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Crispy Bang Bang Salmon Bites Recipe

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★★★★★

4.8 from 89 reviews

Crispy Bang Bang Salmon Bites are tender cubes of fresh salmon, perfectly breaded with a flavorful panko coating and fried to a golden crisp. Tossed in a creamy, spicy-sweet Bang Bang sauce made from mayonnaise, sweet chili sauce, sriracha, honey, and lime juice, these bites make for an irresistible appetizer or snack with bold flavors and delightful texture.

Ingredients

Scale

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

  1. Prepare the Salmon Cubes: Cut the fresh, skinless salmon fillets into 1-inch cubes and gently pat them dry with paper towels to remove excess moisture, which helps the coating adhere better.
  2. Set Up Breading Station: Arrange three shallow bowls: one with all-purpose flour, one with beaten eggs, and a third with panko breadcrumbs combined with garlic powder, onion powder, paprika, salt, and black pepper. This setup will allow for an even, flavorful coating on each salmon piece.
  3. Bread the Salmon: Dredge each salmon cube first in flour, ensuring it is evenly coated. Next, dip it into the beaten eggs, allowing any excess to drip off, then roll the piece in the seasoned panko mixture, pressing gently to help it stick. Place the breaded pieces aside on a plate or tray.
  4. Heat the Oil: Pour about 1 inch of vegetable oil into a skillet and heat it over medium heat. The oil should be hot but not smoking, which usually takes a few minutes; test by dropping a small breadcrumb into the oil—it should sizzle immediately.
  5. Fry the Salmon Bites: Carefully place the breaded salmon pieces into the hot oil in batches to avoid overcrowding. Fry each batch for 2-3 minutes per side, turning once until they develop a crispy, golden-brown crust and are cooked through. Use a slotted spoon or tongs to transfer the fried bites to a paper towel-lined plate to drain excess oil.
  6. Mix 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 sriracha to make it more or less spicy depending on taste preferences.
  7. Serve: Drizzle the prepared Bang Bang sauce generously over the crispy salmon bites or serve it on the side as a dipping sauce. Serve immediately to enjoy the contrast of crispy bites and creamy sauce.

Notes

  • For extra crispiness, you can double coat the salmon by repeating the egg and panko steps before frying.
  • Use fresh salmon for the best texture and flavor; frozen salmon can be used but make sure it is fully thawed and dried.
  • Adjust the spice level in the sauce by modifying the amount of sriracha.
  • Serve these bites as an appetizer, snack, or with steamed rice and a salad for a light meal.
  • Be cautious about oil temperature to prevent soggy or oily bites—medium heat is ideal.

Keywords: bang bang salmon bites, crispy salmon bites, fried salmon appetizer, spicy seafood bites, panko crusted salmon, bang bang sauce recipe

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