Bang Bang Salmon Bites (Print Version)
Golden crispy salmon bites in a creamy spicy sauce, ready in just 30 minutes.
# What You 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
# 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 1/2 to 3/4 inch vegetable oil in a large skillet over medium-high heat. When hot, add salmon cubes in batches without overcrowding. Fry 1 to 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 or green onions and sesame seeds if desired.
# Insider Tips:
01 -
- The salmon stays impossibly tender while developing this golden crispy crust that people cannot stop eating
- That Bang Bang sauce hits every single flavor note—sweet, spicy, tangy, creamy—and comes together in literally two minutes
02 -
- Dry your salmon really well before cutting into cubes—excess moisture is the enemy of crispy crust
- Don't overcrowd the pan or the oil temperature drops and you end up with soggy, sad bites
03 -
- Cut your salmon into uniform cubes so everything cooks at the same rate—nothing worse than some pieces overcooked while others are still raw inside
- Keep the finished salmon in a warm oven while you fry batches so everyone can eat together