Description
Crispy Bang Bang salmon bites are golden on the outside, tender inside, and tossed in a creamy, tangy, sweet-and-spicy Bang Bang sauce. This easy dinner is quick to prepare, packed with flavor, and perfect for busy weeknights or gatherings.
Ingredients
Scale
- 1 lb (16 oz) salmon fillet, skinless, cut into 1-inch cubes (fresh or thawed, boneless)
- 1/2 cup all-purpose flour (can substitute gluten-free blend)
- 1/4 cup cornstarch
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup regular breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika (smoked or sweet)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Neutral oil for frying (canola or avocado oil, about 1/2 cup)
- 1/3 cup mayonnaise (Kewpie or avocado oil mayo preferred)
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon honey
- 1 teaspoon rice vinegar or fresh lime juice
- Pinch of salt
- Optional: Thinly sliced green onions
- Optional: Sesame seeds
- Optional: Fresh cilantro or parsley
- Optional: Lime wedges
Instructions
- Pat the salmon fillet dry with paper towels. Cut into 1-inch cubes, keeping pieces uniform for even cooking.
- Set up a breading station: In one bowl, mix flour and cornstarch. In a second bowl, beat the eggs. In a third bowl, combine panko, regular breadcrumbs, garlic powder, paprika, salt, and pepper.
- Dredge salmon cubes in the flour-cornstarch mixture, shaking off excess. Dip in beaten eggs, then roll in the breadcrumb mixture, pressing gently to adhere. Place coated salmon on a plate or parchment-lined tray.
- Pour enough oil into a skillet to cover the bottom (about 1/4–1/2 inch). Heat over medium to medium-high until shimmering (about 350°F).
- Fry salmon cubes in batches for 2–3 minutes per side, flipping with tongs, until golden brown and crispy. Adjust heat as needed.
- Transfer cooked bites to a paper towel-lined plate or wire rack to drain and stay crispy.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar or lime juice, and a pinch of salt until smooth.
- Toss salmon bites in the Bang Bang sauce just before serving, or serve sauce on the side for dipping.
- Garnish with green onions, sesame seeds, herbs, and lime wedges. Serve hot.
Notes
For gluten-free, use GF flour and breadcrumbs. For dairy-free, use plant-based mayo. Air fryer method: cook at 400°F for 8–10 minutes, shaking halfway. For extra crunch, double-dredge the salmon. Let bites rest on a wire rack to keep crispy. Serve immediately for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: About 4 oz salmon plus sauce per serving
- Calories: 350
- Sugar: 6
- Sodium: 650
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 22
- Fiber: 1
- Protein: 23
Keywords: bang bang salmon, salmon bites, crispy salmon, easy dinner, seafood recipe, Asian salmon, appetizer, party food, weeknight meal, spicy salmon