Ingredients
- 1 pound salmon fillet, skin removed and cut into 1-inch cubes
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup mayonnaise
- 2 tablespoons Thai sweet chili sauce
- 1 tablespoon sriracha sauce (adjust to taste)
- 2 tablespoons honey
- 1 tablespoon lime juice
- Fresh cilantro, for garnish (optional)
If you’re out of panko, regular breadcrumbs will work too, but panko gives that extra crunch that my family and I adore. And if sriracha is too spicy for your taste, feel free to reduce the amount or try a milder hot sauce. Remember, cooking is all about adjusting to your preferences, just like my abuela taught me.
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a shallow dish, combine panko breadcrumbs, garlic powder, salt, and pepper.
- Set up a breading station: place flour in one shallow dish, beaten eggs in another, and the panko mixture in the last.
- Coat each salmon cube in flour, dip in the beaten eggs, and then press into the panko mixture until fully coated. Place them on the prepared baking sheet.
- Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and the coating is crispy and golden brown.
- While the salmon bakes, prepare the bang bang sauce by whisking together mayonnaise, Thai sweet chili sauce, sriracha, honey, and lime juice in a small bowl.
- Once the salmon bites are done, drizzle the sauce over them or serve it on the side for dipping.
- Garnish with fresh cilantro if desired, and enjoy!
These steps are a nod to my time spent learning in the kitchen with my grandmother, where patience and love were as much a part of the recipe as the ingredients themselves. Feel free to adjust the spiciness of the sauce to your liking — it’s all part of making the recipe your own.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International