Bang Bang Salmon Bites (Print Version)

Crispy salmon bites with creamy sweet-spicy sauce ready in 20 minutes.

# What You'll Need:

→ For the Salmon

01 - 1 pound salmon fillets, skin removed
02 - 1 tablespoon olive oil
03 - ½ teaspoon garlic powder
04 - ½ teaspoon onion powder
05 - ½ teaspoon smoked paprika
06 - ¼ teaspoon cayenne pepper
07 - Salt and black pepper to taste

→ For the Bang Bang Sauce

08 - ¼ cup mayonnaise
09 - 2 tablespoons Thai sweet chili sauce
10 - 1 teaspoon sriracha
11 - 1 teaspoon honey
12 - ½ teaspoon lime juice

# How to Make It:

01 - Cut salmon into uniform 1-inch cubes.
02 - Toss salmon cubes with olive oil, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper until evenly coated.
03 - Heat non-stick skillet over medium-high heat. Sear salmon cubes for 2-3 minutes per side until golden brown and cooked through.
04 - For extra crispiness, transfer to lined baking sheet and bake at 400°F for 10-12 minutes, or air fry at 375°F for 8-10 minutes, flipping halfway.
05 - Whisk together mayonnaise, Thai sweet chili sauce, sriracha, honey, and lime juice until smooth.
06 - Toss warm salmon bites with sauce until evenly coated. Serve immediately.

# Additional Tips::

01 -
  • That bang bang sauce hits every flavor note at once—creamy, sweet, tangy, and just enough heat to keep you coming back for more
  • Salmon stays impossibly tender inside while developing a gorgeous golden crust that makes each bite feel like a tiny restaurant-quality treat
  • Twenty minutes from start to finish means this happens on busy weeknights when you want something special but don't have time to fuss
02 -
  • Dont overcrowd the pan or your salmon will steam instead of sear—work in batches if your skillet is smaller
  • The sauce thickens as it sits, so toss the salmon right before serving for the best coating
  • Resist the urge to keep flipping—let each side develop that beautiful crust undisturbed
03 -
  • Pat your salmon completely dry with paper towels before cutting—excess moisture prevents proper searing
  • Let the coated salmon sit for 5-10 minutes before cooking to help the spices adhere better
  • If you love extra crunch, try a quick cornstarch dredge before searing
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