Go Back
–+ servings
Patricia Krouse

Bang Bang Salmon Bites

These Bang Bang Salmon Bites are crispy, cubed salmon chunks served with a creamy, spicy bang bang sauce over jasmine rice, making for a quick and delicious meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Fusion
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Salmon and Seasonings
  • 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
Panko Coating
  • 1 cup panko breadcrumbs Gives the best crunch.
  • 1 tbsp olive oil or nonstick spray for crisping
Bang Bang Sauce
  • ½ cup mayonnaise Use Greek yogurt for a lighter option.
  • 2 tbsp sweet chili sauce
  • 1 tbsp sriracha Adjust for heat preference.
  • 1 tsp honey Optional, balances heat.
  • ½ unit lime, juiced
Vegetables and Garnishes
  • 2 cups cooked jasmine rice Or cauliflower rice for low-carb.
  • 1 cup shredded purple cabbage
  • 1 unit avocado, sliced
  • ½ cup shredded carrots
  • 2 unit green onions, sliced
  • unit Fresh cilantro and sesame seeds for garnish

Method
 

Preheat Oven or Air Fryer
  1. Oven: preheat to 425°F (220°C) and line a baking sheet with parchment.
  2. Air fryer: preheat to 400°F (200°C) and lightly spray the basket.
Season the Salmon
  1. Pat salmon cubes dry with paper towels.
  2. Toss the cubes with garlic powder, smoked paprika, salt, and pepper in a bowl.
Coat in Breadcrumbs
  1. Add panko to a shallow dish. Press each seasoned cube into the panko to coat all sides.
  2. Lightly drizzle olive oil over the panko-coated cubes or spray them.
Bake or Air-Fry
  1. Arrange salmon bites on the baking sheet or in the air fryer basket without overcrowding.
  2. Bake for 10–12 minutes, flipping halfway, until golden. For air fryer, cook for 8–10 minutes.
Make the Bang Bang Sauce
  1. Whisk mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth.
Assemble the Bowls
  1. Divide cooked jasmine rice into bowls.
  2. Top with shredded cabbage, carrots, avocado slices, and warm salmon bites.
  3. Drizzle the bang bang sauce over everything and finish with green onions, cilantro, and sesame seeds.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 3gSodium: 600mgFiber: 5gSugar: 5g

Notes

Serve over jasmine rice for a classic bowl or on butter lettuce for a low-carb option. Store leftovers in an airtight container for up to 2 days.

Tried this recipe?

Let us know how it was!