Bang Bang Salmon Bites
Quick and delightful bites of salmon, crispy on the outside and tender on the inside, tossed in a creamy sweet-spicy bang bang sauce.
Ingredients
Salmon Preparation
- 1 lb fresh salmon (skinless and cut into bite-sized cubes)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 cup panko breadcrumbs
- 1 tbsp olive oil or spray for crisping
Bang Bang Sauce
- ½ cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha adjust to spice level
- 1 tsp honey (optional)
Serving Ingredients
- 2 cups cooked jasmine rice (or cauliflower rice)
- 1 cup shredded purple cabbage
- 1 whole avocado (sliced)
- ½ cup shredded carrots
- 2 whole green onions (sliced)
- Fresh cilantro and sesame seeds for garnish
Instructions
Preparation
- Preheat the oven to 425°F (220°C) or set the air fryer to 400°F (200°C).
- Pat the salmon cubes dry. Mix garlic powder, smoked paprika, salt, and pepper and toss the salmon in the spices.
- Roll the salmon pieces in panko so they stick. Lightly spray or brush with olive oil.
Cooking
- Spread the bites on a baking sheet or air fryer basket. Bake for 10–12 minutes or air-fry for 8–10 minutes until golden and cooked through.
- Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth. Taste and adjust spice or sweetness.
Assembly
- Place rice in bowls. Add cabbage, carrots, avocado, and green onions. Top with warm salmon bites and drizzle the bang bang sauce. Garnish with cilantro and sesame seeds.
Notes
To store, cool the salmon bites before keeping in an airtight container in the fridge for up to 2 days. Store sauce separately for best texture. Reheat in the oven or air fryer at 350°F (175°C) until warm and crisp. Adjust sriracha for milder or hotter sauce. For gluten-free, use gluten-free panko or crushed cornflakes. For a lighter version, swap mayo for Greek yogurt.