Name: Crispy Bang Bang Salmon Bites
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 1/2 lbs fresh salmon, skin removed and cut into bite-sized cubes; 1/2 cup all-purpose flour; 1/2 cup cornstarch; 2 large eggs; 1 cup panko breadcrumbs; 1 teaspoon garlic powder; 1 teaspoon paprika; 1/2 teaspoon salt; 1/2 teaspoon black pepper; Oil for frying; 1/2 cup mayonnaise; 1/4 cup sweet chili sauce; 1 tablespoon sriracha; 1 tablespoon honey; 1 teaspoon lime juice

Crispy Bang Bang Salmon Bites are one of my favorite ways to turn fresh salmon into something bold, crunchy, and completely irresistible. I coat tender salmon cubes in a golden, crispy crust and toss them in a creamy, sweet-and-spicy bang bang sauce that clings to every bite. I love serving these as an appetizer for gatherings, but I also make them for an easy weeknight dinner when I want something packed with flavor and texture.

Why You’ll Love This Recipe

I love how this recipe transforms simple salmon into crispy, restaurant-style bites at home. The outside turns perfectly golden and crunchy, while the inside stays moist and flaky. The bang bang sauce brings a creamy sweetness with just the right amount of heat, and I can easily adjust the spice level depending on my mood.

I also appreciate how quickly everything comes together. In just 25 minutes, I can have a crowd-pleasing appetizer or a satisfying dinner ready to serve. These salmon bites pair beautifully with rice, salad, or even tucked into wraps for a fun twist.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ lbs fresh salmon, skin removed and cut into bite-sized cubes

1/2 cup all-purpose flour

1/2 cup cornstarch

1 cup panko breadcrumbs

1 teaspoon garlic powder

2 large eggs

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

Oil for frying

For the bang bang sauce:

1/2 cup mayonnaise

1 tablespoon sriracha (adjust to taste)

1 tablespoon honey

1/4 cup sweet chili sauce

1 teaspoon lime juice

Directions

I start by patting the salmon cubes dry with paper towels and seasoning them lightly with salt and pepper. This helps the coating stick better and keeps the salmon flavorful.

Next, I set up three bowls. In the first bowl, I mix the flour with garlic powder and paprika. Then In the second bowl, I beat the eggs. In the third bowl, I combine the panko breadcrumbs with cornstarch for extra crispiness.

Then I dredge each salmon cube in the flour mixture, dip it into the egg, and then coat it thoroughly in the panko mixture. I make sure each piece is evenly covered for the best crunch.

I heat oil in a deep skillet over medium-high heat until it reaches 350°F (175°C). Then I fry the salmon bites in batches for about 2–3 minutes per side, until they are golden brown and cooked through. Once done, I transfer them to a paper towel-lined plate to drain any excess oil.

In a small bowl, I whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth and creamy. Then I gently toss the crispy salmon bites in the bang bang sauce until evenly coated.

I serve them immediately, sometimes garnished with chopped green onions or sesame seeds for extra flavor and texture.

Servings and timing

This recipe makes 4 servings.

Prep Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Each serving contains approximately 420 kcal.

Variations

I sometimes bake the salmon bites instead of frying them. I place them on a lined baking sheet, lightly spray them with oil, and bake at 400°F (200°C) for about 12–15 minutes, flipping halfway through.

When I want an air fryer version, I cook them at 390°F (200°C) for 8–10 minutes, shaking the basket halfway through.

For extra heat, I add more sriracha or a pinch of cayenne pepper to the sauce. If I want a lighter version, I use Greek yogurt in place of some or all of the mayonnaise.

I also enjoy turning these into tacos or rice bowls with shredded cabbage, avocado, and a drizzle of extra sauce.

Storage/Reheating

I store leftover salmon bites in an airtight container in the refrigerator for up to 3 days. I keep the sauce separate if possible to help maintain crispiness.

To reheat, I prefer using the air fryer at 350°F (175°C) for 3–4 minutes to bring back the crunch. I can also reheat them in the oven at 375°F (190°C) for about 8–10 minutes. I avoid microwaving because it softens the crispy coating.

Related Recipes:

Air Fryer Bang Bang Salmon Bites

FAQs

Can I use frozen salmon?

I can use frozen salmon, but I make sure to thaw it completely and pat it very dry before coating and frying.

How do I know when the salmon is cooked through?

I check that the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Can I make the sauce ahead of time?

Yes, I often prepare the bang bang sauce up to 2 days in advance and store it in the refrigerator in an airtight container.

What oil works best for frying?

I prefer using neutral oils with a high smoke point, such as vegetable oil, canola oil, or peanut oil.

Can I make this recipe gluten-free?

I substitute the all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs to make the recipe gluten-free.

Conclusion

Crispy Bang Bang Salmon Bites are one of my go-to recipes when I want something crunchy, flavorful, and satisfying. I love how the crispy coating pairs with the creamy, sweet, and spicy sauce. Whether I serve them as a party appetizer or a quick dinner, they always disappear fast. Once I make them, I find myself craving them again and again.

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