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Homemade Crispy Bang Bang Salmon

Homemade Crispy Bang Bang Salmon
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Homemade Crispy Bang Bang Salmon is a quick and flavorful dish featuring perfectly cooked salmon fillets with a crunchy panko coating and topped with a spicy, creamy bang bang sauce. Ready in under 30 minutes, this recipe combines texture and bold flavors for a satisfying and healthy meal, perfect served on its own, over rice, or with fresh vegetables.

Ingredients

Scale

Salmon and Coating

  • 4 fresh skin-on salmon fillets (about 6 ounces each)
  • 1 cup panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1/2 teaspoon garlic powder (for breadcrumb mix)
  • Salt and pepper, to taste
  • Cooking oil (vegetable or avocado oil), for frying

Bang Bang Sauce

  • 1/3 cup mayonnaise
  • 2 tablespoons sriracha sauce (adjust to taste)
  • 1 tablespoon honey
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon garlic powder
  • Salt, to taste

Instructions

  1. Prepare the Salmon: Pat salmon fillets dry thoroughly with paper towels. Season both sides lightly with salt, pepper, and a sprinkle of garlic powder to ensure balanced flavor in every bite.
  2. Set Up the Breading Station: Arrange three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder and salt. This classic dredging setup helps achieve a perfect crispy texture.
  3. Bread the Salmon: Dip each salmon fillet first into the flour, shaking off any excess, then into the beaten eggs, and finally coat thoroughly with the panko breadcrumb mixture, pressing gently so the coating adheres well.
  4. Fry the Salmon: Heat a generous layer of cooking oil in a skillet over medium-high heat until shimmering. Carefully place salmon fillets skin-side down and fry for about 4-5 minutes per side, depending on thickness, until golden and crispy. Transfer the cooked salmon to a paper towel-lined plate to drain excess oil.
  5. Make the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sriracha, honey, lime juice, garlic powder, and salt until smooth and creamy. Adjust the heat and sweetness to your preference.
  6. Serve It Up: Drizzle the bang bang sauce generously over the crispy salmon fillets and serve immediately for the best texture and flavor.

Notes

  • Pat dry the salmon fillets thoroughly to ensure a crispy crust.
  • Do not overcrowd the pan while frying to maintain the oil temperature and prevent soggy coating.
  • Use panko breadcrumbs for a lighter, crunchier texture than regular breadcrumbs.
  • Customize the bang bang sauce to your desired sweetness and heat level.
  • Let the salmon rest for 2 minutes after frying to lock in juices while preserving crispiness.
  • Store leftover salmon in an airtight container and refrigerate up to 2 days; keep the sauce separate to maintain coating crispness.
  • For freezing, bread the salmon first, freeze on a baking sheet until firm, then store in a freezer bag. Cook from frozen by baking or shallow frying.
  • Reheat leftovers in a hot oven or air fryer at 375°F (190°C) for 8-10 minutes; avoid microwaving to keep the crust crispy.

Nutrition

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

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