Crispy Bang Bang Salmon Bites

Description:
These crispy salmon bites are golden on the outside, tender on the inside, and coated in a creamy, sweet-spicy “bang bang” sauce. Perfect as an appetizer, snack, or even a main dish served with rice or salad.
Ingredients:
For the salmon:
500g (1 lb) fresh salmon fillet, skin removed
Salt and black pepper, to taste
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons cornstarch
2 tablespoons olive oil (or any cooking oil)
For the Bang Bang sauce:
½ cup mayonnaise
2–3 tablespoons sweet chili sauce
1 tablespoon sriracha (adjust to taste)
1 tablespoon honey
1 teaspoon lime juice (optional, for freshness)
For garnish:
Fresh parsley or green onions, chopped
Instructions:
Step 1: Prepare the salmon
Pat the salmon dry with paper towels.
Cut it into bite-sized cubes (about 1–2 inches).
Season with salt, pepper, paprika, garlic powder, and onion powder.
Sprinkle cornstarch over the salmon and toss gently to coat evenly. This helps create a crispy texture.
Step 2: Cook the salmon
Pan-frying method:
Heat oil in a large skillet over medium-high heat.
Add the salmon pieces in a single layer (do not overcrowd the pan).
Cook for 2–3 minutes per side until golden brown and crispy.
Remove and place on a paper towel to drain excess oil.
Alternative (air fryer):
Cook at 200°C (400°F) for 8–10 minutes, shaking halfway.
Step 3: Make the Bang Bang sauce
In a small bowl, combine mayonnaise, sweet chili sauce, sriracha, honey, and lime juice.
Mix until smooth and creamy.
Taste and adjust spice or sweetness if needed.
Step 4: Combine
Drizzle the sauce over the crispy salmon bites or toss the salmon gently in the sauce for full coating.
Step 5: Garnish and serve
Sprinkle chopped parsley or green onions on top.
Serve immediately while warm.
Serving ideas:
Over steamed rice
With noodles
In tacos or wraps
As a party appetizer with toothpicks
Tips:
Don’t overcook the salmon—it should stay juicy inside.
Adjust the sriracha depending on how spicy you like it.
For extra crispiness, double-coat with cornstarch.