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Whenever I want dinner to be easy and exciting, I whip up these crunchy bang bang salmon bites. You get super moist salmon with a crispy punch and a zippy creamy chili sauce that keeps disappearing off the plate. You can pop them in the oven or fry them—either way, they’re perfect for sharing or when you just want a fast main course.
The first pan of these disappeared before I even grabbed my fork, thanks to my kids. Anytime I take these to cookouts, all my friends beg me to make them again.
Tasty Ingredients
- Salmon fillet: Go for fresh and firm so it stays juicy after baking or frying
- Panko breadcrumbs: For the crunchy crust—Japanese style is best if you can get it
- Cornstarch: Seals in the juiciness and gets that outer crunch extra crisp
- Eggs: Beaten up to stick the crumbs on each little piece
- Mayonnaise: The lush base for the bang bang sauce—real stuff makes it taste richer
- Sweet chili sauce: Gives a little heat and sugary tang—grab a bottle with real ingredients
- Sriracha: Kicks things up a notch—change amounts to dial spice up or down
- Honey: Adds a syrupy sweetness that smooths out all the flavors
- Salt and pepper: Simple seasonings to make the salmon’s taste stand out
Picking Good Salmon
Find salmon that’s bright orange or pink without a strong smell, and skip any with odd dull spots or browning
Easy-to-Follow Steps
- Toss on the Sauce Last:
- As soon as the salmon bites are crisp, cool them one minute then coat with the bang bang sauce or leave the sauce on the side for dunking
- Blend the Bang Bang Sauce:
- Mix together mayonnaise, honey, sweet chili sauce, and sriracha in a bowl until it’s creamy and smooth. Taste and tweak the spice level if you like
- Get Them Golden:
- Put the crumb-covered cubes on parchment on a pan, leaving space between. Bake twelve to fifteen minutes, flipping halfway so they crisp up evenly. If frying, cook in hot oil a few minutes per side and let drain so they stay crispy
- Bread the Bites:
- You’ll need three small bowls: one for cornstarch, another for your beaten eggs, and a last one for panko. Coat each piece in cornstarch (shake off extra), dunk in egg, roll in panko so it’s covered, then set aside
- Season and Slice the Salmon:
- Dry your salmon well, cut into inch-sized chunks, and gently toss with pepper and salt to give every bit some flavor
- Get the Oven or Oil Hot:
- Pop the oven on to four hundred or heat about an inch of oil in a pan. When a breadcrumb sizzles as it hits, you’re good to go
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Panko is the big secret for mega crunch—regular breadcrumbs just don’t bring the same magic. Once we went heavy on the honey in the sauce (thanks to my little helper) and everyone asked for the extra-sweet dip again next time.
Keeping Leftovers Fresh
Put any salmon bites you haven’t finished in a tight container in the fridge for up to two days. Re-crisp in a hot four hundred degree oven for five to seven minutes. Microwave will make them soggy so skip it. Keep the sauce separate in its own jar and give it a stir before setting out.
Swaps You Can Make
Can’t get your hands on panko? Regular bread crumbs will do, just not as crisp. Want less heat? Use a mild chili sauce or drop the sriracha. No eggs on hand? Try a little plain yogurt or buttermilk instead. Works great with sturdy fish like cod, or even tofu if you want a veggie swap.
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How to Serve
Dish out your salmon bites over fluffy rice, toss on some sesame seeds and green onions for a chill weeknight dinner. For parties or game day, pile them on a tray with toothpicks and plenty of that bang bang sauce for dipping. I love wrapping them up in lettuce leaves for a fresh crunch—try them with some steamed broccoli on the side too.
Background Info
Bang bang sauce takes its cue from tasty Asian American dishes, mixing spicy, creamy, and tangy flavors you’ll find in some Southern and Thai cooking. These little bites give you a playful, new-school take on sweet chili coated seafood—the kind of dish you now spot both in restaurants and home kitchens.
Frequently Asked Questions
- → Which kind of salmon should I use?
Go for fresh, boneless salmon fillets. Cut them into small cubes so they cook evenly and get crunch on every edge.
- → Could I prep these bites ahead?
You can coat the salmon in advance, but fry or bake and sauce them right before you eat so they stay crunchy.
- → How do I change the spice level?
Totally up to you! Put in more or less sriracha in the bang bang sauce to match how spicy you like it.
- → Is air frying an option?
Air fryers work great! Put the coated salmon in a hot air fryer and cook until crispy and golden.
- → Got ideas for serving?
Eat these salmon bites by themselves, add steamed veggies on the side, or pile them on some rice for a bigger meal.
- → How do I keep them crispy?
Set the coated salmon on a wire rack to bake, or make sure your oil is real hot if frying. That'll keep the outside really crunchy.