Bang Bang Salmon Bites (Printable)

Crispy salmon cubes in creamy spicy sauce, ready in 30 minutes.

# 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

# Directions:

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 coating.
03 - Heat ½–¾ inch vegetable oil in a large skillet over medium-high heat. 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 - 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 crispy exterior gives way to impossibly tender salmon inside, a texture contrast that keeps everyone reaching for just one more bite
  • You get that restaurant-quality Bang Bang sauce without any mysterious ingredients or complicated techniques
  • These disappear from plates faster than you can say 'should I double the recipe'
02 -
  • Do not marinate the salmon longer than 10 minutes or the lime juice will start to cure the fish and change the texture completely
  • Make sure your oil is hot enough before adding the salmon or the coating will absorb too much oil and turn soggy instead of crispy
  • Sauce the salmon right before serving because the sauce will soften that beautiful cornstarch crunch if it sits too long
03 -
  • Pat the salmon cubes completely dry before marinating to help the coating stick better
  • Keep the coated salmon on a wire rack while frying batches so the bottom does not get soggy
  • Let the fried salmon drain on paper towels for just 30 seconds before saucing to maintain maximum crunch

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