Bang Bang Salmon
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.
Why You’ll Love This
This joint is the truth. It’s fried to perfection, right? That thing look good, don’t it? Sheesh. Perfect meal for this time of year.
Ingredients
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For the Salmon:
- salmon filet
- all-purpose seasoning (about a teaspoon)
- lemon-based seasoning (a couple teaspoons)
- Creole seasoning
- cayenne (a little bit)
- sriracha (a little squeeze)
- buttermilk
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For the Dry Dredge:
- seasoned cornmeal
- flour
- lemon bay
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For the Rice:
- rice
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For the Bang Bang Sauce:
- mayo (about a cup)
- sriracha (a little bit)
- sweet chili sauce (about half the amount of mayo)
- all-purpose seasoners
- honey (optional)
- agave (optional)
Instructions
- Take the skin off the salmon.
- Get a sharp knife, get under the tail end of the salmon.
- Make a little slit at the end.
- Got a piece of paper towel here so I can hold it.
- Get your hand underneath there.
- Pull with one hand and push with the other.
- Toss that to the side.
- Trim off the belly meat.
- Cut both the front and tail end off.
- Take the filet and cut it into about one inch cubes.
- Season the salmon with all-purpose seasoning.
- Add some lemon-based seasoning.
- Go with some Creole seasoning as well.
- Add a little bit of cayenne.
- Come in here with some sriracha.
- Add some buttermilk.
- Get out a good mix with your hands.
- Set this aside for like another 30 minutes.
- Get some seasoned cornmeal and then some flour mixed up into a bowl with a little bit of this lemon bay as well.
- Put that to the side.
- Take this rice and rinse it a few times until the water runs clear.
- For the bang bang sauce, go in with about a cup of mayo.
- Add some sriracha.
- Put some sweet chili in here.
- Hit it with some all-purpose seasoning.
- Take a silicone spatula and get out a good mix.
- Use the wet hand, dry hand method.
- Strain the excess buttermilk and sriracha.
- Let it go right into that dry dredge.
- Toss it up to make sure everything’s completely coated in this dry dredge and cornmeal and the flour.
- Place it on this rack.
- Heat it up to about 350 degrees.
- Take these salmon bites that have been dredged and sitting for about 15 minutes now.
- Fry these things up.
- Get the salmon that we just fried up, put it into a bowl.
- Toss it in that bang bang sauce.
- Take this bang bang sauce that we created, pour it right onto the salmon.
- Give these a little toss.
- Go ahead and get a spatula, silicone spatula.
- Toss ’em 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 seasoning is definitely low sodium. If you don’t wanna do yours at home, do your thing. It ain’t gonna hurt me. 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, all right? 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. You just wanna make sure that everything’s completely coated because that’s what’s gonna get fried, right? You don’t want anything looking naked. Just to make sure you don’t break up that fried exterior too much.
Serving Suggestions
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. Perfect meal for this time of year. I hope you guys enjoyed this video. Join the family and I’ll catch y’all next time.