Crispy Bang Bang Salmon Bites (Print Version)

Golden-seared salmon bites tossed in a creamy sweet-spicy sauce - perfect as an appetizer or protein-packed main dish.

# Ingredients:

→ Salmon Bites

01 - 700g salmon fillets, skin removed, cut into bite-sized pieces
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon salt
07 - 1/2 teaspoon black pepper
08 - 1/4 teaspoon cayenne pepper (optional)

→ Bang Bang Sauce

09 - 120ml mayonnaise
10 - 60ml Thai sweet chili sauce
11 - 1 tablespoon sriracha sauce
12 - 1 tablespoon honey
13 - 1 tablespoon fresh lime juice

→ Garnish

14 - Fresh parsley or cilantro, chopped
15 - Green onions, sliced
16 - Sesame seeds

# Instructions:

01 - Pat the salmon fillets dry with paper towels. Remove skin and cut into 2.5cm bite-sized cubes. Place in a large bowl, drizzle with olive oil and season with garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper if using. Toss gently to coat evenly.
02 - In a small mixing bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, honey, and lime juice until smooth and well combined. Adjust seasoning to taste, adding more sriracha for heat or honey for sweetness. Set aside.
03 - Heat a large non-stick skillet over medium-high heat with a small amount of olive oil. Once hot, add salmon pieces in a single layer without overcrowding (work in batches if necessary). Sear for 2-3 minutes per side until golden and crispy on the outside, tender and flaky inside. Transfer to a paper towel-lined plate to remove excess oil.
04 - Choose your preferred method: either place the salmon bites on a serving platter and drizzle with the bang bang sauce, or gently toss the salmon in a bowl with the sauce for complete coverage.
05 - Sprinkle with chopped parsley or cilantro, sliced green onions, and sesame seeds. Serve immediately while hot and crispy.

# Notes:

01 - For extra crispy results, ensure salmon is thoroughly dried before cooking.
02 - The sauce can be prepared in advance and refrigerated for up to 3 days.

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