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Bang Bang Salmon Bites

Bang bang salmon bites are oven-baked until opaque, then gently coated in a smooth, creamy sweet chili sauce with sriracha and lime. The 1-inch salmon cubes make a quick, flavorful dinner with a little heat.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

For the sauce
  • 0.33 cup mayonnaise
  • 0.25 cup sweet chili sauce
  • 1 tbsp sriracha
  • 1 tsp lime juice
For the salmon
  • 1.5 lb salmon fillets skinless, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 0.5 tsp garlic powder
  • 0.5 tsp paprika
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 rimmed baking sheet

Method
 

Make the sauce
  1. In a medium bowl, stir together the mayonnaise, sweet chili sauce, sriracha, and lime juice until smooth.
Prepare and bake the salmon
  1. Heat the oven to 425°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a large bowl, toss the salmon with the olive oil, garlic powder, paprika, kosher salt, and black pepper.
  4. Spread the salmon pieces in a single layer on the baking sheet.
  5. Bake for 8–12 minutes, until the salmon is opaque and reaches 145°F in the thickest pieces.
  6. Add the hot salmon to the sauce.
  7. Gently toss to coat and serve immediately.

Notes

For the best texture, cut the salmon into evenly sized 1-inch cubes. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended after coating with sauce. For a lighter swap, use plain Greek yogurt instead of mayonnaise.