Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut the fresh, skinless salmon fillet into uniform 1-inch cubes using a sharp knife.
- In a shallow bowl, combine panko breadcrumbs with a pinch of salt and pepper. In another shallow bowl, beat the egg.
- Dip each salmon piece into the beaten egg, allowing excess to drip off, then roll in the panko mixture until fully coated. Place on the prepared baking sheet with space between each piece.
- Bake for 12-15 minutes or until golden brown and the internal temperature reaches 145°F (63°C).
- While the salmon bakes, whisk together mayonnaise, sweet chili sauce, sriracha, and lime juice in a bowl until smooth. Taste and adjust spice level as desired.
- Once salmon bites are golden and cooked through, let them cool for 1 minute, then gently toss in the Bang Bang sauce until evenly coated.
- Serve immediately, garnished with chopped scallions and sesame seeds if desired.
Notes
For best texture, serve immediately after coating in sauce. Store leftover sauce separately from salmon bites to maintain crispiness. Can be made vegan using flax eggs and vegan mayo. Adjust sriracha to your preferred spice level.
