Dinner

Crispy Bang Bang Salmon Bites Recipe

ByOlivia Monroe January 21, 2026January 21, 2026

Introduction

Crispy Bang Bang Salmon Bites are a delightful appetizer featuring tender salmon cubes coated in a crunchy panko crust. Tossed in a flavorful, creamy spicy sauce, they make a perfect bite-sized treat for any occasion.

A white plate holds several golden-brown, crispy coconut shrimp stacked in a small pile, each piece showing a crunchy textured coating with bits of coconut flakes. They are garnished with finely chopped green herbs scattered across the shrimp. A creamy light pink sauce is drizzled over some shrimp and also seen in a small white dipping bowl placed in the center of the pile. In the background, a lemon wedge adds a touch of yellow color, and the whole scene sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound salmon fillet, cut into bite-sized cubes
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 large egg
1 cup panko breadcrumbs
1/3 cup mayonnaise
3 tablespoons sweet chili sauce
1 tablespoon sriracha
1 teaspoon honey

Instructions

Step 1: Cut the skinless salmon into bite-sized cubes and pat them dry with paper towels to remove excess moisture.
Step 2: In a small bowl, whisk the egg until smooth. In another bowl, combine the cornstarch, garlic powder, paprika, salt, and black pepper.
Step 3: Dip each salmon cube first into the beaten egg, then dredge it in the cornstarch mixture. Finally, coat the pieces with panko breadcrumbs, pressing gently to adhere.
Step 4: Cook the salmon bites using your preferred method:
- Air fry at 400°F (200°C) for 8–10 minutes until golden and cooked through.
- Bake in a preheated oven at 425°F (220°C) for 12–15 minutes until crispy and cooked.
- Shallow-fry in a pan with oil over medium heat until golden on all sides and cooked through.
Step 5: For the bang bang sauce, whisk together mayonnaise, sweet chili sauce, sriracha, and honey in a small bowl until well combined.
Step 6: Drizzle the sauce over the cooked salmon bites or serve it on the side for dipping.

Tips & Variations

For extra crispiness, double coat the salmon cubes by dipping them back into the egg and panko before cooking.
Try adding a squeeze of fresh lime juice to the sauce for a zesty twist.
Use gluten-free panko or almond flour to accommodate dietary restrictions.

Storage

Store leftover salmon bites in an airtight container in the refrigerator for up to 2 days. Reheat gently in an air fryer or oven to maintain crispiness. The sauce is best kept separately and refrigerated for up to 3 days.