Description
These Meltingly Tender Crispy Bang Bang Salmon Bites combine crispy golden-fried salmon pieces with a creamy, spicy bang bang sauce. Perfect as an appetizer or light meal, this recipe features tender salmon coated in a flavorful crust and drizzled with a zesty homemade sauce that balances heat and sweetness beautifully.
Ingredients
Scale
Salmon Bites
- 1 pound Fresh, skinless salmon fillets (Consider wild-caught for richer flavor.)
- 1 cup Buttermilk (Regular milk with vinegar can work too.)
- 1/4 cup Cornstarch (No direct substitute is recommended.)
- 1/2 cup All-Purpose Flour (Gluten-free flour can be tried for different texture.)
- 1 teaspoon Garlic Powder (Fresh garlic can be used, adjust quantity.)
- 1 teaspoon Smoked Paprika (Regular paprika can be used for milder taste.)
- Salt & Pepper to taste (Adjust to taste preference.)
- 1 large Egg (Flax egg or aquafaba can be used for egg-free option.)
- 1 cup Panko Breadcrumbs (Can change with regular breadcrumbs for different texture.)
- Oil for Frying as needed (Use high smoke-point oils like avocado or vegetable oil.)
Bang Bang Sauce
- 1/2 cup Mayonnaise (Greek yogurt can be used for lighter version.)
- 2 tablespoons Sriracha (Adjust according to desired spice level.)
- 1 tablespoon Honey (Maple syrup can be a substitute for vegan option.)
- 1 tablespoon Lime Juice (Lemon juice works well in a pinch.)
Instructions
- Prepare the Salmon: Cut the salmon fillets into bite-sized pieces ensuring uniform size for even cooking. Season them lightly with salt and pepper.
- Marinate in Buttermilk: Place the salmon bites in a bowl and cover with buttermilk. Let them soak for at least 10 minutes to tenderize and add moisture.
- Mix Dry Coating: In a separate bowl, combine cornstarch, all-purpose flour, garlic powder, smoked paprika, salt, and pepper. Stir well to blend all dry ingredients evenly.
- Beat the Egg: Crack the egg into a small bowl and beat it until smooth to use as a binder for the coating.
- Prepare the Coating Station: Remove salmon bites from the buttermilk, letting excess drip off. Dredge each piece first in the dry flour mixture, then dip into the beaten egg, and finally coat with panko breadcrumbs, pressing lightly to adhere.
- Heat the Oil: In a deep skillet or frying pan, heat enough oil over medium-high heat for frying. The oil is ready when a small breadcrumb dropped in sizzles immediately.
- Fry the Salmon Bites: Fry the coated salmon pieces in batches, avoiding crowding. Cook each side for 3-4 minutes, turning carefully to achieve golden, crispy crust and ensure the salmon is cooked through but still tender inside. Remove and drain on paper towels.
- Make Bang Bang Sauce: In a bowl, whisk together mayonnaise, sriracha, honey, and lime juice until smooth and creamy. Adjust seasoning to taste.
- Serve: Arrange the crispy salmon bites on a serving plate and drizzle generously with the bang bang sauce. Garnish with lime wedges or chopped fresh herbs if desired. Serve immediately for best texture and flavor.
Notes
- Wild-caught salmon adds richer flavor and better texture but farmed salmon works fine.
- Use high smoke-point oils such as avocado or vegetable oil to prevent burning during frying.
- If you prefer baked version, bake coated salmon bites at 425°F (220°C) for 12-15 minutes, flipping halfway.
- The bang bang sauce can be adjusted for sweetness or heat by adding more honey or sriracha.
- For a lighter sauce, substitute mayonnaise with Greek yogurt.
- Ensure the salmon pieces are dry before coating to help the batter stick better.
- Leftover salmon bites are best reheated in an air fryer or oven to maintain crispiness.
