Crispy Bang Bang Salmon Bites
With bold seasonings, a crunchy outside, and that signature Bang Bang zing, this recipe is a must-try for salmon lovers and spice enthusiasts alike. And the best part? They come together in under 30 minutes with simple ingredients you probably already have at home.
Equipment
- Sharp Knife
- Mixing Bowls
- Non-Stick Skillet or Cast-Iron Pan
- Tongs or Spatula
- Paper Towels
- Serving Platter or Bowl
Ingredients
For the Salmon Bites:
- 1 ½ pounds salmon fillets (skin removed, cut into bite-sized pieces
- 1 tablespoon 1 tablespoon olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- ½ tablespoon salt
- ½ tablespoon black pepper
- ½ tablespoon cayenne pepper (optional, for extra heat)
For the Bang Bang Sauce:
- ½ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- 1 tablespoon sriracha sauce (adjust to your heat preference)
- 1 tablespoon honey
- 1 tablespoon lime juice (freshly squeezed)
Optional Garnish:
- Fresh parsley or cilantro, chopped
- Green onions, sliced
- Sesame seeds
Instructions
- Start by patting the salmon fillets completely dry using paper towels—this step is key for achieving that crispy sear. Once dry, remove any skin (if still attached) and cut the salmon into 1-inch bite-sized cubes. Try to keep the pieces uniform so they cook evenly.
- Gently toss everything together using your hands or a spatula, ensuring every piece is coated evenly with the oil and spices. Let it sit for 5–10 minutes while you prep the sauce or heat your pan—this allows the flavors to really soak into the salmon.
- Whisk until smooth and glossy. The sauce should taste bold and balanced: creamy from the mayo, sweet from the chili sauce and honey, tangy from the lime, and spicy from the sriracha. You can always adjust it—add more sriracha if you like it fiery, or more honey to mellow it out. Set the sauce aside; you’ll use it later to coat or drizzle over the cooked salmon.
- Heat a non-stick skillet or cast-iron pan over medium-high heat. Add a drizzle of olive oil to coat the bottom.
- Once the pan is hot (you should hear a sizzle when the salmon hits the surface), add the salmon pieces in a single layer. Don’t overcrowd the pan—you want each piece to crisp, not steam. If needed, work in batches.
- Sear for 2–3 minutes per side, turning the bites carefully with tongs or a spatula until each side is golden brown and crisp. The inside should remain flaky and moist.
- Transfer the cooked salmon bites to a plate lined with paper towels to drain any excess oil while you finish the rest.
- There are two ways I love to finish this dish—drizzle or toss—depending on how saucy you want your salmon bites.
- Drizzle It: If you want to keep that crispy edge intact, arrange the salmon bites on a serving platter and lightly drizzle the Bang Bang sauce over the top. This keeps the texture crunchy while adding flavor in every bite.
- Toss It: Prefer a saucier bite? Add the cooked salmon pieces to a clean bowl, pour over the Bang Bang sauce, and gently toss to coat. This method gives you that signature creamy coating and flavor-packed finish.
- Chopped fresh parsley or cilantro – Adds a pop of freshness and color. Thinly sliced green onions – For a light crunch and sharpness that complements the creamy sauce. Sesame seeds – Toasted or raw, they bring a subtle nuttiness and a little extra crunch
- Serve the Bang Bang Salmon Bites immediately while they’re still hot and crispy. They’re great as a party appetizer, a taco filling, or even served over rice or salad for a spicy, protein-packed meal.