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Bang Bang salmon bites are crispy, pan-seared salmon pieces coated in a creamy, sweet, and spicy mayonnaise-based sauce (aka Bang Bang sauce). They take about 30 minutes to make, which is pretty great for a protein-packed, family-friendly weeknight dinner.
This ridiculously easy Bang Bang salmon recipe is weeknight dinner magic. So saucy, crispy, and deliciously addictive, it’s every bit as delicious as the shrimp version—maybe even better! It’s a rare weeknight dinner that everyone is genuinely excited about, and it’s ready in just 30 minutes. It’s basically the cooked version of a poke bowl and probably one of my all-time favorite recipes. Served over rice, each cube of crispy, tender pan-seared salmon is coated in creamy, sweet, and spicy bang bang sauce.
Bang Bang sauce is a finger-licking mayo-based sauce mixed with honey, Sriracha, sweet chili sauce, and a little lime juice. It takes just a few minutes to whip up and can be made just as spicy, or sweet, as you’d like. It can even be made with plain Greek yogurt in lieu of the mayonnaise, but I can’t say I recommend it. The creamy richness of the mayo is too good to pass up.
Although this Bang Bang salmon recipe can be served as an appetizer with little toothpicks, I find that the real magic comes when it’s served over a bed of warm, cooked rice. Plain jasmine rice or chewy brown rice is usually what I go with, but on extra special occasions, I’ll serve it with my irresistible coconut rice recipe. Other favorite additions include refreshing cucumber slices and cooked edamame.
And if you prefer to cook your salmon bites in the air fryer, be sure to check out my Air Fryer Salmon Bites recipe for tips and cooking times.
Table of Contents
Bang Bang Salmon Bites Ingredients
Below are the ingredients that you’ll need to make this Bang Bang salmon recipe, including possible substitutions.
Salmon: This recipe uses skinless salmon fillets cut into 1 to 1½-inch cubes. Center-cut fillets are the easiest to work with because they have uniform thickness, which helps them cook evenly. Any salmon variety works here, just keep in mind that leaner salmon (like sockeye) or wild-caught can cook a little faster.
- Substitutions: Steelhead trout is the closest swap. Firm white fish like cod can work, but it is more delicate, so cut slightly larger cubes and handle gently.
Cornstarch: Cornstarch creates a thin, light coating that helps the salmon brown and crisp without a thick, heavy breading.
Seasoning (garlic powder, onion powder, paprika, salt, and pepper): A simple seasoning blend with big flavor. You can also add smoked paprika or a pinch of chipotle powder for smoky flavor, cayenne or red pepper flakes for more heat.
- Substitutions: If you are out of individual spices, a mild all-purpose seasoning blend works, but avoid blends with a lot of sugar since sugar can burn in the skillet.
Olive Oil: Olive oil helps the salmon sear, brown, and crisp around the edges.
Bang Bang Sauce: My Bang Bang sauce is made with mayonnaise, sweet chili sauce, sriracha, honey, and lime juice. It’s creamy, sweet (but not too sweet), and slightly spicy.
- Substitutions: You can swap mayonnaise for Greek yogurt (tangier and lighter) or sour cream. No sweet chili sauce? Use hot honey plus a splash of rice vinegar.
How to Make Bang Bang Salmon Bites
- Prep: Pat the salmon dry, remove the skin if needed, then cut into 1 to 1½-inch cubes so they cook evenly.
- Season: Toss the salmon pieces with cornstarch, garlic powder, onion powder, paprika, salt, and pepper until every cube looks lightly dusted and coated.
- Sear: Heat the olive oil in a large skillet over medium heat until shimmering, then sear the salmon in a single layer (cook the salmon in batches if needed) for 2 to 3 minutes per side, turning to brown multiple sides, until golden and cooked through.
- Whisk: While the salmon cooks, stir together the mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth and creamy.
- Sauce and serve: Drizzle the Bang Bang sauce over the salmon right before serving. If you want them extra saucy, toss the salmon in the sauce instead. Serve with rice, cucumbers, and a sprinkle of green onions or sesame seeds if you like.
How to Serve Bang Bang Salmon Bites
These bites can be served as an appetizer, for lunch, or as a main dish. Here are some ideas to get you started:
- Bang bang salmon bowl: My absolute favorite way to serve these saucy bang bang salmon bites is piled on top of rice. They’re great with plain white rice, nutty Instant Pot brown rice, flavorful fried rice, coconut rice, and even cilantro lime rice.
- With a side of vegetables: Veggies are key here. I suggest adding something fresh, like sliced cucumbers or shredded carrots, with something cooked like stir-fried bok choy or Chinese broccoli (gai lan).
- As a salad: Turn them into a quick dinner salad by serving them over chopped romaine or shredded cabbage with cucumbers, shredded carrots, and sliced green onions. Drizzle with extra Bang Bang sauce and finish with sesame seeds, avocado, or crispy wonton strips for crunch.
Frequently Asked Questions
Yes, but thaw the salmon first and pat it very dry. Thawing helps the salmon cook evenly, and drying removes excess moisture so the cornstarch coating sticks and the salmon sears instead of steaming.
Yes. Check out my Air Fryer Salmon Bites for the full recipe.
Storage and Reheating Tips
To store: Let the salmon bites cool, then transfer to an airtight container and refrigerate for up to 3 days. Store the Bang Bang sauce separately if possible so the salmon stays crisp.
To reheat: For the best texture, reheat the salmon bites in a skillet over medium heat or in an air fryer until warmed through and the edges crisp up again. Microwave reheating works, but the salmon will be softer, so add fresh sauce after reheating.
More Easy Salmon Recipes
If you try making delicious recipe for crispy bang bang salmon bites, I’d love to hear what you think! Please leave a comment and a star rating below, your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Bang Bang Salmon Bites
Ingredients
For the Salmon:
- 1 pound salmon fillets, skinless, cut into 1 to 1½-inch cubes
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
Bang Bang Sauce:
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1 tablespoon sriracha
- 1 teaspoon honey
- 1 teaspoon lime juice
Instructions
- Season the salmon: Add the salmon cubes to a large bowl. Sprinkle in the cornstarch, garlic powder, onion powder, paprika, salt, and pepper. Toss until each piece is evenly coated (do not add the oil yet).
- Cook the salmon: Place a large skillet over medium heat and add the olive oil. Let it heat until shimmering. Arrange half the salmon in a single layer. Cook 2 to 3 minutes per side, turning to brown multiple sides, until lightly crisped and cooked through. Transfer the cooked salmon to a plate and sear the remaining salmon the same way.
- Make the sauce: In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth.
- Finish and serve: Drizzle the Bang Bang sauce over the warm salmon bites. Serve with rice and top with sliced cucumber, green onions, and sesame seeds if desired.
Notes
- Salmon: Use center-cut fillets for more even cubes; you can also use steelhead trout the same way.
- Cornstarch helps create the light crust. Arrowroot starch can work similarly.
- For a tangier, lighter sauce, swap the mayo with Greek yogurt.
- Adjust the heat by adding more or less sriracha.
- Pat the salmon dry before seasoning so the coating clings and browns well.
- Drizzle the sauce over the salmon right before serving to keep the crust crisp (or toss if you prefer fully coated bites).
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
