Description
Crispy, golden salmon cubes tossed in a creamy, zesty, and mildly spicy bang bang sauce. This easy seafood dinner is quick, healthy, and packed with bold flavor—perfect for weeknights or entertaining.
Ingredients
- 1 lb (450g) fresh salmon fillet, skinless, cut into 1-inch cubes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup (60g) all-purpose flour (or almond flour for gluten-free)
- 2 large eggs, beaten
- 3/4 cup (90g) panko breadcrumbs (or gluten-free breadcrumbs)
- 1/4 cup (25g) cornstarch
- 2 tablespoons olive oil or avocado oil
- 1/3 cup (80g) plain Greek yogurt
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha or other hot sauce
- 1 tablespoon honey (or maple syrup)
- 1 teaspoon rice vinegar
- Pinch of salt
- Chopped green onions (optional garnish)
- Sesame seeds (optional garnish)
- Lime wedges (optional garnish)
Instructions
- Pat salmon fillet dry with paper towels and cut into 1-inch cubes. Sprinkle with salt, black pepper, and garlic powder. Toss gently to coat.
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mix of panko and cornstarch. Dip each salmon cube in flour (shake off excess), then egg, then roll in the panko-cornstarch mixture until fully coated. Place on a plate.
- Heat olive oil in a large nonstick skillet over medium-high heat until shimmering (about 2 minutes).
- Add salmon cubes in a single layer (do not overcrowd). Fry for 2-3 minutes per side, turning gently with tongs until golden brown and crispy. Transfer to a paper towel-lined plate to drain. Repeat with remaining salmon, adding more oil if needed.
- While salmon cooks, whisk together Greek yogurt, sweet chili sauce, sriracha, honey, rice vinegar, and a pinch of salt in a bowl until smooth.
- Gently toss crispy salmon bites in the bang bang sauce or serve sauce on the side for dipping. Garnish with green onions, sesame seeds, and a squeeze of lime. Serve hot.
Notes
For gluten-free, use almond flour and gluten-free panko. For dairy-free, use coconut yogurt in the sauce. To bake, arrange coated salmon on a parchment-lined sheet, spray with oil, and bake at 425°F for 12-15 minutes, flipping halfway. For air fryer, cook at 400°F for 8-10 minutes. Let salmon bites rest on paper towels after frying for extra crispiness. Adjust sriracha for spice level. Store leftovers in the fridge up to 2 days; reheat in oven or air fryer for best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: About 6-8 bites with sauce
- Calories: 350
- Sugar: 6
- Sodium: 600
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 20
- Fiber: 1
- Protein: 25
Keywords: bang bang salmon, salmon bites, crispy salmon, seafood dinner, easy salmon recipe, healthy seafood, weeknight dinner, spicy salmon, Asian salmon, pan-fried salmon