green onions, cilantro, and sesame seeds if desired. Serve immediately.
# Expert Tips:
01 -
- Your friends will never guess how easy it is to get salmon bites this crispy at home.
- The sweet-spicy sauce adds a kick that makes each bite absolutely addictive.
02 -
- If you skip chilling the coated salmon, you'll end up with a patchy crust and more mess in the pan.
- I stubbornly tried skipping the extra flour coating once and regretted the sad, soggy result; double-dipping truly matters here.
03 -
- Don’t crowd the pan when frying or the bites will steam instead of crisp.
- Whisk the sauce in advance so it’s ready to coat the salmon fresh out of the pan.