Bang Bang Salmon Bites Pressure Cooker Recipe
Juicy and crispy bang bang salmon bites made quickly in the pressure cooker and topped with a creamy, spicy sauce — perfect for a fast, flavorful dinner.
Equipment
- 1 Pressure cooker for cooking salmon bites
- 1 Mixing bowl for seasoning and sauce
- 1 Whisk or spoon for mixing sauce
Ingredients
Main ingredients
- 2 pounds salmon filet fresh or thawed if frozen
- 2 tablespoons mayonnaise for seasoning mix
- onion powder
- garlic powder
- chili powder
- garlic paste
- garlic salt
- pepper
- ¾ cup mayonnaise for sauce
- Thai sweet chili sauce
- sriracha
- soy sauce
- honey and grated garlic for sauce
Instructions
Instructions
- Cut salmon filet into bite-sized pieces, keeping them uniform for even cooking.
- In a large bowl, mix 2 tablespoon mayo, onion powder, garlic powder, chili powder, garlic paste, garlic salt, and pepper. Toss salmon to coat evenly.
- Pour 1 cup water into bottom of pressure cooker, add steaming rack. Place salmon in a heatproof dish on rack.
- Lock lid, close valve, and cook on high pressure for 5 minutes. Watch for float valve to indicate pressure.
- Do a quick release once timer ends, carefully venting steam before opening lid.
- While salmon cooks, whisk together ¾ cup mayo, Thai sweet chili sauce, sriracha, soy sauce, honey, and grated garlic.
- Drizzle or toss salmon with sauce after cooking. Garnish with green onions or sesame seeds if desired.
- Serve warm and enjoy!
Notes
Store leftover salmon bites in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or pressure cooker on steam mode. Sauce can be refrigerated separately up to one week.