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- 1 lb salmon fillet, skin removed and cut into bite-sized cubes - 1 cup panko breadcrumbs - 1/2 cup all-purpose flour - 2 large eggs, beaten - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste - Oil for frying The salmon is the star here. It should be fresh for the best taste. Cut it into small cubes to make bite-sized pieces. This helps them cook quickly. Panko breadcrumbs give a perfect crunch. They are lighter and crispier than regular breadcrumbs. The flour helps the salmon bites stick together. Adding garlic powder and smoked paprika makes them tasty and aromatic. Remember to season with salt and pepper. This enhances the flavor of the fish. You will need oil for frying. Canola or vegetable oil works well. It should be hot but not smoking when you fry. - 1/2 cup mayonnaise - 2 tablespoons sweet chili sauce - 1 tablespoon Sriracha - 1 teaspoon lime juice - Optional: chopped green onions for garnish The Bang Bang sauce is a key part of this dish. Start with mayonnaise, which makes the sauce creamy. Sweet chili sauce adds a touch of sweetness. Sriracha gives it a nice kick. You can adjust the amount based on your spice level. A dash of lime juice adds freshness and tang. If you want to make it look nice, add chopped green onions on top. They add color and a mild onion flavor. For the full recipe, check out the complete instructions in the article. Start by mixing the sauce. In a small bowl, whisk together the following ingredients until smooth: - 1/2 cup mayonnaise - 2 tablespoons sweet chili sauce - 1 tablespoon Sriracha - 1 teaspoon lime juice This sauce adds a creamy and spicy kick to the salmon bites. Now, set up your breading station. You need three separate bowls: - In the first bowl, add 1/2 cup of all-purpose flour. Season it with 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, salt, and pepper to taste. - In the second bowl, beat 2 large eggs. - In the third bowl, spread out 1 cup of panko breadcrumbs. This setup makes the coating easy and fun! Next, it’s time to coat the salmon. Take a piece of salmon and dip it in the flour mix first. Make sure it’s fully covered. Then, dip it into the beaten eggs. Finally, coat it in the panko breadcrumbs. Repeat this process for each salmon cube. The panko makes it extra crispy. Heat the oil in a large skillet. Pour in enough oil to cover the bottom, about 1/4 inch deep. Heat it over medium-high heat. You want the oil hot, but not smoking. Once the oil is ready, add the salmon bites in batches. Do not overcrowd the pan. Fry each side for about 3-4 minutes until they turn golden brown. Use a slotted spoon to move them to a paper towel-lined plate. This helps drain excess oil. Arrange the crispy salmon bites on a nice platter. You can drizzle them with the Bang Bang sauce or serve the sauce on the side for dipping. Garnish with chopped green onions if you like. This adds color and flavor to your dish. For the full recipe, check the instructions above! To get crispy salmon bites, you must control the frying temperature. Heat oil to medium-high. If the oil is too cool, the bites will absorb oil and become soggy. If too hot, they may burn outside while staying raw inside. Aim for 350°F (175°C). Avoid overcrowding the pan. Fry in small batches. This helps each piece cook evenly and keeps them crispy. If you add too many at once, the temperature drops, leading to soggy bites. You can make the Bang Bang sauce milder or spicier. Use less Sriracha for a gentler taste. If you like heat, add more Sriracha. Mix to taste and adjust for the perfect kick. The sweet chili sauce balances the heat, making it a favorite for many. You can prep the salmon bites in advance. Cut the salmon and coat it the night before. Store them in the fridge until ready to fry. If you have leftovers, store them in an airtight container. To reheat, place them in a hot oven at 375°F (190°C) for about 10 minutes. This keeps them crispy and delicious. For the full recipe, check the earlier sections. {{image_2}} You can make a lighter version of crispy Bang Bang salmon bites by baking them instead of frying. Preheat your oven to 400°F (200°C). After coating the salmon with the panko, place them on a baking sheet lined with parchment paper. Spray the bites lightly with cooking spray. Bake for 15-20 minutes, flipping halfway. This method keeps the bites crispy while cutting down on oil. Want to spice things up? Try adding different spices or herbs to your coating mix. You can use dried dill, parsley, or even a pinch of cayenne pepper. Each addition brings a new flavor twist. Experimenting is fun and can lead to unique taste profiles that you might love even more. While the classic Bang Bang sauce is a hit, don't shy away from other options. You can serve these salmon bites with a tangy tartar sauce, a zesty lemon aioli, or even a sweet and spicy mango salsa. Each sauce brings a different flair to your meal. Feel free to mix and match until you find your favorite pairing. For the full recipe, check out the main section. To keep your crispy Bang Bang salmon bites fresh, store them in an airtight container. First, let them cool to room temperature. Then, place a paper towel in the container to absorb extra moisture. This helps keep the bites crispy. If you want to freeze them, wrap the bites tightly in plastic wrap and then in foil. This prevents freezer burn. In the fridge, your salmon bites can last for about 3 days. If you freeze them, they can stay good for up to 3 months. Just remember, the longer you store them, the more the texture may change. Always label your containers with the date, so you keep track. For the best reheating method, use an oven or an air fryer. Preheat your oven to 350°F (175°C). Place the salmon bites on a baking sheet. Heat for about 10-15 minutes until they feel hot and crispy. If using an air fryer, set it to 350°F (175°C) and cook for about 5-7 minutes. Avoid the microwave, as it can make them soggy. Enjoy your bites as if they were fresh! For the full recipe, check back to the beginning of this article. Yes, you can use frozen salmon. Just be sure to thaw it first. Place the frozen salmon in the fridge overnight. If you're in a hurry, you can also use the cold water method. Seal the salmon in a bag and submerge it in cold water for about an hour. This keeps it safe and helps it thaw evenly. Once thawed, dry the salmon thoroughly before cutting it into cubes. This helps the coating stick better. To keep the salmon bites crispy, avoid stacking them on top of each other. Use a wire rack over a baking sheet to hold them after frying. This allows air to circulate around each piece. You can also serve them in a single layer on a platter. If making ahead, reheat them in the oven instead of the microwave. Heat at 375°F for about 10 minutes to restore their crunch. To make the recipe gluten-free, swap the all-purpose flour for a gluten-free flour blend. Use gluten-free panko breadcrumbs instead of regular panko. Check the labels on the sauces too. Many brands offer gluten-free versions of mayonnaise and sweet chili sauce. This way, you can enjoy the same great taste without gluten. Crispy Bang Bang Salmon Bites go well with many sides. Here are some great options: - Steamed broccoli or asparagus for a fresh veggie. - White rice or jasmine rice to soak up the sauce. - A simple salad with mixed greens for a light touch. - Sweet potato fries for a tasty crunch. These sides balance the flavors and add more color to your meal. Enjoy your cooking adventure with this fun recipe! For the full recipe, refer to the earlier section. In this post, you learned how to make Crispy Bang Bang Salmon Bites. We covered the main ingredients, step-by-step instructions, and tips for the perfect crunch. You can adjust the spice levels and try baking for a healthier option. Don’t forget to explore different dipping sauces for variety. With these easy steps, you can impress your friends and family. Enjoy making and sharing this tasty dish!

Crispy Bang Bang Salmon Bites

Satisfy your cravings with these Crispy Bang Bang Salmon Bites! This easy recipe combines tender salmon with a crunchy coating, perfectly complemented by a spicy-sweet Bang Bang sauce. In just 30 minutes, you can whip up a delightful appetizer or main dish that's sure to impress. Ready to elevate your meal game? Click through to explore the full recipe and make these tasty bites today!
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Ingredients
  

1 lb salmon fillet, skin removed and cut into bite-sized cubes

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs, beaten

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

Oil for frying (canola or vegetable)

Bang Bang Sauce:

1/2 cup mayonnaise

2 tablespoons sweet chili sauce

1 tablespoon Sriracha (adjust for spice preference)

1 teaspoon lime juice

Optional: chopped green onions for garnish

Instructions
 

Prepare the Bang Bang Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, and lime juice until smooth. Set aside.

    Set Up Breading Station: In one bowl, place the all-purpose flour seasoned with garlic powder, smoked paprika, salt, and pepper. In a second bowl, put the beaten eggs. In a third bowl, spread out the panko breadcrumbs.

      Coat the Salmon: Take a piece of salmon, dip it in the flour mixture, ensuring a good coating, then dip it into the beaten eggs, and finally coat it in the panko breadcrumbs. Repeat this process for all salmon cubes.

        Heat the Oil: In a large skillet, pour in enough oil to cover the bottom (about 1/4 inch deep) and heat over medium-high heat. You want the oil to be hot but not smoking.

          Fry the Salmon Bites: Once the oil is hot, add the salmon bites in batches (don't overcrowd the pan). Fry for about 3-4 minutes on each side or until the bites are golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.

            Serve: Arrange the crispy salmon bites on a platter, drizzling them with the Bang Bang sauce or serving it alongside as a dipping sauce. Garnish with chopped green onions if desired.

              Prep Time: 15 min | Total Time: 30 min | Servings: 4