Bang Bang Salmon: A Crispy, Creamy, Spicy Delight You Won’t Forget!
Bang Bang Salmon is a dish that explodes with flavor and texture. It’s inspired by the famous Bang Bang Shrimp, and features perfectly cooked salmon coated in a crispy batter, then tossed in a creamy, sweet, and spicy sauce. This recipe is surprisingly easy to make at home and is guaranteed to become a new family favorite. Get ready for a taste sensation!
Why You’ll Love This Bang Bang Salmon Recipe
* **Flavor Explosion:** The combination of crispy salmon, creamy sauce, and spicy kick is simply irresistible.
* **Easy to Make:** Despite its impressive taste, this recipe is surprisingly simple and quick to prepare.
* **Versatile:** Serve it over rice, noodles, in tacos, or on its own as an appetizer.
* **Crowd-Pleaser:** It’s a guaranteed hit with family and friends, even those who aren’t big salmon fans.
* **Customizable:** Adjust the spice level to your liking.
Ingredients You’ll Need
Here’s a breakdown of the ingredients you’ll need for the salmon, the batter, and the bang bang sauce.
**For the Salmon:**
* **Salmon Fillets:** Choose skin-on or skinless, about 1-1.5 inches thick. Look for bright, vibrant color and a fresh, clean smell. Wild-caught salmon is a great option, but farm-raised works well too. Aim for about 1.5 pounds of salmon total.
* **Salt and Black Pepper:** To season the salmon before battering.
* **Olive Oil or Cooking Spray:** For cooking the salmon.
**For the Crispy Batter:**
* **Cornstarch:** This is the key to the crispy coating. It creates a light and airy texture that fries up beautifully. About 1/2 cup is usually enough.
* **All-Purpose Flour:** Adds structure to the batter and helps it adhere to the salmon. Use about 1/4 cup.
* **Baking Powder:** Helps the batter puff up and become extra crispy. A teaspoon is sufficient.
* **Salt:** To season the batter, enhancing the flavor of the coating. A pinch, about 1/4 teaspoon, will do.
* **Egg:** Acts as a binder, helping the batter stick to the salmon. One large egg is all you need.
* **Water or Club Soda:** To thin the batter to the right consistency. Start with 1/4 cup and add more as needed until the batter coats the back of a spoon but isn’t too thin. Club soda adds a bit of extra crispness due to the carbonation, but water works perfectly well.
**For the Bang Bang Sauce:**
* **Mayonnaise:** The base of the sauce. Full-fat mayonnaise provides the best flavor and texture. About 1/2 cup is generally right.
* **Sweet Chili Sauce:** Adds sweetness and a mild chili flavor. Use your favorite brand. About 2-3 tablespoons, depending on your preference for sweetness and spiciness.
* **Sriracha:** For the spicy kick! Adjust the amount to your liking. Start with 1-2 teaspoons and add more to taste. Remember that the spice level can vary between brands of Sriracha.
* **Rice Vinegar:** Adds a touch of acidity to balance the sweetness and richness of the other ingredients. A teaspoon is enough.
* **Honey or Maple Syrup:** Enhances the sweetness and helps the sauce to thicken slightly. A teaspoon is usually sufficient. If you prefer a vegan option, maple syrup is excellent.
* **Garlic Powder:** Adds a subtle garlic flavor. About 1/4 teaspoon is ideal.
**Optional Garnishes:**
* **Chopped Green Onions:** For a fresh, vibrant garnish.
* **Sesame Seeds:** Adds a nutty flavor and visual appeal.
* **Red Pepper Flakes:** For an extra kick of heat.
* **Lime Wedges:** To squeeze over the salmon for added brightness.
Equipment You’ll Need
* **Mixing Bowls:** For preparing the batter and the sauce.
* **Whisk:** For combining the batter and the sauce.
* **Shallow Dish or Plate:** For dredging the salmon in the batter.
* **Large Skillet or Wok:** For cooking the salmon. A non-stick skillet is recommended.
* **Tongs:** For flipping the salmon.
* **Paper Towels:** For draining excess oil.
* **Serving Platter or Bowls:** For serving the finished dish.
Step-by-Step Instructions
Here’s a detailed guide to making the perfect Bang Bang Salmon:
**1. Prepare the Salmon:**
* Pat the salmon fillets dry with paper towels. This helps the batter adhere properly and ensures a crispy coating.
* Season both sides of the salmon fillets with salt and black pepper.
* Cut the salmon into 1-2 inch cubes. This makes them easier to cook evenly and provides more surface area for the crispy batter and delicious sauce.
**2. Make the Crispy Batter:**
* In a medium mixing bowl, whisk together the cornstarch, all-purpose flour, baking powder, and salt.
* In a separate small bowl, whisk the egg with the water or club soda.
* Pour the wet ingredients into the dry ingredients and whisk until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tougher batter. A few lumps are okay.
* The batter should be thick enough to coat the back of a spoon, but not too thick. Add a little more water or club soda if needed to achieve the right consistency.
**3. Prepare the Bang Bang Sauce:**
* In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, rice vinegar, honey (or maple syrup), and garlic powder.
* Taste and adjust the seasonings to your liking. Add more Sriracha for extra heat, or more honey for sweetness.
* Set the sauce aside.
**4. Cook the Salmon:**
* Heat a large skillet or wok over medium-high heat. Add olive oil or cooking spray to prevent the salmon from sticking.
* Dip each piece of salmon into the batter, making sure it’s fully coated. Allow any excess batter to drip off.
* Carefully place the battered salmon pieces into the hot skillet, being careful not to overcrowd the pan. Work in batches if necessary.
* Cook for 2-3 minutes per side, or until the salmon is cooked through and the batter is golden brown and crispy. The internal temperature of the salmon should reach 145°F (63°C).
* Remove the cooked salmon from the skillet and place it on a plate lined with paper towels to drain any excess oil.
**5. Toss with the Sauce and Serve:**
* In a large bowl, gently toss the crispy salmon with the bang bang sauce until evenly coated.
* Transfer the Bang Bang Salmon to a serving platter or individual bowls.
* Garnish with chopped green onions, sesame seeds, and red pepper flakes (if using).
* Serve immediately with rice, noodles, in tacos, or on its own as an appetizer. Offer lime wedges for squeezing over the salmon for an extra burst of flavor.
Tips for the Best Bang Bang Salmon
* **Don’t Overcrowd the Pan:** Cooking the salmon in batches ensures that it cooks evenly and the batter gets crispy. Overcrowding the pan will lower the temperature of the oil and result in soggy salmon.
* **Don’t Overcook the Salmon:** Salmon is best cooked to medium, when it’s still slightly moist in the center. Overcooked salmon will be dry and flaky.
* **Adjust the Spice Level:** The amount of Sriracha in the sauce is crucial. Start with a small amount and add more to taste. Remember that the heat level can vary depending on the brand of Sriracha you use.
* **Use Fresh Ingredients:** Fresh salmon and high-quality ingredients will make a big difference in the flavor of the dish.
* **Make the Sauce Ahead of Time:** The bang bang sauce can be made up to a day in advance and stored in the refrigerator. This allows the flavors to meld together and saves you time on the day of cooking.
* **Keep the Salmon Warm:** If you’re not serving the salmon immediately, keep it warm in a low oven (200°F/93°C) to prevent it from getting cold and soggy. However, it’s best enjoyed fresh and crispy.
* **Consider Air Frying:** For a healthier option, you can air fry the salmon instead of pan-frying it. Preheat your air fryer to 400°F (200°C) and cook the battered salmon for 8-10 minutes, flipping halfway through, until golden brown and crispy. Lightly spray the salmon with oil before air frying to promote browning.
Variations and Substitutions
* **Bang Bang Shrimp:** Substitute the salmon with shrimp for a classic Bang Bang experience. Use large or jumbo shrimp and cook them for 2-3 minutes per side, or until pink and opaque.
* **Bang Bang Chicken:** Use chicken breast or thighs instead of salmon. Cut the chicken into bite-sized pieces and cook them until cooked through.
* **Vegetarian Bang Bang:** Use tofu or cauliflower florets instead of salmon. Press the tofu to remove excess moisture before battering and frying. Roast the cauliflower florets until tender before tossing them in the sauce.
* **Gluten-Free Bang Bang:** Use gluten-free flour instead of all-purpose flour in the batter. Make sure your sweet chili sauce is also gluten-free.
* **Vegan Bang Bang:** Use vegan mayonnaise and maple syrup instead of honey in the sauce. Substitute the salmon with tofu or cauliflower florets.
* **Different Sauces:** Experiment with different sauces, such as a teriyaki glaze, a peanut sauce, or a honey-garlic sauce.
Serving Suggestions
Bang Bang Salmon is incredibly versatile and can be served in many different ways:
* **Over Rice:** Serve it over a bed of steamed white rice, brown rice, or jasmine rice.
* **With Noodles:** Toss it with cooked noodles, such as udon, soba, or ramen.
* **In Tacos:** Use it as a filling for tacos, topped with shredded cabbage, avocado, and a drizzle of lime crema.
* **As an Appetizer:** Serve it on skewers as a party appetizer.
* **In Salads:** Add it to a salad for a protein-packed and flavorful meal.
* **With Vegetables:** Serve it alongside steamed or roasted vegetables, such as broccoli, asparagus, or green beans.
Make Ahead Instructions
* **Sauce:** The bang bang sauce can be made up to 3 days in advance and stored in the refrigerator in an airtight container. The flavors will meld together and become even more delicious over time. However, keep in mind that the Sriracha spice might intensify slightly over time.
* **Salmon Preparation:** You can cut the salmon into cubes and season it with salt and pepper up to a day in advance. Store it in an airtight container in the refrigerator.
* **Battering:** It’s best to batter the salmon right before cooking to ensure maximum crispiness. However, if you’re short on time, you can batter the salmon up to 30 minutes in advance and store it in the refrigerator. Keep in mind that the batter might become a bit soggy over time.
**Reheating Instructions:**
Bang Bang Salmon is best enjoyed fresh and crispy. However, if you have leftovers, you can reheat them in a few different ways:
* **Oven:** Preheat your oven to 350°F (175°C). Spread the salmon out on a baking sheet and bake for 5-10 minutes, or until heated through. This method will help to retain some of the crispiness.
* **Air Fryer:** Preheat your air fryer to 350°F (175°C). Place the salmon in the air fryer basket and cook for 3-5 minutes, or until heated through. This is the best method for reheating the salmon and retaining its crispiness.
* **Microwave:** While not recommended for retaining crispiness, you can microwave the salmon on high for 1-2 minutes, or until heated through. Be careful not to overcook it, as it can become dry.
No matter which method you choose, remember that the reheated salmon will not be as crispy as it was when it was freshly cooked.
Bang Bang Salmon Recipe
This is the culmination of all instructions combined into one simple recipe:
**Yields:** 4 servings
**Prep time:** 20 minutes
**Cook time:** 15 minutes
**Ingredients:**
* 1.5 pounds salmon fillets, skin on or skinless
* Salt and black pepper, to taste
* 1/2 cup cornstarch
* 1/4 cup all-purpose flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1 large egg
* 1/4 cup water or club soda, plus more as needed
* Olive oil or cooking spray
* 1/2 cup mayonnaise
* 2-3 tablespoons sweet chili sauce
* 1-2 teaspoons Sriracha, or to taste
* 1 teaspoon rice vinegar
* 1 teaspoon honey or maple syrup
* 1/4 teaspoon garlic powder
* Chopped green onions, for garnish
* Sesame seeds, for garnish
* Red pepper flakes, for garnish (optional)
* Lime wedges, for serving
**Instructions:**
1. Pat the salmon fillets dry with paper towels and season with salt and pepper. Cut the salmon into 1-2 inch cubes.
2. In a medium mixing bowl, whisk together the cornstarch, flour, baking powder, and salt. In a separate small bowl, whisk the egg with the water or club soda. Pour the wet ingredients into the dry ingredients and whisk until just combined. Add more water or club soda if needed to achieve the right consistency.
3. In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, rice vinegar, honey (or maple syrup), and garlic powder. Taste and adjust the seasonings to your liking.
4. Heat a large skillet or wok over medium-high heat. Add olive oil or cooking spray.
5. Dip each piece of salmon into the batter, making sure it’s fully coated. Allow any excess batter to drip off. Carefully place the battered salmon pieces into the hot skillet, being careful not to overcrowd the pan. Work in batches if necessary.
6. Cook for 2-3 minutes per side, or until the salmon is cooked through and the batter is golden brown and crispy. Remove the cooked salmon from the skillet and place it on a plate lined with paper towels to drain any excess oil.
7. In a large bowl, gently toss the crispy salmon with the bang bang sauce until evenly coated.
8. Transfer the Bang Bang Salmon to a serving platter or individual bowls. Garnish with chopped green onions, sesame seeds, and red pepper flakes (if using).
9. Serve immediately with rice, noodles, in tacos, or on its own as an appetizer. Offer lime wedges for squeezing over the salmon.
Enjoy your delicious and flavorful Bang Bang Salmon!