If you’re looking for a quick and flavor-packed seafood recipe that even picky eaters will devour, these Crispy Bang Bang Salmon Bites are going to blow your mind. They’re crunchy, tender, and tossed in a creamy, spicy bang bang sauce that adds just the right amount of kick. Whether you’re making a weeknight dinner, game-day appetizer, or a high-protein snack, this salmon recipe is about to become a regular in your kitchen rotation.
Ingredients
For the Salmon Bites:
- 1 lb skinless salmon fillets, cut into 1-inch cubes
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Oil, for frying (vegetable or canola)
For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon Sriracha (adjust to taste)
- 1 teaspoon honey (optional, for added sweetness)
- Juice of half a lime
Serving Size:
Serves 4 as an appetizer or 2 as a main dish
Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes
Directions
Start by prepping your salmon. Pat it dry with paper towels and cut into bite-sized cubes. Toss them in a bowl with buttermilk and let them marinate while you heat up the oil. This step not only helps tenderize the fish but also makes the coating stick better. In a separate bowl, combine flour, cornstarch, garlic powder, paprika, salt, and pepper. This dry mix gives the bites that ultra-crispy golden crust we’re going for.
Heat about 2 inches of oil in a heavy-bottomed skillet to 350°F. Dredge each salmon cube in the flour mixture, pressing the coating on firmly, then carefully fry in batches for 2–3 minutes per side until golden and cooked through. Drain on a wire rack or paper towels.
While your salmon is frying, whisk together the bang bang sauce. The mayo gives it creaminess, the chili sauce adds sweetness, and the Sriracha brings the heat. A splash of lime juice cuts through the richness and brightens everything up. Once all your salmon bites are cooked, toss them gently in the sauce or serve it on the side for dipping. Either way, it’s a flavor bomb.
Recipe Tips
- Use fresh salmon if possible. Frozen works too, just make sure it’s fully thawed and patted dry.
- Don’t overcrowd the pan when frying. Fry in batches so the temperature doesn’t drop and the coating stays crispy.
- Use a wire rack instead of paper towels to cool the salmon if you want to keep them extra crunchy.
- Chill the buttermilk marinade for 10–15 minutes before dredging. Cold protein plus hot oil equals a better fry.
- Double the sauce. Trust me—you’ll want extra for dipping, drizzling, or even spreading on sandwiches.
Recipe Variations
- Air Fryer Version: Skip the oil and cook the coated salmon bites in an air fryer at 400°F for 10–12 minutes, flipping halfway through.
- Make it low-carb: Swap flour and cornstarch for a mix of almond flour and crushed pork rinds.
- Swap the protein: Try this with shrimp, chicken, or even tofu for a vegetarian spin.
- Spice it up: Add a little cayenne to the flour dredge or extra Sriracha to the sauce.
- Asian fusion twist: Serve the bites over jasmine rice with shredded cabbage, scallions, and sesame seeds for a salmon bang bang bowl.
FAQs
Can I bake the salmon bites instead of frying?
Yes, though you’ll sacrifice some crispiness. Bake at 425°F on a parchment-lined baking sheet for 15–18 minutes, flipping halfway.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer to regain the crisp.
Is the sauce spicy?
It has a mild to moderate kick. You can scale the Sriracha up or down to match your heat tolerance.
Can I use frozen salmon?
Absolutely, just be sure to thaw it fully and dry it well before marinating and dredging.
What’s the best oil for frying?
Neutral oils like vegetable, canola, or peanut oil work best due to their high smoke point.