Bang Bang Salmon Bites: On a crisp October evening I tucked a tray of spicy, sticky bites into the oven and the whole house filled with warm, cozy aromas—maple, chili, and roasted salmon—that felt like a blanket. These Bang Bang Salmon Bites quickly became a reader favorite because they bring bright, comforting flavors to fall gatherings and are simple enough for beginners to master.
Introduction
These Bang Bang Salmon Bites are perfect for seasonal entertaining or a weekday treat when you want something special without fuss. The sweet-heat glaze pairs with tender salmon cubes for a bite-sized morsel that’s both elegant and homey. If you love experimenting with shared plate recipes, you might also enjoy the tangy crunch in this Bang Bang chicken bites recipe, which uses a similar sauce for a crowd-pleasing result.
Ingredients
Yield: about 24 bites
- 1 1/2 pounds skinless salmon fillet, cut into 1-inch cubes
- 1 cup panko breadcrumbs (or gluten-free panko for a variation)
- 1/2 cup all-purpose flour (swap with a cup-for-cup gluten-free flour)
- 2 large eggs, beaten
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons vegetable oil (for sautéing or air-frying spray)
Sauce: - 1/3 cup mayonnaise
- 3 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon honey or maple syrup
Garnish: - Thinly sliced green onions
- Sesame seeds
These pantry-friendly ingredients make Bang Bang Salmon Bites easy to assemble, and you can swap panko or flour to keep them gluten-free without changing technique. If you prefer a lighter version, try oven-baking or air-frying instead of pan-frying.
Step-by-step Instructions
- Prep the salmon
- Pat salmon cubes dry with paper towels and season with salt, pepper, and garlic powder.
- Set up dredging station
- Place flour in one shallow dish, beaten eggs in a second, and panko breadcrumbs in a third.
- Coat the salmon
- Dredge each cube in flour, dip in egg, then press into panko until well coated.
- Cook the bites
- Stovetop: Heat oil in a skillet over medium-high heat. Add coated salmon in batches and cook 2–3 minutes per side until golden and just cooked through. Drain on a wire rack.
- Oven: Preheat to 425°F (220°C). Place bites on a lined baking sheet and bake 10–12 minutes, flipping once, until golden.
- Air fryer: Spray basket, arrange bites in a single layer, and air-fry at 400°F (200°C) for 6–8 minutes, shaking halfway.
- Make the bang bang sauce
- Whisk mayonnaise, sweet chili sauce, sriracha, and honey together until smooth.
- Toss and serve
- Gently toss warm salmon bites with the sauce (reserve a little for drizzling), then garnish with green onions and sesame seeds. Serve immediately.
Tips for Success
- Dry the salmon well: Excess moisture prevents crisping; pat dry before coating.
- Use fresh salmon: Firm, cold fillets hold their shape better when breaded.
- Don’t overcrowd the pan: Cook in batches so each bite gets a golden crust.
- Keep a thermometer handy: Salmon is perfectly done at 125–130°F (52–54°C) for tender bites.
- Make the sauce ahead: The bang bang sauce tastes even better after an hour in the fridge; try pairing it with other bites using ideas from this best sauces for salmon guide.
- For a lighter option, swap mayo for Greek yogurt for creaminess with fewer calories.
Possible Variations
- Gluten-free: Use gluten-free panko and a gluten-free flour blend. The texture stays delightfully crisp.
- Streusel topping: For a playful savory-sweet twist, mix 1/4 cup finely chopped nuts, 2 tablespoons brown sugar, and 1 tablespoon melted butter; press onto bites before the last minute of baking for a crunchy streusel finish.
- Spicy-sweet: Add more sriracha or a pinch of cayenne to the sauce for extra heat.
- Herb crust: Mix chopped fresh dill and parsley into the panko for a fresher salmon flavor.
- Serving ideas: Turn these into sliders, top salads, or pair with steamed rice and roasted squash for a fall bowl. If you want a different texture, check this crispy salmon bites recipe for alternative coating techniques.
Storage Recommendations
- Refrigerate: Store cooled Bang Bang Salmon Bites in an airtight container for up to 2 days. Reheat in a 350°F oven for 6–8 minutes to restore crispiness.
- Freeze: Freeze pre-cooked, un-sauced bites on a tray, then transfer to a freezer bag for up to 3 months. Reheat from frozen in the oven at 375°F for 12–15 minutes, then toss with sauce.
- Sauce: Keep extra sauce in a small jar in the fridge for up to 5 days. Reheat sauce gently before using if it becomes too thick.
Conclusion
These Bang Bang Salmon Bites are a cozy, flavorful addition to any fall spread—easy enough for weeknights, pretty enough for guests. They pair wonderfully with roasted seasonal sides and bring that sweet-spicy comfort everyone asks for. For an air-fryer take and tips to speed up prep, see this helpful air-fryer guide to air fryer version of Bang Bang Salmon Bites.
FAQs
Q: Can I use frozen salmon for Bang Bang Salmon Bites?
A: Yes—thaw the salmon completely, pat it very dry, and proceed with the recipe. Excess moisture will affect the breading, so drying is important.
Q: How do I keep the bites from falling apart?
A: Use firm, cold salmon and avoid overmixing or handling the cubes excessively. Chill the coated bites for 10 minutes before cooking to help them set.
Q: Is it okay to bake instead of frying?
A: Absolutely. Baking at 425°F on a lined sheet for 10–12 minutes gives a golden exterior; flipping once helps even browning.
Q: Can I make the sauce dairy-free?
A: Yes—substitute the mayonnaise with a dairy-free mayo alternative for the same creamy texture without dairy.
Bang Bang Salmon Bites
- Total Time: 35 minutes
- Yield: 24 bites
- Diet: Gluten-Free
Description
Crispy, spicy bites of salmon coated in a sweet-hearty glaze, perfect for fall gatherings or a weekday treat.
Ingredients
- 1 1/2 pounds skinless salmon fillet, cut into 1-inch cubes
- 1 cup panko breadcrumbs (or gluten-free panko for a variation)
- 1/2 cup all-purpose flour (swap with a cup-for-cup gluten-free flour)
- 2 large eggs, beaten
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons vegetable oil (for sautéing or air-frying spray)
- 1/3 cup mayonnaise
- 3 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon honey or maple syrup
- Thinly sliced green onions (for garnish)
- Sesame seeds (for garnish)
Instructions
- Pat salmon cubes dry with paper towels and season with salt, pepper, and garlic powder.
- Place flour in one shallow dish, beaten eggs in a second, and panko breadcrumbs in a third for the dredging station.
- Dredge each cube in flour, dip in egg, then press into panko until well coated.
- For stovetop: Heat oil in a skillet over medium-high heat. Add coated salmon in batches and cook 2–3 minutes per side until golden and just cooked through. Drain on a wire rack.
- For oven: Preheat to 425°F (220°C). Place bites on a lined baking sheet and bake 10–12 minutes, flipping once, until golden.
- For air fryer: Spray basket, arrange bites in a single layer, and air-fry at 400°F (200°C) for 6–8 minutes, shaking halfway.
- Whisk together mayonnaise, sweet chili sauce, sriracha, and honey until smooth to make the bang bang sauce.
- Gently toss warm salmon bites with the sauce (reserve a little for drizzling), then garnish with green onions and sesame seeds. Serve immediately.
Notes
For a lighter option, substitute mayonnaise with Greek yogurt. Store cooled bites in an airtight container for up to 2 days or freeze them for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American