1. Start by prepping your salmon. Pat the cubes dry with a paper towel—this step is key for getting that crispy crust. If the pieces are too wet, the coating won’t stick right.
2. In a shallow bowl, whisk together the egg and buttermilk until smooth. This will help the flour and breadcrumbs adhere to the salmon.
3. In another bowl, combine the flour, garlic powder, smoked paprika, salt, and pepper. This seasoned flour mix adds a subtle depth that reminds me of Mama Lu’s habit of seasoning everything just so, without fuss.
4. Place the panko breadcrumbs in a third bowl. For extra flavor, you can toss in a pinch of cayenne or some finely chopped fresh herbs, but I keep it simple to let the salmon shine.
5. Dip each salmon cube first into the flour mixture, then the egg wash, and finally the panko crumbs. Press gently to make sure the breadcrumbs stick well. Set aside on a plate.
6. Heat about 1/2 inch of vegetable oil in a heavy skillet over medium-high heat. You want it hot enough so that the salmon sizzles when it hits the pan but not so hot that it burns before cooking through. Mama Lu always said, “Patience is the secret ingredient.”
7. Fry the salmon bites in batches, being careful not to overcrowd the pan. Cook each side for about 2-3 minutes, or until golden brown and cooked through. They should be crispy and firm, not mushy or grey.
8. Remove the bites with a slotted spoon and drain on a paper towel-lined plate.
9. While the salmon cooks, whisk together the bang bang sauce ingredients in a small bowl. Taste and adjust the heat or sweetness as you like. I always add a little extra lime juice—it brightens the whole thing.
10. Serve the crispy salmon bites warm with a generous drizzle or side of bang bang sauce for dipping.

These steps remind me of the way Mama Lu approached cooking—not rushing, paying attention to little details, and always tasting along the way. It’s how a simple meal becomes something you can’t forget.