Ingredients
- 1/2 pound salmon fillet, cut into bite-sized cubes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/3 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon honey
- 1–2 teaspoons sriracha, to taste
- 1 teaspoon lime juice
- 2 tablespoons sliced green onions (optional, for garnish)
Instructions
- Cut salmon into evenly sized cubes. Toss with olive oil, salt, black pepper, garlic powder, and paprika until coated.
- Heat a nonstick skillet over medium-high heat with a little oil. Add salmon cubes in a single layer and cook 2–3 minutes per side until crispy and cooked through.
- Meanwhile, mix mayonnaise, sweet chili sauce, honey, sriracha, and lime juice in a bowl until smooth.
- Remove salmon from heat and toss with the sauce until evenly coated.
- Garnish with sliced green onions, if desired, and serve immediately.
Notes
- For a lighter option, bake salmon at 400°F for 12–15 minutes.
- Swap honey for maple syrup for a different sweetness.
- Adjust spice with more or less sriracha or a pinch of cayenne pepper.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in a skillet over medium heat to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish / Appetizer
- Method: Pan-frying
- Cuisine: Asian-fusion
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 6g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 55mg
