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Homemade Crispy Bang Bang Salmon

Homemade Crispy Bang Bang Salmon

Homemade Crispy Bang Bang Salmon features tender, flaky salmon with a golden, crispy crust paired with a bold and creamy spicy-sweet bang bang sauce. Ready in under 30 minutes, this recipe offers a quick, nutritious meal packed with omega-3s and protein. Perfect for busy weeknights, it’s easy to make and versatile for serving in bowls, salads, or as a main dish.

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Salmon and Coating

  • 4 fresh salmon fillets (skin-on)
  • 1 cup panko breadcrumbs
  • 2 large eggs
  • Salt, to taste
  • Pepper, to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 cup cooking oil (canola or vegetable oil)

Bang Bang Sauce

  • 1/3 cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1–2 teaspoons sriracha (adjust to taste)
  • 1 tablespoon lime juice (freshly squeezed)

Instructions

  1. Prepare the Salmon: Pat the salmon fillets dry thoroughly with paper towels to remove moisture, helping create a better crust. Season evenly on both sides with salt, pepper, garlic powder, and paprika.
  2. Set Up Your Breading Stations: Beat the eggs in one shallow bowl until smooth. Place the panko breadcrumbs in another shallow bowl, ready for coating.
  3. Coat the Salmon: Dip each fillet first into the beaten eggs, allowing excess to drip off. Press firmly into the panko breadcrumbs to coat thoroughly. For a thicker crust, press the crumbs gently onto the fillets.
  4. Fry to Crisp Perfection: Heat about 1/4 inch of cooking oil in a skillet over medium-high heat. Carefully add the coated salmon fillets skin-side down if applicable. Fry for 3-4 minutes per side until golden brown and cooked through. Do not overcrowd the pan; fry in batches if needed.
  5. Make the Bang Bang Sauce: While the salmon fries, combine mayonnaise, sweet chili sauce, sriracha, and lime juice in a small bowl. Mix until smooth, adjusting the heat and sweetness to your taste.
  6. Serve with Sauce: Drizzle or dollop the bang bang sauce over the crispy salmon fillets or serve it on the side for dipping. Optionally, garnish with sliced green onions or toasted sesame seeds for extra flavor and color.

Notes

  • Dry the salmon thoroughly to ensure panko sticks well and fries crispy.
  • Do not overcrowd the frying pan to maintain oil temperature and crispness.
  • Use fresh panko breadcrumbs for the best texture; stale crumbs can become soggy.
  • Maintain oil temperature between 350-375°F for perfect frying results.
  • Let the salmon rest briefly after frying so juices settle and the coating stays crisp.
  • For a gluten-free version, substitute panko breadcrumbs with crushed gluten-free crackers or almond flour.
  • Adjust sriracha quantity to vary spice level according to preference.
  • You can bake the coated salmon at 425°F for 12-15 minutes, flipping halfway for an alternative to frying.
  • Consider adding fresh herbs like dill or cilantro to the sauce for a refreshing variation.
  • Store leftovers in an airtight container in the refrigerator up to 2 days; reheat gently to preserve crispness.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Frying
  • Cuisine: American-Asian Fusion
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 salmon fillet with sauce
  • Calories: 400 kcal
  • Sugar: 4 g
  • Sodium: 500 mg
  • Fat: 28 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 20 g
  • Trans Fat: 0 g
  • Carbohydrates: 8 g
  • Fiber: 1 g
  • Protein: 30 g
  • Cholesterol: 90 mg

Keywords: crispy salmon, bang bang sauce, fried salmon, quick dinner, spicy creamy sauce, gluten free salmon, panko crusted fish