Description
Crispy salmon bites coated in panko and drizzled with creamy Bang Bang sauce, perfect for any occasion.
Ingredients
Scale
- 1 lb fresh salmon (skinless and cut into bite-sized cubes)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 cup panko breadcrumbs
- 1 tbsp olive oil (or spray for crisping)
- ½ cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha (adjust to spice level)
- 1 tsp honey (optional)
- Juice of ½ lime
- 2 cups cooked jasmine rice (or cauliflower rice)
- 1 cup shredded purple cabbage
- 1 avocado (sliced)
- ½ cup shredded carrots
- 2 green onions (sliced)
- Fresh cilantro and sesame seeds for garnish
Instructions
- Preheat the oven to 400°F (200°C) or air fryer to the same temperature.
- In a bowl, combine garlic powder, smoked paprika, salt, and black pepper. Toss salmon cubes with the spice mix until evenly coated.
- In another bowl, spread the panko breadcrumbs and coat the seasoned salmon cubes, gently pressing to ensure they’re covered.
- Arrange the coated salmon bites in a single layer on a baking sheet or air fryer basket. Bake for about 12-15 minutes or air-fry for 8-10 minutes until golden brown and crispy.
- In a separate bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth and creamy.
- Serve the crispy salmon bites on jasmine rice or cauliflower rice, topped with shredded cabbage, avocado, carrots, and green onions. Drizzle with bang bang sauce and garnish with cilantro and sesame seeds.
Notes
These bites are great for meal prep and can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 60mg