Coastal Harbor’s Smoked Nova Atlantic Salmon is a masterclass in seafood tradition, crafted for those who appreciate the finer nuances of cold-smoked artistry. Each fillet begins with premium Atlantic salmon, hand-selected and meticulously trimmed to be completely skinless. This careful preparation ensures a uniform, silky texture that melts in your mouth, making it as effortless to serve as it is to enjoy.

The secret to its deep, sophisticated flavor lies in our traditional open-fire smokehouse. Unlike mass-produced alternatives, our salmon is naturally smoked over smoldering oak logs, allowing the cool smoke to gently permeate the meat. This time-honored process imparts a refined, subtle smokiness that enhances, rather than overpowers, the salmon’s natural sweetness and rich, buttery profile.

Here’s your updated Kid-Friendly Bang Bang Salmon recipe — now with fun drink pairings to make the meal exciting for kids!

Recipe: Bang Bang Salmon (Kid-Friendly)

Easy Level: Beginner | Total Time: ~25 minutes

Serves: 4

Ingredients

For the Salmon

• 1½ lb salmon fillet (skin off), cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• ½ tsp black pepper

For Bang Bang Sauce

• 1 cup mayonnaise
• ½ cup Thai sweet chili sauce
• 2 tsp Sriracha (adjust to taste or skip for sensitive palates)
• 2 tbsp honey

Preparation Steps

1. Make the Sauce
   Mix mayo, chili sauce, Sriracha (optional), and honey in a bowl. Set half aside for dipping or drizzling.
2. Prep the Salmon
   Toss salmon cubes with olive oil, paprika, garlic powder, salt, and pepper.
3. Coat with Sauce
   Gently stir half the sauce into the seasoned salmon.

Cooking Options

Air Fryer (Best for Crunch)

• Preheat to 390°F (200°C).
• Place salmon bites in a single layer.
• Air fry for 8–10 minutes, flipping halfway, until golden and cooked to 145°F (63°C).

Oven Method

• Preheat oven to 400°F (205°C).
• Place salmon on a parchment-lined sheet.
• Bake for 15–18 minutes, flipping once, until done.

How to Serve It

• Over white rice, coconut rice, or cauliflower rice
• With cucumber slices, carrot sticks, or a small side salad
• Fun option: Make mini salmon tacos with small tortillas or lettuce wraps

Kid-Friendly Drink Pairings

Pair this sweet-spicy salmon with one of these fun kid-friendly options:

• Cucumber Mint Cooler – Sparkling water, cucumber slices, a hint of lime, and mint (refreshing and calming)
• Pineapple Coconut Splash – Pineapple juice with coconut water and ice
• Strawberry Lemon Fizz – Lemonade with muddled strawberries and a splash of club soda
• Tropical Smoothie – Blend mango, banana, Greek yogurt, and a bit of orange juice

Tip: Serve with colorful straws or fun cups to make it more engaging for kids.

Nutrition Info (Per Serving)

Rice/veggies not included in totals above.

Grocery List

For the Salmon

• 1½ lb salmon fillet
• Olive oil
• Smoked paprika
• Garlic powder
• Kosher salt
• Black pepper

For the Sauce

• Mayonnaise
• Thai sweet chili sauce
• Sriracha (optional)
• Honey

Sides & Drinks

• White or coconut rice (or cauliflower rice)
• Cucumbers
• Carrots
• Fresh mint, lime, or strawberries (for drink pairings)
• Pineapple juice, coconut water, club soda, Greek yogurt, mango, banana, orange juice

Ingredients: Flying Fish Roe (Indonesia/China, Wild), Herring Roe (Scotland, Wild), High Fructose Corn Syrup, Gluten Free Soy Sauce (water, salt, soybeans, alcohol), Boiled Citron Peel, Salt, Monosodium Glutamate, Citrus Extract, FD&C Yellow #5.

Ingredients: Flying Fish Roe (Indonesia/China, Wild), Herring Roe (Scotland, Wild), High Fructose Corn Syrup, Gluten Free Soy Sauce (water, salt, soybeans, alcohol), Salt, Monosodium Glutamate, FD&C Red #40, Yellow #5 and Blue #1.

Delicious on its own, cold smoked salmon has a softer texture and more buttery flavor than hot-smoked varieties. Serving suggestions are endless. Use for sashimi or sushi; pair with bagels, cream cheese and traditional accompaniments; scramble into eggs; mix into dips; or make it the star protein on appetizers, salads, sandwiches or pasta.

* This item is skin on and some discoloration along the cut edge is natural

Serving suggestions: Present the full side on a platter for an impressive brunch or lunch and serve with mixed greens dressed with a mustard or orange vinaigrette. Pair with crackers, cheeses and various other accompaniments such as whole grain mustard, capers, onions and cornichons. Flake over rice, into pasta or use for sandwiches, bagels, and egg dishes. Of course, this salmon is also delicious on its own, straight out of the package!

About Cambridge House

Based in Santa Barbara, Cambridge House is one of the few smokehouses left in the world that still smoke salmon the true traditional way using an open-fire wood burning smokehouse. Its emphasis is on tradition and craft rather than mass production, producing a full flavored yet delicate tasting salmon that cannot be achieved using conventional modern smoking methods.

Custom blended for Catalina Offshore Products, #37 Catalina Offshore sea salt combines oregano, three different chilies and two different types of citrus. It’s perfect for grilled or pan seared seafood as well as poultry and red meat. Make it your new ‘everyday’ seasoning!

Each jar of salt is 3 oz.

Salt Farm #23 Wasabi Sesame sea salt combines sea salt, wasabi powder and sesame seeds. Use it to take your sushi, sashimi, edamame, rice and popcorn to new flavor heights. Try it on nuts, too!

Each jar of salt is 3 oz.

When you order this fresh, wild, sashimi grade Ahi, you will receive either bigeye or yellowfin depending on availability. We remove most of the bloodline, but some bloodline will still be present.

The Fisheries

We receive much of our wild bigeye and yellowfin from U.S. vessels that fish the Eastern Pacific between California and Hawaii. Both species in this region are considered a Smart Seafood Choice by NOAA and rated a Good Alternative by Seafood Watch due to being sustainably managed and responsibly harvested under the strictest U.S. regulations. We also receive yellowfin from the Eastern Pacific off Central America. Yellowfin in this region are managed by the Inter-American Tropical Tuna Commission (IATTC), the governing body responsible for the conservation and management of tuna and other marine resources in the eastern Pacific Ocean. Additionally we receive yellowfin tuna from the Central Pacific off Tahiti.

Did You Know?

In the Hawaiian language, both yellowfin and bigeye are also known as ahi. The term translates to “fire” and originates from a time when the islanders harvested yellowfin from outrigger canoes. The handlines would go over the edge of the boats so fast that they smoked and left burn marks. There is a difference in the flavor between the two species, but it’s so slight that most people can’t taste it.

Ingredients: Spices (including mustard), Sea Salt, Orange Peel, Bourbon Smoked Sesame Seeds, Bourbon Smoked Pepper, Poppy Seeds, Brown Sugar, Seaweed, Garlic Powder, and Silicon Dioxide added to prevent caking

You may also like Bourbon Barrel Smoked Citrus Pepper

About Bourbon Barrel Foods

Bourbon Barrel Foods produces a collection of all-natural, award winning gourmet foods that embrace the history and mystique of Kentucky’s Bourbon Country.

All items are handcrafted in small batches in Louisville, Kentucky. The company uses reclaimed barrels straight from Kentucky’s finest bourbon distilleries as both a smoking and aging agent. The process imparts an added dimension of flavor that cannot be replicated using any other method.

Its signature product, Bluegrass Soy Sauce, is the only microbrewed soy sauce made in the U.S. and the only soy sauce in the world fermented and aged in bourbon barrels.