Ingredients
Scale
- 1.5 pounds salmon fillet, skin removed, cut into 1-inch cubes
- 1/2 cup cornstarch
- 2 tablespoons olive oil or neutral cooking oil
- 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper (combined)
- 1/2 cup mayonnaise (preferably full-fat)
- 1/4 cup sweet chili sauce
- 1–2 tablespoons Sriracha (adjust to desired heat)
- 2 tablespoons chopped fresh chives or green onions (for garnish)
Instructions
- Step 1: Prepare and Season the Salmon
- Step 2: Cook the Salmon Bites until Crispy
- Step 3: Prepare the Bang Bang Sauce
- Step 4: Toss and Combine
- Step 5: Serve Immediately
Notes
- Store any leftover salmon bites and the Bang Bang sauce in separate airtight containers in the refrigerator for up to 3 days to keep the crisp texture intact.
- To revive the crunch, reheat the salmon bites in a preheated oven or air fryer at 350°F (175°C) for 5-7 minutes before tossing with freshly warmed sauce.
- For a complete appetizer experience, serve these rich, spicy bites alongside cooling sides like a fresh cucumber salad or a crunchy cabbage slaw.
- Pat the salmon cubes thoroughly dry with paper towels before coating; this small step ensures the cornstarch adheres perfectly, guaranteeing maximum crispness during cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American