Description

Try these Crispy Bang Bang Salmon Bites—perfectly golden, spicy-sweet, and totally addictive. A fun twist on a quick and tasty dinner!

Ingredients

For the Salmon Bites:

1 1/2 lbs skinless salmon, cut into 1-inch cubes

1/2 cup buttermilk (or milk with 1 tsp lemon juice)

3/4 cup cornstarch (or all-purpose flour for a thicker crust)

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon black pepper

Oil for frying (vegetable, avocado, or canola)

For the Bang Bang Sauce:

1/3 cup mayonnaise

2 tablespoons sweet chili sauce

1 tablespoon sriracha (adjust to taste)

1 teaspoon honey or maple syrup

Optional: Juice of half a lime for tang

Garnish:

Chopped green onions

Sesame seeds

Instructions

Step 1: Prep the Salmon

Pat the salmon cubes dry with paper towels. Place in a bowl and toss with buttermilk. Let sit for 5–10 minutes while you prep the coating and sauce.

Step 2: Make the Bang Bang Sauce

In a small bowl, mix together mayo, sweet chili sauce, sriracha, and honey. Whisk until smooth. Taste and adjust heat or sweetness as needed. Set aside.

Step 3: Coat the Salmon

In a separate bowl, mix cornstarch, garlic powder, paprika, salt, and pepper. Remove salmon pieces from the buttermilk and dredge in the dry mixture, pressing to coat well.

Step 4: Fry Until Golden

Heat 1/2 inch of oil in a skillet over medium-high heat. Once hot, fry the salmon bites in batches, turning occasionally, until crispy and golden (about 2–3 minutes per side). Drain on paper towels.

Step 5: Sauce It Up

You can either toss the crispy salmon bites in the Bang Bang sauce or serve the sauce on the side for dipping — totally your call!

Step 6: Garnish & Serve

Sprinkle with green onions and sesame seeds. Serve immediately.

Notes

As a main: With jasmine rice or quinoa and steamed veggies.
As an appetizer: Pile them high on a platter with toothpicks.
In tacos: Top with slaw and avocado for epic Bang Bang fish tacos.
In bowls: Add to a rice or noodle bowl with cucumber, edamame, and carrots.

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