Description
Ingredient Notes
- Fresh Salmon Fillet: Choose skin-on or skinless, but remove any pin bones. Frozen salmon works too – just thaw completely and pat very dry.
- Cornstarch: Creates the signature crispy coating when combined with flour. Potato starch can substitute, but cornstarch gives the best crunch.
- Panko Breadcrumbs: Japanese-style breadcrumbs are key for maximum crispiness. Regular breadcrumbs work but won’t be as crunchy.
- Mayonnaise: Forms the creamy base of the bang bang sauce. Use full-fat mayo for best flavor and texture.
- Sweet Chili Sauce: Available in the Asian section of most grocery stores. Thai Kitchen and Mae Ploy are popular brands.
- Sriracha: Adds heat and tang. Adjust amount based on your spice preference, or substitute with your favorite hot sauce.
- Honey: Balances the heat and adds glossy sweetness to the sauce. Maple syrup can substitute.
Ingredients
Scale
For the Salmon Bites:
- 1.5 lbs fresh salmon fillet, skin removed, cut into 1-inch cubes
- 1/2 cup all-purpose flour (or gluten-free flour)
- 1/4 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying (about 1 cup)
For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tablespoons sriracha (adjust to taste)
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- Pinch of salt
For Garnish:
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
- Fresh cilantro leaves
- Lime wedges for serving
Instructions
- Prepare the salmon: Pat salmon completely dry and cut into uniform 1-inch cubes. Remove any remaining pin bones.
- Set up breading station: In one bowl, whisk together flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper. In a second bowl, beat the eggs. In a third bowl, place the panko breadcrumbs.
- Make the sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, garlic powder, and salt until smooth. Set aside.
- Bread the salmon: Working in batches, dredge salmon cubes in flour mixture, then dip in beaten eggs, and finally coat thoroughly in panko breadcrumbs. Press gently to help coating adhere.
- Heat the oil: In a large skillet or heavy-bottomed pan, heat about 1/2 inch of oil to 350°F. Test with a breadcrumb – it should sizzle immediately.
- Fry the salmon: Working in batches to avoid overcrowding, carefully add salmon bites to hot oil. Fry for 2-3 minutes per side until golden brown and crispy. Internal temperature should reach 145°F.
- Drain and serve: Transfer to a paper towel-lined plate to drain briefly, then arrange on serving platter.
- Finish and serve: Drizzle generously with bang bang sauce and garnish with green onions, sesame seeds, and cilantro. Serve immediately with lime wedges.
Notes
Tips & Variations
- Extra Crispy Method: Double-dip the salmon by going through the egg and panko coating twice for maximum crunchiness.
- Baked Version: Bake at 425°F for 12-15 minutes, flipping halfway through. Spray with cooking oil for better browning.
- Air Fryer Option: Cook at 400°F for 8-10 minutes, shaking the basket halfway through.
- Spicier Version: Add cayenne pepper to the flour mixture or increase sriracha in the sauce.
- Milder Option: Reduce sriracha and add more honey for a sweeter, kid-friendly version.
- Different Proteins: This coating and sauce work great with shrimp, chicken, or even cauliflower florets.
- Gluten-Free: Use gluten-free flour and gluten-free panko breadcrumbs.
Common Mistakes to Avoid
- Not drying the salmon properly: Excess moisture prevents proper coating adhesion and causes splattering during frying.
- Overcrowding the pan: This lowers oil temperature and results in soggy, greasy coating instead of crispy bites.
- Using oil that’s too hot or cold: 350°F is ideal – too hot burns the outside before cooking the inside, too cool makes greasy food.
- Skipping the resting time: Let breaded salmon sit for 5 minutes before frying to help coating set.
- Over-mixing the sauce: Gentle whisking prevents the mayo from breaking and keeps the sauce smooth and creamy.
Storage & Meal Prep
- Best Served Fresh: These are best enjoyed immediately while the coating is crispy.
- Refrigerator: Store leftovers for up to 2 days, but note that coating will soften.
- Reheating: Use an air fryer at 350°F for 3-4 minutes to restore some crispiness, or bake at 425°F for 5-6 minutes.
- Make-Ahead Sauce: Bang bang sauce can be made up to 3 days ahead and stored in the refrigerator.
- Prep Tip: Cut and bread the salmon up to 4 hours ahead, then refrigerate until ready to fry.
Serving Suggestions
- As Appetizers: Serve with toothpicks alongside other party favorites like spring rolls or pot stickers.
- Over Rice: Make it a meal by serving over jasmine rice with steamed vegetables.
- Salad Topper: Add to mixed greens with cucumber, avocado, and extra bang bang sauce as dressing.
- Taco Style: Serve in warm tortillas with shredded cabbage and cilantro for fusion tacos.
- With Asian Sides: Pair with fried rice, lo mein noodles, or stir-fried vegetables.
- Beverages: Goes perfectly with cold beer, iced tea, or a crisp white wine like Sauvignon Blanc.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: Asian-American Fusion
Nutrition
- Serving Size: About 6-8 pieces
- Calories: 385
- Sugar: 8g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg