The Corkline

Copper River Bang Bang Salmon

Published April 2nd, 2024 by Copper River Salmon

Copper River Bang Bang Salmon

Recipe by Diane Wiese

Treat yourself to a culinary journey that blends multi-continental flavors with this take on the ever-so-popular Bang Bang chicken, crafted by local recipe developer Diane Wiese. This dish pays homage to the rich culinary traditions of the street food of Sichuan, China, where the term "Bang Bang" originates. The name of the dish comes from bàng (棒), the Chinese word for stick.

In Chinese cuisine, "Bang Bang" can also refer to the rhythmic pounding of ingredients--often using a mortar and pestle-- to create vibrant and flavorful sauces. Inspired by tradition, Copper River Bang Bang salmon showcases the delicate balance of sweet, savory, and spicy flavors that characterize Chinese cuisine.

Created with care and attention to detail, these bite-size treats feature cubed and succulent Copper River salmon, delicately seasoned and seared to perfection. Each bite bursts with the freshness of the ocean, complemented by the bold flavors of this signature sauce.

As you savor each delectable bite, you'll experience a fusion of flavors that celebrates the diverse cultural heritage of China to Alaska.


Serves 4 as an Appetizer

Prep & cook time approximately one hour. Assemble all ingredients before cooking.     


For the Sauce:
1 Cup Mayo
2 tbs Thai Sweet Chili Sauce *
1/2 tbs Sriracha **
1 tsp Honey
1 tsp Soy Sauce
Whisk all ingredients together- I like to store this sauce in squeeze condiment bottles for ease of use and so I have some on hand at all times. Stores in the refrigerator up to one week. If you like more Thai flavor & spice add more Thai Sweet Chili sauce & Sriracha. Adjust flavors and make it yours.

Cucumber Pickle:
1/2 English cucumber thinly sliced in a small bowl. Just before serving ADD:
1/8 Cup 
Seasoned Gourmet Rice Vinegar (I keep mine chilled although its not necessary, it keeps the pickle crunchy)
A pinch of Gochugaru flakes (Korean red chili) or Red Pepper Flakes. Give it s stir. 

For the Salmon:
3/4 lb Skinless Copper River salmon, pin bones removed, cut into 3/4 inch cubes 1/2 Cup or more of Corn Starch
Oil for frying and a deep fryer or dutch oven for frying. (I have a Fry Daddy, keeps the perfect temp) Heat the oil to 350 degrees.
Pat the salmon dry and toss with corn starch, gently shake excess with a sieve. Fry in batches until done, do not overcook. A 6” round mesh skimmer is handy for removing batches of fish from the deep fryer. Place in a stainless bowl lined with paper towel to absorb extra oil until all the fish is fried. Remove paper towel and toss 
gently with Bang Bang sauce just to cover. Serve immediately~

Garnish: Finely chopped Chive or the green tops pf Spring Onion & a shake of Black Sesame seeds. Serve with the chilled Cucumber Pickle and extra Bang Bang sauce.         

*Thai sweet chili sauce is a sweet & mildly spicy condiment, found in the Asian section of well stocked grocery stores. **Sriracha, commonly called Rooster sauce, is a hot chili sauce, found in the Asian section of well stocked grocery stores. 

Allergens: Egg, Soy, Fish.

Shopping List:
Copper River salmon (Sockeye or Coho) or substitute Wild Alaskan Halibut Mayo
 Thai Sweet Chili Sauce
 Soy sauce
 English Cucumber,
 Seasoned Gourmet Rice Vinegar
 Gochugaru or Red Pepper Flakes
 Corn Starch
 Vegetable oil for frying
 Chives or Spring green onion (tops only)
 Black Sesame Seeds

Click Here To Watch The Video

‹ Back