Crispy-edged, tender salmon cubes glazed in a bold, sweet-and-spicy bang bang sauce—speckled with black pepper and garnished with parsley. Perfect as an appetizer or tossed into rice bowls or tacos!
Ingredients 
For the Salmon:
● 1 lb salmon fillet, skin removed, cut into bite-sized cubes
● Salt & cracked black pepper, to taste
● 1 tbsp olive oil
● Fresh parsley, chopped (for garnish)
For the Bang Bang Sauce:
● 1/4 cup mayonnaise
● 2 tbsp sweet chili sauce
● 1 tbsp honey or maple syrup
● 1–2 tsp Sriracha (adjust to heat preference)
● 1 tsp rice vinegar (optional, for tang)
Directions 
Make Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, honey, Sriracha, and vinegar until smooth. Set aside.
Sear Salmon: Pat salmon dry. Season with salt and plenty of cracked black pepper. Sear in olive oil over medium-high heat, 1–2 minutes per side until golden and just cooked through.
Glaze & Toss: Reduce heat to low. Add bang bang sauce to the pan and gently toss salmon until coated and slightly caramelized (about 30–60 seconds).
Serve: Plate salmon on a white dish, sprinkle with parsley, and serve hot.
Prep Time: 10 minutes Cook Time: 8 minutes
Servings: 4
Calories: ~290 kcal per serving