Description
Crispy baked salmon cubes tossed in a creamy sweet‑spicy “bang bang” sauce, served over rice or as an appetizer.
Ingredients
- 1½ pounds salmon fillet, skinless
- 1 tablespoon extra virgin olive oil
- 2 tablespoons cornstarch
- 1 tablespoon Cajun seasoning (or Creole seasoning)
- ¾ cup mayonnaise
- ⅓ cup Thai sweet chili sauce
- 1 tablespoon sriracha
- 1 tablespoon fresh lime juice
- For serving/garnish: cooked rice (Jasmine or Basmati), sliced green onions, thinly sliced red chili pepper, sesame seeds
Instructions
- Preheat oven to 425 °F (≈ 220 °C). Line a large baking sheet with parchment paper.
- Pat the salmon dry with paper towels and cut into 1‑inch cubes. Place in a bowl.
- Drizzle olive oil over salmon cubes and toss gently to coat.
- Sprinkle cornstarch and Cajun seasoning over the salmon, and toss until evenly coated.
- Arrange the seasoned salmon bites in a single layer on the prepared baking sheet, leaving space between pieces.
- Bake for 10–12 minutes. Then switch the oven to broil and cook for an additional ~5 minutes, until coating is golden and salmon flakes easily with a fork.
- Meanwhile, in a small bowl whisk together mayonnaise, Thai sweet chili sauce, sriracha, and lime juice until smooth.
- Once salmon is cooked, transfer the hot bites to a clean bowl. Pour half of the bang bang sauce over, and toss gently to coat.
- To serve: scoop cooked rice into bowls (if using), top with salmon bites, garnish with green onions, red chili slices, sesame seeds, and drizzle more sauce as desired.
Notes
- Store leftovers (salmon + sauce) in airtight containers in the refrigerator for up to 2 days. The coating will lose crispness.
- You can freeze cooked salmon (single layer first) for up to 1 month, though texture will soften.
- The bang bang sauce can be made ahead (up to 3 days) and stored in the fridge; stir before using.
- Reheat in an air fryer at ~350 °F for 2–4 minutes, or in a 350 °F oven for ~5 minutes; avoid microwave to preserve texture.
- You can cook salmon bites in an air fryer (400 °F for 8–10 minutes) instead of the oven.
- Adjust spiciness by reducing or omitting the sriracha in the sauce.
- Swap half the mayonnaise for Greek yogurt for a lighter sauce.
- If you don’t have Cajun seasoning, substitute with blackening seasoning or a mix of paprika, garlic powder, onion powder, and cayenne pepper.
Nutrition
- Calories: 623 kcal
- Sugar: 11 g
- Sodium: 642 mg
- Fat: 46 g
- Saturated Fat: 7 g
- Unsaturated Fat: 39 g
- Trans Fat: 0.1 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 111 mg
