I’m sharing flaky salmon bites with a crispy coating tossed in a creamy, sweet and spicy Bang Bang sauce as my latest addition to Salmon Recipes to pique your curiosity.
I love how these Crispy Bang Bang Salmon Bites flip the script on what salmon can be. Tiny, flaky cubes get a crunchy coat then tossed in a creamy, sweet and spicy Bang Bang sauce that somehow tastes like more than the sum of its parts.
I use 1 lb salmon fillets, skin removed and cut into bite-sized cubes, and a good 1/4 cup mayonnaise to anchor the sauce, and that combo makes the whole thing sing. It’s perfect as a Fish Dinner or in my pile of Salmon Recipes and Seafood Dishes — you’ll be back for more.
Why I Like this Recipe
– i love the crunchy outside and the super tender inside, its the kinda contrast that makes me keep eating
– i like the sauce cause it’s creamy, sweet and a little spicy so every bite has a quick pop of flavor
– it looks fancy but doesnt take forever, perfect when i wanna impress without stress
– friends always go nuts for it and ask for seconds, makes me feel like a better cook even when i wing it
Ingredients
- Salmon: rich in protein and omega-3 fats, helps heart and brain
- Panko: light airy breadcrumbs for extra crunch, mostly carbs
- Cornstarch: dries surface, makes coating crispier, minimal flavor
- Egg: binds crumbs to fish, adds some protein and moisture
- Mayonnaise: creamy, gives rich mouthfeel, adds fat and tang
- Thai sweet chili sauce: sweet sticky base, fruity with mild heat
- Sriracha: optional heat, brings sharper spice and a vinegar kick
- Lime juice or rice vinegar: brightens sauce, adds zippy sour balance
- Green onions: fresh herbal pop, little crunch and mild onion flavor
- Sesame seeds: tiny nutty garnish, extra texture and subtle aroma
Ingredient Quantities
- 1 lb salmon fillets, skin removed and cut into 1-inch cubes (bite-sized)
- 1/2 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly ground if you got it
- 1/4 cup cornstarch (for extra crisp)
- 1 large egg, beaten
- 1/2 cup panko breadcrumbs
- 1/4 to 1/2 cup vegetable oil, for shallow frying
- 1/4 cup mayonnaise (not the light kind if you can help it)
- 2 tbsp Thai sweet chili sauce
- 1 tsp sriracha or hot sauce, optional if you want it spicier
- 1 tsp lime juice or rice vinegar, optional to brighten the sauce
- 2 tbsp chopped green onions or chives, for garnish
- 1 tsp sesame seeds, optional garnish
- Lemon wedges, for serving
How to Make this
1. Pat the salmon cubes very dry with paper towels, then toss them with smoked paprika, kosher salt and black pepper; let sit 5 minutes so the seasoning sticks, dont skip drying it or the coating wont crisp.
2. Set up a dredging station: one shallow bowl with 1/4 cup cornstarch, one with the beaten egg, and one with 1/2 cup panko (mix a little extra smoked paprika into the panko if you want more flavor).
3. Make the Bang Bang sauce: whisk 1/4 cup mayonnaise, 2 tbsp Thai sweet chili sauce, 1 tsp sriracha if using, and 1 tsp lime juice or rice vinegar; taste and adjust for sweetness or heat, its ok to make it spicier than you think.
4. Coat the salmon: press each cube lightly in cornstarch, shake off excess, dip in egg, then press into panko so each bite is well coated; press the panko on good so it sticks.
5. Heat 1/4 to 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering but not smoking — test with a breadcrumb, it should sizzle immediately. Dont overcrowd the pan, work in batches.
6. Shallow fry the bites 2 to 3 minutes per side until golden and crisp, transfer to a wire rack or paper towel-lined plate to drain; internal temp should be around 125 to 130 F for tender flaky salmon, overcooking makes it dry.
7. If you want maximum crispness, keep fried bites on a wire rack in a warm oven at 200 F while you finish the rest, otherwise fry and serve right away.
8. Toss the warm salmon bites gently with the Bang Bang sauce just before serving so they stay mostly crisp, or serve the sauce on the side for dipping if you prefer extra crunch.
9. Garnish with chopped green onions, a sprinkle of sesame seeds and serve with lemon wedges for squeezing over the top, enjoy.
Equipment Needed
1. Large cutting board and a sharp chef knife, for trimming and cubing the salmon (try not to use the one you chop onions on).
2. Paper towels, lots, to really pat the salmon dry or the coating wont get crisp.
3. Three shallow bowls or pie dishes, for cornstarch, beaten egg, and panko.
4. Measuring cups and spoons, for the cornstarch, oil and sauce ingredients.
5. Large skillet or frying pan, heavy bottomed if you got one, for shallow frying.
6. Tongs or a slotted spatula, to turn the bites without smashing them.
7. Wire rack and baking sheet, or a paper towel lined plate to drain and keep crispy.
8. Small bowl and whisk or fork, to mix the bang bang sauce, plus an instant read thermometer if you wanna check doneness.
FAQ
Crispy Bang Bang Salmon Bites (Sweet & Spicy) Recipe Substitutions and Variations
- Salmon (if you don’t have salmon): shrimp (peeled, deveined, cut if large), firm white fish like cod or tilapia (cut to same bite size), or extra-firm tofu (press well and pat dry, coat the same way). Cook times change though, shrimp and tofu will need less or more time, so watch them.
- Cornstarch (for extra crisp): potato starch or tapioca starch (very similar crisp), rice flour (lighter but still crisp), or all-purpose flour (works fine but not as crunchy).
- Panko breadcrumbs: crushed cornflakes, crushed plain crackers, crushed tortilla chips, or regular breadcrumbs (panko gives the airiest crunch, the others will be denser).
- Mayonnaise + Thai sweet chili sauce (for the bang bang sauce): swap mayo for Greek yogurt or sour cream for a tangier lighter sauce, or use vegan mayo if needed; swap Thai sweet chili with honey + sriracha (start with 2 parts honey to 1 part sriracha), or use sweet chili jam, or a premade bang bang or spicy mayo sauce. Taste and tweak the heat and sweetness.
Pro Tips
1. Pat the salmon dead dry and keep it cold before you bread it, this makes the crust stick way better; if you have time pop the coated bites in the fridge for 10 minutes so the panko sets and wont fall off in the pan.
2. Use a thermometer and aim for oil around 350 to 360 F, too hot burns the crumbs too fast, too cool soaks oil up; test with a breadcrumb first and dont overcrowd the pan, do small batches.
3. For extra crunchy, toss a tablespoon of melted butter or a little neutral oil into the panko before coating and press the crumbs on gently but firmly, not like youre mashing them flat or youll get a dense crust.
4. Make the sauce ahead and keep it chilled, serve on the side or toss only a few bites at a time so most pieces stay crispy; pull the salmon at about 125 to 130 F since it will keep cooking a little while it rests.
Crispy Bang Bang Salmon Bites (Sweet & Spicy) Recipe
I’m sharing flaky salmon bites with a crispy coating tossed in a creamy, sweet and spicy Bang Bang sauce as my latest addition to Salmon Recipes to pique your curiosity.
4
servings
517
kcal
Equipment: 1. Large cutting board and a sharp chef knife, for trimming and cubing the salmon (try not to use the one you chop onions on).
2. Paper towels, lots, to really pat the salmon dry or the coating wont get crisp.
3. Three shallow bowls or pie dishes, for cornstarch, beaten egg, and panko.
4. Measuring cups and spoons, for the cornstarch, oil and sauce ingredients.
5. Large skillet or frying pan, heavy bottomed if you got one, for shallow frying.
6. Tongs or a slotted spatula, to turn the bites without smashing them.
7. Wire rack and baking sheet, or a paper towel lined plate to drain and keep crispy.
8. Small bowl and whisk or fork, to mix the bang bang sauce, plus an instant read thermometer if you wanna check doneness.
Ingredients
-
1 lb salmon fillets, skin removed and cut into 1-inch cubes (bite-sized)
-
1/2 tsp smoked paprika
-
1/2 tsp kosher salt
-
1/4 tsp black pepper, freshly ground if you got it
-
1/4 cup cornstarch (for extra crisp)
-
1 large egg, beaten
-
1/2 cup panko breadcrumbs
-
1/4 to 1/2 cup vegetable oil, for shallow frying
-
1/4 cup mayonnaise (not the light kind if you can help it)
-
2 tbsp Thai sweet chili sauce
-
1 tsp sriracha or hot sauce, optional if you want it spicier
-
1 tsp lime juice or rice vinegar, optional to brighten the sauce
-
2 tbsp chopped green onions or chives, for garnish
-
1 tsp sesame seeds, optional garnish
-
Lemon wedges, for serving
Directions
- Pat the salmon cubes very dry with paper towels, then toss them with smoked paprika, kosher salt and black pepper; let sit 5 minutes so the seasoning sticks, dont skip drying it or the coating wont crisp.
- Set up a dredging station: one shallow bowl with 1/4 cup cornstarch, one with the beaten egg, and one with 1/2 cup panko (mix a little extra smoked paprika into the panko if you want more flavor).
- Make the Bang Bang sauce: whisk 1/4 cup mayonnaise, 2 tbsp Thai sweet chili sauce, 1 tsp sriracha if using, and 1 tsp lime juice or rice vinegar; taste and adjust for sweetness or heat, its ok to make it spicier than you think.
- Coat the salmon: press each cube lightly in cornstarch, shake off excess, dip in egg, then press into panko so each bite is well coated; press the panko on good so it sticks.
- Heat 1/4 to 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering but not smoking — test with a breadcrumb, it should sizzle immediately. Dont overcrowd the pan, work in batches.
- Shallow fry the bites 2 to 3 minutes per side until golden and crisp, transfer to a wire rack or paper towel-lined plate to drain; internal temp should be around 125 to 130 F for tender flaky salmon, overcooking makes it dry.
- If you want maximum crispness, keep fried bites on a wire rack in a warm oven at 200 F while you finish the rest, otherwise fry and serve right away.
- Toss the warm salmon bites gently with the Bang Bang sauce just before serving so they stay mostly crisp, or serve the sauce on the side for dipping if you prefer extra crunch.
- Garnish with chopped green onions, a sprinkle of sesame seeds and serve with lemon wedges for squeezing over the top, enjoy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 180g
- Total number of serves: 4
- Calories: 517kcal
- Fat: 35.3g
- Saturated Fat: 5.8g
- Trans Fat: 0.05g
- Polyunsaturated: 5g
- Monounsaturated: 10g
- Cholesterol: 117mg
- Sodium: 511mg
- Potassium: 597mg
- Carbohydrates: 22.1g
- Fiber: 0.4g
- Sugar: 3.5g
- Protein: 28g
- Vitamin A: 300IU
- Vitamin C: 1mg
- Calcium: 39mg
- Iron: 1.3mg