Crispy Bang Bang Salmon Bites (Print-Friendly Version)
Golden salmon bites with spicy, creamy bang bang sauce. Crunchy outside, tender inside—easy and versatile.
# Ingredients:
→ Salmon Bites
01 -
500 g fresh skinless salmon fillet, cut into 2-4 cm cubes
02 -
60 g all-purpose flour
03 -
2 large eggs
04 -
100 g panko breadcrumbs
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
1/2 teaspoon paprika
08 -
1/2 teaspoon salt, plus extra to taste
09 -
1/4 teaspoon freshly ground black pepper, plus extra to taste
10 -
500 ml vegetable oil, for frying
→ Bang Bang Sauce
11 -
60 g mayonnaise
12 -
45 g sweet chili sauce
13 -
1 teaspoon sriracha (more or less to taste)
14 -
1 teaspoon honey
15 -
1 tablespoon fresh lime juice
→ Garnish (optional)
16 -
2 tablespoons chopped fresh parsley or sliced green onions
# Steps:
01 -
Slice the fresh, skinless salmon fillet into uniform bite-sized cubes of approximately 2-4 cm. Use paper towels to thoroughly pat the cubes dry to remove excess moisture.
02 -
Set up three shallow bowls: In the first, combine flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper. In the second bowl, beat eggs until well mixed. In the third, mix panko breadcrumbs with garlic powder, onion powder, paprika, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
03 -
Dredge each salmon cube in the seasoned flour, shaking off any excess. Dip into the beaten eggs, ensuring complete coverage. Coat thoroughly in the panko mixture, pressing gently to adhere crumbs.
04 -
Pour vegetable oil into a deep skillet to a depth of about 2.5 cm. Heat oil over medium heat to 175°C. Test readiness by dropping in a breadcrumb; it should sizzle and turn golden within 30-40 seconds.
05 -
Carefully add breaded salmon cubes to the hot oil in batches, avoiding overcrowding. Fry for 2-3 minutes per side or until golden and crisp. Remove with a slotted spoon and drain on paper towels.
06 -
In a small bowl, whisk mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth and fully blended. Adjust sriracha to achieve desired spiciness.
07 -
Arrange hot salmon bites on a serving platter. Drizzle with bang bang sauce and garnish with parsley or green onions. Serve immediately with extra sauce on the side.
# Notes & Tips:
01 -
Pat the salmon thoroughly dry before breading to ensure a crisp exterior.
02 -
Maintain oil temperature at 175°C for optimal crunch and minimal greasiness.
03 -
For a light alternative, bake the breaded salmon on a lined tray at 200°C for 12-15 minutes, flipping halfway.
04 -
To reheat, use an oven or air fryer for best crispiness; microwaving will soften the coating.