Why You’ll Love This Recipe

I love this recipe because it turns simple salmon into a crunchy, flavorful, and versatile dish that works for any occasion. The crispy coating gives every bite an irresistible crunch, and the creamy sauce brings that signature bang bang balance—sweet, spicy, and tangy. It’s easy to make, cooks fast, and can be baked or fried depending on how indulgent I’m feeling. Plus, since it’s made with salmon, I get all those healthy omega-3s while still enjoying something that tastes absolutely decadent.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Salmon Bites
▢ Salmon fillets – fresh, skinless, and cut into bite-sized cubes
▢ All-purpose flour – helps the egg wash stick to the salmon
▢ Eggs – act as a binder for the breadcrumbs
▢ Panko breadcrumbs – for that perfect crispy, golden crust
▢ Garlic powder – adds depth and savory flavor
▢ Onion powder – enhances the coating’s flavor
▢ Paprika – gives a touch of smokiness and color
▢ Salt and pepper – for seasoning every layer
▢ Vegetable oil – for frying (or use cooking spray if baking)

For the Bang Bang Sauce
▢ Mayonnaise
▢ Sweet chili sauce
▢ Sriracha
▢ Honey
▢ Lime juice

Directions

Step 1: Prepare the Salmon

I cut the fresh, skinless salmon fillets into small cubes, about 1 to 1.5 inches each. I make sure to pat them dry with paper towels so the breading sticks properly and fries up crisp.

Step 2: Set Up the Breading Station

I prepare three bowls: one with flour, salt, and pepper; another with beaten eggs; and a third with panko breadcrumbs mixed with garlic powder, onion powder, paprika, salt, and pepper.

Step 3: Bread the Salmon Bites

I coat each piece of salmon in flour, dip it in the egg wash, and then roll it in the panko mixture, pressing gently to make sure the crumbs stick well. I set them aside on a plate while heating the oil.

Step 4: Heat the Oil

In a large skillet, I pour about an inch of vegetable oil and heat it over medium. I test the oil by dropping in a breadcrumb—if it sizzles and turns golden within 30 seconds, it’s ready.

Step 5: Fry the Salmon Bites

I add the salmon pieces in small batches, careful not to overcrowd the pan. I fry them for 2–3 minutes per side until golden brown and crispy, then transfer them to a paper towel-lined plate to drain.

Step 6: Make the Bang Bang Sauce

In a small bowl, I whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth. I adjust the spice level depending on how much heat I want.

Step 7: Serve and Enjoy

I arrange the crispy salmon bites on a platter, drizzle them with the bang bang sauce, and garnish with chopped parsley or green onions. I always serve extra sauce on the side for dipping—it’s too good not to.

Servings and Timing

This recipe makes about 4 servings.
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes

Variations

Sometimes I swap the salmon for shrimp, cod, or even chicken bites for variety.
If I want a lighter version, I bake the salmon at 400°F (200°C) for 12–15 minutes, flipping halfway through.
To make it keto-friendly, I replace the panko with crushed pork rinds or almond flour.
Adding a drizzle of extra honey makes the sauce a bit sweeter, which pairs beautifully with the spice.
For an extra crunch, I sprinkle toasted sesame seeds over the top before serving.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. For longer storage, I freeze the bites in a single layer on a baking sheet, then transfer them to a freezer-safe bag once frozen—they keep for up to 2 months.
To reheat, I use the oven at 375°F (190°C) for 8–10 minutes or the air fryer at 350°F (175°C) for about 5–7 minutes until crispy again. I avoid the microwave since it can make the coating soggy.

FAQs

What kind of salmon works best?

I prefer fresh, skinless salmon fillets—wild-caught if possible—for the best texture and flavor. Frozen salmon works too if thawed and dried well.

Can I bake these instead of frying?

Yes! I bake them at 400°F (200°C) for about 12–15 minutes, flipping halfway for even crispiness. A quick broil at the end adds extra crunch.

Can I make the sauce spicier?

Absolutely. I add extra sriracha or even a pinch of cayenne for more heat.

What if I don’t have panko breadcrumbs?

Regular breadcrumbs work, but panko gives a lighter, crispier texture. Crushed crackers or even cornflakes can also be used.

How can I make this dairy-free?

I use vegan mayonnaise and check that my chili sauce doesn’t contain any dairy ingredients.

Can I use the sauce for other dishes?

Yes, it’s fantastic on shrimp, chicken, or even roasted vegetables. I often make extra to use as a dip or sandwich spread.

What oil is best for frying?

I use vegetable oil because it’s neutral and has a high smoke point. Canola or peanut oil also works well.

How do I know the salmon is cooked?

I look for a golden crust on the outside and check that the salmon flakes easily with a fork. The internal temperature should reach 145°F (63°C).

Why did my breading fall off?

It’s usually from not drying the salmon well enough or skipping the flour coating. I always pat the salmon dry and make sure each layer is even.

What should I serve with these salmon bites?

I love pairing them with coconut rice, coleslaw, or a crisp cucumber and avocado salad. They also make a great appetizer with fries or sweet potato wedges.

Conclusion

I can never get enough of these Crispy Bang Bang Salmon Bites—the perfect mix of crunch, creaminess, and spice. They’re easy to make, quick to cook, and always impressive to serve. The golden crust, tender salmon, and zesty bang bang sauce come together in a way that keeps me coming back for more. Whether I’m sharing them at a party or treating myself at home, they always disappear fast.