Bang Bang Salmon Bites (Print View)
Crispy salmon cubes with creamy spicy coating ready in 30 minutes
# What You'll Need:
→ Salmon
01 - 1.1 lbs 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
# Method:
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 any excess coating.
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, 1 to 2 minutes per side, until golden and cooked through. Transfer to a 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.
# Insider Tips:
01 -
- Come together in under 30 minutes but taste like they took all day
- That perfect contrast between crispy exterior and tender, flaky salmon inside
- The sauce doubles as a dip for everything else on your plate
02 -
- Overcrowding the pan drops the oil temperature and makes the salmon soggy instead of crispy
- The salmon continues cooking after you remove it from the oil, so pull them when they're just barely cooked through
- Sauce can be made ahead and stored in the refrigerator for up to three days
03 -
- Pat your salmon cubes dry before marinating, as excess water prevents the cornstarch from adhering properly
- Use an instant-read thermometer to check doneness, aiming for 63°C internally