Bang Bang Salmon Bites | OneStopChop

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Regular breadcrumbs are often less expensive and more accessible.

Remove the skin from the salmon fillet using a sharp knife, making a slit at the tail end and sliding the knife under the skin.

Trim off the belly meat from the salmon for uniformity.

Cut the salmon into about one-inch cubes.

Season the salmon cubes with about 1 teaspoon of all-purpose seasoning, a couple teaspoons of lemon base seasoning, some Creole seasoning, and a little cayenne pepper.

Add a squeeze of sriracha and enough buttermilk to cover the salmon, mixing well to coat.

Let the salmon sit in the buttermilk bath for about 30 minutes.

Prepare the dry dredge by mixing seasoned cornmeal and flour in a bowl with a little lemon base seasoning.

Rinse the rice a few times until the water runs clear.

Make the bang bang sauce by mixing about 1 cup of mayonnaise, a little sriracha, and about half the amount of sweet chili sauce, along with some all-purpose seasoning.

Use the wet hand dry hand method to coat the salmon: drain excess buttermilk, dredge in the dry mixture, and place on a rack to drain.

Heat oil to about 350 degrees Fahrenheit.

Fry the salmon bites until golden brown and cooked through, about 2-3 minutes per side.

Toss the fried salmon bites in the bang bang sauce gently using a spatula.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens