Crispy Bang Bang Salmon Bites Recipe

Introduction

Crispy Bang Bang Salmon Bites are a delightful appetizer featuring tender salmon cubes coated in a crunchy panko crust and coated with a spicy, tangy sauce. This recipe is quick to prepare and perfect for entertaining or a flavorful snack.

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.
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 piece first in flour, then dip in eggs, and finally roll 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 turn 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 make the bang bang sauce.
7. Step 7: Drizzle the sauce over the crispy salmon bites or serve it on the side for dipping. Serve immediately for best texture and flavor.

Tips & Variations

• For extra crunch, chill the breaded salmon bites in the fridge for 15 minutes before frying.
• Adjust the sriracha quantity to control the heat level of the bang bang sauce to your preference.
• Use gluten-free flour and breadcrumbs to make this recipe gluten-free.
• Serve with a squeeze of fresh lime for added brightness.

Storage

Store any leftover salmon bites in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven at 350°F (175°C) for 5-7 minutes to help maintain crispiness. The bang bang sauce is best served fresh but can be refrigerated separately for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the salmon bites instead of frying?

Yes, you can bake them at 400°F (200°C) on a parchment-lined baking sheet for 12-15 minutes, turning halfway through. While baking is healthier, frying gives a crispier texture.

What can I substitute for mayonnaise in the sauce?

You can use Greek yogurt or a vegan mayo alternative to keep the sauce creamy while catering to dietary preferences.

Crispy Bang Bang Salmon Bites Recipe

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★★★★★

4.4 from 124 reviews

These Crispy Bang Bang Salmon Bites are perfect golden, crunchy salmon cubes tossed in a zesty, creamy bang bang sauce. Coated in a flavorful seasoned panko breadcrumb crust and fried to perfection, they offer a delightful mix of textures and bold flavors. Ideal as a party appetizer or a tasty snack, these bites deliver a satisfying seafood treat with a spicy-sweet kick.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings (about 16–20 bites) 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 in skillet)

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 fillets into 1-inch cubes and pat them dry thoroughly with paper towels to remove excess moisture, ensuring they become crispy when fried.
2. Set up breading station: Arrange three shallow bowls – one with all-purpose flour, the second with beaten eggs, and the third with panko breadcrumbs mixed evenly with garlic powder, onion powder, paprika, salt, and black pepper.
3. Bread the salmon bites: Coat each salmon piece first in flour, shaking off excess, then dip into the beaten eggs, and finally roll in the seasoned panko mixture until fully coated. Place the breaded pieces on a tray and set aside.
4. Heat oil for frying: Pour enough vegetable oil into a skillet to create about a 1-inch deep layer and heat over medium heat until hot but not smoking, around 350°F (175°C).
5. Fry the salmon bites: Fry the breaded salmon bites in batches to avoid overcrowding, cooking each side for 2 to 3 minutes or until the coating is golden brown and crispy and the salmon is cooked through. Use a slotted spoon to transfer 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 blended.
7. Serve: Drizzle the bang bang sauce liberally over the crispy salmon bites or serve it on the side for dipping. Serve immediately while hot for best texture and flavor.

Notes

• Patting salmon dry before breading is essential to achieve maximum crispiness.
• Adjust sriracha quantity in the sauce to control spiciness to your preference.
• Use fresh salmon for the best flavor and texture.
• Do not overcrowd the pan during frying to maintain oil temperature and crispiness.
• Serve these bites immediately for optimal crunch; leftovers can be reheated briefly in an oven or air fryer.

Keywords: Crispy salmon bites, Bang Bang sauce, fried salmon appetizers, seafood finger food, spicy salmon bites, panko crusted salmon