Bang Bang Salmon Bites (Printable)

Crispy salmon cubes in creamy spicy sauce, ready in 30 minutes for appetizers or mains.

# 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

# How to Prepare:

01 - In a medium bowl, combine soy sauce, lime juice, garlic powder, smoked paprika, salt, and pepper. Add salmon cubes and toss gently to coat. Let marinate for 10 minutes.
02 - In a shallow dish, mix cornstarch and salt. Dredge each marinated salmon cube in the cornstarch mixture, shaking off excess.
03 - Heat ½–¾ inch vegetable oil in a large skillet over medium-high heat. When hot, 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 - In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice until smooth.
05 - Toss fried salmon bites gently with the Bang Bang sauce until evenly coated. Serve immediately, garnished with chopped chives or green onions and sesame seeds if desired.

# Expert Advice:

01 -
  • The sauce hits that perfect sweet spot where creamy meets fiery and you cant stop eating them
  • Salmon stays impossibly tender inside while developing this golden crispy shell that people assume requires restaurant equipment
  • These disappear from serving platters faster than anything else Ive ever made
02 -
  • Working in smaller batches keeps the oil temperature steady and prevents that soggy, greasy outcome from overcrowding the pan
  • Letting the salmon rest on paper towels for just a minute before saucing helps maintain that coveted crunch
  • The sauce thickens slightly as it sits, so if you make it ahead you might need a splash of water or lime juice to loosen it up
03 -
  • Pat the salmon really dry before marinating to help the coating stick better
  • Let your coated salmon sit for 2-3 minutes before frying, this helps the cornstarch adhere
  • If the sauce is too thick, add water one teaspoon at a time until it coats the back of a spoon

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