These crispy bang bang salmon bites are tender on the inside with golden, crunchy edges, all drizzled with a sweet and spicy sauce. Serve them over rice with fresh veggies for an easy dinner the whole family will love.
I make these salmon bites all the time because they’re simple enough for busy weeknights but feel special enough for company. The secret is cutting the salmon into bite-sized pieces so every side gets perfectly crispy. Then that creamy, tangy bang bang sauce brings everything together. My kids can’t get enough!
Table of Contents
Bang Bang Salmon Bites Ingredients
You’ll need simple ingredients for the salmon, sauce, and bowls:
For the Salmon:
- 1 lb fresh salmon (skinless, cut into 1-inch cubes)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 cup panko breadcrumbs
- 1 tbsp olive oil (for spraying or brushing)
For the Bang Bang Sauce:
- ½ cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha (adjust to taste)
- 1 tsp honey (optional)
- Juice of ½ lime
For the Bowls:
- 2 cups cooked jasmine rice
- 1 cup shredded purple cabbage
- 1 avocado (sliced)
- ½ cup shredded carrots
- 2 green onions (sliced)
- Fresh cilantro and sesame seeds for garnish
How to Make Bang Bang Salmon Bites
Preheat your oven or air fryer. Set your oven to 400°F or air fryer to 390°F.
Season the salmon. Toss the salmon cubes with garlic powder, paprika, salt, and pepper until evenly coated.
Add the breadcrumb coating. Press each salmon piece gently into the panko breadcrumbs until well coated. Lightly spray or brush with olive oil.
Cook until golden and crispy. For the oven, place salmon on a parchment-lined baking sheet and bake 12-14 minutes. For the air fryer, cook in a single layer at 390°F for 8-10 minutes, flipping halfway through.
Make the bang bang sauce. While the salmon cooks, whisk together mayo, sweet chili sauce, sriracha, lime juice, and honey in a small bowl until smooth.
Assemble your bowls. Start with rice as your base, then add cabbage, avocado, carrots, and the crispy salmon bites. Drizzle generously with bang bang sauce and top with green onions, cilantro, and sesame seeds.
Tips for Perfect Bang Bang Salmon Bites
Cut your salmon into uniform pieces so they cook evenly. Aim for 1-inch cubes—they’re just the right size for getting crispy on all sides. Pat the salmon dry before seasoning to help the breadcrumbs stick better. If you like extra heat, add more sriracha to your sauce. For a milder version, use just 1-2 teaspoons. The sauce keeps well in the fridge for up to 5 days, so you can make it ahead. If you’re meal prepping, store the cooked salmon separately from the sauce and veggies to keep everything fresh.
Bang Bang Salmon Bites Variations
Try different proteins. This same method works beautifully with chicken or shrimp. Just adjust cooking times—shrimp will be ready in about 6-8 minutes in the air fryer.
Swap the base. Instead of rice, try quinoa, cauliflower rice, or even mixed greens for a lighter meal.
Change up the veggies. Edamame, bell peppers, cucumber, or snap peas all work great in these bowls.
Make it spicier. Add a dash of hot sauce to the breadcrumbs or mix in some red pepper flakes with the seasonings.
How to Store and Reheat
Store leftover salmon bites in an airtight container in the fridge for up to 3 days. Keep the sauce separate so the coating stays crispy. To reheat, use your air fryer at 375°F for 3-5 minutes, or pop them in a 400°F oven for about 5 minutes. The microwave works in a pinch, but you’ll lose some of that crispy texture. You can freeze the cooked salmon bites for up to 2 months. Freeze them in a single layer first, then transfer to a freezer bag. Thaw in the fridge overnight before reheating.
What to Serve With Bang Bang Salmon Bites
These salmon bites are perfect in bowls, but you can also serve them as an appetizer with extra sauce for dipping. They pair wonderfully with spicy salmon sushi bake if you’re doing a seafood dinner spread. For more easy dinner ideas, try sheet pan lemon garlic butter salmon or easy chicken burrito bowl recipe for similar quick bowl-style meals. A simple side salad or steamed broccoli rounds out the meal nicely.
Crispy Bang Bang Salmon Bites
Ingredients
Equipment
Method
- Preheat oven to 400°F or air fryer to 390°F.
- In a bowl, toss salmon cubes with garlic powder, smoked paprika, salt, and black pepper until evenly coated.
- Press each salmon piece gently into the panko breadcrumbs until well coated. Lightly spray or brush with olive oil.
- For oven: Place salmon on a parchment-lined baking sheet and bake 12-14 minutes until golden and crispy. For air fryer: Cook in a single layer at 390°F for 8-10 minutes, flipping halfway through.
- While salmon cooks, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey in a small bowl until smooth.
- To assemble bowls, start with rice as your base, then add cabbage, avocado, carrots, and crispy salmon bites. Drizzle generously with bang bang sauce and top with green onions, cilantro, and sesame seeds.
Notes
Frequently Asked Questions
Can I use frozen salmon?
Yes, just thaw it completely first and pat it very dry before cutting and seasoning. Excess moisture will prevent the breadcrumbs from sticking properly.
Can I make these without breadcrumbs?
Absolutely. Skip the breading and just season the salmon, then cook as directed. They won’t be as crispy but will still be delicious with the bang bang sauce.
What can I substitute for sriracha?
Any hot sauce works, or try sambal oelek for a different kind of heat. You can also leave it out entirely for a mild, sweet sauce.
Is this recipe kid-friendly?
Yes! My kids love these. You can reduce or skip the sriracha in the sauce for picky eaters, and they’ll still enjoy the crispy salmon with the sweet chili flavor.
Can I grill these instead?
You can, but the breadcrumb coating works best in the oven or air fryer. If grilling, skip the breading and just season the salmon cubes, then thread them on skewers.
