Description
Bang Bang Salmon Bites are a delicious and easy-to-make Asian-inspired main course featuring tender salmon cubes baked to perfection and coated in a creamy, spicy bang bang sauce. Perfect as an appetizer or served over rice or in lettuce wraps, this recipe combines bold flavors with simple preparation for a healthy and satisfying meal.
Ingredients
Scale
Salmon Bites
- 1 pound salmon, skin removed and cut into bite-sized cubes
- 2 tablespoons olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 to 2 tablespoons sriracha (depending on spice preference)
- 1 tablespoon honey
- 1 teaspoon lime juice
Garnish
- 2 tablespoons chopped green onions
- 1 teaspoon sesame seeds (optional)
Instructions
- Preheat and Prepare Salmon: Preheat the oven to 400°F and line a baking sheet with parchment paper. In a bowl, toss the salmon pieces with olive oil, paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
- Bake the Salmon: Arrange the salmon bites in a single layer on the prepared baking sheet. Bake for 10 to 12 minutes until the salmon is cooked through and slightly crispy on the edges.
- Make the Bang Bang Sauce: While the salmon cooks, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth and well combined.
- Combine and Garnish: Remove the baked salmon from the oven and either gently toss the salmon pieces with the bang bang sauce or drizzle the sauce over the top. Garnish with chopped green onions and sesame seeds before serving.
Notes
- You can air fry the salmon bites at 400°F for about 8 to 10 minutes for extra crispiness.
- Adjust the sriracha to control the heat level.
- Serve over rice, in lettuce wraps, or as an appetizer.
- Be careful not to overcook the salmon to maintain its juicy texture.
- For a gluten-free option, ensure sweet chili sauce is gluten-free.
