Name: Crispy Bang Bang Salmon Bites
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1½ pounds salmon fillets (skin removed, cut into 1-inch cubes); 1 tablespoon olive oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika; ½ teaspoon salt; ½ teaspoon black pepper; ¼ teaspoon cayenne pepper (optional, for extra heat); ½ cup mayonnaise; ¼ cup Thai sweet chili sauce; 1 tablespoon sriracha (adjust to taste); 1 tablespoon honey; 1 tablespoon freshly squeezed lime juice; Fresh parsley or cilantro, chopped (optional garnish); Green onions, sliced (optional garnish); Sesame seeds (optional garnish)

I absolutely love how these Crispy Bang Bang Salmon Bites deliver a flavorful punch with every bite. Tender, bite-sized pieces of salmon get coated in a creamy, spicy-sweet Bang Bang sauce—perfect as a crowd-pleasing appetizer or even a main dish on a weeknight.

Why You’ll Love This Recipe

I love that this recipe is easy to whip up in about 30 minutes yet has a restaurant-quality finish. The contrast between the crispy exterior and velvety sauce makes it an irresistible combo. Plus, the heat is totally customizable with sriracha—it’s exactly how I like it!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Salmon Bites:

1½ pounds salmon fillets (skin removed, cut into 1-inch cubes)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper (optional, for extra heat)

For the Bang Bang Sauce:

½ cup mayonnaise
¼ cup Thai sweet chili sauce
1 tablespoon sriracha (adjust to taste)
1 tablespoon honey
1 tablespoon freshly squeezed lime juice

Optional Garnish:

Fresh parsley or cilantro, chopped
Green onions, sliced
Sesame seeds

Directions

Prep the Salmon
I pat the salmon dry with paper towels to ensure crispiness. Then I cut it into 1-inch cubes.
Season
I drizzle olive oil over the cubes, then sprinkle garlic powder, onion powder, smoked paprika, salt, pepper, and cayenne pepper. After tossing gently, I let them rest for a few minutes so the flavors absorb.
Make the Sauce
In a small bowl, I whisk together mayonnaise, Thai sweet chili sauce, sriracha, honey, and lime juice until smooth. I taste and adjust—more sriracha for heat or honey for sweetness—then set it aside.
Cook the Salmon
Choice of method:
- Pan-searing: Heat a non-stick skillet with a bit of olive oil over medium-high heat. Cook bites in batches, 2–3 minutes per side until golden and crispy.
- Air-frying: Preheat to 375°F (190°C). Spray basket, arrange bites with space, cook 8–10 minutes, shaking halfway.
- Baking: Preheat oven to 400°F (200°C). Arrange on a lined sheet, bake for 10–12 minutes, then optionally broil 2 minutes for extra crisp.
Coat in Sauce
I transfer the hot salmon to a bowl, pour half the sauce over it, and toss gently for full coverage.
Garnish & Serve
I put the bites on a platter, drizzle remaining sauce over them, then sprinkle parsley, green onions, or sesame seeds. Serve immediately.

Servings and Timing

Servings: Makes about 4 servings.
Prep time: ~15 minutes (including cutting and seasoning).
Cook time: ~15 minutes (varies by method).
Total time: ~30 minutes.

Variations

Swap or lighten: Use Greek yogurt instead of mayo in the sauce.
For extra crunch, toss salmon in a light dusting of cornstarch or panko before cooking.
To reduce spice, halve the sriracha or serve sauce on the side.
Make it gluten-free by using certified gluten-free Thai chili sauce.

Storage/Reheating

Storage: Store cooled salmon bites and sauce separately in airtight containers in the fridge for up to 3 days.
Reheating: Warm salmon gently in a low oven (325°F/160°C) until heated through—about 5–7 minutes—to retain crunch. Reheat sauce on the counter and drizzle fresh.

FAQs

Can I use frozen salmon for this recipe?

Absolutely! I thaw it fully and pat it dry before cutting and seasoning so the bites still crisp well.

How can I make it less spicy?

I simply reduce or omit the sriracha and maybe add a bit more honey or sweet chili sauce for balance.

What’s the best way to get extra crispiness?

Patting the salmon completely dry, avoiding crowding during cooking, and optionally dredging in cornstarch or panko are my go-to tips.

Can I bake the salmon instead of pan-searing?

Yes! I bake at 400°F for about 10–12 minutes, then broil 1–2 minutes more to crisp the exterior.

How long will leftovers last?

They stay good for about 3 days refrigerated. I reheat them gently and they hold up nicely in bowls or salads.

Conclusion

I’m always impressed by how this recipe elevates a simple piece of salmon. With just pantry staples and minimal cook time, the result is a burst of flavor and satisfying crunch that shines as both appetizer and dinner. I’m sure these Crispy Bang Bang Salmon Bites will become a favorite in my kitchen—and maybe in yours, too!