Name: Crispy Bang Bang Salmon Bites - A Quick And Tasty Weeknight Meal
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1.5 pounds salmon fillet, skin removed; 1/2 cup all-purpose flour (or rice flour for gluten-free); 2 large eggs, beaten; 1 cup panko breadcrumbs (use gluten-free panko if needed); 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 3 tablespoons vegetable oil, for frying; 1/3 cup mayonnaise; 2 tablespoons sweet chili sauce; 1 tablespoon sriracha (adjust to taste); 1 teaspoon lime juice; Optional garnish: chopped green onions and sesame seeds

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If you are looking for a new way to enjoy salmon, this recipe is for you.

These crispy bite-sized pieces are coated in a crunchy panko crust and then tossed in a creamy, spicy bang bang sauce. They come together in under 30 minutes, making them perfect for a busy weeknight.

The best part is that you get restaurant-quality flavor right from your own kitchen. You can serve them as an appetizer or a main dish.

Ingredients

Here is everything you need to make about 4 servings.

1.5 pounds salmon fillet, skin removed
1/2 cup all-purpose flour (or rice flour for gluten-free)
2 large eggs, beaten
1 cup panko breadcrumbs (use gluten-free panko if needed)
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons vegetable oil, for frying
1/3 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon sriracha (adjust to taste)
1 teaspoon lime juice
Optional garnish: chopped green onions and sesame seeds

Same recipe photoshoot, same home kitchen, same natural window light, same smartphone camera style,

Instructions

Prep the salmon. Cut your salmon into 1-inch cubes.
Pat them dry with a paper towel so the coating sticks better.
Set up your dredging station. In one shallow bowl, add the flour, garlic powder, salt, and pepper. In a second bowl, add the beaten eggs. In a third bowl, add the panko breadcrumbs.
Coat the salmon. Take each cube and coat it in the flour mixture.
Shake off any extra. Then dip it in the egg, letting any excess drip off. Finally, press it into the panko until it is fully covered. Place the coated pieces on a plate.
Fry the bites. Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, carefully add the salmon bites in a single layer. Do not overcrowd the pan.
Cook for 2 to 3 minutes per side, until golden brown and crispy. The salmon should be cooked through and flake easily.
Make the sauce. While the salmon cooks, whisk together the mayonnaise, sweet chili sauce, sriracha, and lime juice in a small bowl.
Toss and serve. Transfer the hot, crispy salmon bites to a large bowl. Pour the sauce over the top and gently toss until each piece is coated.
Garnish with green onions and sesame seeds if you like. Serve immediately.

Storage Instructions

Store any leftover salmon bites in an airtight container in the refrigerator. They will stay good for up to 2 days.

Keep in mind that the coating will lose its crunch over time.

To reheat, place them on a baking sheet in a 375°F oven for about 5 to 7 minutes. Avoid using the microwave, as it will make the coating soggy.

Benefits of This Recipe

This recipe is a winner for several reasons.

First, it is incredibly fast. From start to finish, you can have dinner on the table in about 25 minutes. Second, it is a fun way to eat fish, especially for kids or picky eaters.

The crispy coating and creamy sauce make salmon feel like a treat. Finally, it is highly versatile. You can serve these bites over rice, in a wrap, or on a salad.

Pitfalls to Watch Out For

A few common mistakes can ruin this dish.

First, do not skip drying the salmon. Wet salmon will cause the breading to slide off during frying. Second, make sure your oil is hot enough before adding the bites.

If the oil is not hot, the coating will absorb oil and become greasy instead of crispy. Finally, do not overcrowd the pan. Frying too many pieces at once lowers the oil temperature and leads to soggy results.

Recipe Variations

Feel free to switch things up.

For a milder sauce, reduce the sriracha or leave it out entirely. For extra heat, add a pinch of cayenne pepper to the flour mixture. You can also bake the bites instead of frying them.

Place them on a greased baking sheet and bake at 400°F for 12 to 15 minutes, flipping halfway through. If you want an air fryer version, cook them at 380°F for 8 to 10 minutes, shaking the basket once.

FAQs

Can I use frozen salmon?

Yes, but you must thaw it completely first. Pat it very dry before cutting, as frozen salmon holds more moisture.

What can I serve with these bites?

They go great with steamed rice, a simple green salad, or roasted vegetables. You can also stuff them into lettuce wraps for a low-carb option.

Is this recipe gluten-free?

It can be. Just use gluten-free panko breadcrumbs and swap the all-purpose flour for rice flour or cornstarch.

Can I make the sauce ahead of time?

Absolutely. You can mix the sauce up to 3 days in advance and keep it in the fridge. Stir it well before using.

Why is my coating falling off?

Most likely because the salmon was too wet or the oil was not hot enough. Always pat the salmon dry and let the oil get fully hot before you start frying.