Begin by cutting your salmon fillets into bite-sized pieces, aiming for roughly 1-inch cubes. Lightly season the pieces with salt and pepper.

In a shallow dish, crack a couple of eggs and beat them until well combined. In another shallow dish, spread out your breadcrumbs.

Take each seasoned salmon piece and first dip it into the beaten eggs, then transfer to the breadcrumbs and press gently.

In a large non-stick skillet, pour in enough oil to cover the bottom, about 1/4 inch deep. Heat the oil over medium-high heat until it shimmers.

Carefully place the coated salmon bites into the hot oil in a single layer. Fry them for about 2-3 minutes on each side or until golden brown and crispy.

In a small mixing bowl, combine mayonnaise, sriracha, and honey until smooth. Taste and adjust the sriracha according to your spice preference.

Once your crispy salmon bites are cooked, remove them from the skillet and place them on a paper towel-lined plate to drain excess oil.