Bang Bang Salmon Bites (Printable)

Crispy salmon cubes in creamy spicy sauce. Ready in 30 minutes for any occasion.

# 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 Make It:

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 powder.
03 - Heat 1/2 to 3/4 inch vegetable oil in a large skillet over medium-high heat. Fry salmon cubes in batches without overcrowding, cooking 1-2 minutes per side until golden and just cooked through. Drain on 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 the Bang Bang sauce until evenly coated. Serve immediately, garnished with chopped chives and sesame seeds if desired.

# Expert Tips:

01 -
  • The sauce-to-salmon ratio is absolutely perfect, every bite gets coated in that spicy creamy goodness
  • Crispy edges with tender centers, texture contrast that keeps you reaching for just one more
  • Ready in under 30 minutes but tastes like something you'd order at a trendy fusion restaurant
02 -
  • Don't marinate longer than 15 minutes or the acid will start breaking down the salmon texture, making it mushy instead of tender
  • Cornstarch that's been sitting in your pantry for years might not crisp up properly, test-fry one piece first if it's been a while
  • The sauce will thicken slightly as it sits on the warm salmon, toss immediately before serving
03 -
  • Pat your salmon completely dry before cutting into cubes, excess water prevents the marinade from adhering properly
  • Let the fried salmon rest on paper towels for at least 30 seconds before saucing, this prevents that dreaded soggy bottom situation
  • If your sauce seems too thick, thin it with literally a teaspoon of water at a time, it goes from perfect to broken incredibly fast

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