
When I'm craving something with kick and crunch but don't have a ton of time, these crispy Bang Bang Salmon Bites are my answer. They're ultra crunchy on the outside, juicy inside, then smothered in a creamy, spicy sauce—everyone always grabs seconds, swear! I usually serve 'em with hot jasmine rice, but honestly, they go great with all kinds of sides. Whether you want a cool appetizer or need a quick main, these salmon bites totally come through.
The first batch happened because my friends dropped by for game night and swore I'd ordered takeout! Now, it's everyone’s top pick at our family get-togethers because the tray's always empty by the end.
Irresistible Ingredients
- Salmon fillets: Aim for center cuts for neat cubes, and seek out vivid color with hardly any brown patches for the nicest bites
- Olive oil: Gives a tasty richness and helps spices stay put Go with extra virgin for max flavor
- Garlic powder: Adds bold savory vibes without stealing the show
- Onion powder: Throws in a hint of sweetness with extra depth
- Smoked paprika: Brings in smoke and lots of color Try Spanish or Hungarian if you want a brighter kick
- Salt: Brings all the flavors together Kosher salt's easy to sprinkle
- Black pepper: Gives a gentle punch and ties things together Freshly ground works best for zing
- Cayenne pepper: If you want fiery, toss some in for serious heat and a zingy finish
- Mayonnaise: This is what makes Bang Bang sauce so silky Use real mayo for the creamiest result
- Thai sweet chili sauce: Pops in some sweet and tang Look for visible chili flakes for best flavor
- Sriracha sauce: Adds the spicy kick If you dig real heat, splash in extra
- Honey: Tames the spice and brightens everything Use quality honey for nice undertones
- Lime juice: Go for freshly squeezed for ultimate brightness and an acidic snap
Simple Step-by-Step
- Garnish and Serve:
- Sprinkle chopped parsley, sesame seeds, or fresh green onions on top Eat immediately while the outside’s still mega crispy
- Sauce the Salmon Bites:
- Lay the crunchy salmon on your plate Drizzle on the sauce or toss everything together for max coverage
- Cook the Salmon:
- Heat a bit of olive oil in a nonstick pan over medium-high Spread out the cubes so they have space Brown one side for two or three minutes, then flip and repeat on all sides ‘til golden and just cooked through. Put them on a plate with paper towels
- Make the Bang Bang Sauce:
- In a bowl, whisk together mayo, Thai sweet chili sauce, sriracha, honey, and lime juice Mix ‘til super smooth Taste and adjust if you want it a little more sweet or spicy
- Season the Salmon:
- Add the salmon cubes to a bowl Splash in olive oil then scatter salt, pepper, cayenne, smoked paprika, garlic powder, and onion powder Stir using your hands or a spatula so all pieces are coated
- Cut Salmon into Cubes:
- Chop skinless salmon into one-inch chunks Try to keep them even so they all cook at the same speed and crisp up right
- Prep the Salmon:
- Use paper towels to dry each salmon piece super well This lets them get crispy and helps the spices stick better

I love how the sweet chili sauce works with buttery salmon. My family tried these at a cookout and now we make them for any occasion—even my niece used all the leftover sauce for dipping fries. Makes everyone at the table smile, doesn’t matter what kind of day it is!
Handy Storage Tips
If you want them to stay crisp, store the salmon and sauce in two separate containers Use something airtight for the salmon Keep chilled for up to two days To reheat, toss 'em in a hot skillet or toaster oven—that way you won’t lose the crunch. If you microwave, the coating goes soggy
Swap-Outs You Can Try
No salmon? Snapper or cod (skinless) totally works If you’re after a lighter sauce, swap Greek yogurt for the mayo Want a different chili kick? Sambal oelek stands in for sriracha just fine
Fun Serving Ideas
Spoon these bites over hot rice or throw them into tortillas for the easiest tacos ever Or put on top of a crisp salad and give it a drizzle of extra sauce for a lighter option

Context and Origins
Bang Bang sauce has its history in Asian fusion—think American twists on Thai and Chinese flavors. Sweet, spicy sauce meets crunchy seafood for the win. I think it’s cool how these salmon bites bring classic comfort with just the right boost of global flavor.
Common Recipe Questions
- → Which salmon should I use?
Grab boneless, skinless fillets—fresh is best for those juicy, tender bites that soak up flavor.
- → Can I bake or air fry these instead of using a pan?
Totally! Both ways work and give a nice crunch with less oil—just keep an eye on them and tweak the cook time for small pieces.
- → How much heat does the Bang Bang sauce have?
The sauce is kinda mild—sweet chili and sriracha bring gentle heat, but you can add more or less sriracha to dial it up or down.
- → What should I serve with them?
These go awesome with jasmine rice, a cold salad, or some roasted veggies for extra crunch and flavor.
- → How do I keep the crunchy coating from getting soggy?
Hold off on saucing until the last second, or just drizzle as you serve so the crust stays crispy.
- → Are leftovers good later on?
Yep, just stash any extras in a tight container for two days in the fridge. Warm them gently so the coating stays nice.