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Bang Bang Salmon Bites, a delicious appetizer or main course, are showcased in this featured image.

Irresistible Bang Bang Salmon Bites

These Bang Bang Salmon Bites are a delightful appetizer featuring crispy, golden salmon cubes tossed in a creamy, spicy-sweet sauce. The combination of textures and flavors makes for an irresistible treat that's perfect for parties or a quick and flavorful meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Appetizer, Snack
Cuisine: Asian-inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound skinless salmon fillet, cut into 1-inch cubes
  • 1/4 cup cornstarch
  • 1/4 cup panko breadcrumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 2 tablespoons vegetable oil
  • 1/2 cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1-2 teaspoons sriracha or chili-garlic sauce
  • 1 teaspoon honey optional, for added sweetness
  • Chopped green onions, for garnish
  • Sesame seeds, for garnish

Equipment

  • cutting board
  • knife
  • paper towels
  • mixing bowls
  • whisk
  • large skillet
  • spatula

Method
 

  1. Pat the salmon cubes dry with paper towels.
  2. In a bowl, combine cornstarch, panko breadcrumbs, salt, pepper, and garlic powder.
  3. Dredge each salmon cube in the mixture, ensuring it's fully coated.
  4. Heat vegetable oil in a large skillet over medium-high heat.
  5. Add the salmon cubes in a single layer, being careful not to overcrowd the pan.
  6. Cook for 2-3 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
  7. While the salmon is cooking, prepare the Bang Bang sauce. In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey (if using).
  8. Once the salmon is cooked, remove it from the skillet and place it in a bowl.
  9. Pour the Bang Bang sauce over the salmon and toss gently to coat.
  10. Garnish with chopped green onions and sesame seeds.
  11. Serve immediately.

Notes

For best results, use salmon with a high fat content, such as Atlantic or King salmon. Patting the salmon dry before coating is crucial for achieving a crispy texture. Adjust the amount of sriracha in the sauce to your preferred level of spiciness. Serve immediately to enjoy the crispy coating and creamy sauce. Leftovers can be stored in the refrigerator for up to 2 days, but the coating may soften.