Bang Bang Salmon Bites (Printer-friendly)

Crispy salmon cubes in a spicy creamy sauce, ready in 30 minutes. Perfect for parties or weeknight dinners.

# What You 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, adjust to taste
13 - 1 tbsp honey or maple syrup
14 - 1 tsp lime juice

→ For Frying and Garnish

15 - Vegetable oil, for shallow frying
16 - 2 tbsp chopped fresh chives or green onions
17 - 1 tsp toasted sesame seeds (optional)

# How to Make It:

01 - In a medium bowl, combine soy sauce, lime juice, garlic powder, smoked paprika, salt, and pepper. Add salmon cubes and toss gently to coat. Marinate for 10 minutes.
02 - In a shallow dish, mix cornstarch and salt. Dredge each marinated salmon cube in the cornstarch mixture, shaking off excess.
03 - Heat ½–¾ inch vegetable oil in a large skillet over medium-high heat. When hot, add salmon cubes in batches without overcrowding. Fry 1–2 minutes per side until golden and just cooked through. Remove to a paper towel-lined plate.
04 - In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice until smooth and well combined.
05 - Toss fried salmon bites gently with the Bang Bang sauce until evenly coated. Serve immediately, garnished with chopped chives, green onions, and sesame seeds if desired.

# Expert Tips:

01 -
  • The Bang Bang sauce hits every flavor note at once creamy sweet tangy and perfectly spicy without overwhelming the delicate salmon
  • These bites disappear faster than any other appetizer Ive ever served and people always ask for the recipe
02 -
  • Overcrowding the pan drops the oil temperature and makes the coating soggy instead of crispy so fry in batches for best results
  • The salmon continues cooking slightly after you remove it from the oil so pulling it at just cooked through prevents dry overdone fish
03 -
  • Pat the salmon cubes completely dry before marinating to help the cornstarch coating adhere properly
  • Let the fried salmon drain for at least thirty seconds on paper towels before tossing with sauce to maintain maximum crispiness

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