Bang Bang Salmon Bites
I still remember the first time I crisped tiny cubes of salmon until the edges were bronzed and tossed them in a creamy, spicy bang bang sauce — it felt like sushi-grade comfort food that came together in less than 30 minutes. These Bang Bang Salmon Bites are cubed, panko-crusted salmon roasted or air-fried until golden, served over jasmine rice with crunchy cabbage, creamy avocado, and a sticky-sweet sauce. If you want a dinner that’s quick, impressive, and a little spicy, this is it — and it’s an easy riff on classic bang bang shrimp that keeps the fish light and family-friendly. If you like recipes that spotlight salmon in small bites, you might also enjoy this take inspired by cucumber smoked salmon bites.
Why you’ll love this dish
This recipe hits a lot of weeknight-win buttons: it’s fast, requires only one main protein, and gives you restaurant-style flavors without needing deep frying. The panko crust provides crunch, the bang bang sauce offers sweet heat, and the rice bowl format makes it easy to feed picky eaters by letting everyone build their own bowl.
“A perfect balance of crisp on the outside and tender salmon inside — bold sauce, but not overpowering. Make it again!” — satisfied home cook
Make it for busy weeknights, casual date nights, or meal-prep lunches. It’s also ideal for scaling up at a summer potluck because the salmon holds its texture well when cooled slightly.
How this recipe comes together
This is a straightforward, six-part process:
- Preheat your oven or air fryer to the right temperature for a crisp exterior.
- Season the salmon cubes with garlic powder, smoked paprika, salt, and pepper.
- Toss the cubes in panko so each piece has a light, even coating.
- Roast or air-fry until just cooked through and golden on the outside.
- Whisk together mayonnaise, sweet chili, sriracha, honey, and lime for the bang bang sauce.
- Assemble bowls with warm jasmine rice, shredded cabbage, carrots, avocado, salmon bites, sauce, and garnishes.
If you want a lighter bowl, swap the jasmine rice for cauliflower rice or add extra greens; for a snackable party option, serve the salmon bites on skewers.
What you’ll need
- 1 lb fresh salmon, skinless and cut into bite-sized cubes (use a firm, sushi-grade piece if possible)
- 1 tsp garlic powder
- 1 tsp smoked paprika (adds depth; regular paprika works too)
- ½ tsp salt
- ½ tsp black pepper
- 1 cup panko breadcrumbs
- 1 tbsp olive oil or nonstick spray for crisping
- ½ cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha (adjust for heat preference)
- 1 tsp honey (optional, balances heat)
- Juice of ½ lime
- 2 cups cooked jasmine rice (or cauliflower rice for low-carb)
- 1 cup shredded purple cabbage
- 1 avocado, sliced
- ½ cup shredded carrots
- 2 green onions, sliced
- Fresh cilantro and sesame seeds for garnish
Substitutions and notes: use plain Greek yogurt or light mayo to cut calories (flavor will be tangier). Panko gives the best crunch; crushed cornflakes or almond meal can work in a pinch. For a different snack pairing or to round out a party spread, consider a lighter sweet bite like these blueberry and lemon zest cottage cheese bites as a refreshing finish.
Step-by-step instructions
Preheat Oven or Air Fryer:
- Oven: preheat to 425°F (220°C) and line a baking sheet with parchment.
- Air fryer: preheat to 400°F (200°C) and lightly spray the basket.
Season the Salmon:
- Pat salmon cubes dry with paper towels. This helps the panko stick and crisp.
- Toss the cubes with garlic powder, smoked paprika, salt, and pepper in a bowl.
Coat in Breadcrumbs:
- Add panko to a shallow dish. Press each seasoned cube into the panko to coat all sides.
- Lightly drizzle olive oil over the panko-coated cubes or spray them; this encourages browning.
Bake or Air-Fry:
- Arrange salmon bites in a single layer on the baking sheet or in the air fryer basket without overcrowding.
- Bake 10–12 minutes, flipping halfway, until panko is golden and the salmon flakes at the thickest part. For air fryer, cook 8–10 minutes, shaking once. Avoid overcooking; a little translucency in the center keeps salmon tender.
Make the Bang Bang Sauce:
- Whisk mayonnaise, sweet chili sauce, sriracha, honey (if using), and lime juice until smooth. Taste and adjust heat or sweetness.
Assemble the Bowls:
- Divide cooked jasmine rice into bowls. Top with shredded cabbage, carrots, avocado slices, and warm salmon bites. Drizzle the bang bang sauce over everything and finish with green onions, cilantro, and sesame seeds.
Best ways to enjoy it
Serve these salmon bites over jasmine rice for a classic bowl, or spoon them onto butter lettuce leaves for a low-carb, hand-held option. For sides, a quick cucumber salad or pickled red onions add bright acidity. If you prefer a multi-course meal, finish with a light sweet bite like crispy air-fryer churro bites for a playful contrast.
Storage and reheating tips
Refrigeration:
- Store leftovers in an airtight container for up to 2 days. Keep the sauce separate to avoid soggy panko.
Freezing: - Cooked panko-crusted salmon can be frozen for up to 1 month, but texture will change; freeze only if necessary. Thaw overnight in the fridge before reheating.
Reheating: - Reheat in a 350°F oven for 6–8 minutes or in an air fryer at 350°F for 3–5 minutes to revive the crisp. Avoid microwaving if you want to keep the coating crunchy.
Safety: - Salmon should reach an internal temperature of 145°F when fully cooked, but many prefer slightly lower (about 125–130°F) for a tender center — adjust to taste and follow food safety guidance for your household.
Helpful cooking tips
- Use dry salmon: Patting dry is one of the simplest steps that makes a huge difference to crispiness.
- Even-sized cubes: Cut the salmon into consistent pieces so everything cooks evenly.
- Don’t crowd the pan: Overcrowding traps steam and prevents browning. Work in batches if needed.
- Oil the panko, not the fish: Lightly oiling the crumbs results in a crisper coating and less greasy fish.
- Sauce balance: Taste the bang bang sauce and tweak the lime, honey, or sriracha to match your desired sweet-heat balance. For batch-cooking protein options, I often alternate between this and something heartier like crockpot garlic butter beef bites with potatoes for variety.
Flavor swaps
- Spicy Thai: Swap sweet chili for Thai sweet chili paste and add fish sauce for umami.
- Teriyaki twist: Replace the bang bang sauce with a quick teriyaki glaze for a sweeter bowl.
- Gluten-free: Use gluten-free panko or crushed rice cereal for the coating.
- Vegetarian: Substitute firm tofu cubes, press and freeze/thaw for texture, then panko-crumb and air-fry.
- Mediterranean: Swap the sauce for tzatziki, serve over herbed couscous with cucumbers and tomatoes.
Helpful answers
Q: How long does prep and cook take in total?
A: Expect about 10–15 minutes of prep (cubing the salmon, seasoning, and coating) and 8–12 minutes to cook, so roughly 25–30 minutes from start to finish.
Q: Can I use frozen salmon?
A: Yes—thaw completely in the fridge, pat dry, and proceed as directed. Partially frozen fish won’t brown properly.
Q: Is the sauce very spicy?
A: Not necessarily — the heat comes from sriracha, which you can reduce or omit. The sweet chili sauce tempers spiciness with sweetness.
Q: Can I make the bang bang sauce ahead of time?
A: Absolutely. It keeps in the fridge for up to 4 days in an airtight container. Keep separate from the fish until serving.
Q: What’s the best way to get extra crunch?
A: Toast the panko lightly in a skillet with a touch of oil before coating, or add a tablespoon of melted butter to the panko mix for extra browning.
Note: For a protein-packed snack or sweet finish to your meal rotation, try pairing different bites from your menu ideas like blueberry cheesecake protein bites as a fridge-friendly treat.
Bang Bang Salmon Bites
Ingredients
Method
- Oven: preheat to 425°F (220°C) and line a baking sheet with parchment.
- Air fryer: preheat to 400°F (200°C) and lightly spray the basket.
- Pat salmon cubes dry with paper towels.
- Toss the cubes with garlic powder, smoked paprika, salt, and pepper in a bowl.
- Add panko to a shallow dish. Press each seasoned cube into the panko to coat all sides.
- Lightly drizzle olive oil over the panko-coated cubes or spray them.
- Arrange salmon bites on the baking sheet or in the air fryer basket without overcrowding.
- Bake for 10–12 minutes, flipping halfway, until golden. For air fryer, cook for 8–10 minutes.
- Whisk mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth.
- Divide cooked jasmine rice into bowls.
- Top with shredded cabbage, carrots, avocado slices, and warm salmon bites.
- Drizzle the bang bang sauce over everything and finish with green onions, cilantro, and sesame seeds.
