Bang Bang Salmon Bites (Printable)

Crispy pan-fried salmon cubes coated and tossed in a creamy sweet-spicy bang bang sauce—quick, bold flavor.

# What You'll Need:

→ Salmon

01 - 1.1 pounds skinless salmon fillet, cut into 1-inch cubes
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon ground black pepper

→ Coating

04 - 1/2 cup cornstarch
05 - 1/2 cup all-purpose flour
06 - 1/2 teaspoon smoked paprika
07 - 2 large eggs, beaten

→ Frying

08 - 1/3 cup vegetable oil, for frying

→ Bang Bang Sauce

09 - 1/3 cup mayonnaise
10 - 2 tablespoons sweet chili sauce
11 - 1 tablespoon sriracha or other hot sauce
12 - 1 tablespoon honey
13 - 1 teaspoon rice vinegar

→ Garnish

14 - 1 tablespoon chopped fresh cilantro (optional)
15 - 2 tablespoons sliced green onions
16 - Sesame seeds (optional)

# How to Make It:

01 - Sprinkle salt and black pepper evenly over the salmon cubes to season.
02 - Combine cornstarch, flour, and smoked paprika in a bowl. Place beaten eggs in a separate bowl.
03 - Dredge each salmon cube in the flour mixture, dip into the beaten eggs, then return to the flour mixture for a final coating.
04 - Pour vegetable oil into a large skillet and heat over medium-high. Fry salmon bites in batches for 2 to 3 minutes per side, until golden and just cooked through. Transfer to paper towels to drain excess oil.
05 - In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until fully blended.
06 - Coat warm salmon bites in Bang Bang sauce. Garnish with green onions, cilantro, and sesame seeds if desired. Serve immediately.

# Expert Advice:

01 -
  • This sauce is one of those punchy combos that always gets recipe requests from anyone who tries it.
  • The crispy, tender salmon bites are quick to fry but turn out restaurant-worthy every time.
02 -
  • If the oil isn't hot enough, your coating will turn soggy instead of crisp (I learned that after my first batch went limp).
  • Letting the coated salmon chill in the fridge for 15 minutes makes a surprisingly big difference—it really locks on the crunch.
03 -
  • A half-and-half flour-cornstarch blend is key for lasting crunch.
  • Don’t skip the brief chill after breading; it makes as much difference as the fry itself.

Return