1. Start by prepping your salmon: remove the skin if it hasn’t been done already, and cut the fillet into 1-inch bite-sized cubes. Pat them dry with paper towels to ensure the coating sticks well.
2. Set up a breading station with three shallow bowls: one with the flour seasoned with salt, pepper, and smoked paprika; one with the beaten eggs; and one with the panko breadcrumbs.
3. Coat each salmon cube first in the flour, shaking off any excess, then dip into the egg, and finally roll in the panko to get an even, crispy layer. Place the coated pieces on a plate or tray ready for frying.
4. Heat the oil in a large skillet over medium-high heat. Once shimmering (about 350°F if you have a thermometer), carefully add the salmon bites in a single layer. Avoid overcrowding to keep them crispy.
5. Fry the salmon bites for about 2-3 minutes per side, or until golden brown and cooked through. They should be crispy outside and just opaque inside. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
6. While the salmon cooks, prepare the bang bang sauce: in a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth and balanced. Taste and adjust heat or sweetness as you prefer.
7. Once all the salmon bites are cooked, toss them gently in the bang bang sauce or serve the sauce on the side for dipping.

When I first tried frying salmon bites, I learned the hard way that wet fish won’t crisp up properly, so drying the pieces was key. Also, frying at the right temperature is crucial—too cool, and they soak up oil; too hot, and the outside burns before the inside cooks. These little lessons, learned over years of cooking and hosting friends during my college “Wednesday dinners,” have shaped how I approach recipes like this one.