Description
Crispy, spicy bites of salmon coated in a sweet-hearty glaze, perfect for fall gatherings or a weekday treat.
Ingredients
- 1 1/2 pounds skinless salmon fillet, cut into 1-inch cubes
- 1 cup panko breadcrumbs (or gluten-free panko for a variation)
- 1/2 cup all-purpose flour (swap with a cup-for-cup gluten-free flour)
- 2 large eggs, beaten
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons vegetable oil (for sautéing or air-frying spray)
- 1/3 cup mayonnaise
- 3 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon honey or maple syrup
- Thinly sliced green onions (for garnish)
- Sesame seeds (for garnish)
Instructions
- Pat salmon cubes dry with paper towels and season with salt, pepper, and garlic powder.
- Place flour in one shallow dish, beaten eggs in a second, and panko breadcrumbs in a third for the dredging station.
- Dredge each cube in flour, dip in egg, then press into panko until well coated.
- For stovetop: Heat oil in a skillet over medium-high heat. Add coated salmon in batches and cook 2–3 minutes per side until golden and just cooked through. Drain on a wire rack.
- For oven: Preheat to 425°F (220°C). Place bites on a lined baking sheet and bake 10–12 minutes, flipping once, until golden.
- For air fryer: Spray basket, arrange bites in a single layer, and air-fry at 400°F (200°C) for 6–8 minutes, shaking halfway.
- Whisk together mayonnaise, sweet chili sauce, sriracha, and honey until smooth to make the bang bang sauce.
- Gently toss warm salmon bites with the sauce (reserve a little for drizzling), then garnish with green onions and sesame seeds. Serve immediately.
Notes
For a lighter option, substitute mayonnaise with Greek yogurt. Store cooled bites in an airtight container for up to 2 days or freeze them for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American