Bang Bang Salmon Bites (Printable)
Crispy salmon cubes tossed in creamy spicy sauce—ready in minutes.
# What You 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
# How To Cook:
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 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
- That spicy creamy sauce hits every craving spot at once
- Ready in under 30 minutes but tastes like takeout perfection
02 -
- Overcrowding the pan drops the oil temperature and makes soggy salmon so work in batches
- The cornstarch coating needs to rest briefly on the salmon before frying for better adhesion
- Sauce the salmon right before serving or the crunch will soften too much
03 -
- Pat salmon completely dry before marinating for better coating adhesion
- Let fried salmon drain on paper towels for 30 seconds before saucing