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Bang Bang Salmon Bites served on white plate with green onions and sesame seeds

Bang Bang Salmon Bites

These crispy Bang Bang Salmon Bites are coated in a spicy, creamy sauce with just the right sweetness. Perfect as a quick dinner, taco filling, or appetizer, and ready in just 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Dinner
Cuisine: Asian-Inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb salmon fillet skin removed, cut into 1-inch cubes
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 cup cornstarch for coating
  • 2 tablespoons olive oil for pan-frying
  • 1/2 cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 teaspoon sriracha adjust to taste
  • 1 teaspoon honey
  • 1 teaspoon lime juice
  • green onions chopped, for garnish
  • sesame seeds for garnish
  • red pepper flakes optional, for extra heat

Equipment

  • large skillet
  • shallow dish
  • Small bowl
  • Paper towels

Method
 

  1. Pat salmon cubes completely dry with paper towels.
  2. In a bowl, season salmon with salt, pepper, and garlic powder; toss to coat evenly.
  3. Add cornstarch to a shallow dish and dredge each salmon cube lightly, shaking off excess.
  4. Heat olive oil in a large skillet over medium-high heat.
  5. Cook salmon bites in a single layer, 2–3 minutes per side, until golden and crispy. Avoid overcrowding.
  6. Transfer cooked salmon to a paper towel–lined plate to drain excess oil.
  7. In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice.
  8. Toss crispy salmon bites with sauce until evenly coated.
  9. Transfer to a serving plate and garnish with green onions, sesame seeds, and red pepper flakes (if using).

Notes

Air fryer option: Cook salmon at 400°F for 8–10 minutes, flipping halfway. Let salmon rest slightly before tossing with sauce for best texture. For lighter version, swap mayo with Greek yogurt. Store in the fridge for 3 days or freeze up to 2 months.