In a shallow bowl, whisk together the egg and buttermilk. In a second shallow bowl, combine the flour, cornmeal (if using), smoked paprika, garlic powder, 3/4 tsp salt and 1/4 tsp black pepper. In a third bowl, place the panko breadcrumbs.

Coat the salmon

Working in batches to avoid overcrowding, dredge each salmon cube in the seasoned flour mixture, shake off excess, dip into the egg-buttermilk mixture, then press gently into the panko so each piece is well coated. Place coated pieces on a wire rack and let rest 5 minutes to set the crust.

Heat the oil

Pour oil into a large skillet to a depth of about 1/4 inch (or use a heavy-bottomed pot). Heat over medium-high until the oil registers 350°F (175°C) or a small breadcrumb sizzles immediately when dropped in.

Flash-fry the bites

Fry the coated salmon pieces in a single layer without crowding, about 1.5 to 2 minutes per side, until golden brown and just cooked through (internal temperature ~125–130°F / 52–54°C for medium-rare to medium). Use a slotted spoon or tongs to transfer to a paper towel-lined plate or wire rack. If needed, adjust heat to maintain oil temperature between 320–350°F (160–175°C).

Season and garnish

Immediately season the fried bites with the remaining 1/4 tsp salt while hot. Transfer to a serving platter and sprinkle with chopped chives or parsley. Serve with lemon wedges alongside the wasabi-chipotle aioli for dipping.

Wasabi & Chipotle Aioli

Combine the mayonnaise and Greek yogurt (or sour cream) in a small bowl. Whisk in the wasabi paste, minced chipotle in adobo, lime juice, honey, sea salt, and black pepper until smooth and homogeneous.

Taste and adjust: add more wasabi for heat, more chipotle for smoky spice, or a touch more honey/lime to balance. If the aioli is too thick, thin with 1–2 teaspoons of water or additional lime juice to reach desired dipping consistency.

Chill at least 10 minutes to let flavors meld while you fry the salmon. Stir again before serving.