Bang Bang Salmon Bites
The ultimate comfort food, Bang Bang Salmon Bites are crispy on the outside and tender on the inside. This easy weeknight dinner is packed with flavor and topped with a creamy, spicy sauce. Perfect for any gathering or a cozy night at home!
Equipment
- Chef's Knife
- Oven
- Whisk
- Baking Sheet
Ingredients
- 1½ pounds salmon fillet skinless salmon fillet
- 1 tablespoon extra virgin olive oil
- 2 tablespoons cornstarch
- 1 tablespoon Cajun seasoning or Creole seasoning
- ¾ cup mayonnaise
- ⅓ cup Thai sweet chili sauce
- 1 tablespoon sriracha
- 1 tablespoon lime juice fresh is best
- 1 serving cooked rice Jasmine or Basmati
- 1 serving sliced green onions
- 1 serving red chili pepper like a Fresno chili, thinly sliced
- 1 serving sesame seeds
Instructions
- Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
- Pat the salmon fillet completely dry with paper towels. Cut it into uniform 1-inch cubes and place them in a large bowl.
- Drizzle the olive oil over the salmon cubes and toss gently until each piece is lightly coated.
- Sprinkle the cornstarch and Cajun seasoning directly over the oiled salmon. Toss again until the salmon is evenly and thoroughly coated.
- Arrange the seasoned salmon bites in a single layer on the baking sheet. Make sure there is space between each piece to allow them to crisp up.
- Bake the salmon for 10 to 12 minutes. Switch the oven to a high broil and cook for an additional 5 minutes. The salmon is ready when the coating is golden brown and the fish flakes easily with a fork.
- In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and lime juice until smooth.
- Once the salmon is cooked, transfer the hot bites to a clean bowl. Pour ½ of the Bang Bang sauce over the top and toss gently to coat.
- To serve, scoop the cooked rice into bowls. Top with salmon bites. Garnish with sliced green onions, fresh red chili slices, sesame seeds and drizzles of more bang bang sauce.
Notes
- Refrigerator: Store leftover salmon and sauce in airtight containers in the fridge for up to 2 days. The salmon will lose its crispiness but will still be delicious.
- Freezer: Cooked salmon can be frozen for up to 1 month, though the coating will soften once thawed. Freeze in a single layer on a baking sheet before transferring to an airtight freezer safe ziploc bag or container.
- Make Ahead: The Bang Bang sauce can be prepared up to 3 days in advance and stored in the fridge. Stir before using.
- Reheating: This dish is best served fresh. To reheat, place the salmon bites in an air fryer at 350°F for 2 to 4 minutes to restore some crispness. Alternatively, reheat the salmon in a 350°F oven for about 5 minutes. Avoid the microwave, as it will make the coating soft.