Crispy Bang Bang Salmon Bites bring together crunchy, golden-coated salmon cubes and a creamy, sweet-spicy bang bang sauce that pops with every bite. These little nuggets are perfect for busy weeknights or as an impressive appetizer — think crunchy panko exterior, flaky salmon center, and a tangy-sweet kick from a mayo‑and‑chili sauce that will have everyone asking for seconds.
Why You’ll Love This Crispy Bang Bang Salmon Bites Recipe
- Quick and easy to prepare, ready in about 25–30 minutes.
- Simple pantry ingredients create restaurant-style flavor at home.
- Versatile — serve as an appetizer, snack, or main with a salad or rice.
A Little Background
Bang bang sauce originated as a creamy, sweet‑and‑spicy condiment often paired with seafood or fried proteins. This version uses bite-size salmon pieces coated in panko for extra crunch and then tossed (or drizzled) with a creamy sweet chili and sriracha sauce. It’s a modern, crowd-pleasing twist on comfort seafood that works year-round.
Key Ingredients for perfect Crispy Bang Bang Salmon Bites
- Salmon fillet (1 lb): Fresh, skinless, cut into 1″ cubes for even cooking.
- Panko breadcrumbs: Give a light, extra-crispy coating that stays crunchy.
- Mayonnaise: The creamy base of the bang bang sauce for richness.
- Sweet chili sauce: Adds sweet heat and glossy texture to the sauce.
- Sriracha (or hot sauce): For a spicy kick—adjust to taste.
Step-by-Step Instructions to make Crispy Bang Bang Salmon Bites
- Prepare the salmon: Pat 1 lb skinless salmon dry and cut into roughly 1‑inch cubes. Season lightly with salt and pepper.
- Set up a dredging station: In one shallow bowl whisk 2 eggs; in another combine 1/2 cup all-purpose flour with 2 tbsp cornstarch (optional) and a pinch of salt; in a third bowl place 1 to 1 1/4 cups panko breadcrumbs.
- Coat the salmon: Dip each salmon cube first in the flour mixture, then the beaten eggs, and finally press into panko until well-coated. Place on a tray while you heat the oil.
- Fry or bake: For frying, heat 1/2–3/4 inch neutral oil in a skillet over medium-high heat and fry salmon bites 2–3 minutes per side until golden and cooked through. For a lighter method, arrange on a greased baking sheet, spray with oil, and bake at 425°F (220°C) for 10–12 minutes, turning once.
- Make the bang bang sauce: In a bowl combine 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 1–2 tbsp sriracha (to taste), 1 tbsp honey (optional), and 1 tsp fresh lime juice. Stir until smooth and adjust sweetness or heat to preference.
- Toss or drizzle: Transfer warm salmon bites to a bowl and gently toss with about half the sauce to coat, or plate and drizzle sauce over the top. Garnish with sliced green onions and toasted sesame seeds.
- Serve immediately: Enjoy while the coating is still crisp. Offer extra bang bang sauce on the side for dipping.
Pro Tips & Variations
- For extra crunch, chill coated salmon 10 minutes before frying to help the panko set.
- Store leftovers in an airtight container; reheat in a hot oven or air fryer to restore crispiness (avoid microwaving, which makes the coating soggy).
- Variations: Swap salmon for shrimp or tofu; add lime zest or a splash of rice vinegar to the sauce for brightness.
Serving Suggestions
Serve these bites over steamed rice, alongside a crisp salad, or on a platter with pickled vegetables and extra bang bang sauce for dipping. They make a great party appetizer paired with cold beers or a citrusy white wine.
Crispy Bang Bang Salmon Bites
Crunchy, golden salmon cubes tossed in a creamy, sweet-heat bang bang sauce. A weeknight-friendly appetizer or main that tastes like your favorite restaurant treat, made at home in minutes.
Equipment
- Mixing Bowls
- Shallow dredging dishes
- Large skillet or Dutch oven
- Tongs
- Wire rack & sheet pan
Ingredients
Salmon Bites
- 1 lb skinless salmon fillet cut into 1-inch cubes
- 1/2 tsp fine sea salt
- 1/4 tsp black pepper
- 1/2 cup all-purpose flour
- 2 tbsp cornstarch for extra crunch
- 2 large eggs beaten
- 1 1/4 cups panko breadcrumbs
- neutral oil for shallow frying
Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tbsp sriracha adjust to taste
- 1 tbsp honey optional, for extra sweetness
- 1 tsp fresh lime juice
To Serve (optional)
- sliced green onions for garnish
- toasted sesame seeds for garnish
Instructions
- Pat the salmon dry with paper towels and cut into 1-inch cubes. Season evenly with salt and pepper.
- Set up three shallow dishes: 1) whisk together flour and cornstarch, 2) beaten eggs, 3) panko breadcrumbs.
- Working in batches, dredge salmon in the flour mixture (shake off excess), dip in egg, then press into panko to fully coat. Arrange on a wire rack set over a sheet pan. For extra adhesion, chill 10 minutes (optional).
- Heat 1/2–3/4 inch of neutral oil in a large skillet over medium-high heat until shimmering. Fry salmon bites in batches, 2–3 minutes per side, until deep golden and just cooked through. Transfer to the rack to drain; repeat with remaining pieces.
- In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey (if using), and lime juice until smooth. Taste and adjust heat or sweetness as desired.
- Toss warm salmon bites with just enough sauce to coat, or arrange on a platter and drizzle the sauce over the top. Garnish with green onions and sesame seeds.
- Oven option: Place coated salmon on a greased, foil-lined sheet pan, mist lightly with oil, and bake at 425°F (220°C) for 10–12 minutes, turning once, until crisp and flaky. Sauce and serve as above.
Notes
For the crispiest texture, avoid overcrowding the pan and let the oil return to temperature between batches. A wire rack prevents sogginess while draining.
Prefer less heat? Reduce the sriracha and add a touch more sweet chili sauce or honey. Like it hotter? Stir extra sriracha into a portion of sauce for dipping.
Leftovers keep up to 2 days in the fridge. Reheat in a 400°F (205°C) oven or air fryer until hot and crisp; add fresh sauce after reheating.
Nutrition
Calories: 520kcalCarbohydrates: 33gProtein: 27gFat: 32gSaturated Fat: 6gCholesterol: 85mgSodium: 780mgPotassium: 520mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 7mgCalcium: 35mgIron: 1.6mg
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