🐟 Crispy Bang Bang Salmon Bites
Description:
These Crispy Bang Bang Salmon Bites are tender on the inside, perfectly golden on the outside, and tossed in a creamy-sweet-spicy bang bang sauce. They’re quick to make (under 30 minutes!), high in protein, and bursting with flavor. Great as an appetizer, light dinner, or even a game-day snack.
📋 Ingredients
For the Salmon Bites:
- 1 ½ pounds salmon fillets (skin removed, cut into bite-sized pieces)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional, for extra heat)
For the Bang Bang Sauce:
- ½ cup mayonnaise (can use light mayo or Greek yogurt for lighter version)
- 3 tablespoons sweet chili sauce
- 1–2 teaspoons sriracha (adjust to spice level)
- 1 tablespoon honey (optional for extra sweetness)
🥣 Instructions
- Prep the Salmon:
Pat salmon pieces dry with paper towels to remove excess moisture — this ensures better crisping. - Season:
In a mixing bowl, toss the salmon pieces with olive oil, garlic powder, onion powder, smoked paprika, salt, pepper, and cayenne (if using). - Cook the Salmon:
- Air Fryer Method: Preheat to 400°F (200°C). Arrange salmon bites in a single layer and cook for 7–9 minutes, shaking the basket halfway through.
- Oven Method: Preheat to 425°F (220°C). Place salmon on a parchment-lined baking sheet and roast for 12–14 minutes.
- Pan-Fry Method: Heat a little oil in a skillet over medium-high. Sear salmon bites for 2–3 minutes per side until golden and cooked through.
- Make the Bang Bang Sauce:
In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey until smooth. - Coat or Drizzle:
Once salmon bites are cooked, toss them gently in the sauce or drizzle the sauce over the top just before serving. - Serve Immediately:
Garnish with chopped green onions, cilantro, or sesame seeds for extra flair.
💡 Notes
- Crispiness Tip: The dryer the salmon before cooking, the crispier it gets.
- Lighter Option: Swap mayo for plain Greek yogurt.
- Gluten-Free: This recipe is naturally gluten-free — just ensure your sauces are certified gluten-free.
- Heat Level: Adjust sriracha amount based on preference.
🔥 Tips
- Serve over jasmine rice or with a fresh cucumber salad for a balanced meal.
- Double the sauce — it’s addictive and great for dipping veggies or shrimp.
- For extra crunch, lightly dredge salmon bites in cornstarch before cooking.
🍽 Servings
Serves: 4 as a main dish or 6 as an appetizer.
📊 Nutritional Info (Per Serving — 4 servings)
- Calories: ~340 kcal
- Protein: 28 g
- Carbohydrates: 10 g
- Fat: 20 g
- Fiber: 0 g
- Sugar: 6 g
(Values vary depending on mayo and sauce brands.)
🌟 Benefits
- High Protein: Great for muscle repair and satiety.
- Omega-3 Rich: Supports heart and brain health.
- Quick & Easy: Ready in under 30 minutes.
- Customizable: Easily adjust spice, sweetness, or cooking method.
❓ Q & A
Q: Can I make these ahead of time?
A: Yes, but they’re crispiest when fresh. You can prep the salmon and sauce separately, then cook just before serving.
Q: Can I use frozen salmon?
A: Absolutely. Thaw completely, pat dry, and follow the recipe.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 2 days. Reheat in an air fryer or oven to maintain crispiness.
Q: Is the sauce very spicy?
A: No — it’s more sweet with a mild kick. Add more sriracha for extra heat.