Bang Bang Salmon Bites (Printable version)
Crispy pan-fried salmon cubes tossed in a creamy, spicy bang-bang glaze. Ready in 30 minutes.
# 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 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 other 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)
# Directions:
01 - Sprinkle salmon cubes evenly with salt and black pepper.
02 - Combine cornstarch, all-purpose flour, and smoked paprika in a shallow bowl. Place beaten eggs in a separate bowl.
03 - Coat each salmon cube in the flour mixture, dip in beaten egg, then return to the flour mixture for a second coat.
04 - Heat vegetable oil in a large skillet over medium-high heat. Fry coated salmon cubes in batches, 2 to 3 minutes per side, until golden and cooked through. Drain on paper towels.
05 - Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a bowl until completely smooth.
06 - Gently toss warm, fried salmon bites with Bang Bang sauce until evenly coated.
07 - Top with sliced green onions, chopped cilantro, and sesame seeds if desired. Serve immediately while warm.
# Expert Tips:
01 -
- This is one of those secret-weapon recipes that takes less than 30 minutes but tastes like a restaurant splurge.
- Everyone can customize the heat with extra sauce or a side of plain rice—no one ever leaves the table unsatisfied.
02 -
- If your oil isn’t hot enough, the coating absorbs too much and turns soggy—test with a small drop before frying.
- Letting the coated salmon rest in the fridge for 15 minutes is a game-changer for a crisp shell that actually sticks.
03 -
- Use paper towels to absorb excess oil, but don’t let the salmon sit too long or the crust softens.
- Whisk the sauce until completely smooth for the silkiest coat on each piece—little lumps ruin the magic.