Scale

Let’s gather what we need to create these delightful bites. Remember, substitutions are always welcome as my mother taught me to improvise and adapt.

For those avoiding gluten, swap the all-purpose flour and panko breadcrumbs for gluten-free alternatives. The crunch remains just as satisfying!

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Let’s dive into crafting these bites, step by step, with a sprinkle of personal insights from my years of culinary exploration.

Begin by marinating the salmon cubes in buttermilk for about 30 minutes. This tenderizes the fish and allows the flavors to meld beautifully.
In a shallow dish, mix the flour, garlic powder, paprika, salt, and pepper. Set aside another plate with the panko breadcrumbs.
Remove salmon cubes from the buttermilk, letting excess drip off. Dredge each piece in the flour mixture, then coat with panko crumbs. This double-layer ensures a delightful crunch.
Heat vegetable oil in a large skillet over medium-high heat. Once shimmering, carefully add the salmon bites, cooking in batches to avoid overcrowding. Fry each side for about 3 minutes, until golden brown and crispy.
Transfer cooked bites to a paper towel-lined plate to absorb excess oil.
For the bang bang sauce, whisk together mayonnaise, sriracha, honey, and lime juice in a small bowl. Adjust the sriracha to taste, keeping in mind my grandmother’s philosophy that a dish should always reflect your personal flair.