Why You’ll Love This Recipe

I love this recipe because it’s simple to make and delivers huge flavor with minimal effort. The crispy salmon is juicy on the inside, and the Bang Bang sauce adds a creamy, sweet heat that makes each bite addictive. Whether I’m serving it as a main dish over rice or as an appetizer with toothpicks, this one always disappears fast. It’s also easy to adjust the spice level and works with different cooking methods like pan-frying or air frying.

ingredients

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

salmon fillets (skinless, cut into bite-sized cubes)
cornstarch or flour (for coating)
salt
black pepper
garlic powder
neutral oil (for frying or air frying)

For the Bang Bang sauce:
mayonnaise
sweet chili sauce
sriracha
lime juice or rice vinegar
honey (optional, for added sweetness)

For garnish:
green onions
sesame seeds
red pepper flakes (optional)

directions

I start by cutting the salmon into evenly sized bite-sized pieces and patting them dry with paper towels.
In a bowl, I toss the salmon cubes with cornstarch, salt, pepper, and garlic powder until well coated.
I heat oil in a skillet over medium-high heat and cook the salmon for 2–3 minutes per side, until golden and cooked through. For the air fryer, I cook them at 400°F (200°C) for 8–10 minutes, flipping halfway.
While the salmon cooks, I whisk together the mayonnaise, sweet chili sauce, sriracha, lime juice, and a touch of honey if I want it a little sweeter.
Once the salmon is done, I toss the pieces in the sauce or drizzle it over the top, depending on how saucy I want them.
I garnish with chopped green onions, sesame seeds, and red pepper flakes for extra flavor and crunch.

Servings and timing

This recipe makes about 3–4 servings as a main dish or 6 as an appetizer. It takes just 25–30 minutes from start to finish, making it perfect for a quick dinner or last-minute party dish.

Variations

Sometimes I use shrimp or tofu instead of salmon for a twist. I’ve also served these bites in tacos, lettuce wraps, or over rice bowls with avocado and slaw. To make it lighter, I use Greek yogurt in the sauce instead of mayo. For extra crunch, I coat the salmon in panko before frying or air frying.

storage/reheating

Leftovers store well in an airtight container in the fridge for up to 2 days. I reheat them in the air fryer or oven to bring back the crispiness. I keep the sauce separate when possible and reheat the salmon bites dry before tossing them again in the sauce.

FAQs

Can I make these ahead of time?

I usually prep the salmon and sauce ahead, then cook the salmon fresh just before serving. If I make the whole dish in advance, I reheat the salmon separately and add fresh sauce.

What’s in Bang Bang sauce?

The classic Bang Bang sauce is a mix of mayonnaise, sweet chili sauce, and sriracha. I add lime juice for acidity and a touch of honey for balance.

Can I bake the salmon instead?

Yes, I bake the coated salmon on a parchment-lined sheet at 400°F (200°C) for about 12–15 minutes, flipping halfway for even crispness.

How spicy is this dish?

It has a medium heat. I adjust the spice by changing the amount of sriracha. Less for mild, more for extra heat.

What should I serve with Bang Bang Salmon Bites?

I like serving them over rice or noodles, with a side of sautéed greens or a simple salad. They also work well in tacos or wraps for a quick, handheld meal.

Conclusion

Bang Bang Salmon Bites are everything I want in a quick, flavorful meal—crispy, saucy, spicy, and easy to make. They’re perfect as a fun appetizer, a fast weeknight dinner, or even party food. Once I try them, they’re guaranteed to become a repeat favorite in my kitchen.