Bang Bang Salmon Bites served on a plate garnished with herbs

Bang Bang Salmon Bites

BySavannah Brooks
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Why Make This Recipe

Bang Bang Salmon Bites are a delightful dish that brings together the rich flavors of salmon with a wonderful crunch from panko breadcrumbs. This recipe is perfect for a quick weeknight dinner or even a fun appetizer for gatherings. The creamy Bang Bang sauce adds a sweet and spicy kick that elevates the whole meal, making it a favorite for seafood lovers and anyone who enjoys a flavor-packed dish.

How to Make Bang Bang Salmon Bites

Ingredients

  • 1 lb fresh salmon (skinless and cut into bite-sized cubes)
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 cup panko breadcrumbs
  • 1 tbsp olive oil or spray for crisping
  • ½ cup mayonnaise
  • 2 tbsp sweet chili sauce
  • 1 tbsp sriracha (adjust to spice level)
  • 1 tsp honey (optional)
  • Juice of ½ lime
  • 2 cups cooked jasmine rice (or cauliflower rice)
  • 1 cup shredded purple cabbage
  • 1 avocado (sliced)
  • ½ cup shredded carrots
  • 2 green onions (sliced)
  • Fresh cilantro and sesame seeds for garnish

Directions

  1. Preheat Oven or Air Fryer: Preheat your oven to 400°F (200°C) or your air fryer according to the manufacturer’s instructions.

  2. Season the Salmon: In a bowl, mix the garlic powder, smoked paprika, salt, and black pepper. Toss the salmon cubes in the seasoning until well coated.

  3. Coat in Breadcrumbs: Place the panko breadcrumbs on a plate. Dip each seasoned salmon cube into the breadcrumbs, making sure they are evenly coated. Drizzle with olive oil or use a spray for crisping.

  4. Bake or Air-Fry: Place the coated salmon bites on a baking sheet or in the air fryer basket. Bake for about 12-15 minutes or air-fry for about 10 minutes, until golden and cooked through.

  5. Make the Bang Bang Sauce: In a small bowl, mix together the mayonnaise, sweet chili sauce, sriracha, honey (if using), and lime juice until smooth. Adjust the spice level by adding more sriracha if desired.

  6. Assemble the Bowls: In serving bowls, add a layer of cooked jasmine rice or cauliflower rice. Top with shredded purple cabbage, sliced avocado, shredded carrots, and the salmon bites. Drizzle with the Bang Bang sauce and garnish with green onions, fresh cilantro, and sesame seeds.

How to Serve Bang Bang Salmon Bites

Serve the Bang Bang Salmon Bites warm in bowls with the delicious toppings and sauce. They make an excellent main dish for dinner or serve them as fun finger food at parties. Pair with a refreshing drink for a complete meal!

How to Store Bang Bang Salmon Bites

Store any leftover Bang Bang Salmon Bites in an airtight container in the refrigerator for up to 2 days. To reheat, use the oven or air fryer for the best texture.

Tips to Make Bang Bang Salmon Bites

  • Ensure the salmon is cut into uniform pieces for even cooking.
  • Use an air fryer for an extra crispy texture without excess oil.
  • Adjust the spiciness of the Bang Bang sauce by varying the amount of sriracha.

Variation

Feel free to swap the salmon for another type of fish like cod or tilapia, or even try it with cubed chicken for a different twist!

FAQs

1. Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon, but make sure to thaw it completely and pat it dry before seasoning and coating.

2. Is there a gluten-free option for breadcrumbs?
Absolutely! You can find gluten-free panko breadcrumbs at most stores or make your own using gluten-free bread.

3. Can I make the Bang Bang sauce in advance?
Yes, the Bang Bang sauce can be made ahead of time and stored in the refrigerator for up to a week. Just give it a good stir before using!

Print
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Bang Bang Salmon Bites

  • Author: admin
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Pescatarian
Print Recipe

Description

A delightful dish combining rich salmon flavors with crunchy panko breadcrumbs and a creamy Bang Bang sauce for a sweet and spicy kick.

Ingredients

  • 1 lb fresh salmon (skinless, cut into bite-sized cubes)
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 cup panko breadcrumbs
  • 1 tbsp olive oil or spray for crisping
  • ½ cup mayonnaise
  • 2 tbsp sweet chili sauce
  • 1 tbsp sriracha (adjust to spice level)
  • 1 tsp honey (optional)
  • Juice of ½ lime
  • 2 cups cooked jasmine rice (or cauliflower rice)
  • 1 cup shredded purple cabbage
  • 1 avocado (sliced)
  • ½ cup shredded carrots
  • 2 green onions (sliced)
  • Fresh cilantro and sesame seeds for garnish

Instructions

  1. Preheat your oven to 400°F (200°C) or your air fryer according to the manufacturer’s instructions.
  2. In a bowl, mix the garlic powder, smoked paprika, salt, and black pepper. Toss the salmon cubes in the seasoning until well coated.
  3. Place the panko breadcrumbs on a plate. Dip each seasoned salmon cube into the breadcrumbs, making sure they are evenly coated. Drizzle with olive oil or use a spray for crisping.
  4. Place the coated salmon bites on a baking sheet or in the air fryer basket. Bake for about 12-15 minutes or air-fry for about 10 minutes, until golden and cooked through.
  5. In a small bowl, mix together the mayonnaise, sweet chili sauce, sriracha, honey (if using), and lime juice until smooth. Adjust spiciness by adding more sriracha if desired.
  6. In serving bowls, add a layer of cooked jasmine rice or cauliflower rice. Top with shredded purple cabbage, sliced avocado, shredded carrots, and the salmon bites. Drizzle with the Bang Bang sauce and garnish with green onions, fresh cilantro, and sesame seeds.

Notes

Ensure the salmon is cut into uniform pieces for even cooking. Use air fryer for extra crispy texture and adjust spiciness of sauce as desired.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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