Crispy Bang Bang Salmon Bites Recipe

Introduction

Crispy Bang Bang Salmon Bites are a delicious appetizer or snack featuring tender salmon coated in a flavorful, crunchy crust. Paired with a spicy and sweet Bang Bang sauce, they make a perfect bite-sized treat for any occasion.

Ingredients

• 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)
• 1/2 cup mayonnaise (for the Bang Bang Sauce)
• 1/4 cup sweet chili sauce (for the Bang Bang Sauce)
• 1 tbsp sriracha (for the Bang Bang Sauce, adjust to taste)
• 1 tbsp honey (for the Bang Bang Sauce)
• 1 tbsp lime juice (for the Bang Bang Sauce)

Instructions

1. Step 1: Cut the salmon into 1-inch cubes and pat them dry with paper towels.
2. Step 2: Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko mixed with garlic powder, onion powder, paprika, salt, and pepper.
3. Step 3: Coat each salmon piece in flour, then dip it in the eggs, and finally roll it in the seasoned panko mixture. Set the coated pieces aside.
4. Step 4: Heat about 1 inch of vegetable oil in a skillet over medium heat until hot.
5. Step 5: Fry the salmon bites in batches for 2-3 minutes per side, until they turn golden and crispy. Remove and drain on paper towels.
6. Step 6: In a small bowl, mix together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth.
7. Step 7: Drizzle the Bang Bang sauce over the crispy salmon bites or serve it on the side for dipping. Serve immediately.

Tips & Variations

• For extra crispiness, double dip the salmon cubes by repeating the egg and panko steps before frying.
• Adjust the sriracha amount in the sauce to control the spice level to your preference.
• Try using avocado or Greek yogurt instead of mayonnaise for a lighter Bang Bang sauce.
• Serve the salmon bites over a bed of greens or with steamed rice for a fuller meal.

Storage

Store leftover cooked salmon bites in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 350°F (175°C) oven for about 5-7 minutes to maintain crispiness. The Bang Bang sauce can be stored separately in the fridge for up to 1 week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the salmon bites instead of frying?

Yes, you can bake them at 400°F (200°C) on a parchment-lined baking sheet for 12-15 minutes, flipping halfway through, until golden and cooked through. This is a healthier alternative but may be less crispy.

What if I don’t have panko breadcrumbs?

If you don’t have panko, you can use regular breadcrumbs, crushed crackers, or cornflakes for coating, though panko offers the best crunch.

Crispy Bang Bang Salmon Bites Recipe

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★★★★★

4.4 from 106 reviews

These Crispy Bang Bang Salmon Bites are tender cubes of salmon coated in a flavorful seasoned panko crust and fried to golden perfection. Tossed in a creamy, tangy, and slightly spicy Bang Bang sauce made with mayo, sweet chili sauce, sriracha, honey, and lime juice, this appetizer is crispy, delicious, and perfect for any gathering or a quick snack.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings (about 16–20 salmon bites) 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

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)

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

1. Prepare the salmon cubes: Cut the salmon into 1-inch cubes and pat them dry thoroughly with paper towels to help the coating adhere and prevent splattering during frying.
2. Set up the breading station: Arrange three shallow bowls—one with all-purpose flour, the second with beaten eggs, and the third with panko breadcrumbs mixed with garlic powder, onion powder, paprika, salt, and pepper for seasoning.
3. Coat the salmon: Dredge each salmon cube first in flour, then dip into the beaten eggs, and finally roll them in the seasoned panko mixture. Place the coated salmon bites aside on a plate ready for frying.
4. Heat the oil: Pour about 1 inch of vegetable oil into a skillet and heat it over medium heat until it’s hot and shimmering but not smoking, ideal for frying.
5. Fry the salmon bites: Carefully place the salmon bites in the hot oil in batches to avoid overcrowding. Fry each side for 2 to 3 minutes until the coating is golden brown and crispy, and the salmon is cooked through. Remove and drain on paper towels.
6. Make the Bang Bang sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until the sauce is smooth and well combined. Adjust the spiciness by adding more or less sriracha according to taste.
7. Serve: Drizzle or toss the crispy salmon bites with the Bang Bang sauce immediately while hot for the best texture and flavor. Serve right away as an appetizer or snack.

Notes

• Ensure salmon cubes are dried thoroughly before breading to achieve maximum crispiness.
• Maintain medium heat during frying to prevent burning the coating while ensuring the fish cooks through.
• Do not overcrowd the pan to keep the oil temperature steady and crisp the breading evenly.
• Adjust sriracha in the sauce to suit your preferred spice level.
• Serve immediately for the best texture; leftovers may lose crispiness.
• Use skinless salmon for more even frying and easier eating.

Keywords: salmon bites, Bang Bang sauce, crispy salmon, fried salmon appetizer, seafood appetizer, panko crusted salmon