Name: Crispy Bang Bang Salmon Bites Recipe for Quick Weeknight Meals Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 pound fresh salmon fillet, skin removed and cut into 1-inch cubes; ½ teaspoon salt; ½ teaspoon black pepper; ½ teaspoon garlic powder; ½ cup cornstarch (for coating); 2 tablespoons olive oil (for frying); ½ cup mayonnaise; 2 tablespoons sweet chili sauce; 1 teaspoon sriracha (adjust to taste); 1 teaspoon honey; 1 teaspoon lime juice; Chopped green onions; Sesame seeds; Red pepper flakes (optional for extra heat)

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Introduction

Crispy Bang Bang Salmon Bites are a delicious and quick meal perfect for weeknights or entertaining guests. These golden, crunchy salmon pieces are tossed in a creamy spicy sauce that’s both tangy and sweet. They’re versatile enough to serve as a snack, appetizer, or main dish.

On a round white plate, there is a pile of about twelve golden-brown cooked cubes of salmon, each topped with a mix of black and white sesame seeds. Scattered over and around the salmon cubes are small green slices of scallions, adding bright green spots against the salmon's warm color. The plate sits on a light wooden table with a blurry background featuring a white marbled texture and a transparent glass of water to the right. The texture of the salmon looks slightly crispy on the edges with a soft interior visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound fresh salmon fillet, skin removed and cut into 1-inch cubes
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ cup cornstarch
2 tablespoons olive oil (for frying)
½ cup mayonnaise
2 tablespoons sweet chili sauce
1 teaspoon sriracha (adjust to taste)
1 teaspoon honey
1 teaspoon lime juice
Chopped green onions (for garnish)
Sesame seeds (for garnish)
Red pepper flakes (optional for extra heat)

Instructions

Step 1: Pat the salmon cubes dry with paper towels to remove excess moisture. Season them with salt, black pepper, and garlic powder, tossing gently to coat evenly.
Step 2: Place the cornstarch in a shallow dish. Lightly coat each salmon piece with cornstarch, shaking off any excess to ensure an even, thin layer.
Step 3: Heat olive oil in a large skillet over medium-high heat. Add salmon bites in a single layer without overcrowding the pan. Cook each side for 2 to 3 minutes until golden and crispy. Transfer cooked pieces to a paper towel-lined plate to drain excess oil.
Step 4: In a small bowl, combine mayonnaise, sweet chili sauce, sriracha, honey, and lime juice. Adjust sriracha amount to your preferred spice level.
Step 5: Place the crispy salmon bites in a large bowl. Pour the Bang Bang sauce over them and gently toss to coat without breaking the pieces.
Step 6: Serve the coated salmon bites on a plate. Garnish with chopped green onions, sesame seeds, and optional red pepper flakes for added heat.

Tips & Variations

Use fresh salmon for the best texture, but frozen salmon works well if fully thawed and dried beforehand.
For extra crunch, mix panko breadcrumbs with cornstarch when coating the salmon pieces.
Make a thicker batch of Bang Bang sauce to serve as a dipping sauce on the side.
Try air frying the salmon bites at 400°F for 8-10 minutes, flipping halfway through, for a healthier alternative.
Serve over steamed rice, in soft tacos, or on a fresh salad for different meal ideas.

Storage

Store leftover salmon bites in an airtight container in the refrigerator for up to three days. Keep the Bang Bang sauce separate to maintain the salmon’s crispiness. To reheat, bake at 350°F for 10 minutes, air fry at 375°F for 4–5 minutes, or warm in a skillet over medium heat for 2–3 minutes per side. Avoid the microwave to prevent sogginess. You can also freeze cooked bites by first freezing them in a single layer and then transferring them to a sealed container for up to two months.

How to Serve

A round white ceramic plate holds a pile of golden-brown cubes of cooked salmon, each topped with black and white sesame seeds and small bright green sliced scallions scattered across and around the salmon. The salmon cubes have a shiny, slightly oily texture, with a light crust on the edges that shows they are cooked. The plate is set on a light wood table with minimal background elements, including a clear glass of water to the right and blurred white plates and beige placemat in the distance on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Is it okay to use frozen salmon?

Yes, frozen salmon can be used. Just make sure to thaw it completely in the refrigerator and pat dry before seasoning and coating to ensure crispiness.

What else can I use instead of cornstarch?

You can substitute cornstarch with all-purpose flour or panko breadcrumbs to achieve a similar crispy texture.