Bang Bang Salmon Bites (Printable)
Crispy salmon cubes in creamy spicy sauce, ready in 30 minutes.
# What You'll Need:
→ Salmon
01 - 1.1 lb 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
# How-to Steps:
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 coating.
03 - Heat ½–¾ inch vegetable oil in a large skillet over medium-high heat. Fry salmon cubes in batches for 1–2 minutes per side until golden and cooked through. Transfer to 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 Bang Bang sauce until evenly coated. Serve immediately garnished with chives and sesame seeds.
# Expert Pointers:
01 -
- The contrast between the shattering-crisp exterior and the tender, buttery salmon inside is absolutely addictive
- That Bang Bang sauce keeps people reaching for just one more bite until the platter is mysteriously empty
- Thirty minutes from raw ingredients to restaurant-quality dinner feels like pulling off a magic trick
02 -
- Overcrowding the pan drops the oil temperature dramatically, turning your crispy dreams into soggy reality
- The cornstarch coating needs that hot oil to set immediately—pat salmon cubes really dry before dredging for the best crunch
03 -
- Cut your salmon cubes while they're still slightly chilled—they hold their shape better and are easier to coat evenly
- Let the fried salmon rest on a wire rack instead of paper towels for maximum crisp retention