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Crispy Salmon Bites with 4 Easy Sauces

Crispy salmon bites with four easy dipping sauces—golden and crunchy outside with a flaky center, ready in under 30 minutes. Seasoned salmon cubes are air-fried (or baked) and paired with Bang Bang, Garlic Parmesan, Honey Dijon, and Lemon Herb sauces.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course: Appetizer, Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Salmon bites
  • 1.5 lb salmon fillets Skin removed and cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.5 tsp black pepper
Bang Bang Sauce
  • 0.5 cup mayonnaise
  • 2 tbsp sweet chili sauce
  • 1 tbsp sriracha
  • 1 tsp honey
Garlic Parmesan Sauce
  • 3 tbsp butter
  • 3 garlic minced
  • 0.25 cup Parmesan cheese grated
  • 1 tbsp parsley
Honey Dijon Sauce
  • 2 tbsp Dijon mustard
  • 2 tbsp honey
  • 1 tbsp mayonnaise
  • 1 tsp apple cider vinegar
Lemon Herb Sauce
  • 0.25 cup Greek yogurt
  • 1 tbsp mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tbsp fresh dill
  • 0.25 tsp salt and pepper to taste
  • 0.25 tsp black pepper and salt to taste

Equipment

  • 1 cast iron skillet
  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep the salmon
  1. Preheat the air fryer to 400°F (200°C) or heat the oven to the same temperature.
  2. Pat the salmon cubes dry.
  3. Toss the salmon with olive oil, paprika, garlic powder, onion powder, Italian seasoning, salt, and black pepper until evenly coated.
  4. Arrange the salmon in a single layer so the pieces aren’t crowded.
Cook until crispy
  1. Air fry at 400°F (200°C) for 8–10 minutes until the outside is crispy and the inside is flaky, or bake at 400°F (200°C) for 12–15 minutes.
Make the 4 dipping sauces
  1. Prepare Bang Bang sauce by mixing mayonnaise, sweet chili sauce, sriracha, and honey until smooth and uniform in color (about 1 minute of stirring).
  2. Prepare Garlic Parmesan sauce by melting butter, sautéing minced garlic until fragrant, then stirring in Parmesan cheese and parsley until glossy.
  3. Prepare Honey Dijon sauce by whisking Dijon mustard, honey, mayonnaise, and apple cider vinegar until thick and creamy.
  4. Prepare Lemon Herb sauce by stirring Greek yogurt, mayonnaise, lemon juice, lemon zest, fresh dill, and salt and pepper to taste until smooth.
Serve
  1. Serve the crispy salmon bites hot with all four sauces and lemon wedges for dipping.

Notes

For best crisping, keep salmon pieces in a single layer and dry them well before seasoning. Store leftover salmon bites in an airtight container in the fridge up to 3 days; reheat in the air fryer or oven to re-crisp, and note sauces keep 3–4 days refrigerated. Freezing is not recommended for the cooked salmon bites (texture suffers). For a lighter option, use plain Greek yogurt-based mayo or light mayonnaise in the sauces for a reduced-fat swap.