Crispy Bang Bang Salmon Bites

Bite-sized salmon cubes, crispy on the outside and tender inside, tossed in a zesty and creamy “bang bang” sauce—this appetizer packs flavor, texture, and a spicy-sweet punch, perfect for sharing or enjoying solo.

Why You’ll Love This Recipe

I love how these bites combine crispy, golden salmon with a bold, creamy sauce that’s both spicy and sweet. They’re quick to make, yet feel special and indulgent—ideal for game nights, parties, or when I want a satisfying snack that’s a bit different from the usual.

ingredients

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

• 1 pound salmon fillet, skin removed, cut into 1-inch cubes

• ¼ cup all-purpose flour

• ¼ cup cornstarch

• ½ teaspoon garlic powder

• ½ teaspoon paprika

• Salt and pepper, to taste

• 2 tablespoons mayonnaise

• 2 tablespoons sweet chili sauce

• 1–2 tablespoons sriracha (adjust heat to taste)

• 1 teaspoon honey or maple syrup

• 2 tablespoons vegetable oil (for frying)

• Optional garnish: chopped green onions, sesame seeds, lime wedges

directions

1. I pat the salmon cubes dry, then season them with salt and pepper.

2. I whisk together flour, cornstarch, garlic powder, and paprika in a shallow bowl.

3. I coat each salmon piece evenly in the flour mixture, shaking off excess.

4. I heat oil in a skillet over medium-high heat until shimmering.

5. I fry the salmon cubes in batches, turning them gently until all sides are golden and crisp—about 2–3 minutes per side.

6. I transfer cooked bites to a paper towel-lined plate to drain.

7. I whisk together mayonnaise, sweet chili sauce, sriracha, and honey in a bowl to create the bang bang sauce.

8. I toss the warm salmon bites in the sauce until thoroughly coated.

9. I transfer to a serving platter, garnish with green onions, sesame seeds, and lime wedges, then serve immediately.

Servings and timing

• Servings: serves 4 as an appetizer (about 3–4 bites per person)

• Prep time: 10 minutes

• Cook time: 8–10 minutes

• Total time: 20 minutes

Variations

• I swap half the sweet chili sauce with creamy Thai peanut sauce for a nutty version.

• To make them healthier, I air-fry the bites at 400 °F (200 °C) for 8–10 minutes—no oil frying needed.

• I use halved shrimp instead of salmon for a seafood mix.

• For extra heat, I stir in a pinch of cayenne powder or use hot chile garlic sauce.

• I drizzle finished bites with a little lime juice or serve with a side of cooling yogurt dill dip.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I gently warm them in a skillet over medium heat, adding a splash of water to keep them moist and topping with fresh sauce or garnish before serving.

FAQs

Can I use frozen salmon?

Yes—as long as it’s fully thawed and patted dry before cooking. Excess moisture prevents proper crisping, so I make sure to dry it well.

What’s the best sauce consistency?

I like a creamy, thick sauce that clings to the bites—so I keep the mayonnaise-to-chili sauce ratio balanced and add honey to smooth it out.

Can I bake or air-fry instead of frying?

Absolutely—I air-fry at 400 °F (200 °C) for 8–10 minutes or bake in a single layer at 425 °F (220 °C) for 12–15 minutes until crisp.

How spicy is the sauce?

It depends on how much sriracha I add. One tablespoon gives a mild kick; two tablespoons makes it noticeably spicy. I scale it to my mood.

Can I prep the sauce ahead?

Yes—I mix the sauce up to a day in advance and refrigerate. I toss it with the warm bites just before serving so it stays creamy and glossy.

Conclusion

I find these Crispy Bang Bang Salmon Bites are a fantastic, flavor-packed appetizer that feel special yet are effortless to make. With their crispy texture and bold sauce, they disappear fast—every time. I hope they become a favorite for your next gathering!