Bang Bang Salmon Bites (Printable Version)
Crispy salmon cubes tossed in creamy, spicy Bang Bang sauce—quick to pan-fry or bake for a crowd-pleasing starter.
# What You'll Need:
→ Salmon
01 - 1.1 pounds skinless salmon fillet, cut into 1-inch cubes
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon ground 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
→ 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 thinly sliced green onions
16 - Sesame seeds (optional)
# How To Make:
01 - Pat salmon cubes dry with paper towels and season evenly with salt and black pepper.
02 - In a mixing bowl, combine cornstarch, flour, and smoked paprika. In a separate bowl, beat the eggs until smooth.
03 - Individually dredge each salmon cube in the flour mixture, then dip in beaten eggs, and coat again in the flour mixture. Arrange coated salmon on a plate.
04 - Heat vegetable oil in a large skillet over medium-high heat. Fry salmon bites in batches for 2-3 minutes per side until golden and cooked through. Transfer to paper towels to drain excess oil.
05 - In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth and creamy.
06 - Gently toss the warm salmon bites in the Bang Bang sauce to evenly coat.
07 - Transfer to a serving platter and garnish with green onions, cilantro, and sesame seeds as desired. Serve immediately.
# Expert Tips:
01 -
- This sauce is so addictive, you'll want to dip everything in it.
- The salmon comes out unbelievably tender inside, even with all that crunch on the outside.
02 -
- The first time I skipped chilling the coated salmon, most of my crust drifted right into the pan—take the extra 15 minutes.
- Double-dipping the coating really gives that satisfying crunch—don't rush it.
03 -
- Dredging each salmon cube twice creates a crispier shell that holds up to the sauce.
- A squeeze of lime over the finished bites is the not-so-secret finishing touch that wakes up every flavor.