The first time I made crispy Bang Bang salmon bites, my kitchen smelled like a bustling seafood shack—think sweet, spicy, and savory all at once, with a sizzle that’ll make you hungry before you even set the table. The sound of salmon cubes crisping up in the pan is honestly one of my favorite parts. These salmon bites are golden on the outside, tender inside, and they’re tossed in a creamy, tangy Bang Bang sauce that’s absolutely irresistible.
I stumbled on this recipe after a late-night craving for something crunchy yet light. I’d run out of chicken, but had a nice fillet of salmon waiting in the fridge. That’s when inspiration struck—why not give salmon the Bang Bang treatment? With some tweaks and a bit of trial and error (okay, maybe a few burnt crumbs the first time), I ended up with a dish that my family now requests almost every week.
Bang Bang salmon bites are perfect for busy weeknights, weekend gatherings, or even when you just want to treat yourself to a restaurant-quality meal at home. They’re quick to prepare, packed with flavor, and you don’t need fancy ingredients or special skills. Plus, this recipe is super customizable for different diets or spice tolerances. Whether you’re a seafood lover or just looking for a new way to enjoy salmon, these bites are a total win. Trust me, once you try crispy Bang Bang salmon bites, you’ll be hooked. I’ve tested this recipe countless times to get the perfect crunch-to-juicy ratio—so you’re in good hands!
Why You’ll Love This Recipe
- Quick & Easy: Ready in about 30 minutes—yes, really! Perfect for when you want a satisfying dinner that doesn’t take all night.
- Simple Ingredients: You probably already have most of what you need in your kitchen. No hunting for odd sauces or specialty spices required.
- Perfect for Any Occasion: These Bang Bang salmon bites are a hit at family dinners, casual parties, or even as a fun appetizer for game night.
- Crowd-Pleaser: Kids love them, adults devour them, and even picky eaters have been known to ask for seconds (not kidding, ask my nephew!).
- Unbelievably Delicious: The crispy coating locks in the salmon’s moisture, and the Bang Bang sauce is creamy, sweet, and just a little spicy. It’s that “wow” bite every single time.
What sets this Bang Bang salmon bites recipe apart? For starters, I use a blend of panko and regular breadcrumbs for max crunch, and a light cornstarch dusting to make sure the coating sticks (no sad, soggy bites here). The salmon is cut into just-right cubes so each piece gets golden and crisp—no mushy centers. And the sauce? It’s my own mix, tweaked over several tries for perfect balance. Not too spicy, not too sweet.
Honestly, these salmon bites are more than just another dinner—they’re the kind of meal that makes you pause and savor. They’re comforting but not heavy, and they always feel a little special, even on a Tuesday. I love making these for friends because they’re impressive with zero stress. If you want a dish that’s easy, reliable, and unforgettable, this is it!
Ingredients Needed
This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying crunch—no need to clear out your pantry or hunt for specialty items. Here’s what you’ll need for the best Bang Bang salmon bites:
- For the Salmon Bites:
- 1 lb (450g) salmon fillet, skinless, cut into 1-inch cubes (fresh or thawed, boneless is easiest)
- 1/2 cup (60g) all-purpose flour (can sub gluten-free blend)
- 1/4 cup (32g) cornstarch (helps keep the coating ultra-crispy)
- 2 large eggs, beaten
- 1 cup (60g) panko breadcrumbs (adds crunch)
- 1/2 cup (30g) regular breadcrumbs (binds the coating)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika (smoked or sweet, your call)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Neutral oil for frying (like canola or avocado oil—enough for shallow frying, about 1/2 cup or 120ml)
- For the Bang Bang Sauce:
- 1/3 cup (80g) mayonnaise (I usually go with Kewpie or avocado oil mayo)
- 2 tablespoons (30g) sweet chili sauce (Mae Ploy is my favorite, but any brand works)
- 1 tablespoon (15g) sriracha (adjust to taste for more or less heat)
- 1 tablespoon (15ml) honey (for a hint of sweetness)
- 1 teaspoon rice vinegar or fresh lime juice (for brightness)
- Pinch of salt
- Optional Garnishes:
- Thinly sliced green onions
- Sesame seeds
- Fresh cilantro or parsley
- Lime wedges
Ingredient Tips: Look for wild-caught salmon if possible—firmer texture and richer flavor. If you’re avoiding gluten, swap in gluten-free flour and breadcrumbs (I’ve tried Schär and they work great). For a dairy-free version, just make sure your mayo is plant-based. If you don’t have sriracha, a squirt of your favorite hot sauce will do the trick. I love how versatile this lineup is—feel free to riff with what you have!
Equipment Needed
- Cutting board and sharp knife: For cubing the salmon—make sure your knife is sharp for clean cuts (less mushy salmon!).
- Mixing bowls (3): One for flour/cornstarch, one for eggs, one for breadcrumbs. If you’re short on bowls, just rinse and reuse.
- Shallow frying pan or skillet: I use a 10-inch nonstick skillet, but cast iron works too (just keep the heat medium so crumbs don’t burn).
- Tongs or a slotted spoon: For flipping and removing the salmon bites so you don’t crush the coating.
- Paper towels or wire rack: For draining excess oil and keeping the bites crispy.
- Small whisk or fork: For blending the Bang Bang sauce into creamy perfection.
- Measuring cups and spoons: To keep everything accurate (eyeballing is fine for garnishes though, honestly!).
If you don’t have a ton of fancy equipment, don’t worry—these salmon bites come out just as good with basic tools. When I started making them, I used whatever nonstick pan I had on hand, and it worked just fine. If you want easy cleanup, line your counter with parchment or wax paper before breading. And if you’re tight on budget, grab the affordable IKEA mixing bowls—they’re sturdy and dishwasher-safe. Just remember, a well-cared-for nonstick skillet will give you the best, most consistent crunch!
Preparation Method
- Prep the Salmon:
Pat your salmon fillet dry with paper towels (this step helps the coating stick). Using a sharp knife, cut the salmon into 1-inch (2.5cm) cubes. Try to keep the pieces the same size so they cook evenly. - Set Up the Breading Station:
In one bowl, mix 1/2 cup (60g) flour and 1/4 cup (32g) cornstarch. In a second bowl, beat 2 eggs. In a third bowl, combine 1 cup (60g) panko, 1/2 cup (30g) regular breadcrumbs, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. - Bread the Salmon:
Working with a few pieces at a time, dredge the salmon cubes in the flour-cornstarch mix, shaking off excess. Dip them in the beaten eggs, then roll in the breadcrumb mixture, pressing gently so the coating sticks (don’t be shy—really press for max crunch!). Place the coated salmon bites on a plate or parchment-lined tray. If the breading feels loose, gently pat it back on. - Heat the Oil:
Pour enough neutral oil into your skillet to cover the bottom (about 1/4–1/2 inch, or 60–120ml). Heat over medium to medium-high until shimmering but not smoking (350°F/175°C if you want to be precise).
Tip: To test if the oil’s ready, drop in a breadcrumb—it should sizzle immediately. - Fry the Salmon Bites:
Fry salmon cubes in batches (don’t crowd the pan) for 2–3 minutes per side, flipping with tongs. They should turn golden brown and crispy all over. Adjust the heat as needed so they don’t burn.
Note: Salmon cooks quickly; don’t overcook or it’ll dry out. - Drain and Cool:
Move cooked bites to a paper towel-lined plate or wire rack. This keeps them crispy and not greasy. - Make the Bang Bang Sauce:
Whisk together 1/3 cup (80g) mayo, 2 tablespoons (30g) sweet chili sauce, 1 tablespoon (15g) sriracha, 1 tablespoon (15ml) honey, 1 teaspoon rice vinegar or lime juice, and a pinch of salt in a small bowl until smooth and creamy. - Toss or Drizzle:
For the classic bang bang effect, gently toss salmon bites in the sauce just before serving. If you want extra crunch, serve the sauce on the side for dipping. - Garnish and Serve:
Sprinkle with green onions, sesame seeds, herbs, and add lime wedges for a pop of color and flavor.
Troubleshooting: If your coating isn’t sticking, make sure salmon is dry and you’re pressing the breadcrumbs on well. If the coating browns too quickly, lower the heat. And if the salmon bites seem oily, let them rest on a wire rack instead of paper towels for max crispiness. Don’t rush—frying in small batches is worth it!
Cooking Tips & Techniques
- Even Sizing is Key: Cut your salmon into consistent cubes—uneven pieces mean some cook faster and others end up overdone (I learned this the messy way after my first attempt!).
- Pat the Salmon Dry: Moisture is the enemy of crispiness. Always blot the cubes before breading, otherwise the coating slides right off.
- Double Dredge for Extra Crunch: If you love a thick crust, you can dip the salmon back in egg and then breadcrumbs a second time. Just be careful—too much can overwhelm the fish.
- Don’t Overcrowd the Pan: Crowding lowers the oil temp, making bites greasy instead of crisp. Fry in batches; it’s worth the extra few minutes.
- Oil Temp Matters: Too hot and your crumbs burn before the salmon’s cooked. Too cool and everything soaks up oil. Stick to medium or a thermometer if you have one.
- Let Rest Before Tossing in Sauce: If you want to keep the salmon bites crispy, let them cool a minute before tossing in sauce. Or just drizzle sauce right before eating.
Honestly, I’ve made every mistake there is with this recipe—undercooked salmon, burnt outsides, too much sauce, you name it. These tips are what I learned from those kitchen mishaps. Don’t be afraid to experiment, but a little patience and prep go a long way. I like to prep the sauce while the salmon fries, so everything’s ready at once. And if you’re serving a crowd, keep cooked bites warm on a sheet tray in a low oven while you finish frying the rest. Nothing beats a hot, crispy batch of Bang Bang salmon bites!
Variations & Adaptations
- Air Fryer Bang Bang Salmon Bites: Skip the oil by air frying at 400°F (200°C) for 8–10 minutes, shaking halfway. You’ll get a lighter crunch and less mess—plus, cleanup’s a breeze.
- Gluten-Free Option: Use gluten-free flour and breadcrumbs (look for panko-style GF crumbs for the best texture). I’ve used Schär and Kikkoman gluten-free panko with great results.
- Low-Carb/Keto Variation: Swap out flour and breadcrumbs for almond flour and crushed pork rinds. The bites come out super crispy and totally keto-friendly.
- Spice Swap: If you don’t like sriracha, use your favorite hot sauce, or even add a pinch of cayenne to the breading for a different heat.
- Dairy-Free Sauce: Use vegan mayo, and double-check your chili sauce is dairy-free.
Once, I even made these with a teriyaki glaze instead of Bang Bang sauce for a little change-up—my partner raved about it! You really can play with flavors; try adding a little lemon zest to the breading, or tossing in fresh herbs. The beauty of these salmon bites is how easy they are to tweak for any diet or craving. Don’t be afraid to try something new—you might discover a new favorite version!
Serving & Storage Suggestions
Bursting with color and crunch, Bang Bang salmon bites are best served hot and fresh—right after tossing in that creamy sauce. I like to pile them onto a platter, sprinkle with sesame seeds and green onion, and add a few lime wedges for a pop of brightness. They’re perfect as the star of your dinner plate, or laid out as a party appetizer with toothpicks for easy grabbing.
Pair these bites with steamed jasmine rice, a crisp cucumber salad, or even wrapped in lettuce leaves for a lighter meal. A cold, citrusy drink (like sparkling lemonade or a light lager) matches perfectly with the spicy-sweet flavors.
For storage, let salmon bites cool completely, then store in an airtight container in the fridge for up to 2 days. If you want to freeze them, skip the sauce and freeze the cooked bites on a tray before transferring to a bag—they’ll keep for up to 1 month. To reheat, bake in a 350°F (175°C) oven for 10–12 minutes or air fry at 375°F (190°C) for 5–7 minutes. The crunch comes back best this way—microwaving softens the coating. Leftovers are great tossed into salads or grain bowls, too!
Nutritional Information & Benefits
Each serving of Bang Bang salmon bites (about 4 ounces of salmon plus sauce) has roughly 350 calories, 23g protein, 18g fat, and 22g carbs (based on regular breading and sauce). Salmon is loaded with omega-3s, vitamin D, and high-quality protein, making this dish a smart choice for heart and brain health. The Bang Bang sauce adds a little indulgence but is easy to lighten up by swapping in Greek yogurt for some of the mayo.
This recipe is naturally nut-free and can be easily made gluten-free or dairy-free to suit most diets. Just watch out for potential allergens in your mayo or sauces. From my own wellness perspective, I love that you get a balance of protein and flavor without a heavy, greasy meal—plus, it’s so much more fun than plain baked salmon!
Conclusion
If you’re looking for a dinner that’s fast, flavorful, and just a little bit fun, these crispy Bang Bang salmon bites should be at the top of your list. They’re crunchy, saucy, and completely customizable for any eater at your table. I love how every bite is a little celebration—comforting, but with a bold twist you’ll crave again and again.
Don’t be afraid to make this recipe your own—swap the sauce, change up the breading, or try different cooking methods. Cooking should be joyful, not stressful, and these salmon bites are proof that easy can also be amazing. I hope you love them as much as my family does. If you try this recipe, please leave a comment below, share your tweaks, or tag me with your own creations. Happy cooking, and enjoy every crispy, saucy bite!
Frequently Asked Questions
Can I bake Bang Bang salmon bites instead of frying?
Yes! Bake them on a parchment-lined sheet at 425°F (220°C) for 12–15 minutes, flipping halfway. They’ll still get crisp, especially if you spray with a little oil before baking.
Is Bang Bang salmon spicy?
The sauce has a gentle kick from sriracha, but it’s not overwhelming. If you’re sensitive to spice, reduce the sriracha or use a milder chili sauce.
Can I use frozen salmon for this recipe?
Absolutely! Just thaw the salmon completely and pat dry before cubing and breading. Extra moisture makes the coating soggy, so drying is key.
How do I keep the salmon bites crispy after cooking?
Let them rest on a wire rack instead of paper towels, and only toss in sauce right before eating. If you’re making ahead, reheat in an oven or air fryer for best crunch.
What can I substitute for sweet chili sauce in the Bang Bang sauce?
If you don’t have sweet chili sauce, mix together a little honey, sriracha, and a splash of rice vinegar. It won’t be identical, but it’ll still taste great!
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Bang Bang Salmon Bites
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Crispy Bang Bang salmon bites are golden on the outside, tender inside, and tossed in a creamy, tangy, sweet-and-spicy Bang Bang sauce. This easy dinner is quick to prepare, packed with flavor, and perfect for busy weeknights or gatherings.
Ingredients
- 1 lb (16 oz) salmon fillet, skinless, cut into 1-inch cubes (fresh or thawed, boneless)
- 1/2 cup all-purpose flour (can substitute gluten-free blend)
- 1/4 cup cornstarch
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup regular breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika (smoked or sweet)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Neutral oil for frying (canola or avocado oil, about 1/2 cup)
- 1/3 cup mayonnaise (Kewpie or avocado oil mayo preferred)
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon honey
- 1 teaspoon rice vinegar or fresh lime juice
- Pinch of salt
- Optional: Thinly sliced green onions
- Optional: Sesame seeds
- Optional: Fresh cilantro or parsley
- Optional: Lime wedges
Instructions
- Pat the salmon fillet dry with paper towels. Cut into 1-inch cubes, keeping pieces uniform for even cooking.
- Set up a breading station: In one bowl, mix flour and cornstarch. In a second bowl, beat the eggs. In a third bowl, combine panko, regular breadcrumbs, garlic powder, paprika, salt, and pepper.
- Dredge salmon cubes in the flour-cornstarch mixture, shaking off excess. Dip in beaten eggs, then roll in the breadcrumb mixture, pressing gently to adhere. Place coated salmon on a plate or parchment-lined tray.
- Pour enough oil into a skillet to cover the bottom (about 1/4–1/2 inch). Heat over medium to medium-high until shimmering (about 350°F).
- Fry salmon cubes in batches for 2–3 minutes per side, flipping with tongs, until golden brown and crispy. Adjust heat as needed.
- Transfer cooked bites to a paper towel-lined plate or wire rack to drain and stay crispy.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar or lime juice, and a pinch of salt until smooth.
- Toss salmon bites in the Bang Bang sauce just before serving, or serve sauce on the side for dipping.
- Garnish with green onions, sesame seeds, herbs, and lime wedges. Serve hot.
Notes
For gluten-free, use GF flour and breadcrumbs. For dairy-free, use plant-based mayo. Air fryer method: cook at 400°F for 8–10 minutes, shaking halfway. For extra crunch, double-dredge the salmon. Let bites rest on a wire rack to keep crispy. Serve immediately for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: About 4 oz salmon plus sauce per serving
- Calories: 350
- Sugar: 6
- Sodium: 650
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 22
- Fiber: 1
- Protein: 23
Keywords: bang bang salmon, salmon bites, crispy salmon, easy dinner, seafood recipe, Asian salmon, appetizer, party food, weeknight meal, spicy salmon
