Crispy Bang Bang Salmon Bites Recipe

Introduction

Crispy Bang Bang Salmon Bites are a delicious and fun appetizer that combines tender salmon with a crunchy coating and a creamy, spicy sauce. They’re perfect for entertaining or a flavorful snack any time.

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
• 1/4 cup sweet chili sauce
• 1 tbsp sriracha (adjust to taste)
• 1 tbsp honey
• 1 tbsp lime juice

Instructions

1. Step 1: Cut the salmon into 1-inch cubes and pat them dry with paper towels to remove excess moisture.
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 cube first in flour, then dip it into the eggs, and finally roll it in the seasoned panko mixture. Place coated pieces aside.
4. Step 4: Heat about 1 inch of vegetable oil in a skillet over medium heat until hot but not smoking.
5. Step 5: Fry the salmon bites in batches for 2-3 minutes per side until they are golden brown 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 to create the bang bang sauce.
7. Step 7: Drizzle the bang bang sauce over the crispy salmon bites or serve it on the side for dipping. Serve immediately for best texture.

Tips & Variations

• For extra crispiness, double coat the salmon by repeating the egg and panko steps.
• Adjust the sriracha amount to control the heat level of the bang bang sauce.
• Serve with lime wedges to add a fresh citrus burst when serving.
• Try swapping sweet chili sauce with a mango chutney for a different flavor profile.

Storage

Store any leftover salmon bites in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster oven or air fryer to maintain crispiness. The bang bang sauce can be stored separately in the fridge for up to 3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but be sure to thaw the salmon completely and pat it very dry before coating and frying to ensure the coating sticks well and the bites crisp up nicely.

Is it possible to bake these salmon bites instead of frying?

Yes, you can bake the coated salmon bites at 400°F (200°C) for about 12-15 minutes, flipping halfway through, but frying gives a better crispy texture.

Crispy Bang Bang Salmon Bites Recipe

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★★★★★

4.8 from 123 reviews

Crispy Bang Bang Salmon Bites are golden, crunchy, perfectly seasoned salmon cubes fried to perfection and served with a creamy, spicy-sweet bang bang sauce. These bite-sized appetizers are quick to prepare and make an impressive, flavorful snack or party treat.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 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, 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: Cut the salmon into 1-inch cubes and pat them dry thoroughly using paper towels to ensure the coating sticks well.
2. Set up the breading station: Arrange three shallow bowls: one with flour, the second with beaten eggs, and the third with panko breadcrumbs mixed with garlic powder, onion powder, paprika, salt, and black pepper.
3. Bread the salmon bites: Coat each salmon cube first in flour, then dip into the beaten eggs, and finally roll in the seasoned panko mixture, ensuring even coverage. Set the breaded pieces aside while heating the oil.
4. Heat the oil: Pour about 1 inch of vegetable oil into a skillet and heat it over medium until it reaches about 350°F (175°C) or is hot enough to sizzle a breadcrumb on contact.
5. Fry the salmon bites: In batches, fry the coated salmon cubes for 2-3 minutes per side, or until they turn golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
6. Make the bang bang sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth and well combined.
7. Serve: Drizzle the bang bang sauce generously over the crispy salmon bites or serve it on the side for dipping. Enjoy immediately while hot and crispy.

Notes

• Make sure the salmon cubes are patted completely dry to prevent soggy breading.
• Keep the oil at a steady medium heat to avoid undercooking or burning the coating.
• Adjust the amount of sriracha in the sauce to control the spice level.
• Serve immediately for best crispiness; leftover bites may lose their crunch.
• Can be paired with a side of fresh salad or steamed vegetables for a light meal.

Keywords: salmon bites, bang bang sauce, crispy salmon appetizers, fried salmon, seafood snacks, party appetizers