Bang Bang Salmon Bites
Cubed salmon with a paprika rub, roasted on a sheet pan for 10 minutes, then finished with a sweet chili and sriracha sauce. Two thirds of the sauce is held back for the plate, which is what keeps the edges browned instead of sticky. Dinner for four over rice, or an appetizer for eight.
Ingredients
Salmon and Seasoning
- 1 lb salmon fillet skin removed, cut into 1-inch cubes
- 1 teaspoon paprika sweet, not smoked
- 1 teaspoon garlic powder
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon onion powder
- 1 teaspoon kosher salt plus 1/2 teaspoon black pepper
- 1 pinch cayenne pepper or 1/4 teaspoon for real heat
Bang Bang Sauce
- 1/2 cup mayonnaise full fat, or Greek yogurt
- 1/3 cup Thai sweet chili sauce
- 1 tablespoon Sriracha or 2 for more heat
- 1 teaspoon soy sauce
- 1 teaspoon honey
- 1 clove garlic finely minced
Equipment
- Air Fryer
- Oven
- Mixing bowls
- Whisk
- Parchment paper
Instructions
Season the Salmon
- Mix the rub: In a large bowl, whisk the olive oil with the paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne until smooth.
- Coat the cubes: Add the cubed salmon and turn the pieces gently until every face is coated. Handle them carefully, because salmon flakes apart if it is stirred hard.
Make the Bang Bang Sauce
- Stir the sauce: In a separate bowl, mix the mayonnaise, Thai sweet chili sauce, Sriracha, soy sauce, honey, and minced garlic until smooth. Taste and adjust the heat and sweetness now.
- Split it two ways: Spoon about one third of the sauce over the salmon and turn the cubes once more. Set the remaining two thirds aside for drizzling and dipping at the table.
Roast the Bites
- Heat the oven: Preheat to 400°F (200°C) and line a sheet pan with parchment. Space the cubes out so that no two touch, because crowding steams them instead of browning them.
- Bake: Roast for 10 to 12 minutes, until the corners are lightly browned and the centers flake when pressed with a fork. Pull the pan while the middle of the largest cube still looks a shade darker than the edges.
Sauce and Serve
- Finish and serve: Move the hot bites to a plate or bowl, drizzle the reserved sauce over them, and scatter on sliced scallions or sesame seeds. Serve right away, while the edges are still crisp.
Notes
Air fryer: preheat to 400°F, oil the basket lightly, and cook in a single layer for 8 to 10 minutes, shaking halfway. Most baskets only hold half a pound at a time.
Make-ahead: the sauce keeps 4 days in the fridge and improves overnight. Cube and rub the salmon up to a day ahead, but do not coat it with sauce until it goes in the oven.
Storage: cooked bites keep 2 days in the fridge. Reheat 5 minutes at 325°F rather than in a microwave, and add fresh sauce afterward.
Doneness: 145°F at the center, or pull them when the flakes just separate under a fork.
Substitutions: large shrimp bake in 6 to 7 minutes, and pressed extra-firm tofu tossed in cornstarch takes 20. Nutrition values are an estimate.
Make-ahead: the sauce keeps 4 days in the fridge and improves overnight. Cube and rub the salmon up to a day ahead, but do not coat it with sauce until it goes in the oven.
Storage: cooked bites keep 2 days in the fridge. Reheat 5 minutes at 325°F rather than in a microwave, and add fresh sauce afterward.
Doneness: 145°F at the center, or pull them when the flakes just separate under a fork.
Substitutions: large shrimp bake in 6 to 7 minutes, and pressed extra-firm tofu tossed in cornstarch takes 20. Nutrition values are an estimate.
Nutrition
Calories: 290kcal | Carbohydrates: 8g | Protein: 24g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 650mg | Potassium: 480mg | Sugar: 4g | Vitamin A: 320IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg