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Bang Bang Salmon Bites

Bang bang salmon bites with crispy, golden salmon cubes and a creamy spicy-sweet bang bang sauce. Toss, pan-fry until crisp, then drizzle with sauce and top with sesame seeds and green onion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Salmon bites
  • 1.5 lb salmon fillet cut into 1.5-inch cubes
  • 0.5 cup panko breadcrumbs
  • 0.25 cup cornstarch
  • 0.1 salt
  • 0.1 black pepper
  • 0.5 tsp garlic powder
  • 2 tbsp olive oil
Bang bang sauce
  • 0.5 cup mayonnaise
  • 3 tbsp sweet chili sauce
  • 2 tbsp sriracha
  • 1 tbsp honey
  • 1 tsp lime juice
  • 1 sesame seeds for garnish
  • 1 green onions sliced for garnish

Equipment

  • 1 cast iron skillet

Method
 

Coat the salmon
  1. Toss salmon cubes with cornstarch, panko breadcrumbs, garlic powder, salt, and black pepper until evenly coated, making sure each cube looks lightly dusted and textured.
Pan-fry until crispy
  1. Heat olive oil in a large non-stick skillet over medium-high heat until shimmering.
  2. Cook salmon bites in batches for 2–3 minutes per side, until crispy and golden, flipping once to brown both sides evenly.
Make the bang bang sauce
  1. Whisk mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth and pourable.
Serve
  1. Arrange crispy salmon bites in a bowl or on a plate and drizzle generously with bang bang sauce in a zigzag pattern.
  2. Garnish with sesame seeds and sliced green onions, then serve immediately over rice or in lettuce cups.

Notes

Pro tip: don’t crowd the pan—work in batches so the panko-cornstarch coating stays crisp. Store leftovers in an airtight container in the fridge up to 2 days; reheat in a hot oven or air fryer to restore crunch. Freezing is not recommended for best texture. For a dairy-free option, use a dairy-free mayonnaise-style substitute in the bang bang sauce.