Description
Crispy, tender salmon drenched in a creamy, sweet, tangy, and spicy sauce. Ready in under 30 minutes, this restaurant-quality dish delivers bold flavors with minimal effort.
Ingredients
1 pound skinless salmon fillets, cut into bite-sized pieces
2 tablespoons all-purpose flour
1 teaspoon paprika
Salt and pepper to taste
2 tablespoons vegetable oil (for pan-searing or air-frying)
SAUCE:
1/2 cup mayonnaise
2 tablespoons Thai sweet chili sauce
1 tablespoon honey
1 tablespoon lime juice
1 teaspoon sriracha (adjust to taste)
Optional garnish: sesame seeds or chopped green onions
Instructions
Pat salmon dry and season with salt, pepper, paprika, and flour mixture.
Heat oil in a skillet over medium-high heat. Cook salmon in batches until golden and crispy (5-7 minutes per side). For air-frying: preheat to 400°F, cook 8-10 minutes until crisp.
While salmon cooks, whisk sauce ingredients in a bowl.
Toss cooked salmon in sauce until evenly coated. Garnish and serve warm.
Notes
Adjust sriracha for spice level
Serve with steamed rice or leafy greens
Store leftovers airtight in fridge up to 2 days