Bang Bang Salmon Bites (Printable version)
Crispy, tender salmon cubes in creamy spicy sauce, ready in 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 (optional)
# 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 any excess.
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. Transfer to a paper towel-lined plate.
04 - Whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice in a small bowl until smooth.
05 - Toss fried salmon bites gently with the Bang Bang sauce until evenly coated. Serve immediately, garnished with chopped chives, green onions, and sesame seeds if desired.
# Expert advice:
01 -
- The salmon stays impossibly tender inside while developing a shattering crisp exterior that contrasts beautifully with the silky sauce
- Everything comes together in under 30 minutes but tastes like something from a restaurant that takes reservations
- The sauce hits multiple notes at once—creamy, spicy, tangy, and slightly sweet—making each bite more interesting than the last
02 -
- Overcrowding the pan drops the oil temperature dramatically, resulting in soggy, greasy salmon instead of crispy bites
- The sauce softens the crispy coating quickly, so toss the salmon with sauce immediately before serving rather than making it too far ahead
- Previously frozen salmon actually works better here than fresh because the freezing process breaks down some muscle fibers, making the fish more tender
03 -
- Cut the salmon into slightly larger cubes if you want a higher crispy coating to tender fish ratio
- Line your plate with paper towels before you start frying so you can drain each batch immediately without losing momentum