Introduction

Crispy Bang Bang Salmon Bites are a flavorful and easy-to-make appetizer or snack. Tender salmon cubes are seasoned, cooked until crisp, and tossed in a creamy, spicy bang bang sauce that will keep you coming back for more.

The image shows a white plate filled with about ten crispy, golden-brown cubes of fish, each topped with a smooth, light pink sauce and sprinkled with finely chopped green herbs. The fish pieces have a caramelized, slightly rough texture on their sides and tops, making them look crispy. A few lime wedges, bright green and juicy, are placed on the side of the plate. The plate rests on a white marbled surface, giving a clean and fresh look to the presentation. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb salmon fillets, skin removed, cut into 1-inch cubes
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp salt
½ tsp black pepper
Pinch of cayenne pepper
½ cup mayonnaise
¼ cup Thai sweet chili sauce
1–2 tbsp sriracha
1 tbsp honey
1 tbsp lime juice
Chopped parsley, green onions, or sesame seeds (for garnish)
Lime wedges (for serving)

Instructions

Step 1: Pat salmon cubes dry with paper towels to remove excess moisture for crispiness. Place salmon pieces in a bowl. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, black pepper, and a pinch of cayenne pepper. Toss until evenly coated.
Step 2: In a separate bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, honey, and lime juice until smooth. Adjust the amount of sriracha or honey to match your preferred spice level and sweetness.
Step 3: Choose your cooking method: Pan-sear: Heat a nonstick skillet over medium-high heat with a drizzle of olive oil. Cook salmon pieces 2-3 minutes per side until golden brown and cooked through. Bake: Preheat oven to 400°F. Arrange salmon on a parchment-lined baking sheet and bake 10-12 minutes until cooked. Air-fryer: Preheat air fryer to 375°F. Arrange salmon in a single layer and cook 8-10 minutes, shaking halfway through.
Step 4: Either drizzle the bang bang sauce over the cooked salmon bites on a serving platter or toss the salmon gently in a bowl with the sauce until evenly coated.
Step 5: Garnish with chopped parsley, green onions, or sesame seeds. Serve warm with lime wedges alongside rice, salad, or vegetables. Enjoy!

Tips & Variations

For extra crispiness, make sure the salmon is well patted dry before seasoning and cooking.
You can adjust the heat by varying the sriracha amount or omitting the cayenne pepper.
Try substituting the mayonnaise with Greek yogurt for a lighter sauce option.
Serve with steamed rice or crunchy veggie sticks to balance the spicy, creamy flavors.
Use fresh herbs like cilantro or basil as an alternative garnish for a fresh twist.

Storage

Store leftover salmon bites and bang bang sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a skillet or air fryer to maintain crispiness. Toss with sauce again just before serving to keep textures fresh.

How to Serve

The image shows a white plate with several golden-brown seared cubes of fish arranged evenly across it. Each cube has a slightly crispy texture on the outside with a moist interior visible in some places. Light beige sauce is drizzled on top of the fish cubes, pooling a bit around them. Small pieces of chopped green herbs are sprinkled over the fish and sauce, adding fresh green color contrast. Two lime wedges are placed on the right side of the plate. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, frozen salmon can be used. Make sure it is fully thawed and patted dry before seasoning and cooking to ensure the bites become crispy.

Is this recipe gluten-free?

This recipe is naturally gluten-free as long as the sweet chili sauce and sriracha do not contain gluten. Always check labels to confirm.