Crispy Bang Bang Salmon Bites
Crunchy, golden salmon cubes tossed in a creamy, sweet-heat bang bang sauce. A weeknight-friendly appetizer or main that tastes like your favorite restaurant treat, made at home in minutes.
Equipment
- Mixing Bowls
- Shallow dredging dishes
- Large skillet or Dutch oven
- Tongs
- Wire rack & sheet pan
Ingredients
Salmon Bites
- 1 lb skinless salmon fillet cut into 1-inch cubes
- 1/2 tsp fine sea salt
- 1/4 tsp black pepper
- 1/2 cup all-purpose flour
- 2 tbsp cornstarch for extra crunch
- 2 large eggs beaten
- 1 1/4 cups panko breadcrumbs
- neutral oil for shallow frying
Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tbsp sriracha adjust to taste
- 1 tbsp honey optional, for extra sweetness
- 1 tsp fresh lime juice
To Serve (optional)
- sliced green onions for garnish
- toasted sesame seeds for garnish
Instructions
- Pat the salmon dry with paper towels and cut into 1-inch cubes. Season evenly with salt and pepper.
- Set up three shallow dishes: 1) whisk together flour and cornstarch, 2) beaten eggs, 3) panko breadcrumbs.
- Working in batches, dredge salmon in the flour mixture (shake off excess), dip in egg, then press into panko to fully coat. Arrange on a wire rack set over a sheet pan. For extra adhesion, chill 10 minutes (optional).
- Heat 1/2–3/4 inch of neutral oil in a large skillet over medium-high heat until shimmering. Fry salmon bites in batches, 2–3 minutes per side, until deep golden and just cooked through. Transfer to the rack to drain; repeat with remaining pieces.
- In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey (if using), and lime juice until smooth. Taste and adjust heat or sweetness as desired.
- Toss warm salmon bites with just enough sauce to coat, or arrange on a platter and drizzle the sauce over the top. Garnish with green onions and sesame seeds.
- Oven option: Place coated salmon on a greased, foil-lined sheet pan, mist lightly with oil, and bake at 425°F (220°C) for 10–12 minutes, turning once, until crisp and flaky. Sauce and serve as above.
Notes
For the crispiest texture, avoid overcrowding the pan and let the oil return to temperature between batches. A wire rack prevents sogginess while draining.
Prefer less heat? Reduce the sriracha and add a touch more sweet chili sauce or honey. Like it hotter? Stir extra sriracha into a portion of sauce for dipping.
Leftovers keep up to 2 days in the fridge. Reheat in a 400°F (205°C) oven or air fryer until hot and crisp; add fresh sauce after reheating.
Nutrition
Calories: 520kcalCarbohydrates: 33gProtein: 27gFat: 32gSaturated Fat: 6gCholesterol: 85mgSodium: 780mgPotassium: 520mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 7mgCalcium: 35mgIron: 1.6mg
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