Bang Bang Salmon Bites
Crispy salmon bites coated in panko breadcrumbs, served with a savory, spicy bang bang sauce, perfect for quick dinners or festive gatherings.
Ingredients
For the Salmon Bites
- 1 lb fresh salmon (skinless and cut into bite-sized cubes) Opt for high-quality, fresh salmon.
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 cup panko breadcrumbs Essential for a crunchy texture.
- 1 tbsp olive oil or spray for crisping
For the Bang Bang Sauce
- ½ cup mayonnaise Greek yogurt can be used for a lighter option.
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha Adjust for spice level.
- 1 tsp honey (optional)
- Juice of ½ lime
For Serving
- 2 cups cooked jasmine rice (or cauliflower rice)
- 1 cup shredded purple cabbage
- 1 large avocado (sliced)
- ½ cup shredded carrots
- 2 stalks green onions (sliced)
- Fresh cilantro and sesame seeds for garnish
Instructions
Preparation
- Preheat your oven or air fryer to 400°F (200°C).
- In a bowl, combine garlic powder, smoked paprika, salt, and black pepper. Toss the salmon cubes in the spice mix until evenly coated.
- Drizzle olive oil or spray over the seasoned salmon, then coat each piece in panko breadcrumbs.
Cooking
- Arrange the salmon bites on a baking sheet or in your air fryer basket.
- Cook for about 10-12 minutes or until golden brown and crispy.
Making the Sauce
- In a mixing bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey (if using), and lime juice. Adjust to taste.
Serving
- Serve the crispy salmon over a bed of jasmine rice, topped with shredded purple cabbage, sliced avocado, carrots, green onions, and a drizzle of the sauce. Garnish with cilantro and sesame seeds.
Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat in the oven or air fryer at 350°F (175°C) for about 5-7 minutes to regain crispiness.