A quick and comforting recipe for crispy salmon bites coated in panko and served with a creamy bang bang sauce, perfect for busy weeknights or as an appetizer.
Servings 4servings
Course Appetizer, Main Course
Cuisine American, Seafood
Ingredients
For the Salmon Bites
1lbsalmon filletsHigh-quality, flaky protein rich in omega-3s.
1cuppanko breadcrumbsGives a light, extra-crispy coating.
1/2cupall-purpose flourHelps the coating stick and creates a light crust.
2largeeggsBind the panko to the salmon and add richness.
Vegetable oilfor fryingVegetable oilNeutral oil with a high smoke point for crisp frying.
For the Bang Bang Sauce
1/2cupmayonnaiseCreamy base for the sauce.
2tablespoonssweet chili sauceAdds sweet heat and a glossy finish.
1tablespoonsrirachaGives a spicy kick and depth.
Seasonings and Garnish
Salt and pepperEssential for seasoning and balance.
Green onionsFor garnish (optional); adds fresh color and mild onion bite.
Method
Preparation
Cut the salmon fillets into bite-sized pieces, about 1 to 1 1/2 inches each. Pat dry with paper towels and season lightly with salt and pepper.
Set up three shallow bowls: one with the seasoned flour, one with the beaten eggs, and one with panko breadcrumbs.
Dredge each piece of salmon in the flour, shake off excess, dip into the eggs, then coat evenly in the panko breadcrumbs.
Cooking
Heat about 1/4 inch of vegetable oil in a large frying pan over medium heat. Test the oil by adding a small breadcrumb; it should sizzle immediately.
Fry the salmon bites in batches until golden brown and cooked through, about 3–4 minutes per side. Use tongs to turn gently and transfer to a paper towel–lined plate to drain.
Sauce Preparation
In a small bowl, mix mayonnaise, sweet chili sauce, and sriracha until smooth to create the bang bang sauce.
Serving
Serve the crispy salmon bites drizzled with the bang bang sauce and garnished with chopped green onions, if desired.