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Crispy Bang Bang Salmon Bites - A Quick And Tasty Weeknight Meal

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  1. Prep the salmon. Cut your salmon into 1-inch cubes. Pat them dry with a paper towel so the coating sticks better.
  2. 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.
  3. 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.
  4. 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.
  5. Make the sauce. While the salmon cooks, whisk together the mayonnaise, sweet chili sauce, sriracha, and lime juice in a small bowl.
  6. 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.