Crispy Bang Bang Salmon Recipe
Introduction
Crispy Bang Bang Salmon offers a delightful combination of crunchy, tender salmon bites coated in a flavorful, spicy-sweet sauce. This quick and easy recipe is perfect for a tasty appetizer or a fun dinner treat that will impress your family and friends.
Ingredients
- 1 lb fresh, skinless salmon fillets, cut into 1-inch cubes
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- Vegetable oil (for frying)
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tbsp sriracha (adjust to taste)
- 1 tbsp honey
- 1 tbsp lime juice
Instructions
- Step 1: Cut the salmon into 1-inch cubes and pat them dry with paper towels to remove excess moisture.
- Step 2: Prepare a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder, onion powder, paprika, salt, and pepper.
- Step 3: Coat each salmon piece first in the flour, then dip into the beaten eggs, and finally roll in the seasoned panko mixture. Set the coated pieces aside.
- Step 4: Heat about 1 inch of vegetable oil in a skillet over medium heat until hot but not smoking.
- Step 5: Fry the salmon cubes in batches for 2 to 3 minutes per side or until they turn golden brown and crispy. Avoid overcrowding the pan.
- Step 6: In a small bowl, stir together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth to make the Bang Bang sauce.
- Step 7: Drizzle the Bang Bang sauce over the crispy salmon bites or serve on the side for dipping. Enjoy immediately for the best texture.
Tips & Variations
- For extra crispiness, double-dip the salmon pieces by repeating the egg and breadcrumb coating step before frying.
- Adjust the heat level of the sauce by adding more or less sriracha according to your preference.
- Substitute salmon with other firm fish like cod or halibut if desired.
- Serve with a squeeze of fresh lime or chopped cilantro for added brightness.
Storage
Store leftover crispy salmon in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or toaster oven to maintain crispiness instead of microwaving, which can make the coating soggy. The Bang Bang sauce is best served fresh but can be stored separately in the fridge for up to 3 days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I bake the salmon bites instead of frying?
Yes, baking is a healthier alternative. Place the coated salmon bites on a greased baking sheet and bake at 400°F (200°C) for about 12-15 minutes, flipping halfway through, until golden and cooked through.
What side dishes go well with Bang Bang Salmon?
This dish pairs well with steamed rice, a fresh green salad, or simple stir-fried vegetables to balance the rich, crispy salmon and zesty sauce.
PrintCrispy Bang Bang Salmon Recipe
Crispy Bang Bang Salmon is a flavorful and easy-to-make appetizer or main dish featuring tender salmon cubes coated in a crunchy seasoned panko crust, fried to golden perfection and drizzled with a zesty, creamy Bang Bang sauce made from mayonnaise, sweet chili sauce, sriracha, honey, and lime juice. Perfect for those who enjoy a delightful mix of crispy texture and spicy-sweet flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Salmon and Breading
- 1 lb fresh, skinless salmon fillets, cut into 1-inch cubes
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- Vegetable oil (for frying)
Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tbsp sriracha (adjust to taste)
- 1 tbsp honey
- 1 tbsp lime juice
Instructions
- Prepare the Salmon: Cut the fresh salmon into 1-inch cubes and pat them dry thoroughly using paper towels to remove excess moisture, which helps the breading to stick better and ensures crispy results.
- Set Up Breading Station: Arrange three separate bowls for coating: one with all-purpose flour, the second with beaten eggs, and the third with panko breadcrumbs mixed with garlic powder, onion powder, paprika, salt, and black pepper to create a well-seasoned crust.
- Bread the Salmon: Dredge each salmon cube first in the flour, shaking off excess, then dip into the beaten eggs, and finally coat evenly in the seasoned panko breadcrumb mixture. Set the coated pieces aside on a plate.
- Heat Oil: Pour about 1 inch of vegetable oil into a skillet and heat it over medium heat until it reaches a hot temperature suitable for frying, usually around 350°F (175°C). Proper heat ensures the salmon crisps quickly without absorbing too much oil.
- Fry the Salmon: Carefully add the breaded salmon cubes to the hot oil in batches to avoid overcrowding. Fry each side for 2-3 minutes until the coating is golden brown and crispy and the salmon is cooked through. Remove and place on paper towels to drain excess oil.
- Make Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth and well combined. Adjust sriracha quantity depending on your preferred spice level.
- Serve: Drizzle or toss the crispy salmon bites with the prepared Bang Bang sauce and serve immediately while hot and crunchy for the best flavor and texture experience.
Notes
- Patting the salmon dry before breading is crucial to achieving crispiness.
- Do not overcrowd the pan when frying to maintain oil temperature and ensure even cooking.
- Adjust the amount of sriracha sauce in the Bang Bang sauce to control the spice level.
- Serve the dish immediately for optimal crunchiness.
- Leftovers can be refrigerated but are best eaten within 1 day for quality and safety.
Keywords: Bang Bang Salmon, Crispy Salmon Bites, Fried Salmon, Seafood Appetizer, Spicy Salmon
