Bang Bang Salmon Bites (Printer View)

Crispy salmon cubes in creamy sweet-spicy sauce, ready in 20 minutes.

# What you'll need:

→ For the Salmon

01 - 1 pound salmon fillets, skin removed
02 - 1 tablespoon olive oil
03 - ½ teaspoon garlic powder
04 - ½ teaspoon onion powder
05 - ½ teaspoon smoked paprika
06 - ¼ teaspoon cayenne pepper
07 - Salt and black pepper to taste

→ For the Bang Bang Sauce

08 - ¼ cup mayonnaise
09 - 2 tablespoons Thai sweet chili sauce
10 - 1 teaspoon sriracha
11 - 1 teaspoon honey
12 - ½ teaspoon lime juice

# Method:

01 - Cut the salmon into uniform 1-inch cubes for even cooking.
02 - In a bowl, toss the salmon with olive oil, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper until evenly coated.
03 - Heat a non-stick skillet over medium-high heat. Sear the salmon cubes for 2-3 minutes on each side until golden brown and just cooked through.
04 - For extra crispiness, transfer the cooked salmon to a lined baking sheet and bake at 400°F for 10-12 minutes. Alternatively, air fry at 375°F for 8-10 minutes, flipping halfway through.
05 - In a separate bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, honey, and lime juice until smooth to make the bang bang sauce.
06 - Toss the warm salmon bites with the sauce until evenly coated. Serve immediately.

# Expert Advice:

01 -
  • The sauce hits every single flavor button in one bite
  • From package to plate faster than you can decide what to watch for dinner
  • People who claim they dont like salmon will ask for seconds
02 -
  • Overcooked salmon is tragic. Pull it when it's just barely opaque in the center.
  • The sauce thickens as it sits with the warm salmon, which is exactly what you want.
  • Room temperature salmon sears more evenly than cold-from-the-fridge pieces.
03 -
  • Double the sauce and use the extra for a dipping condiment
  • If your salmon still has the skin, sear it skin-side up so the skin doesn't get soggy in the sauce
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