Why You’ll Love Crispy Bang Bang Salmon Bites Recipe
These salmon bites are crispy on the outside, tender on the inside, and bursting with flavor thanks to the tangy-sweet bang bang sauce. They cook quickly, are easy to portion, and work beautifully for weeknight dinners or entertaining. Plus, the recipe can be made in the oven, on the stovetop, or in an air fryer.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the salmon bites:
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Skinless salmon fillets, cut into 1-inch cubes
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Salt and pepper
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Garlic powder
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All-purpose flour
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Eggs, beaten
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Panko breadcrumbs
For the bang bang sauce:
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Mayonnaise
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Sweet chili sauce
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Sriracha (adjust for heat preference)
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Honey or sugar (optional, for extra sweetness)
Directions
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Season salmon cubes with salt, pepper, and garlic powder.
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Prepare a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
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Dredge each salmon cube in flour, dip into egg, then coat with panko breadcrumbs.
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For stovetop: Heat oil in a skillet over medium heat. Cook salmon bites for 2–3 minutes per side until golden brown and cooked through.
For oven: Preheat oven to 400°F (200°C) and bake salmon bites on a parchment-lined baking sheet for 10–12 minutes, flipping halfway.
For air fryer: Cook at 400°F (200°C) for 7–8 minutes, shaking the basket halfway. -
In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey (if using) until smooth.
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Toss salmon bites in the sauce or serve it on the side for dipping.
Servings and timing
Serves 4.
Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Variations
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Gluten-Free: Use gluten-free flour and breadcrumbs.
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Extra Crispy: Double-coat the salmon in breadcrumbs.
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Lighter Version: Bake or air fry instead of pan-frying.
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Spicy Lovers: Add more sriracha or a pinch of cayenne to the sauce.
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Asian-Inspired: Add a splash of soy sauce and lime juice to the sauce.
Storage/Reheating
Store leftover salmon bites in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to maintain crispiness. Avoid microwaving as it can make the coating soggy. Store sauce separately and add after reheating.
FAQs
Can I use frozen salmon?
Yes, just thaw completely and pat dry before breading.
Can I use a different fish?
Yes, cod, halibut, or tilapia also work well.
How spicy is bang bang sauce?
It’s mildly spicy, but you can adjust the sriracha for more or less heat.
Can I make the sauce ahead of time?
Yes, store it in the fridge for up to 5 days.
Do I need to remove the skin from the salmon?
Yes, for even breading and texture.
Can I skip the breading?
Yes, but you’ll lose some crispiness—try pan-searing seasoned salmon cubes instead.
What oil is best for frying?
Neutral oils like canola, vegetable, or avocado oil work best.
Can I serve this cold?
They’re best warm, but you can enjoy them chilled as part of a salad.
Can I freeze them after cooking?
Not recommended, as the coating may lose its crispiness.
Can I double the sauce recipe?
Yes, especially if you like extra dipping sauce.
Conclusion
Crispy bang bang salmon bites are the perfect mix of crunchy, tender, and saucy. With their irresistible sweet-spicy flavor and quick cook time, they’re a versatile dish you can serve as an appetizer, party snack, or main course.
Crispy Bang Bang Salmon Bites
Tender salmon cubes coated in a crispy crust and tossed in creamy, spicy bang bang sauce — a quick, flavorful appetizer or main dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Oven
- Cuisine: Fusion
Ingredients
- For the salmon:
- 1 lb (450 g) skinless salmon fillets, cut into 1-inch cubes
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- Cooking oil spray or light drizzle of oil
- For the bang bang sauce:
- 1/2 cup mayonnaise
- 2–3 tablespoons sweet chili sauce
- 1–2 teaspoons sriracha (adjust to taste)
- 1 teaspoon honey (optional)
Instructions
- Preheat oven to 425°F (220°C) or air fryer to 400°F (200°C).
- Pat salmon dry and season with salt, pepper, garlic powder, and paprika.
- Dredge salmon cubes in flour, dip in beaten eggs, then coat in panko breadcrumbs.
- Arrange salmon on a parchment-lined baking sheet or in the air fryer basket.
- Lightly spray with cooking oil.
- Bake for 10–12 minutes (oven) or air fry for 8–10 minutes until golden and cooked through.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey.
- Toss cooked salmon bites in the sauce or serve with sauce on the side for dipping.
Notes
- For extra crispiness, use panko breadcrumbs mixed with a tablespoon of cornstarch.
- Sauce can be made ahead and stored in the fridge for up to 3 days.
- Great served over rice or in lettuce wraps.
