Bang Bang Salmon Bites (Printable Version)
Crispy salmon cubes in a creamy, spicy bang bang sauce — quick, shareable for parties or served with rice or salad.
# What You 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, for pan-frying
→ 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)
# How to Make It:
01 - Combine the salmon cubes with salt and pepper, mixing evenly to season all surfaces.
02 - Arrange two bowls: one with cornstarch, flour, and smoked paprika mixed thoroughly; the other with beaten eggs.
03 - Coat each salmon cube first in the flour mixture, then dip in beaten egg, and return to the flour mixture to ensure an even coating.
04 - Heat vegetable oil in a large skillet over medium-high heat. Working in batches, fry coated salmon pieces for 2 to 3 minutes per side, until golden and just cooked through. Transfer to a plate lined with paper towels to absorb excess oil.
05 - In a mixing bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until completely smooth.
06 - While the salmon bites are still warm, gently toss them with the prepared sauce until evenly coated.
07 - Arrange on a serving plate. Sprinkle with green onions, chopped cilantro, and sesame seeds as desired. Serve immediately.
# Expert Tips:
01 -
- The creamy–spicy sauce is so addictive you’ll be licking every last bit off your plate.
- Salmon bites come out perfectly crispy outside but luscious in the center–the kind of contrast that makes you reach for seconds… and thirds.
02 -
- Don’t crowd the skillet—if you rush and fry too many at once, you’ll end up steaming the salmon and lose that magical crunch.
- Letting the coated bites chill in the fridge for 15 minutes before frying is a game changer for keeping the crust stuck tight.
03 -
- Use a splatter guard (or even just half-cover with the lid) when frying to save your stovetop and arms from any oil jumps.
- Taste the sauce before tossing—sometimes just a dash more honey or sriracha brings everything into perfect balance.