Crispy Bang Bang Salmon Bites

Ingredients

• 1½ lbs salmon fillet, skin removed, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp onion powder
• ½ tsp salt
• ½ tsp black pepper
• ¼ tsp cayenne pepper (optional, for heat)
• ½ cup mayonnaise
• ¼ cup Thai sweet chili sauce
• 1–2 tsp sriracha, to taste
• 1 tbsp honey
• 1 tbsp lime juice
• Fresh parsley, green onions and sesame seeds, to garnish

Directions

1. Cut the salmon into 1-inch cubes and pat them dry — a wet surface steams instead of searing. Toss with the olive oil, garlic powder, smoked paprika, onion powder, salt, pepper and cayenne if you are using it, until every piece is coated.
2. Whisk the mayonnaise, sweet chili sauce, sriracha, honey and lime juice together into the bang bang sauce. Taste it now and add more sriracha if you want it hotter — it is far easier than fixing it later.
3. Heat a skillet over medium-high until it is properly hot. Sear the bites in a single layer without crowding the pan, 2 to 3 minutes a side, until the outside is golden and the centre just flakes.
4. Check one with a thermometer: 145°F in the middle. Pull them there rather than cooking to a colour — salmon this size goes from perfect to dry in under a minute.
5. Drizzle the sauce over the bites, or toss them through it. Tossing coats every side; drizzling keeps more of the crust crisp.
6. Scatter over parsley, green onions or sesame seeds and serve hot.