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Homemade Crispy Bang Bang Salmon

Homemade Crispy Bang Bang Salmon
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Homemade Crispy Bang Bang Salmon delivers crispy, tender salmon fillets coated in a crunchy panko crust and drizzled with a creamy, spicy bang bang sauce. Ready in under 30 minutes, this quick and healthy meal balances bold flavors and textures, perfect for busy weeknights or entertaining guests. Customize it with gluten-free options and spice levels to suit your taste.

Ingredients

Scale

Salmon and Coating

  • 4 fresh salmon fillets (skin-on or skinless, about 6 oz each)
  • 1/2 cup all-purpose flour (or almond flour for gluten-free)
  • 1 cup panko breadcrumbs (or gluten-free panko/almond flour)
  • 1/2 teaspoon garlic powder (for breadcrumbs mixture)
  • 1/4 teaspoon salt (for breadcrumbs mixture)
  • 2 large eggs, beaten
  • Salt and pepper, to taste
  • Vegetable oil, for pan-frying

Bang Bang Sauce

  • 1/3 cup mayonnaise (or vegan mayo/Greek yogurt)
  • 1–2 tablespoons sriracha sauce (adjust to taste)
  • 1 tablespoon honey or sugar
  • 1 teaspoon lime juice
  • 1/4 teaspoon garlic powder

Instructions

  1. Prepare the Salmon: Pat the salmon fillets dry using paper towels to remove moisture. Season both sides lightly with salt, pepper, and garlic powder to create a subtle savory base.
  2. Set Up Breading Stations: Arrange three shallow bowls: one with flour (or almond flour), one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder and salt.
  3. Coat the Salmon: Dredge each fillet in the flour, shaking off excess. Dip the salmon into the beaten eggs to moisten, then press firmly into the panko mixture to coat evenly and form a thick crunchy crust.
  4. Pan-Fry the Salmon: Heat vegetable oil in a non-stick skillet over medium-high heat. Carefully place the coated salmon fillets skin side down if using skin-on. Fry 3-4 minutes per side until the crust is golden and salmon is cooked through but tender inside. Avoid overcrowding the pan to maintain oil temperature and crispiness.
  5. Make the Bang Bang Sauce: While the salmon cooks, whisk together mayonnaise, sriracha, honey, lime juice, and garlic powder in a bowl until smooth and creamy. Adjust seasoning to balance sweet, spicy, and tangy flavors.
  6. Drizzle and Serve: Transfer the cooked salmon to a serving plate and generously drizzle with bang bang sauce. Garnish as desired with chopped green onions, sesame seeds, or cilantro. Serve immediately for best crunch and flavor.

Notes

  • Dry salmon thoroughly before breading to ensure a crispy crust.
  • Avoid overcrowding the pan during frying to keep oil temperature steady and maintain crunch.
  • Use panko breadcrumbs for a light, airy crunch that surpasses regular breadcrumbs.
  • Adjust the bang bang sauce consistency by adding more lime juice for tanginess or more mayo for creaminess.
  • Let the salmon rest a few minutes after frying to redistribute juices and retain crispiness.

Nutrition

Keywords: crispy salmon, bang bang sauce, quick dinner, pan-fried salmon, spicy sauce, healthy seafood, gluten-free salmon, easy salmon recipe

Find it online: https://emillycooks.com/homemade-crispy-bang-bang-salmon/