Bang Bang Salmon Bites – Crispy, Spicy, and Easy to Make
Crispy salmon bites tossed in a bold, creamy bang bang sauce. Spicy, flavorful, and ready in minutes—perfect for dinner or snacks.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3–4 servings
- Category: Appetizer, Main Course
- Method: Pan-Searing, Air Frying
- Cuisine: Asian-Inspired, Fusion
- Diet: Gluten Free
Ingredients
For the salmon bites:
1 pound skinless salmon fillet, cut into 1-inch cubes
1 tablespoon soy sauce
1 tablespoon cornstarch (or arrowroot powder)
1/2 teaspoon garlic powder
Salt and black pepper, to taste
1 tablespoon oil (olive, avocado, or vegetable)
For the bang bang sauce:
1/3 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon sriracha (adjust to taste)
1 teaspoon honey or maple syrup (optional)
1 teaspoon lime juice (optional, for balance)
Optional garnish:
Chopped green onions
Sesame seeds
Extra sriracha drizzle
Instructions
Prep the salmon: Pat salmon cubes dry. Toss with soy sauce, cornstarch, garlic powder, salt, and pepper until evenly coated.
Cook the salmon: Heat oil in a skillet over medium-high heat. Sear salmon cubes for 2–3 minutes per side until golden and cooked through. Remove and set aside.
Make the sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth.
Toss and serve: Gently toss crispy salmon bites in the bang bang sauce, or drizzle it over the top. Garnish with green onions or sesame seeds if desired.
Serve immediately with rice, in lettuce wraps, or over salad.
Notes
For extra crispiness, air fry salmon at 400°F (200°C) for 8–10 minutes.
Substitute Greek yogurt for mayo for a lighter version.
Make it a meal by serving with rice, quinoa, or noodles and steamed veggies.
Sauce can be made in advance and stored in the fridge up to 5 days.
