Crispy Bang Bang Salmon Bites

Name: Crispy Bang Bang Salmon Bites
Yield: 1 servings
Ingredients: 1 1/2 pounds salmon fillet skin removed, cut into 1-inch bite-sized cubes; 1 tbsp olive oil; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 tsp cayenne pepper; 1/2 cup mayonnaise; 1/4 cup Thai sweet chili sauce; 1 tbsp sriracha sauce; 1 tbsp honey; 1 tbsp lime juice freshly squeezed; parsley chopped; cilantro chopped; green onion sliced; sesame seeds

Serves 1

grammyrecipes.com

Crispy Bang Bang Salmon Bites

grammyrecipes.com

Serves 1

Directions

1Pat the salmon fillets dry with paper towels, remove the skin, and cut the salmon into 1-inch bite-sized cubes.
2Place the salmon pieces in a large bowl, drizzle with olive oil, and sprinkle with garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper if using.
3Toss gently to coat the salmon evenly with the seasoning.
4In a small mixing bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, honey, and lime juice until smooth and creamy. Taste and adjust the sauce by adding more sriracha for heat or honey for sweetness.
5Heat a large non-stick skillet over medium-high heat and add a small amount of olive oil. Once hot, add the salmon pieces in a single layer, working in batches if needed.
6Sear the salmon for 2-3 minutes per side, gently turning to brown all sides until golden and crispy on the outside, and tender and flaky inside.
7Transfer cooked salmon bites to a plate lined with paper towels to absorb excess oil.
8Drizzle the sauce over the salmon on a platter, or add the salmon to a bowl and gently toss to coat.
9Garnish with chopped parsley, cilantro, green onions, or sesame seeds and serve immediately.

Ingredients

1 1/2 pounds salmon fillet, skin removed, cut into 1-inch bite-sized cubes
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper (optional)
1/2 cup mayonnaise
1/4 cup Thai sweet chili sauce
1 tbsp sriracha sauce
1 tbsp honey
1 tbsp lime juice, freshly squeezed
parsley, chopped (optional)
cilantro, chopped (optional)
green onion, sliced (optional)
sesame seeds (optional)

Equipment

knifepaper towelslarge bowlsmall mixing bowlwhisknon-stick skillet

Tips

For extra crispy salmon, lightly dust the salmon pieces with cornstarch or coat them in panko breadcrumbs before cooking.
Avoid overcrowding the pan to maintain temperature and ensure even crisping.
Ensure the oil is hot enough (around 375°F/190°C) before adding the salmon to prevent sogginess.
If using frozen salmon, thaw completely and pat dry thoroughly before seasoning.
To make the dish less spicy, reduce or omit the sriracha in the sauce.

Crispy Bang Bang Salmon Bites

Serves 1

grammyrecipes.com

Crispy Bang Bang Salmon Bites

grammyrecipes.com

Serves 1

Directions

1Pat the salmon fillets dry with paper towels, remove the skin, and cut the salmon into 1-inch bite-sized cubes.
2Place the salmon pieces in a large bowl, drizzle with olive oil, and sprinkle with garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper if using.
3Toss gently to coat the salmon evenly with the seasoning.
4In a small mixing bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, honey, and lime juice until smooth and creamy. Taste and adjust the sauce by adding more sriracha for heat or honey for sweetness.
5Heat a large non-stick skillet over medium-high heat and add a small amount of olive oil. Once hot, add the salmon pieces in a single layer, working in batches if needed.
6Sear the salmon for 2-3 minutes per side, gently turning to brown all sides until golden and crispy on the outside, and tender and flaky inside.
7Transfer cooked salmon bites to a plate lined with paper towels to absorb excess oil.
8Drizzle the sauce over the salmon on a platter, or add the salmon to a bowl and gently toss to coat.
9Garnish with chopped parsley, cilantro, green onions, or sesame seeds and serve immediately.

Ingredients

1 1/2 pounds salmon fillet, skin removed, cut into 1-inch bite-sized cubes
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper (optional)
1/2 cup mayonnaise
1/4 cup Thai sweet chili sauce
1 tbsp sriracha sauce
1 tbsp honey
1 tbsp lime juice, freshly squeezed
parsley, chopped (optional)
cilantro, chopped (optional)
green onion, sliced (optional)
sesame seeds (optional)

Equipment

knifepaper towelslarge bowlsmall mixing bowlwhisknon-stick skillet

Tips

For extra crispy salmon, lightly dust the salmon pieces with cornstarch or coat them in panko breadcrumbs before cooking.
Avoid overcrowding the pan to maintain temperature and ensure even crisping.
Ensure the oil is hot enough (around 375°F/190°C) before adding the salmon to prevent sogginess.
If using frozen salmon, thaw completely and pat dry thoroughly before seasoning.
To make the dish less spicy, reduce or omit the sriracha in the sauce.