What the heck is this?
These Crispy Bang Bang Salmon Bites are basically what happens when sushi night meets happy hour. We’re talking juicy chunks of salmon, lightly coated and pan-fried until golden and crisp, then tossed in the most addictive sweet, spicy, creamy Bang Bang sauce known to man. They’re crispy. They’re juicy. They’re bite-sized flavor bombs. Whether you’re serving them as a party appetizer, weeknight dinner, or lazy-weekend indulgence, they’re guaranteed to disappear fast.
Why You’ll Love This Recipe
– That crispy outside + tender flaky inside combo is chef’s kiss
– Bang Bang sauce is spicy, creamy, and wildly good on anything
– Ready in under 30 minutes with basic ingredients
– Perfect for meal prep, bowls, wraps, or just fork-to-mouth action
– Way more exciting than plain baked salmon
The Good Stuff You’ll Need
For the salmon bites:
– 1 lb salmon fillet, skin removed, cut into 1-inch cubes
– Salt and pepper to taste
– 1/2 cup cornstarch (or use flour for a softer crust)
– 2 tbsp oil for pan-frying (vegetable or avocado oil works great)
For the Bang Bang sauce:
– 1/4 cup mayo
– 2 tbsp sweet chili sauce
– 1 tbsp sriracha (adjust for spice level)
– 1 tsp honey or maple syrup
– 1 tsp rice vinegar or lemon juice
Let’s Do This
Step 1: Prep the sauce
In a small bowl, whisk together mayo, sweet chili sauce, sriracha, honey, and vinegar. Taste and adjust heat or sweetness to your liking. Set aside.
Step 2: Season and coat the salmon
Pat the salmon cubes dry with paper towels (this helps with crispiness). Season with a little salt and pepper. Toss them in a bowl with cornstarch until evenly coated on all sides.
Step 3: Crisp it up
Heat oil in a nonstick skillet over medium-high heat. Add the salmon cubes in a single layer and cook for about 2–3 minutes per side, flipping gently until golden brown and crispy on all sides. Don’t overcrowd the pan—work in batches if needed.
Step 4: Toss and serve
Once the salmon is golden and cooked through, transfer to a bowl and drizzle with the Bang Bang sauce. Toss gently to coat (or serve sauce on the side if you prefer).
Serving Suggestions
– Serve over steamed jasmine rice or sticky rice with cucumbers and scallions
– Toss into a salad with sesame dressing
– Pile into lettuce wraps or rice paper rolls
– Serve as a party appetizer with toothpicks and extra sauce
Switch It Up
– Air fry instead of pan-fry (400°F for 8–10 minutes, flip halfway)
– Use shrimp or chicken bites instead of salmon
– Add minced garlic or grated ginger to the sauce for more punch
– Sprinkle with toasted sesame seeds or chopped chives for garnish
Make-Ahead Tips
– Bang Bang sauce keeps in the fridge for up to a week
– Cut and season salmon ahead of time, then coat and cook when ready
– Leftovers reheat best in an air fryer or toaster oven
Questions People Actually Ask
Q: Can I bake these instead of frying?
A: Yep! Bake at 425°F for 12–15 minutes or air fry for max crispiness.
Q: Is there a low-fat version of the sauce?
A: Use Greek yogurt or light mayo for a healthier twist—still creamy, still delicious.
Q: Can I use frozen salmon?
A: Totally. Just thaw and pat dry thoroughly to avoid soggy bites.
Crispy Bang Bang Salmon Bites: Sweet, Spicy, and Totally Snackable
- Total Time: 25 minutes
- Yield: 4 servings
Description
These Crispy Bang Bang Salmon Bites are basically what happens when sushi night meets happy hour. We’re talking juicy chunks of salmon, lightly coated and pan-fried until golden and crisp, then tossed in the most addictive sweet, spicy, creamy Bang Bang sauce known to man. They’re crispy. They’re juicy. They’re bite-sized flavor bombs. Whether you’re serving them as a party appetizer, weeknight dinner, or lazy-weekend indulgence, they’re guaranteed to disappear fast.
Ingredients
For the salmon bites:
– 1 lb salmon fillet, skin removed, cut into 1-inch cubes
– Salt and pepper to taste
– 1/2 cup cornstarch (or use flour for a softer crust)
– 2 tbsp oil for pan-frying (vegetable or avocado oil works great)
For the Bang Bang sauce:
– 1/4 cup mayo
– 2 tbsp sweet chili sauce
– 1 tbsp sriracha (adjust for spice level)
– 1 tsp honey or maple syrup
– 1 tsp rice vinegar or lemon juice
Instructions
Step 1: Prep the sauce
In a small bowl, whisk together mayo, sweet chili sauce, sriracha, honey, and vinegar. Taste and adjust heat or sweetness to your liking. Set aside.
Step 2: Season and coat the salmon
Pat the salmon cubes dry with paper towels (this helps with crispiness). Season with a little salt and pepper. Toss them in a bowl with cornstarch until evenly coated on all sides.
Step 3: Crisp it up
Heat oil in a nonstick skillet over medium-high heat. Add the salmon cubes in a single layer and cook for about 2–3 minutes per side, flipping gently until golden brown and crispy on all sides. Don’t overcrowd the pan—work in batches if needed.
Step 4: Toss and serve
Once the salmon is golden and cooked through, transfer to a bowl and drizzle with the Bang Bang sauce. Toss gently to coat (or serve sauce on the side if you prefer).
Notes
– Serve over steamed jasmine rice or sticky rice with cucumbers and scallions
– Toss into a salad with sesame dressing
– Pile into lettuce wraps or rice paper rolls
– Serve as a party appetizer with toothpicks and extra sauce
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~380 kcal per serving
- Fat: ~25g
- Carbohydrates: ~8g
- Protein: ~28g