Crispy Bang Bang Salmon Bites are little pieces of salmon that get super crunchy on the outside and stay tender on the inside, all coated in a spicy, tangy sauce that truly wakes up your taste buds. The salmon is fried to golden perfection, giving these bites a lovely crunch that pairs perfectly with their creamy, zesty coating.
I love making these salmon bites for a quick snack or a fun appetizer when friends come over. The sauce is just the right mix of spicy and sweet, and it’s easy to adjust if you want it milder or with a little extra kick. I always find myself dipping these bites eagerly because they’re just the right size to pop into your mouth one after another.
These crispy bites work great on their own, but I also like to serve them with a simple side salad or some steamed veggies to balance things out. They’re a huge hit at parties or as a special treat for dinner when you want something a bit different. I find that the leftovers, if there are any, still taste great warmed up the next day, making them a wonderful make-ahead option.
Key Ingredients & Substitutions
Salmon: Fresh salmon is best for this recipe for a rich flavor and good texture. If fresh isn’t available, you can use thawed frozen salmon. Wild-caught has a stronger taste, while farm-raised is milder and fattier.
Panko Breadcrumbs: These give the salmon its crispy coating. If you don’t have panko, crushed cornflakes or regular breadcrumbs work too, though panko is lighter and crispier.
Bang Bang Sauce: The sauce combines mayo and sweet chili sauce with sriracha for heat. For a lighter option, swap mayo with Greek yogurt. Adjust sriracha to control the spiciness to your taste.
Olive & Vegetable Oil: Olive oil coats the salmon to help the breadcrumbs stick, and vegetable oil is used for frying because it has a higher smoke point. You can use avocado or canola oil as alternatives.
How Do You Get Salmon Bites Crispy Without Overcooking the Inside?
Getting a golden, crunchy outside while keeping the salmon tender inside can be tricky. Here’s how I do it:
- Pat the salmon dry to help the coating stick and prevent steaming.
- Use medium-high heat to sear the salmon quickly without burning the crust.
- Don’t overcrowd the pan; give each piece space for even cooking.
- Sear about 2-3 minutes per side—too long and the salmon dries out.
- Use a non-stick skillet to avoid sticking and preserve the crust.
Take the salmon off the heat as soon as it’s cooked through but still moist inside. Resting for a minute helps flavors settle and keeps it juicy.
Equipment You’ll Need
- Non-stick skillet – helps get a perfect crispy crust without sticking or tearing the salmon.
- Mixing bowls – for coating the salmon and whisking the bang bang sauce easily.
- Whisk or fork – to blend the sauce ingredients smooth and creamy.
- Paper towels – to pat the salmon dry, which helps the coating stick better and fry crispier.
- Tongs or spatula – for flipping salmon bites gently without breaking them.
Flavor Variations & Add-Ins
- Swap salmon for shrimp for a quick seafood twist that cooks even faster.
- Add finely chopped fresh ginger or garlic to the sauce for an extra punch of flavor.
- Mix in sesame seeds with the panko for a nutty crunch and a touch of Asian flair.
- Top finished bites with a drizzle of honey or a sprinkle of toasted chili flakes to balance spicy and sweet.
Crispy Bang Bang Salmon Bites
Ingredients You’ll Need:
For the Salmon Bites:
- 1 lb salmon fillet, skin removed, cut into 1-inch cubes
- Salt and black pepper, to taste
- ½ cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil (for coating salmon)
- 2 tablespoons vegetable oil (for frying)
- 2 green onions, finely chopped (for garnish)
For Bang Bang Sauce:
- ⅓ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 teaspoon sriracha (adjust according to spice preference)
- 1 teaspoon lime juice
- Optional: pinch of garlic powder
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 10 minutes to cook, so around 20 minutes total. It’s quick, easy, and perfect when you want a delicious appetizer without spending too long in the kitchen.
Step-by-Step Instructions:
1. Prepare the Salmon
Start by patting the salmon cubes dry with paper towels—this helps the coating stick better. Season all sides with salt, black pepper, garlic powder, and smoked paprika. Set aside while you prepare the coating and sauce.
2. Coat the Salmon Bites
Lightly brush each salmon cube with olive oil. Then roll each piece in the panko breadcrumbs, pressing gently so the crumbs stick all over. This will give your bites a nice crispy crust when cooked.
3. Make the Bang Bang Sauce
In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and a pinch of garlic powder if you like. Mix until smooth. Set the sauce aside until ready to serve.
4. Cook the Salmon Bites
Heat the vegetable oil in a non-stick pan over medium-high heat. Carefully add the coated salmon cubes to the hot pan. Sear for about 2–3 minutes on each side until they’re golden brown and crispy on the outside, and cooked through but tender inside. Don’t overcrowd the pan—cook in batches if needed.
5. Plate and Garnish
Arrange the crispy salmon bites on a serving platter. Drizzle them generously with the bang bang sauce. Sprinkle the chopped green onions on top, and add a few chili flakes if you want an extra kick.
6. Serve and Enjoy
Serve your crispy bang bang salmon bites immediately as a tasty appetizer or snack. They go great with a simple side salad or steamed vegetables to balance out the richness.
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon, but be sure to thaw it completely in the refrigerator overnight and pat it dry before cooking. This prevents excess moisture, helping the coating stay crispy.
How Do I Store Leftover Salmon Bites?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat to keep them crispy, or warm in the microwave if in a hurry, though the crust may soften.
Can I Make the Bang Bang Sauce Ahead of Time?
Absolutely! The sauce keeps well in the fridge for up to 3 days. Give it a quick stir before serving, and adjust the sriracha if you want to freshen up the spice level.
What Can I Substitute for Panko Breadcrumbs?
If you don’t have panko, use regular breadcrumbs or crushed cornflakes for crunch. Keep in mind panko is lighter and crispier, so texture might be slightly different but still delicious.