The Best Crispy Bang Bang Salmon Bites: A Sweet and Spicy Sensation
By Jason Griffith
If you are looking for a recipe that combines a satisfying crunch with a creamy, spicy kick, look no further. These Bang Bang Salmon Bites have quickly become a staple in my kitchen, whether I’m hosting a game night or just want a quick, high-protein dinner that doesn’t feel like a chore. Inspired by the famous bonefish-style shrimp, this salmon version brings a buttery richness that pairs perfectly with the signature “Bang Bang” heat.
Why I Love This Recipe
What makes this recipe a winner is the contrast in textures. By tossing the salmon in a light coating of cornstarch before searing, you get a shatteringly crisp exterior while the center remains tender and flaky.
It is also incredibly versatile! While it stands alone as a stellar appetizer—much like my Easy Cheese Stuffed Chicken Wontons—it also transforms easily into a full meal when served over a bed of jasmine rice or inside soft flour tortillas.
Ingredients You’ll Need
For the Crispy Salmon:
- 1 lb (450 g) Salmon Fillet: Skin removed and cut into uniform 1-inch cubes.
- 1/4 cup Cornstarch: This is the secret to that “fried” crunch without a heavy batter.
- 1/4 tsp Salt & 1/4 tsp Black Pepper: For essential seasoning.
- 2-3 tbsp Neutral Oil: Avocado or vegetable oil works best for high-heat searing.
For the Signature Bang Bang Sauce:
- 1/4 cup Mayonnaise: The creamy base.
- 2-3 tbsp Sweet Chili Sauce: Provides the sugar and tang.
- 1 tsp Sriracha: For that signature kick (feel free to double this if you love heat!).
- 1/2 tsp Lime Juice: To cut through the richness of the mayo.
Optional Garnishes:
- Sliced green onions
- Toasted sesame seeds
- Fresh lime wedges
Ingredient Swaps and Notes
- The Salmon: I prefer using Atlantic or King salmon for this because the higher fat content keeps the bites juicy even after frying.
- Mayo Substitute: If you want a slightly lighter sauce, you can swap half of the mayonnaise for plain Greek yogurt.
- Cornstarch Alternative: If you are out of cornstarch, arrowroot powder works just as well to achieve that crisp skin.
Step-by-Step Instructions
- Prep the Salmon: Pat the salmon cubes very dry with a paper towel. This is crucial! Any moisture will steam the fish instead of crisping it. In a medium bowl, toss the cubes with cornstarch, salt, and pepper until evenly coated.
- Sear to Perfection: Heat your oil in a large skillet over medium-high heat. Once the oil is shimmering, add the salmon in a single layer (don’t overcrowd the pan!). Fry for 2–3 minutes per side until golden brown and crispy.
- Drain: Remove the salmon from the pan and let it rest on a paper-towel-lined plate for a minute to remove excess oil.
- Whisk the Sauce: In a large mixing bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and lime juice until smooth.
- Toss and Serve: Add the warm salmon bites to the bowl with the sauce. Toss gently to coat every piece.
- Garnish: Plate immediately and sprinkle with green onions and sesame seeds.
Tips for Success
- Don’t Overcook: Salmon cooks fast! Since these are small cubes, they only need a few minutes. Overcooking will lead to dry bites.
- The “Double Crisp”: For an extra crunch, you can air-fry these at 400°F for 8–10 minutes, shaking the basket halfway through.
- Keep it Cold: Keep your salmon in the fridge until the very moment you are ready to cube and coat it; cold fish sears better against a hot pan.
Serving Suggestions and Pairings
If you’re serving these as part of a larger spread, they go beautifully alongside Sheet Pan Quesadillas for a “fusion” appetizer night. For a refreshing drink to balance the spice, I highly recommend a glass of Blueberry Lemonade.
If you want to turn this into a hearty family dinner, serve the salmon over a bowl of steamed broccoli and white rice. It’s a great alternative when you want something quicker than a Mexican Chicken and Rice Casserole or a heavy Instant Pot Lasagna.
Nutritional Information (Per Serving)
- Calories: 340 kcal
- Protein: 24g
- Fat: 22g
- Carbohydrates: 12g
- Sodium: 480mg
Storage and Leftover Tips
Bang Bang Salmon is best enjoyed immediately to maintain that “bang” of crunch. However, if you have leftovers:
- Store: Keep in an airtight container in the fridge for up to 2 days.
- Reheat: Use an air fryer or oven at 350°F to revive the crispiness. Avoid the microwave, as it will make the salmon rubbery and the sauce oily.
More Recipes You Will Love
- Easy Cheese Stuffed Chicken Wontons
- Mexican Chicken and Rice Casserole
- Sheet Pan Quesadillas
- Instant Pot Lasagna
- Blueberry Lemonade
Final Thoughts
These Bang Bang Salmon Bites are proof that you don’t need a lot of time to make a gourmet-style meal at home. The combination of the warm, crispy fish and the cool, zesty sauce is addictive!
Did you try this recipe? I’d love to hear how it turned out! Leave a comment below, and don’t forget to follow us on social media for more daily recipe inspiration. Happy cooking!
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