Ingredients
- 1½ pounds salmon fillet, skinless
- 1 tablespoon extra virgin olive oil
- 2 tablespoons cornstarch
- 1 tablespoon Cajun seasoning or Creole seasoning
- ¾ cup mayonnaise
- ⅓ cup Thai sweet chili sauce
- 1 tablespoon sriracha
- 1 tablespoon lime juice (fresh is best)
- Cooked rice (Jasmine or Basmati), for serving
- Sliced green onions, for garnish
- Red chili pepper (like Fresno chili), thinly sliced, for garnish
- Sesame seeds, for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Pat the salmon fillet dry and cut into uniform 1-inch cubes. Place in a large bowl.
- Drizzle olive oil over the salmon and toss to coat evenly.
- Sprinkle cornstarch and Cajun seasoning over the salmon and toss again until well coated.
- Arrange the salmon bites in a single layer on the baking sheet, spacing them apart for crispiness.
- Bake for 10–12 minutes. Then broil on high for an additional 5 minutes, until golden and flaky.
- While the salmon bakes, whisk together mayonnaise, Thai sweet chili sauce, sriracha, and lime juice in a small bowl to make the Bang Bang sauce.
- Transfer hot salmon bites to a clean bowl. Pour in half of the Bang Bang sauce and gently toss to coat.
- Serve salmon bites over cooked rice. Garnish with green onions, chili slices, sesame seeds, and drizzle with remaining sauce if desired.
Notes
- For extra crispy bites, avoid overcrowding the baking sheet.
- Adjust sriracha to taste for more or less heat.
- Great as a meal over rice or served as an appetizer with toothpicks.
- You can substitute Greek yogurt for mayonnaise for a lighter sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 623
- Sugar: 8g
- Sodium: 740mg
- Fat: 44g
- Saturated Fat: 8g
- Unsaturated Fat: 32g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 115mg
