Description
Bang Bang Salmon Bites are bite-sized pieces of salmon coated in a crispy panko crust and tossed in a creamy, sweet, and spicy Bang Bang sauce. Quick to make, incredibly flavorful, and perfect as an appetizer or main dish served over rice.
Ingredients
For the Salmon Bites:
- 1½ pounds salmon fillets, skin removed and cut into bite-size cubes
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 large eggs
- 2 tablespoons water
- 1–2 cups panko breadcrumbs
- 2–3 tablespoons oil for pan frying or air fryer spray/oil
For the Bang Bang Sauce:
- ½ cup mayonnaise
- 3–4 tablespoons sweet chili sauce
- 1–2 tablespoons sriracha (adjust for spice level)
- 1 teaspoon honey or sugar (optional, for extra sweetness)
- 1 teaspoon rice vinegar or lime juice (optional, for tang)
For Garnish (Optional):
- Sliced green onions
- Sesame seeds
- Lime wedges
Instructions
Pat the salmon cubes completely dry with paper towels—this is SO important for getting the breading to stick! Season lightly with a pinch of salt and pepper. Trust me, taking an extra minute here makes all the difference in how crispy your coating turns out.
In the first shallow bowl, combine the flour, salt, black pepper, and garlic powder. In the second bowl, whisk together the eggs and water until smooth. Place the panko breadcrumbs in the third bowl. Line them up in order—it makes the breading process so much easier!
Take each salmon piece and dredge it in the flour mixture first, shaking off any excess. Then dip it into the egg mixture, letting the excess drip back into the bowl. Finally, press it into the panko crumbs, making sure it’s evenly coated on all sides. Place the breaded bites on a plate while you finish the rest. Don’t skip the “press” part—you want those crumbs really stuck on there!
Option A — Pan Frying:
Heat a large skillet over medium-high heat with 2–3 tablespoons of oil. Once the oil is shimmering and hot, add the salmon bites in a single layer—don’t crowd them or they’ll steam instead of crisp up! Cook for 2–3 minutes per side until they’re golden brown and cooked through. Work in batches if you need to.
Option B — Air Fryer:
Preheat your air fryer to 400°F (200°C). Lightly spray the basket and the tops of the salmon bites with oil. Cook for 8–10 minutes, flipping them halfway through, until they’re crispy and golden. The air fryer gives you that crispy texture with way less oil!
In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey (if using), and rice vinegar or lime juice until it’s smooth and well blended. Taste it and adjust the spice level to your liking—add more sriracha if you want more heat, or more honey if you prefer it sweeter.
Toss the cooked salmon bites with the Bang Bang sauce until they’re fully coated, or serve the sauce on the side for dipping. Garnish with sliced green onions, sesame seeds, and lime wedges if you’re feeling fancy.
Notes
Don’t flip too early: Let each side cook undisturbed for the full 2–3 minutes. If you try to flip too soon, the breading might stick to the pan.
Cut uniform pieces: Make sure your salmon cubes are roughly the same size so they cook evenly. Nobody wants some pieces overcooked while others are still raw!
Use one hand for wet, one for dry: Keep one hand for handling the salmon in the egg wash and one hand for the flour and panko. This keeps your fingers from getting completely coated in breading (trust me on this one).
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-frying or Air Frying
- Cuisine: Asian-Inspired