BANG BANG SALMON BITES
These crispy, golden Bang Bang Salmon Bites are tossed in a sweet and spicy creamy sauce. Perfect as an appetiser or light dinner, they’re quick, bold in flavour, and totally addictive.
Ingredients
For the Salmon:
- 1 lb skinless salmon fillet cut into 1-inch cubes
- ½ cup buttermilk or milk + 1 teaspoon vinegar
- ½ cup cornstarch
- ½ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon salt
- Vegetable oil for frying
For the Bang Bang Sauce:
- ½ cup mayonnaise
- 2 tablespoons sweet chilli sauce
- 1 tablespoon sriracha adjust to taste
- 1 teaspoon honey or sugar optional
Instructions
Marinate the Salmon:
- Soak salmon pieces in buttermilk for 10 minutes while you prepare the breading and sauce.
Make the Sauce:
- In a small bowl, whisk together mayonnaise, sweet chilli sauce, sriracha, and honey (if using). Set aside.
Bread the Salmon:
- In a shallow bowl, mix cornstarch, flour, garlic powder, paprika, and salt. Remove salmon from buttermilk and toss in the flour mixture until well coated.
Fry:
- Heat oil in a skillet over medium-high heat. Fry salmon bites in batches for 2–3 minutes per side, until golden and crispy. Drain on paper towels.
Toss and Serve:
- Toss warm salmon bites in the Bang Bang sauce or drizzle it on top. Serve immediately.
Notes
Air Fry Option: Spray coated salmon with oil and air fry at 400°F (200°C) for 8–10 minutes.
Make It Lighter: Bake at 425°F (220°C) for 12–15 minutes, flipping halfway.
Serving Suggestions: Serve over rice, in lettuce cups, or as a taco filling.
Storage Tips: Best served fresh, but leftovers can be refrigerated and reheated in an air fryer.
Make It Lighter: Bake at 425°F (220°C) for 12–15 minutes, flipping halfway.
Serving Suggestions: Serve over rice, in lettuce cups, or as a taco filling.
Storage Tips: Best served fresh, but leftovers can be refrigerated and reheated in an air fryer.