Bang Bang Salmon Bites
Bold and flavorful salmon bites coated in a crispy seasoned crust, baked to perfection, and tossed in a sweet, spicy Bang Bang sauce. Perfect for quick dinners or appetizers.
Equipment
- 1 oven Preheat to 425°F and use broil setting
- 1 baking sheet lined with parchment paper
- 1 Mixing bowls for salmon and sauce
Ingredients
- 1½ pounds skinless salmon fillet cut into 1-inch cubes
- 1 tablespoon extra virgin olive oil
- 2 tablespoons cornstarch
- 1 tablespoon Cajun or Creole seasoning
- ¾ cup mayonnaise
- ⅓ cup Thai sweet chili sauce
- 1 tablespoon sriracha
- 1 tablespoon fresh lime juice
- cooked Jasmine or Basmati rice for serving
- sliced green onions for garnish
- thinly sliced red chili pepper e.g., Fresno chili for garnish
- sesame seeds for garnish
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Pat salmon dry, cut into 1-inch cubes, and place in a large bowl.
- Drizzle olive oil on salmon cubes and toss gently to coat.
- Sprinkle cornstarch and Cajun seasoning over salmon and toss until evenly coated.
- Arrange salmon bites in a single layer on the prepared baking sheet, spacing pieces apart.
- Bake salmon for 10-12 minutes, then switch oven to broil and cook an additional 5 minutes until golden and flaky.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and lime juice until smooth.
- Transfer hot salmon bites to a clean bowl and gently toss with half the Bang Bang sauce.
- Serve salmon bites over cooked rice, garnish with green onions, red chili slices, sesame seeds, and drizzle additional sauce as desired.
Notes
- Store leftovers in airtight containers in fridge up to 2 days; coating softens.
- Freeze cooked salmon up to 1 month; thaw coating will soften.
- Make sauce up to 3 days ahead and refrigerate.
- Reheat salmon in air fryer or oven for crispiness; avoid microwaving.