Why You’ll Love Bang Bang Salmon Bites Bowls Recipe
This recipe is the ultimate combination of crispy, saucy, and fresh. The salmon bites cook in minutes, the bang bang sauce adds bold flavor with just a few pantry ingredients, and the customizable bowls let you make them as light or hearty as you want. It’s a great way to switch up your salmon routine while keeping things easy and delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Salmon fillets, skin removed and cut into bite-sized cubes
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Cornstarch or flour for coating
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Olive oil or avocado oil for cooking
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Cooked rice, quinoa, or salad greens for serving
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Fresh vegetables (such as cucumber, shredded carrots, or avocado)
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Green onions or cilantro for garnish
For the bang bang sauce:
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Mayonnaise
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Sweet chili sauce
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Sriracha (adjust to taste)
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Honey or sugar (optional, for sweetness)
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Lime juice
Directions
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In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey (if using). Set aside.
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Pat salmon cubes dry and lightly coat with cornstarch or flour.
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Heat oil in a skillet over medium-high heat. Add salmon bites in a single layer and cook 2–3 minutes per side until golden and cooked through.
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Transfer salmon to a bowl and toss with bang bang sauce until evenly coated.
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Assemble bowls with rice or greens, add vegetables, and top with saucy salmon bites.
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Garnish with green onions or cilantro and serve immediately.
Servings and timing
Serves 4.
Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes
Variations
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Air Fryer Method: Cook salmon bites in the air fryer at 400°F (200°C) for 8–10 minutes.
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Low-Carb Option: Serve over cauliflower rice or a fresh salad.
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Extra Crunchy: Double-coat salmon with cornstarch before frying.
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Spicy Kick: Add more sriracha or a pinch of red pepper flakes to the sauce.
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Asian-Inspired: Add sesame seeds and a drizzle of soy sauce for depth.
Storage/Reheating
Store leftover salmon and sauce separately in airtight containers for up to 2 days in the refrigerator. Reheat salmon in a skillet or air fryer until warmed through and crispy again, then toss with sauce before serving. Avoid microwaving as it may make the salmon soggy.
FAQs
Can I use frozen salmon?
Yes, just thaw completely and pat dry before cooking.
What’s the best type of salmon to use?
Skinless fillets of Atlantic or sockeye salmon work well.
Can I bake the salmon bites?
Yes, bake at 400°F (200°C) for 12–15 minutes.
Is the bang bang sauce very spicy?
It’s mild with a touch of heat, but you can adjust sriracha to taste.
Can I make this dairy-free?
Yes, just use a dairy-free mayo.
Can I meal prep these bowls?
Yes, cook the salmon and store separately. Assemble bowls right before eating.
What vegetables pair best?
Cucumber, shredded carrots, avocado, edamame, and cabbage slaw are great choices.
Can I substitute the salmon?
Yes, shrimp, chicken, or tofu also work beautifully with bang bang sauce.
Can I make the sauce ahead of time?
Yes, store it in the refrigerator for up to 5 days.
Can I use brown rice instead of white rice?
Absolutely—brown rice, quinoa, or even noodles are great bases.
Conclusion
Bang Bang Salmon Bites Bowls are a quick, vibrant, and satisfying way to enjoy salmon. With crispy bites coated in a creamy, spicy-sweet sauce and served over a customizable base, this dish is versatile, easy to prepare, and perfect for both weeknight dinners and meal prep.
Bang Bang Salmon Bites Bowls
Crispy salmon bites tossed in creamy, spicy-sweet bang bang sauce and served over rice bowls with fresh veggies — a quick, flavorful weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Asian-Inspired
Ingredients
- For the salmon:
- 1 1/2 lbs salmon fillet, skin removed and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the bang bang sauce:
- 1/2 cup mayonnaise
- 2–3 tablespoons sweet chili sauce
- 1–2 teaspoons sriracha (adjust to spice preference)
- 1 tablespoon honey or maple syrup
- 1 teaspoon rice vinegar (optional, for tang)
- For the bowls:
- 3 cups cooked jasmine rice (or cauliflower rice for lighter option)
- 1 cup shredded cabbage or coleslaw mix
- 1 cucumber, thinly sliced
- 1 avocado, sliced
- Fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss salmon cubes with olive oil, garlic powder, paprika, salt, and pepper.
- Arrange salmon in a single layer on the baking sheet and bake for 10–12 minutes, until cooked through and slightly crispy at edges.
- Meanwhile, whisk together all bang bang sauce ingredients in a small bowl.
- Once salmon is done, toss gently with half of the bang bang sauce (reserve some for drizzling).
- Assemble bowls: start with rice, then top with cabbage, cucumber, avocado, and salmon bites.
- Drizzle with extra bang bang sauce, sprinkle with cilantro, and serve with lime wedges.
Notes
- Air fryer option: cook salmon at 390°F (200°C) for 8–10 minutes, shaking halfway.
- Add edamame or pickled veggies for more texture and flavor.
- Sauce can be made ahead and stored in the fridge for up to 5 days.
