I make these crispy bang bang salmon bites when I want something indulgent yet elegant. Each bite of tender salmon is coated in a golden, crunchy crust and finished with a creamy, sweet-spicy bang bang sauce. They work just as well as a fun appetizer for guests as they do for a quick, flavorful dinner.

Why I’ll Love This Recipe

I love that this dish delivers both texture and bold flavor. The salmon stays moist and buttery inside while the panko coating gets shatteringly crisp. The bang bang sauce adds just the right mix of creamy, tangy, sweet, and spicy. Plus, I can fry, bake, or even air-fry these bites depending on my mood, and they pair beautifully with salads, rice bowls, or veggie sides.

Ingredients

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

Fresh, skinless salmon fillets, cut into 1–1.5 inch cubes
All-purpose flour
Eggs, beaten
Panko breadcrumbs
Garlic powder
Onion powder
Paprika
Salt
Black pepper
Vegetable oil, for frying

For the bang bang sauce:

Mayonnaise
Sweet chili sauce
Sriracha
Honey
Lime juice

Directions

I cut the salmon into bite-sized cubes and pat them dry with paper towels to help the coating stick.
I set up three shallow bowls: one with flour, salt, and pepper; one with beaten eggs; and one with panko breadcrumbs mixed with garlic powder, onion powder, and paprika.
I dredge each salmon piece in flour, dip it in the egg, then coat it thoroughly with the panko mixture.
For frying: I heat vegetable oil in a skillet over medium heat and cook the salmon bites for about 2–3 minutes per side until golden brown and cooked through.
For baking: I arrange the breaded salmon on a parchment-lined baking sheet and bake at 400°F (200°C) for 12–15 minutes, flipping halfway.
While the salmon cooks, I whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice to make the bang bang sauce.
I drizzle or toss the cooked salmon bites with the sauce just before serving.

Servings and Timing

Servings: 4
Prep time: 15 minutes
Cook time: 12–15 minutes
Total time: 27–30 minutes

Variations

I enjoy experimenting with these bites:

Swap salmon for shrimp, cod, or chicken breast cubes.
Use crushed crackers, almond flour, or crushed pork rinds instead of panko.
Make it spicier by replacing sweet chili sauce with extra sriracha.
For a dairy-free version, use vegan mayonnaise.
Air-fry at 400°F (200°C) for 8–10 minutes for a lighter option.

Storage/Reheating

I store leftover salmon bites in an airtight container in the fridge for up to 2 days. To reheat and keep them crisp, I use the oven or air fryer at 375°F (190°C) for 5–7 minutes. I store the sauce separately and drizzle it on after reheating.

FAQs

1. Can I use frozen salmon?

Yes—I thaw it completely and pat it dry before cutting so the breading sticks well.

2. Can I make the sauce ahead of time?

Absolutely—I prepare it up to 3 days in advance and keep it in the fridge.

3. How do I keep the breading from falling off?

I make sure the salmon is very dry before breading and press the panko firmly onto each piece.

4. Can I skip frying?

Yes—baking or air-frying works well for a lighter version while still getting crisp edges.

5. What can I serve with these salmon bites?

I like pairing them with steamed rice, a fresh salad, roasted veggies, or serving them over a grain bowl.

Conclusion

I find these crispy bang bang salmon bites irresistible for their mix of crunch, tenderness, and bold flavor. They’re easy to make, adaptable to different cooking methods, and always a hit whether I’m cooking for myself or a crowd.

Crispy Bang Bang Salmon Bites

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These crispy bang bang salmon bites feature tender, buttery salmon cubes coated in a golden panko crust and drizzled with a creamy, sweet-spicy bang bang sauce. Perfect as a fun appetizer or a quick, flavorful dinner, this versatile recipe can be fried, baked, or air-fried for irresistible crunch and bold flavor in under 30 minutes.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 12–15 minutes
Total Time: 27–30 minutes
Yield: 4 servings
Category: Appetizer, Main Dish
Method: Frying, Baking, or Air Frying
Cuisine: American-Inspired

Ingredients

Fresh, skinless salmon fillets, cut into 1–1.5 inch cubes
All-purpose flour
Eggs, beaten
Panko breadcrumbs
Garlic powder
Onion powder
Paprika
Salt
Black pepper
Vegetable oil, for frying
For the bang bang sauce:
Mayonnaise
Sweet chili sauce
Sriracha
Honey
Lime juice

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Instructions

Cut salmon into bite-sized cubes and pat dry with paper towels.
Set up three shallow bowls: one with flour, salt, and pepper; one with beaten eggs; and one with panko breadcrumbs mixed with garlic powder, onion powder, and paprika.
Dredge each salmon piece in flour, dip in egg, then coat with the panko mixture, pressing firmly to adhere.
For frying: Heat vegetable oil in a skillet over medium heat and cook salmon bites for 2–3 minutes per side until golden brown and cooked through.
For baking: Arrange breaded salmon on a parchment-lined baking sheet and bake at 400°F (200°C) for 12–15 minutes, flipping halfway.
While salmon cooks, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice to make the bang bang sauce.
Drizzle or toss cooked salmon bites with sauce just before serving.