This recipe started as a riff on the crunchy shrimp dishes that used to appear at family gatherings, but I swapped in salmon one rainy evening when shrimp wasn't available and everything changed. The contrast between the super-crisp panko exterior and the silky, just-cooked salmon inside gives each bite a satisfying texture. I discovered that cutting the fillets into 1-inch cubes makes them easier to cook evenly and perfect for popping into mouths at parties or piling onto bowls for a weeknight dinner. The sauce — a tangy-sweet blend of mayonnaise, sweet chili sauce, sriracha, honey and lime — lifts the fish into a playful flavor space that both kids and grown-ups love. I remember plating a batch for a casual Sunday afternoon when neighbors dropped by and watching those plates get cleared in minutes. The lime brightens the Sauce and the honey softens the heat so it's approachable even for the faint-hearted. The technique is forgiving: a simple three-step dredge in flour, egg and panko creates a reliable crunch, and frying at the right temperature means the interior stays tender. This version is designed to be fast, flexible and friendly to cooks who want big flavor without fuss.

Ingredients

• Salmon (1 pound): Look for fresh, skinless fillets labeled Atlantic or farmed salmon for a milder flavor and consistent texture. Cut into 1-inch cubes for even cooking; each cube should be similar in size to ensure simultaneous doneness.
• All-purpose flour (1/2 cup): Provides the first dry layer to help the beaten eggs adhere. Use unbleached flour if available for a cleaner flavor.
• Eggs (2 large, beaten): Act as the binder between flour and panko and help create that golden crust; room-temperature eggs give the best coating coverage.
• Panko breadcrumbs (1 cup): Japanese-style panko creates an airy, extra-crispy crust. Look for plain panko; seasoned varieties can alter the final taste.
• Spices: 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1/2 teaspoon salt and 1/2 teaspoon black pepper — these go into the panko for balanced savory notes and gentle smokiness.
• Vegetable oil (for frying): Choose a neutral oil with a high smoke point, such as canola or peanut oil, for shallow frying. You only need enough to come about 1/4 inch up the side of a wide skillet.
• Bang Bang Sauce: 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 1 tablespoon sriracha (adjust to taste), 1 tablespoon honey and 1 tablespoon fresh lime juice. The mayonnaise gives creaminess, sweet chili adds sweetness and texture, sriracha supplies heat, honey balances, and lime lifts the flavors.

Instructions

Prepare the Salmon: Pat the salmon cubes dry with paper towels. Drying removes surface moisture so the coating will adhere and fry crisp instead of steaming. Trim any thin tips so pieces are uniform. Season lightly with a pinch of salt and pepper before dredging; this seasons the interior without over-salting the crust. Set Up the Dredging Station: In three shallow bowls, place the flour in the first, the beaten eggs in the second and the panko mixed with garlic powder, onion powder, paprika, salt and black pepper in the third. Stir the panko mixture to evenly distribute spices. Use a fork to beat the eggs until smooth for consistent coating. Coat the Pieces: Working in batches, dredge each salmon cube first in flour, shaking off excess, then dip into the egg, allowing excess to drip back, and finally press into the panko so each side is well coated. Place coated pieces on a wire rack set over a baking sheet to rest for 5 minutes; this helps the coating adhere and prevents fallout during frying. Heat Oil and Fry: Pour oil into a large skillet to a depth of about 1/4 inch and heat over medium-high until it registers 350 to 375°F on a thermometer. Add coated salmon in a single layer without crowding; cook 2 to 3 minutes per side until golden brown. Use a slotted spatula to transfer to a paper towel–lined plate to drain. Maintain oil temperature between batches for consistent results. Make the Sauce: Whisk together mayonnaise, sweet chili sauce, sriracha, honey and lime juice in a small bowl. Taste and adjust heat or sweetness. The glaze should be creamy with a glossy finish and pourable consistency — if too thick, add a teaspoon of water or lime juice. Toss and Finish: In a warm bowl, gently toss the fried salmon with most of the Sauce, reserving some for drizzling. Garnish with extra lime wedges, thinly sliced scallions or cilantro if you like. Serve immediately for best texture; the crust is crispiest right away.

Storage Tips

Store leftover fried pieces in a shallow airtight container lined with paper towels to absorb extra oil, and refrigerate for up to 48 hours. For the Sauce, keep it separate in a sealed jar; it will last 3 to 4 days in the refrigerator. To reheat and preserve crunch, preheat the oven or toaster oven to 400°F and arrange pieces on a wire rack over a baking sheet so hot air circulates; 5 to 8 minutes should refresh the crust without drying the fish. Avoid microwaving if you care about crispness.

Ingredient Substitutions

If you need gluten-free options, swap the all-purpose flour for a 1:1 gluten-free flour and use gluten-free panko or crushed cornflakes for the coating — expect a slightly different texture but still satisfying crunch. For a lighter crust, use crushed rice crackers. If mayonnaise is not desired, use plain Greek yogurt mixed with a teaspoon of olive oil for similar creaminess, though the Sauce will be tangier. For heat alternatives, substitute sambal oelek for sriracha or reduce the amount for a milder profile.

Serving Suggestions

Serve these pieces over steamed jasmine or brown rice with quick-pickled cucumber and shredded cabbage for a crunchy bowl; garnish with scallions, sesame seeds and lime wedges. They also make excellent sliders or tacos — tuck the crispy salmon into small corn or flour tortillas, add shredded lettuce and extra Sauce. For a party, present them on a platter with toothpicks and bowls of Sauce for dipping alongside a fresh herb salad to cut through the richness.

Seasonal Adaptations

In summer, pair the dish with a mango salsa or grilled corn salad to introduce fresh, bright notes; a little chopped jalapeño in the salsa will echo the Sauce's heat. In colder months, swap the lime for a splash of apple cider vinegar and serve alongside roasted root vegetables for more warming flavors. Around holidays, serve smaller, canapé-sized skewers with microgreens for an elevated appetizer that still uses the same simple technique.

Meal Prep Tips

For meal prep, keep the fried pieces and the Sauce in separate containers; assemble bowls on the day you plan to eat to maintain contrast between crisp and creamy. Portion sauce into small ramekins for grab-and-go lunches, and add quick sides like microwave-steamed vegetables or pre-cooked rice. If you want to prepare ahead for a dinner party, coat the pieces and chill them on a rack in the fridge for up to one hour before frying — this firms the coating and speeds up final cooking.

There is something joyful about watching crunchy morsels disappear from a serving platter, and this version blends familiar, comforting textures with a sauce that feels a little indulgent without requiring long prep. Try it once and you will find your own favorite way to serve it — that is the best part of cooking for family and friends.