Bang Bang Salmon Bites
Delicious and easy to make, these Bang Bang Salmon Bites feature tender salmon coated in panko breadcrumbs and served with a zesty bang bang sauce.
Ingredients
For the Salmon Bites
- 1 lb fresh salmon, skinless and cut into bite-sized cubes Use skinless salmon for best results.
- 1 tsp garlic powder For added flavor.
- 1 tsp smoked paprika Can be substituted with curry powder for an Indian twist.
- ½ tsp salt
- ½ tsp black pepper
- 1 cup panko breadcrumbs For a crispy coating.
- 1 tbsp olive oil or spray for crisping Helps to achieve a golden brown finish.
For the Bang Bang Sauce
- ½ cup mayonnaise Can substitute with Greek yogurt for a healthier alternative.
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha Adjust according to spice preference.
- 1 tsp honey Optional sweetener.
- ½ Juice of lime Adds brightness to the sauce.
For Serving
- 2 cups cooked jasmine rice Can use cauliflower rice for a lighter option.
- 1 cup shredded purple cabbage
- 1 whole avocado, sliced
- ½ cup shredded carrots
- 2 whole green onions, sliced
- to taste Fresh cilantro and sesame seeds for garnish
Instructions
Preparation
- Preheat your oven to 400°F (or prepare your air fryer).
- In a bowl, mix together the garlic powder, smoked paprika, salt, and black pepper. Toss the salmon cubes in the seasoning until well-coated.
- Roll each salmon piece in panko breadcrumbs until fully coated. For extra crispiness, lightly spray with olive oil.
Cooking
- Arrange the salmon on a baking sheet and bake for about 12-15 minutes until golden brown and cooked through, or air fry for about 8-10 minutes at 375°F.
Making the Sauce
- In another bowl, mix the mayonnaise, sweet chili sauce, sriracha, honey (if using), and lime juice to create the bang bang sauce.
Serving
- Serve the salmon bites over jasmine rice or cauliflower rice, topped with shredded cabbage, avocado slices, shredded carrots, and green onions.
- Drizzle the bang bang sauce on top, adding cilantro and sesame seeds as a garnish.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer or convection oven for best results. You can freeze uncooked, breaded salmon bites for up to 2 months.