Bang Bang Salmon Bites (Printable version)

Crispy salmon bites with creamy sweet-spicy sauce. Ready in 20 minutes, packed with bold Asian fusion flavors.

# Ingredient list:

→ For the Salmon

01 - 1 pound salmon fillets, skin removed
02 - 1 tablespoon olive oil
03 - ½ teaspoon garlic powder
04 - ½ teaspoon onion powder
05 - ½ teaspoon smoked paprika
06 - ¼ teaspoon cayenne pepper
07 - Salt and black pepper, to taste

→ For the Bang Bang Sauce

08 - ¼ cup mayonnaise
09 - 2 tablespoons Thai sweet chili sauce
10 - 1 teaspoon sriracha
11 - 1 teaspoon honey
12 - ½ teaspoon lime juice

# Step-by-step guide:

01 - Cut the salmon into uniform 1-inch cubes.
02 - In a bowl, toss the salmon with olive oil, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper until evenly coated.
03 - Heat a non-stick skillet over medium-high heat. Sear the salmon cubes for 2–3 minutes on each side until golden brown and just cooked through.
04 - For extra crispiness, transfer the cooked salmon to a lined baking sheet and bake at 400°F for 10–12 minutes. Alternatively, air fry at 375°F for 8–10 minutes, flipping halfway through.
05 - In a separate bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, honey, and lime juice until smooth.
06 - Toss the warm salmon bites with the sauce until evenly coated. Serve immediately.

# Expert tips:

01 -
  • The sauce hits this incredible balance of creamy and fiery that makes people immediately ask for the recipe
  • Twenty minutes from start to finish means you can look like a culinary genius on a Tuesday night
02 -
  • Dry your salmon pieces with paper towels before seasoning—wet salmon will steam instead of sear
  • Don't overcrowd the pan or you'll end up with sad, gray, boiled salmon instead of crispy bites
03 -
  • Cut your salmon while it's slightly firm from the refrigerator—warm salmon can get mushy and hard to portion evenly
  • Make double the sauce and keep it in the fridge for the next 3 days—it's incredible on pretty much anything
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