Difficulty
Moderate
Prep time
15 minutes
Cooking time
15 minutes
Total time
30 minutes
Servings
4 servings
Transform ordinary salmon into an extraordinary appetizer with these irresistible Crispy Bang Bang Salmon Bites. This recipe features tender chunks of salmon coated in a light, crispy crust and drizzled with a creamy, sweet and spicy bang bang sauce that packs just the right amount of heat. Perfect as a party appetizer, game day snack, or unique dinner starter, these flavorful bites offer a delicious twist on traditional salmon dishes. The combination of crunchy exterior, flaky salmon, and the signature bang bang sauce creates an explosion of flavors and textures in every bite. Easy enough for weeknight cooking but impressive enough for entertaining, these salmon bites will quickly become a requested favorite!
Why You Will Love This Crispy Bang Bang Salmon Bites
- Protein Packed Goodness: Salmon delivers a hearty dose of protein to keep you satisfied.
- Quick to Prepare: Ready in under 30 minutes for a fast, flavorful meal.
- Bold and Balanced: Sweet-spicy Bang Bang sauce pairs perfectly with crispy salmon.
- Crowd Pleaser: Irresistible flavors that kids and adults both enjoy.
- Highly Versatile: Serve as an appetizer, main dish, or over a salad.
- Everyday Ingredients: Uses pantry staples like mayo, sriracha, and salmon.
- Perfect for Gatherings: Bite-sized portions make them ideal for parties.
- Gluten Free Friendly: Easily adaptable with gluten-free breadcrumbs or flour.
Ingredients
For the Salmon:
1½ pounds fresh salmon fillets, skin removed and cut into 1-inch cubes
½ cup cornstarch
2 large eggs, beaten
1½ cups panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
Cooking spray or vegetable oil for air fryer/baking
For the Bang Bang Sauce:
½ cup mayonnaise
3 tablespoons sweet chili sauce
1-2 tablespoons sriracha sauce (adjust to taste)
1 tablespoon honey
1 teaspoon rice vinegar
½ teaspoon lime juice
¼ teaspoon garlic powder
For Garnish:
2 green onions, thinly sliced
1 tablespoon sesame seeds
Fresh cilantro leaves (optional)
Lime wedges for serving
Execution
Prepare the Salmon: Pat the salmon cubes dry with paper towels to remove excess moisture. This helps the coating adhere better and creates a crispier final result.
Set Up Breading Station: Create a three part breading station. In the first bowl, place the cornstarch. In the second bowl, beat the eggs. In the third bowl, combine the panko breadcrumbs, garlic powder, onion powder, salt, and pepper.
Bread the Salmon: Working with a few pieces at a time, dredge the salmon in cornstarch, shaking off excess. Dip into beaten eggs, then thoroughly coat in the seasoned panko mixture, pressing gently to help the breadcrumbs adhere.
Prepare for Cooking: Place the breaded salmon pieces on a plate or baking sheet, leaving space between each piece. Let them rest for 5 minutes to help the coating set.
Cook the Salmon:
-Air Fryer Method: Preheat air fryer to 390°F (200°C). Lightly spray the basket with cooking oil. Place salmon bites in a single layer (cook in batches if necessary) and spray tops lightly with oil. Cook for 7-8 minutes, turning halfway through, until golden and crispy.
-Oven Method: Preheat oven to 425°F (220°C). Place salmon on a parchment lined baking sheet sprayed with cooking oil. Bake for 12-15 minutes, turning halfway through, until golden and internal temperature reaches 145°F (63°C).
Make the Bang Bang Sauce: While the salmon is cooking, combine mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, lime juice, and garlic powder in a small bowl. Whisk until smooth and well combined. Adjust heat level by adding more or less sriracha to taste.
Serve: Transfer the hot crispy salmon bites to a serving plate. Drizzle generously with bang bang sauce or serve sauce on the side for dipping. Sprinkle with sliced green onions, sesame seeds, and cilantro if using. Serve immediately with lime wedges.
Additional tips
- Fish Selection: While salmon is recommended, this recipe also works beautifully with other firm fish like mahi-mahi or cod.
- Temperature Matters: For the crispiest coating, make sure the salmon is cold before breading. You can even place it in the freezer for 10 minutes before starting.
- Panko Alternatives: For a gluten-free option, substitute regular panko with gluten-free breadcrumbs or crushed rice Chex cereal.
- Make Ahead: The bang bang sauce can be made up to 3 days ahead and stored in an airtight container in the refrigerator.
- Extra Crunch: For an even crunchier exterior, toast the panko breadcrumbs in a dry skillet until golden before using them to coat the salmon.
- Sauce Variations: For a lighter version, substitute half the mayonnaise with Greek yogurt. For extra tang, add ½ teaspoon of grated ginger to the sauce.
FAQ
1. Can I make these salmon bites without breading?
Yes! You can simply season the salmon cubes with salt, pepper, and garlic powder, then cook them and drizzle with the bang bang sauce. They won’t be crispy, but they’ll still be delicious.
2. How do I know when the salmon is perfectly cooked?
Properly cooked salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C). Be careful not to overcook, as salmon can dry out quickly.
3. Can I use frozen salmon for this recipe?
Yes, but thaw it completely and pat it very dry before cutting and breading. Frozen salmon tends to release more moisture, which can make the coating soggy.
4. Can I make these ahead for a party?
The salmon is best when freshly cooked, but you can bread the salmon up to 4 hours ahead and keep it refrigerated. The sauce can be made 2-3 days in advance.
5. What can I serve with these Bang Bang Salmon Bites?
These make a great appetizer on their own, but for a complete meal, serve with steamed rice, Asian slaw, or a simple cucumber salad. They also pair well with edamame or stir-fried vegetables.
Snag the full recipe below for Crispy Bang Bang Salmon Bites and make a tasty dish tonight!
Crispy Bang Bang Salmon Bites
Equipment
- Air Fryer or Oven
- Three Shallow Bowls
- Baking Sheet (for oven method)
- Small Bowl
Ingredients
Salmon
- 1.5 pounds fresh salmon fillets skin removed and cut into 1-inch cubes
- 1/2 cup cornstarch
- 2 large eggs beaten
- 1.5 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- cooking spray or vegetable oil for air fryer/baking
Bang Bang Sauce
- 1/2 cup mayonnaise
- 3 tablespoons sweet chili sauce
- 1-2 tablespoons sriracha sauce adjust to taste
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 1/2 teaspoon lime juice
- 1/4 teaspoon garlic powder
Garnish
- 2 green onions thinly sliced
- 1 tablespoon sesame seeds
- fresh cilantro leaves optional
- lime wedges for serving
Instructions
- Pat the salmon cubes dry with paper towels to remove excess moisture.
- Create a three-part breading station. In the first bowl, place the cornstarch. In the second bowl, beat the eggs. In the third bowl, combine the panko breadcrumbs, garlic powder, onion powder, salt, and pepper.
- Working with a few pieces at a time, dredge the salmon in cornstarch, shaking off excess. Dip into beaten eggs, then thoroughly coat in the seasoned panko mixture, pressing gently to help the breadcrumbs adhere.
- Place the breaded salmon pieces on a plate or baking sheet, leaving space between each piece. Let them rest for 5 minutes to help the coating set.
- For air fryer: Preheat air fryer to 390°F (200°C). Lightly spray the basket with cooking oil. Place salmon bites in a single layer (cook in batches if necessary) and spray tops lightly with oil. Cook for 7-8 minutes, turning halfway through, until golden and crispy. For oven: Preheat oven to 425°F (220°C). Place salmon on a parchment-lined baking sheet sprayed with cooking oil. Bake for 12-15 minutes, turning halfway through, until golden and internal temperature reaches 145°F (63°C).
- While the salmon is cooking, combine mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, lime juice, and garlic powder in a small bowl. Whisk until smooth and well combined.
- Transfer the hot crispy salmon bites to a serving plate. Drizzle generously with bang bang sauce or serve sauce on the side for dipping. Sprinkle with sliced green onions, sesame seeds, and cilantro if using. Serve immediately with lime wedges.