If you love bold flavors and crave something crispy, creamy, and a little spicy, these Crispy Bang Bang Salmon Bites are about to become your new obsession. This recipe combines juicy, tender chunks of salmon coated in a golden, crunchy crust and tossed in a creamy, spicy-sweet Bang Bang sauce. It’s quick, easy, and absolutely bursting with flavor—perfect as an appetizer, light meal, or crowd-pleasing party dish.
I tried this recipe with both fresh and frozen salmon, and it worked great either way (just make sure to thaw frozen salmon fully). Once, I used a honey-sriracha twist in the sauce, and it added the perfect balance of heat and sweetness. Serve these salmon bites over rice, in tacos, or with a fresh salad for a restaurant-worthy meal that comes together in minutes.
Why You’ll Love This Recipe
These Crispy Bang Bang Salmon Bites are the perfect mix of crispy texture and creamy, spicy flavor. The salmon cooks quickly and stays moist inside, while the Bang Bang sauce—made with mayonnaise, sweet chili sauce, and sriracha—adds an irresistible tangy heat. Whether you’re cooking for guests or just want to upgrade your weeknight dinner, this dish is fast, fun, and full of flavor.
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Crispy Bang Bang Salmon Bites: A Spicy, Sweet, and Irresistible Treat
- Total Time: 20 mins
- Yield: 4 servings
- Diet: Halal
Description
Crispy, bite-sized salmon pieces coated in a golden crust and tossed in a creamy, spicy Bang Bang sauce — a perfect blend of heat and sweetness for an easy appetizer or main dish.
Ingredients
- 1 ½ pounds skinless salmon fillets, cut into 1-inch cubes
- ½ cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil (for air frying or pan frying)
- Bang Bang Sauce:
- ½ cup mayonnaise
- 3 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon honey
- 1 teaspoon rice vinegar (optional)
- Green onions and sesame seeds, for garnish
Instructions
- Pat the salmon cubes dry with paper towels and season with salt, pepper, and garlic powder.
- Set up a dredging station with three bowls: one with cornstarch, one with beaten eggs, and one with panko breadcrumbs.
- Coat each salmon cube first in cornstarch, then dip in egg, and finally coat evenly with panko.
- To Air Fry: Preheat air fryer to 400°F (200°C). Lightly spray the basket with oil and arrange salmon pieces in a single layer. Air fry for 7–9 minutes, flipping halfway, until golden and crispy.
To Pan Fry: Heat olive oil in a large skillet over medium-high heat. Fry salmon bites for 2–3 minutes per side until golden and cooked through. Transfer to a paper towel–lined plate. - In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth.
- Toss the crispy salmon bites in the Bang Bang sauce until evenly coated or drizzle the sauce on top.
- Garnish with sliced green onions and sesame seeds. Serve immediately with rice or as an appetizer.
Notes
- Adjust the spice level by increasing or decreasing the sriracha.
- For a lighter version, bake at 425°F (220°C) for 12–15 minutes until crispy.
- This recipe works great with shrimp or chicken instead of salmon.
- Best served immediately for maximum crispiness.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main Course / Appetizer
- Method: Air Fryer / Pan Fried
- Cuisine: Asian Fusion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Salmon fillets – Boneless, skinless salmon cut into bite-sized cubes. Fresh salmon works best, but frozen (thawed) is fine too.
Cornstarch – Creates a light, crisp coating that helps the salmon get that perfect crunch when fried or air-fried.
Salt and black pepper – Essential seasonings that enhance the natural flavor of the fish.
Garlic powder and paprika – Add depth and a touch of smokiness to the crispy coating.
Olive oil or cooking spray – For frying or crisping the salmon evenly in the air fryer or oven.
Mayonnaise – The creamy base of the Bang Bang sauce.
Sweet chili sauce – Adds sweetness and a mild spicy kick to the sauce.
Sriracha – Brings the signature heat and vibrant flavor that makes this dish pop.
Honey (optional) – Adds a subtle sweetness that balances the spice perfectly.
Green onions and sesame seeds (optional) – Perfect for garnish and an added touch of freshness.
Directions
- Prepare the salmon: Cut the salmon fillets into 1-inch cubes. Pat them dry with paper towels to remove excess moisture.
- Season and coat: In a bowl, combine cornstarch, salt, black pepper, garlic powder, and paprika. Toss the salmon cubes in the mixture until evenly coated.
- Cook the salmon:
- Air fryer: Spray the basket with cooking spray and air fry the salmon at 400°F (200°C) for 8–10 minutes, shaking halfway through.
- Pan-fry: Heat a few tablespoons of olive oil in a skillet over medium-high heat and cook the salmon for 2–3 minutes per side until golden and crispy.
- Oven: Bake at 425°F (220°C) for 12–15 minutes until crisp and cooked through.
- Make the Bang Bang sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey (if using) until smooth. Adjust spice level to taste.
- Toss and serve: Place the crispy salmon bites in a large bowl, drizzle the Bang Bang sauce over the top, and toss gently to coat. Garnish with chopped green onions and sesame seeds before serving.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4 people and takes about 25 minutes total—10 minutes of prep and 15 minutes of cooking. It’s quick enough for a weeknight dinner but impressive enough for entertaining.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, air fry or bake at 375°F (190°C) for 5–7 minutes to regain crispiness. Avoid microwaving, as it may make the coating soggy. The Bang Bang sauce can be stored separately in the fridge for up to a week.
Variations and Customizations
Air Fryer Bang Bang Salmon Bites
Use the air fryer for a lighter, crispier result with less oil—perfect for a healthier option.
Spicy Bang Bang Salmon
Add extra sriracha or a dash of cayenne to the sauce for more heat.
Honey Garlic Bang Bang
Add minced garlic and a drizzle of honey to the sauce for a sweet and savory twist.
Bang Bang Salmon Tacos
Serve the salmon bites in warm tortillas with shredded cabbage, lime crema, and cilantro.
Bang Bang Salmon Rice Bowl
Layer salmon bites over jasmine rice or cauliflower rice with avocado and cucumber for a balanced meal.
Low-Carb Version
Replace cornstarch with almond flour or crushed pork rinds for a keto-friendly crunch.
FAQs
1. Can I use another type of fish?
Yes, cod, halibut, or mahi-mahi also work well with this recipe.
2. Can I make the sauce ahead of time?
Absolutely—it can be stored in the refrigerator for up to a week.
3. How spicy is Bang Bang sauce?
It’s mildly spicy, but you can adjust the heat by adding more or less sriracha.
4. Can I bake the salmon instead of frying?
Yes, baking at 425°F (220°C) for 12–15 minutes works perfectly.
5. Can I use frozen salmon?
Yes, just thaw it completely and pat it dry before coating.
6. What oil is best for frying the salmon?
Use neutral oils with a high smoke point like canola, avocado, or vegetable oil.
7. Can I make this recipe dairy-free?
Yes, use dairy-free mayonnaise for the sauce.
8. How do I prevent the salmon from drying out?
Avoid overcooking—salmon only needs a few minutes per side for a tender, flaky texture.
9. What can I serve with these salmon bites?
They pair well with rice, roasted vegetables, or a crisp Asian-style slaw.
10. Can I double the recipe?
Yes, just cook in batches to keep the salmon crispy and evenly cooked.
Conclusion
Crispy Bang Bang Salmon Bites are the perfect balance of heat, sweetness, and crunch—easy enough for weeknights yet impressive enough for entertaining. The spicy, creamy sauce paired with tender, flaky salmon makes every bite addictive. Whether you serve them as an appetizer, a main dish, or in tacos, this recipe guarantees big flavor with minimal effort. Once you try it, it’s sure to earn a spot in your regular rotation for those nights when you want something quick, exciting, and utterly delicious.
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