Bang Bang Salmon Bites
why make this recipe
This recipe makes crisp, spicy salmon bites that are quick and tasty. You get crunchy outside pieces and soft salmon inside. It works for a fast dinner, a party snack, or a lunch bowl.
introduction
Bang Bang Salmon Bites are simple and full of flavor. You coat cubed salmon in panko, bake or air-fry it, and toss it with a creamy sweet-spicy sauce. If you like easy salmon dishes, try Baked Cajun Salmon with Creamy Avocado Lime Sauce for another easy idea.
how to make Bang Bang Salmon Bites
You cut salmon into cubes, season, and coat in panko. Then you bake or air-fry until golden. Mix mayo, sweet chili sauce, sriracha, lime, and honey for the bang bang sauce. Toss the salmon with sauce and serve over rice or in bowls with veggies.
Ingredients :
▢ 1 lb fresh salmon (skinless and cut into bite-sized cubes)
▢ 1 tsp garlic powder
▢ 1 tsp smoked paprika
▢ ½ tsp salt
▢ ½ tsp black pepper
▢ 1 cup panko breadcrumbs
▢ 1 tbsp olive oil or spray for crisping
▢ ½ cup mayonnaise
▢ 2 tbsp sweet chili sauce
▢ 1 tbsp sriracha (adjust to spice level)
▢ 1 tsp honey (optional)
▢ Juice of ½ lime
▢ 2 cups cooked jasmine rice (or cauliflower rice)
▢ 1 cup shredded purple cabbage
▢ 1 avocado (sliced)
▢ ½ cup shredded carrots
▢ 2 green onions (sliced)
▢ Fresh cilantro and sesame seeds for garnish
Directions :
Preheat Oven or Air Fryer: Preheat oven to 425°F (220°C) or preheat air fryer to 400°F (200°C).
Season the Salmon: In a bowl, toss salmon cubes with garlic powder, smoked paprika, salt, and pepper.
Coat in Breadcrumbs: Place panko in a shallow bowl. Press each salmon cube into panko to coat. Drizzle or spray a little olive oil over the coated pieces to help crisping.
Bake or Air-Fry: For oven, place on a lined baking sheet and bake 10–12 minutes until golden and cooked. For air fryer, cook in a single layer 8–10 minutes, turning once, until crisp.
Make the Bang Bang Sauce: In a small bowl, mix mayonnaise, sweet chili sauce, sriracha, honey (if using), and lime juice. Taste and adjust spice or sweetness.
Assemble the Bowls: Place rice in bowls. Add shredded cabbage, carrots, avocado slices, and green onions. Add salmon bites and drizzle with bang bang sauce. Garnish with cilantro and sesame seeds.
how to serve Bang Bang Salmon Bites
Serve warm over jasmine rice or cauliflower rice. You can also put the salmon bites in tortillas or lettuce wraps. Add extra sauce on the side for dipping. A light salad or steamed greens work well with this dish.
how to store Bang Bang Salmon Bites
Cool to room temperature, then store salmon bites and sauce in separate airtight containers. Keep in fridge up to 2 days. Reheat salmon gently in oven or air fryer to keep crisp. Do not keep at room temp more than 2 hours.
tips to make Bang Bang Salmon Bites
- Dry salmon cubes well before seasoning so panko sticks better.
- Press panko firmly on each piece for a good crust.
- Use cooking spray on panko for extra crisp in oven.
- Adjust sriracha to control spice.
- For a meat swap or different party idea try Garlic Butter Beef Bites with Potatoes.
variation (if any)
- Air-fryer method: crisp faster and less oil.
- Gluten-free: use gluten-free breadcrumbs.
- Lighter: swap mayo for Greek yogurt.
- Extra heat: add more sriracha or a dash of chili oil.
FAQs
Q: Can I use frozen salmon?
A: Yes. Thaw fully and pat dry before cutting and coating.
Q: Can I make the sauce ahead?
A: Yes. Make sauce up to 2 days ahead and keep covered in fridge.
Q: How do I keep panko crunchy when storing?
A: Store sauce separately. Reheat salmon in oven or air fryer to crisp again just before serving.
Q: Is it safe to eat salmon slightly pink inside?
A: Salmon is done at 145°F (63°C). Small pink areas can be okay if salmon reaches a safe internal temp. Cook to your comfort level.
Q: Can I bake the salmon on a rack?
A: Yes. A rack helps air circulate and keeps the bottom crisp.
Bang Bang Salmon Bites
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free (if using gluten-free breadcrumbs)
Description
Crisp, spicy salmon bites coated in panko and tossed with a creamy sweet-spicy sauce. Perfect for a fast dinner or party snack.
Ingredients
- 1 lb fresh salmon (skinless and cut into bite-sized cubes)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 cup panko breadcrumbs
- 1 tbsp olive oil or spray for crisping
- ½ cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha (adjust to spice level)
- 1 tsp honey (optional)
- Juice of ½ lime
- 2 cups cooked jasmine rice (or cauliflower rice)
- 1 cup shredded purple cabbage
- 1 avocado (sliced)
- ½ cup shredded carrots
- 2 green onions (sliced)
- Fresh cilantro and sesame seeds for garnish
Instructions
- Preheat oven to 425°F (220°C) or air fryer to 400°F (200°C).
- Toss salmon cubes with garlic powder, smoked paprika, salt, and pepper in a bowl.
- Press each salmon cube into panko to coat and drizzle with olive oil.
- For oven, bake on a lined baking sheet for 10–12 minutes until golden and cooked. For air fryer, cook in a single layer for 8–10 minutes, turning once, until crisp.
- Mix mayonnaise, sweet chili sauce, sriracha, honey (if using), and lime juice in a small bowl for the bang bang sauce.
- Place rice in bowls and add shredded cabbage, carrots, avocado slices, green onions, and salmon bites. Drizzle with bang bang sauce and garnish with cilantro and sesame seeds.
Notes
Serve warm with extra sauce for dipping. Can be stored in separate containers in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking or Air-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 50mg
