Ingredients:
For the Salmon:
1 lb salmon fillet (skinless), cut into 1-inch cubes
1/2 cup cornstarch (or flour for a lighter crunch)
1/2 tsp paprika
1/2 tsp garlic powder
Salt & pepper to taste
2–3 tbsp neutral oil (like canola or avocado) for pan-searing
Bang Bang Sauce:
1/3 cup mayonnaise
2 tbsp sweet chili sauce
1 tbsp sriracha (adjust to taste)
1 tsp honey or maple syrup (optional for sweetness)
1 tsp rice vinegar or lime juice (for tang)
Toppings:
Fresh chives or green onions, chopped
Optional: sesame seeds, crushed red pepper flakes
Instructions:
Coat the Salmon:
In a bowl, toss salmon cubes with paprika, garlic powder, salt, and pepper.
Lightly dredge each piece in cornstarch until evenly coated.
Cook the Salmon:
Heat oil in a non-stick skillet over medium-high heat.
Sear salmon pieces for 2–3 minutes per side until golden, crispy, and cooked through.
Remove and set on a paper towel-lined plate.
Make the Bang Bang Sauce:
In a small bowl, whisk together mayo, sweet chili sauce, sriracha, and rice vinegar.
Adjust heat and sweetness to taste.
Sauce & Serve:
Drizzle sauce over crispy salmon bites or toss gently to coat.
Garnish with chopped chives or green onions.
Pro Tips:
Want it spicier? Add a few drops of hot sauce to the Bang Bang sauce.
Air fryer version: Spray coated salmon bites with oil and cook at 400°F for 8–10 minutes, flipping halfway.