Description
Discover how to make delicious Bang Bang Salmon Bites with this easy recipe. Learn the secret to crispy, flavorful bites that will impress your guests!
Ingredients
- – 2 lbs (900 g) Salmon Filet
- – 2 tbsp (30 ml) Mayonnaise
- – 1 tsp (5 ml) Onion Powder
- – 1 tsp (5 ml) Garlic Powder
- – 1 tsp (5 ml) Chili Powder
- – 2 tsp (10 ml) Garlic Paste
- – Garlic Salt and Pepper, (as desired)
- – 3/4 cup (180 ml) Mayonnaise
- – 1/2 cup (120 ml) Thai Sweet Chili Sauce
- – 1 tbsp (15 ml) Sriracha
- – 1 tbsp (15 ml) Soy Sauce
- – 1 tsp (5 ml) Honey
- – 1 clove Garlic, (grated or minced)
Instructions
- Heat your oven to 450 degrees Fahrenheit.
- Begin by drying the salmon thoroughly and taking off the skin. (Ensure frozen salmon is fully thawed before skinning.) Use a sharp blade to slice between the skin and flesh, holding the skin taut as you carefully slide the knife underneath. The skin should come off easily, and any remaining bits can be trimmed away.
- Chop the salmon into pieces about 1 to 1.5 inches in size and put them in a big mixing bowl.
- In a separate small bowl, combine mayonnaise, spices, and garlic paste. Stir them well, then add garlic salt and pepper to the salmon chunks.
- Pour the mayonnaise blend over the salmon pieces, ensuring they are all well-coated. Arrange the seasoned salmon on a baking tray, leaving 1-2 inches between each piece. (Avoid overcrowding to ensure they cook crisply.)
- Bake in the preheated oven for 10 minutes, then switch to broil for an additional 2-3 minutes until they achieve a golden-brown color. Keep a close watch during broiling to prevent burning.
- As the salmon cooks, prepare the bang bang sauce by mixing the required ingredients together. Once the salmon is ready, pour the sauce over the top.
Notes
- Consider using Greek yogurt instead of mayonnaise for a lighter sauce.
- Adjust the spice level by tweaking the chili powder and Sriracha to your liking.
- Enhance the flavor with herbs like dill or parsley, or spices such as paprika.