Crispy Salmon Bites with Spicy Sweet Chili Sauce (Print version)
Golden salmon cubes with crisp edges and a creamy spicy sweet chili sauce, ready in about 25 minutes.
# Ingredients:
For the salmon bites
01 -
1 1/2 lb (680 g) skinless salmon fillets, cut into 1-inch cubes
02 -
2 tablespoons cornstarch
03 -
1 teaspoon garlic powder
04 -
1 teaspoon smoked paprika
05 -
1/2 teaspoon fine salt
06 -
1/4 teaspoon black pepper
07 -
2 tablespoons avocado oil or olive oil
For the spicy sweet chili sauce
08 -
1/3 cup (75 g) mayonnaise
09 -
1/4 cup (60 ml) Thai sweet chili sauce, gluten-free if needed
10 -
1-2 teaspoons sriracha, to taste
11 -
1 tablespoon honey
12 -
1 tablespoon fresh lime juice
For garnish
13 -
2 scallions, thinly sliced
14 -
1 tablespoon sesame seeds
15 -
Lime wedges, for serving
# Instructions:
01 -
Pat the salmon very dry with paper towels, then cut it into even 1-inch cubes. Remove any pin bones as you work.
02 -
In a bowl, toss the salmon with cornstarch, garlic powder, smoked paprika, salt and black pepper until lightly coated on all sides.
03 -
Whisk mayonnaise, sweet chili sauce, sriracha, honey and lime juice in a small bowl until smooth. Taste and adjust the heat with more sriracha if desired.
04 -
Heat the oil in a large nonstick or cast-iron skillet over medium-high heat. Add salmon in a single layer and cook for 1-2 minutes per side until golden and cooked through, working in batches if needed.
05 -
Transfer the salmon to a platter. Drizzle with the spicy sweet chili sauce or toss gently to coat. Garnish with scallions, sesame seeds and lime wedges, then serve immediately.
# Good to know:
01 -
Best served right after cooking while the edges are crisp.
02 -
Sauce can be made up to 3 days ahead and refrigerated.
03 -
Use an instant-read thermometer if unsure. Fish should reach 145°F for food safety.