Bang Bang Salmon Bites (Printable View)
Crispy salmon cubes in a creamy, sweet-spicy Bang Bang sauce—pan-fried or air-fried. Great for snacks, appetizers, or meals.
# Ingredient List:
→ Salmon
01 - 1.1 lb skinless salmon fillet, cut into 1-inch cubes
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon 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 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 - Evenly season salmon cubes with salt and black pepper.
02 - Combine cornstarch, all-purpose flour, and smoked paprika in one bowl; place beaten eggs in a second bowl.
03 - Dip each salmon piece into the flour mixture, then into the egg, then return to the flour mixture to thoroughly coat.
04 - Heat vegetable oil in a large skillet over medium-high heat. Fry coated salmon pieces in batches for 2-3 minutes per side, until golden and just cooked through. Transfer to paper towels to drain excess oil.
05 - In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until fully blended.
06 - Gently toss the warm salmon bites with Bang Bang sauce to evenly coat.
07 - Garnish with sliced green onions, cilantro, and sesame seeds if desired. Serve immediately.
# Expert Suggestions:
01 -
- It sneaks restaurant-level excitement into your home kitchen with zero fuss.
- The sauce is so crave-worthy, you'll start looking for other things to dunk in it.
02 -
- If you rush the coating or skip the chilling step, the crust may slide right off in the pan—trust me, I learned the messy way.
- Switching to air fryer mode keeps things lighter and still gives a satisfying crunch—just remember to spray or brush a mist of oil before cooking.
03 -
- Let the coated salmon chill before frying—this keeps the crust attached and prevents heartbreak in the pan.
- Taste the sauce before dressing the salmon, and tweak the sweetness or heat to suit your craving.