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Crispy Bang Bang Salmon bites served with a tangy sauce

Bang Bang Salmon

Deliciously crispy salmon bites glazed in a creamy, spicy bang bang sauce, perfect for weeknight dinners or special occasions.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds salmon fillet, skin removed and cut into 1–1.5 inch cubes Fresh or thawed
  • 1 cup panko breadcrumbs Or crushed cornflakes for extra crunch
  • 0.5 cup all-purpose flour Or almond flour for gluten-free
  • 2 large eggs, beaten
  • 0.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika Optional for a smoky note
  • 1-2 tbsp neutral oil For tossing panko if baking, or cooking spray for air fryer
Bang Bang Sauce
  • ⅓ cup mayonnaise Use light mayo for a lower-calorie option
  • 2-3 tbsp sriracha Adjust to heat preference
  • 1 tbsp honey or maple syrup To balance the heat
  • 1 tbsp rice vinegar or lime juice For brightness
  • 1 tsp soy sauce or tamari Optional, adds depth
Garnishes & Serves
  • Thinly sliced scallions
  • Sesame seeds
  • Lime wedges
  • Chopped cilantro Optional
  • Cooked rice, salad greens, or steamed vegetables For serving

Method
 

Preparation
  1. Preheat your air fryer to 400°F (200°C) or your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil the air fryer basket.
  2. Pat the salmon cubes dry with paper towels to help the coating stick.
  3. In three shallow bowls, place flour (seasoned with salt, pepper, and garlic powder), beaten eggs, and panko breadcrumbs mixed with smoked paprika.
  4. Whisk the bang bang sauce ingredients in a small bowl until smooth and taste to adjust heat and sweetness.
Dredging & Cooking
  1. Dredge each salmon cube in flour, dip into the beaten eggs, then coat evenly in panko.
  2. If using an air fryer, arrange bites in a single layer in the basket without overcrowding, lightly spray with oil, and air fry at 400°F (200°C) for 8–10 minutes.
  3. If baking, arrange on a parchment-lined tray, mist or brush lightly with oil, and bake at 425°F (220°C) for 10–12 minutes, turning once.
  4. For pan-frying, heat 2 tbsp oil over medium-high heat and cook bites in batches for 2–3 minutes per side.
Finishing
  1. Toss cooked salmon bites in a few tablespoons of bang bang sauce or serve the sauce on the side for dipping. Garnish with scallions, sesame seeds, and a squeeze of lime.

Notes

Avoid overcooking the salmon. Store cooled salmon bites in an airtight container for up to 2 days. The bang bang sauce can be made up to 3 days ahead.