Bang Bang Salmon Bites

What’s good, fam? If you guys are looking for the perfect sweet and savory dish, I got y’all with this bang bang salmon. This joint is the truth. Let me show y’all how to get down. Them joints hip.

Why You’ll Love This

If you guys are looking for the perfect sweet and savory dish, I got y’all with this bang bang salmon.

This joint is the truth.

These are bang bang salmon bites.

I promise it’s gonna taste good.

Perfect meal for this time of year, whether you wanna eat it as a finger food for game day or put it over rice to eat as a family meal at nighttime.

Ingredients

• huge salmon filet
• sharp knife
• piece of paper towel
• all-purpose seasoning (about a teaspoon)
• lemon-based seasoning (a couple teaspoons)
• Creole seasoning
• cayenne (a little bit)
• sriracha (a little squeeze)
• buttermilk
• seasoned cornmeal
• flour
• lemon bay
• rice
• mayo (about a cup)
• sweet chili sauce (about half the amount of mayo)
• silicone spatula

Instructions

1. Got this huge salmon filet from the grocery store.
2. To prep this thing, I’m gonna take the skin off first.
3. Get a sharp knife, get under the tail end of the salmon.
4. Just make a little slit at the end. Enough for your hand to get underneath.
5. Once you make that slit, got a piece of paper towel here so I can hold it so that when we grip, our hand don’t slit.
6. Just make a little slit and now my hand can fit underneath this portion of the salmon right here.
7. It’s gonna slide and glide.
8. Get your hand underneath there.
9. You’re gonna pull with one hand and push with the other.
10. I’m pulling with the left hand, pushing my hand under with the other.
11. All the skin’s just gonna come right off. Toss that to the side.
12. The thing I like to trim off first is the belly meat.
13. Trim that off first so I got a nice pretty piece of salmon to work with.
14. That extra salmon, that’s the belly meat. We can take that and make like salmon croquettes with that later or something.
15. Put this to the side too.
16. Now I’m just gonna cut both the front and tail end off just so that we have a uniform piece of salmon right here.
17. We got that front end. That tail end, we’re gonna put that to the side too.
18. Now I’m gonna take the fillet and cut it into about one inch cubes.
19. Now that we got the salmon all cubed up, we gotta season it up and get it into a buttermilk bath.
20. The seasonings I’m using, I’m using some of this all-purpose seasoning from my guy.
21. So maybe about a teaspoon of that.
22. We also have some of his lemon-based seasoning.
23. We’re gonna get a couple teaspoons of this one. Make sure we get a generous amount of that.
24. We’re gonna go with some Creole seasoning as well.
25. And a little bit of cayenne ’cause we want some heat. Just a little bit of that.
26. Next thing we’re gonna do is come in here with some sriracha. A little squeeze of that.
27. Finally, some buttermilk to let this salmon take a bath in.
28. And the salmon’s well covered. Get out a good mix with your hands.
29. Don’t be scared to get your hands in there.
30. Once all the salmon’s fully coated into this buttermilk bath, we’re gonna set this aside for like another 30 minutes.
31. Now we can work on the dry dredge.
32. What I did just now was get some seasoned cornmeal and then some flour mixed up into a bowl.
33. And then we’re gonna take this lemon bay as well.
34. Now that we got that combined, we’re gonna put that to the side so we can work on the rice.
35. All I’m doing is taking this rice and rinsing it a few times until the water runs clear.
36. Once you rinse it about three times, the water should run clear after that.
37. For the bang bang sauce for the salmon, it’s really simple to make the sauce for it. All it is is some mayo, sriracha, some sweet chili sauce.
38. Then we’re gonna hit it with some all-purpose seasoning as well.
39. We’re gonna go in with about a cup of mayo.
40. Add some sriracha, just a little bit.
41. I’m gonna put some sweet chili in here. About half the amount of mayo that I put is just looser.
42. Then we’re gonna hit it with some all-purpose seasoning.
43. Take a silicone spatula and get out a good mix.
44. Get out a good mix.
45. Kinda use the wet hand, dry hand method, meaning I’m gonna go from this wet salmon that’s been sitting in the buttermilk bath right into this dry dredge and then onto this sheet tray just to let the excess drain off.
46. Strain the excess buttermilk and sriracha.
47. Let it go right into that dry dredge.
48. Toss it up to make sure everything’s completely coated in this dry dredge and cornmeal and the flour.
49. Once it’s completely coated, you wanna make sure that everything’s coated.
50. Once it gets all dredged up, you just place it on this rack. Strain all that excess.
51. We’ll heat it up to about 350 degrees.
52. We’re gonna take these salmon bites that have been dredged and sitting for about 15 minutes now.
53. We’re gonna fry these things up.
54. So we’re gonna get the salmon that we just fried up, put it into a bowl so we can toss it in that bang bang sauce.
55. You can just see how juicy that salmon still is.
56. It’s fried to perfection.
57. We’re gonna take this bang bang sauce that we created, pour it right onto the salmon.
58. Then we’re gonna go ahead and give these a little toss.
59. Go ahead and get a spatula, silicone spatula. Toss them up a little bit.

Cooking Tips

Don’t worry about over-seasoning on this part because I’m gonna put it in a buttermilk bath and then we’re gonna drain all that excess buttermilk before we put it in a dry dredge.

Don’t worry about the sodium content ’cause our guy’s seasoning is definitely low sodium.

Don’t be scared to get your hands in there.

Once you rinse it about three times, the water should run clear after that.

If you don’t like the heat, don’t do too much sriracha.

You want it sweeter, put some more sweet chili. You can put honey, agave, whatever you want to. Do what you wanna do, alright?

The consistency should be just like this right here.

Not too loose, not too thick. Something that’s really gonna coat those salmon bites well.

If you wanna add more sweet chili, more mayo, you wanna add more heat to it, add more sriracha. You want it to be a little more seasoned, add some more of the seasoning. Do what you wanna do.

You wanna make sure that everything’s completely coated because that’s what’s gonna get fried. You don’t want anything looking naked.

We didn’t fry it too long.

Just to make sure you don’t break up that fried exterior too much.

Serving Suggestions

Perfect meal for this time of year, whether you wanna eat it as a finger food for game day or put it over rice to eat as a family meal at nighttime.

All right, and there you have it.

Hope you guys enjoyed this video.

I’ll catch y’all next time.