Bang Bang Salmon Recipe

Introduction

Bang Bang Salmon is a flavorful twist on the classic crispy shrimp dish, featuring tender salmon bites coated in a spicy, sweet sauce. This recipe combines a crunchy panko coating with a creamy, tangy sauce that’s easy to prepare and perfect for a quick dinner or appetizer.

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 the eggs, and finally roll in the seasoned panko mixture. Set the coated pieces aside.
4. Step 4: Heat about 1 inch of vegetable oil in a skillet over medium heat until hot.
5. Step 5: Fry the salmon bites in batches for 2-3 minutes per side, or until they are golden and crispy. Remove and drain on paper towels.
6. Step 6: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth to make the bang bang sauce.
7. Step 7: Drizzle the bang bang sauce over the crispy salmon bites and serve immediately.

Tips & Variations

• For a healthier version, bake the coated salmon bites at 400°F (200°C) for 12-15 minutes instead of frying.
• Adjust the sriracha quantity to control the spice level of the sauce.
• Serve with a side of steamed rice or a fresh cucumber salad for a complete meal.

Storage

Store any leftover salmon bites in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or oven at 350°F (175°C) to keep them crispy. The bang bang sauce can be stored separately in the fridge for up to 3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, frozen salmon can be used as long as it is fully thawed and patted dry before breading to ensure the coating sticks well.

What can I substitute for panko breadcrumbs?

You can use regular breadcrumbs or crushed cornflakes as a substitute, but panko is preferred for its extra crunch.

Bang Bang Salmon Recipe

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★★★★★

4.6 from 116 reviews

Crispy and flavorful Bang Bang Salmon bites coated in seasoned panko and fried to golden perfection, tossed in a spicy-sweet creamy sauce. This appetizer-style dish combines crispy texture with a tangy, spicy kick, making it perfect for entertaining or a delicious snack.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 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)

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 fresh, skinless salmon fillets into 1-inch cubes and pat them dry thoroughly with paper towels to remove excess moisture, which helps the coating adhere better and results in crispier bites.
2. Set up breading station: Arrange three separate bowls—one with all-purpose flour, one with beaten eggs, and another with panko breadcrumbs mixed with garlic powder, onion powder, paprika, salt, and black pepper. This setup allows for a classic breading process.
3. Bread the salmon: Take each salmon cube and first coat it evenly with flour, then dip it into the beaten eggs, and finally roll it in the seasoned panko breadcrumb mixture. Place the breaded salmon cubes aside on a plate or tray, ensuring they don’t stick together.
4. Heat oil for frying: Pour vegetable oil into a skillet to about 1 inch depth and heat it over medium heat until hot but not smoking. Proper oil temperature ensures the salmon cooks evenly and gets crispy without absorbing excessive oil.
5. Fry the salmon bites: Carefully add the breaded salmon pieces to the hot oil in batches to avoid overcrowding. Fry each side for about 2-3 minutes until the coating is golden brown and crispy, and the salmon is cooked through. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
6. Make the Bang Bang sauce: In a small bowl, combine mayonnaise, sweet chili sauce, sriracha, honey, and lime juice. Stir thoroughly until the mixture is smooth and well blended, balancing the spicy, sweet, and tangy flavors.
7. Serve: Drizzle the prepared Bang Bang sauce generously over the crispy salmon bites or serve it on the side as a dipping sauce. Serve immediately for the best texture and flavor.

Notes

• Patting the salmon dry before breading is crucial for a crispy coating.
• Adjust sriracha quantity in the sauce according to your preferred spice level.
• Ensure the oil is hot enough before frying to avoid greasy salmon bites.
• You can keep cooked salmon bites warm in a low oven (200°F) while frying the remaining batches.
• Serve with lime wedges or fresh herbs for added freshness if desired.

Keywords: Bang Bang Salmon, crispy salmon bites, fried salmon, spicy seafood appetizer, panko crusted salmon