Ingredients
- 1 lb salmon fillet, skin removed, cut into bite-sized cubes
- 1/2 cup buttermilk (or regular milk + 1 tsp vinegar as a sub)
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt & pepper to taste
- Oil for frying or cooking spray if air frying
For the Bang Bang Sauce:
- 1/4 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha (adjust to heat preference)
- 1 tsp honey or sugar (optional, for a touch of sweetness)
Instructions
- Marinate salmon cubes in buttermilk for about 15–30 minutes in the fridge. This keeps them tender and helps the coating stick.
- In a shallow bowl, mix panko, flour, garlic powder, paprika, salt, and pepper.
- Remove salmon from buttermilk and coat each piece in the dry mixture, pressing gently so the coating sticks well.
- Cook your way:
- Air fryer: Spray salmon bites with oil and air fry at 400°F (200°C) for 8–10 minutes, flipping halfway.
- Oven: Place on a parchment-lined baking sheet, drizzle or spray with oil, and bake at 425°F (220°C) for 12–15 minutes, flipping once.
- Fry: Heat oil in a pan over medium heat and fry the bites until golden brown and crispy (about 2–3 mins per side). Drain on paper towels.
- Make the sauce: In a bowl, whisk together mayo, sweet chili sauce, sriracha, and honey until smooth.
- Toss or drizzle sauce over crispy salmon bites, or serve on the side for dipping.
Let me know if you want to serve it with rice, salad, or in tacos—I got ideas!