Description
Crispy Bang Bang Salmon Bites are bite-sized pieces of tender salmon coated in a flavorful seasoned panko crust and fried to golden perfection. Served with a tangy, spicy bang bang sauce made from mayonnaise, sweet chili sauce, sriracha, honey, and lime juice, these salmon bites make for an irresistible appetizer or snack that's quick to prepare and packed with bold flavors.
Ingredients
Salmon Bites
- 1 lb fresh, skinless salmon fillets, cut into 1-inch cubes
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- Vegetable oil (for frying, about 1 inch deep)
Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tbsp sriracha (adjust to taste)
- 1 tbsp honey
- 1 tbsp lime juice
Instructions
- Prepare Salmon Cubes: Cut the salmon into 1-inch cubes and pat them dry thoroughly with paper towels to ensure the coating sticks well and fries up crispy.
- Set up Breading Station: Arrange three bowls for breading: one with flour, one with beaten eggs, and one with panko breadcrumbs combined with garlic powder, onion powder, paprika, salt, and black pepper. This seasoned panko will add flavor and crunch.
- Bread the Salmon: Coat each salmon cube first in flour, shaking off excess, then dip into the beaten eggs, and finally roll thoroughly in the seasoned panko mixture. Place the coated pieces aside on a plate.
- Heat Oil: Pour about 1 inch of vegetable oil into a skillet and heat over medium heat until hot but not smoking—about 350°F (175°C) if using a thermometer.
- Fry Salmon Bites: Carefully place the salmon bites into the hot oil in batches, avoiding overcrowding. Fry each side for 2-3 minutes until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Prepare Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth and well combined. Adjust the sriracha to taste for desired spiciness.
- Serve: Drizzle the bang bang sauce generously over the hot, crispy salmon bites or serve it on the side for dipping. Serve immediately for the best texture and flavor.
Notes
- Patting the salmon dry before breading is crucial for a crispy crust.
- Maintain oil temperature to avoid greasy salmon bites; adjust heat as needed.
- You can make the bang bang sauce ahead and refrigerate, but drizzle just before serving.
- Serve with lime wedges for an extra citrus kick if desired.
- For a gluten-free version, substitute all-purpose flour and panko breadcrumbs with gluten-free alternatives.
