Servings4
Ingredients
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Instructions
- Pat the salmon cubes dry and season with salt, pepper and garlic powder. Set up three bowls with flour, beaten egg and panko.
- Coat each piece lightly in flour, dip in egg, then press into panko so the crumbs stick.
- Heat oil in a wide pan over medium heat. Shallow-fry the salmon bites in batches for 2–3 minutes per side, until golden and just cooked. Drain briefly on a rack or paper towel.
- Warm the sweet chili sauce with a teaspoon of lime juice, then serve as a dip rather than coating the bites too early.
- Serve with cucumber and lime wedges. Keep the pan uncrowded so the crumb stays crisp.
Kitchen note: Keep the pieces an even size and give them room in the pan or on the serving plate.
Why you'll like this recipe
- Ginger, garlic and sweet chili gives the salmon a clear, balanced flavour without hiding the fish.
- The sides add contrast in texture and freshness: sweet chili dip and crunchy cucumber salad.
- You can prepare the vegetables and sauce before cooking the salmon, which keeps the final steps simple.
Tips for better results
- Dry the salmon thoroughly before coating; surface moisture is the enemy of a crisp crust.
- Cook in batches and leave space between pieces so they fry rather than steam.
- Keep the sauce beside or beneath the fish until serving to protect the crust.
What to serve with it
Serve as a starter or share plate with sweet chili dip, cucumber and lime. The panko crust is meant to stay crisp.
Storage
Refrigerate cooked leftovers promptly in a covered container and use within 2 days. Reheat gently; the salmon can become dry if overheated.
Common questions
How do I keep salmon from drying out?
Use similarly sized portions, check the thickest piece early and remove the fish as soon as it is just cooked. Resting briefly helps the juices settle.
Can I prepare parts ahead?
Yes. Wash and cut the vegetables and mix the sauce or dressing in advance. For the best texture, cook the salmon close to serving time.