Name: Crispy Bang Bang Salmon Bites
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lb salmon, cut into bite-sized cubes (skin removed); 1 cup panko breadcrumbs (Use Japanese-style for the crispiest texture); 1/4 cup cornstarch; 2 large eggs, beaten; 1/2 cup mayonnaise (Can be swapped for Greek yogurt); 2 tbsp sweet chili sauce; 1 tbsp sriracha (Adjust to taste); 1 tsp honey; Salt and pepper (to taste)

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I first made these Crispy Bang Bang Salmon Bites on a weeknight when I needed something fast, a little fancy, and wildly addictive. Bite-sized cubes of salmon get a panko crust, a quick bake or fry, and a sticky, sweet-spicy bang bang glaze that kids and adults fight over. They’re perfect for a casual dinner, game-day snack, or a party appetizer when you want something impressive without the fuss. If you like other quick bang bang riffs, I previously adapted this flavor to a larger salmon dish you might enjoy: bang bang salmon.

Why you’ll love this dish

These salmon bites hit several pleasure points: crispy exterior, tender salmon inside, and a sauce that’s sweet, tangy, and has just enough heat. They’re fast to prepare, use pantry-friendly ingredients, and scale up easily for guests. Because the pieces are bite-sized, you get more crust-to-fish ratio than with whole fillets — that’s where the crunch magic happens.

“Crispy, saucy, and gone in ten minutes — the whole family asked for seconds.” — a quick weekend-test review

This recipe is also flexible. If you’re aiming for a vegetarian crunch for someone else at the table, you can swap the fish for cauliflower and get a similar textural thrill—think of the same crisp you love in these bites when you try the crispy cauliflower bites.

Step-by-step overview

Before you start: this is a simple three-part process — season and dredge the salmon, cook until golden (bake or fry), then toss in the bang bang sauce. Total active time is about 15–20 minutes, depending on whether you bake or fry. Prep the sauce while the salmon cooks so nothing gets soggy.

Prep: Cube and season salmon, set up dredging stations (cornstarch, egg, panko).
Cook: Bake at 400°F for 12–15 minutes or fry until golden and crisp.
Sauce & toss: Whisk mayo, sweet chili sauce, sriracha, and honey; toss hot bites lightly to coat.

What you’ll need

1 lb salmon, cut into bite-sized cubes (skin removed)
1 cup panko breadcrumbs
1/4 cup cornstarch
2 eggs, beaten
1/2 cup mayonnaise
2 tbsp sweet chili sauce
1 tbsp sriracha (adjust to taste)
1 tsp honey
Salt and pepper (to taste)

Notes and substitutions:

Use Japanese-style panko for the crispiest texture; plain breadcrumbs work in a pinch but won’t be as airy.
Swap the mayonnaise for Greek yogurt (thicker) if you prefer tang.
If you don’t have sweet chili sauce, mix 1 tbsp honey + 1 tbsp rice vinegar + 1 tbsp chili garlic sauce as a shortcut.

Step-by-step instructions

Preheat and prep: Preheat your oven to 400°F (200°C). If you prefer frying, heat 1/2–1 inch of neutral oil in a skillet to 350°F (175°C).
Season the salmon: Pat the cubed salmon dry with paper towels. Season lightly with salt and pepper.
Set up dredging stations: Place cornstarch in one shallow bowl, beaten eggs in another, and panko in a third.
Dredge: Toss each salmon cube in cornstarch, shake off excess, dip into the beaten eggs, then roll in panko until evenly coated.
Cook (bake): Arrange coated cubes in a single layer on a parchment-lined baking sheet. Bake for 12–15 minutes until golden and crispy and the center registers about 125–130°F for medium. For a firmer doneness, aim for 140°F.
Cook (fry): Fry in batches for 2–3 minutes per side until golden and cooked through. Drain on paper towels.
Make the sauce: In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey until smooth.
Toss and serve: When the bites are hot, toss them gently with the bang bang sauce just before serving so the crust stays crisp but the glaze clings.

Best ways to enjoy it

Serve as an appetizer with toothpicks, lime wedges, and extra sauce on the side. The acidity of lime brightens the glaze.
Turn it into a meal by serving over steamed rice or sticky sushi rice and pickled cucumbers.
Make fish tacos: place bites in warmed tortillas, top with slaw and cilantro.
Pair with a light salad or a warm noodle bowl. If you’re exploring other salmon-forward mains, these bites go well alongside a hearty casserole like the spicy salmon sushi casserole for a salmon-themed spread.

Storage and reheating tips

Refrigeration: Store leftover cooked salmon bites in an airtight container in the refrigerator for up to 2 days. Keep the sauce separate if you expect leftovers to preserve crispness.

Freezing: You can freeze uncooked, breaded salmon bites on a baking sheet until firm, then transfer to a freezer bag for up to 1 month. Cook from frozen, adding a few minutes to baking time. Avoid freezing after saucing — the texture will suffer.

Reheating: For best texture, reheat in a 375°F oven on a baking sheet for 6–8 minutes until warmed through and crisp. Avoid the microwave if you want crunch. When reheating from frozen, bake at 400°F for 12–15 minutes.

Food safety: Cook salmon to an internal temperature of at least 125–140°F depending on preferred doneness and use within recommended storage windows.

Pro chef tips

Dry fish = crisp crust: Thoroughly pat salmon cubes dry before dredging so the cornstarch sticks and the panko crisps.
Don’t overcrowd the pan or sheet: Give each piece space so they brown instead of steaming.
Double-coating trick: For extra crisp, repeat egg and panko dip once more for a thicker crust.
Sauce timing: Toss bites in sauce just before serving to keep exterior crunch. If you must coat earlier, leave them in the fridge only briefly.
Heat control while frying: Keep oil around 350°F; too-hot oil will burn panko, too cool will make it greasy.

Creative twists

Sesame-Ginger Twist: Add 1 tsp toasted sesame oil and 1 tbsp grated ginger to the sauce; sprinkle toasted sesame seeds before serving.
Citrus-Honey Bang Bang: Replace honey with orange marmalade and add a splash of lime for a brighter glaze.
Low-carb option: Swap panko for crushed pork rinds or almond meal for a keto-friendly crust.
Vegetarian swap: Replace salmon with cauliflower florets and follow the same dredge-and-bake method for a plant-based version; you’ll get a similar crunch and saucy finish, akin to some other crunchy snacks like crispy pickle cheese bites.
Make it a salad: Chop the bites and toss them into a bed of greens with avocado and a simple vinaigrette for a crunchy protein topper. If you like bang bang on other proteins, try the flavor profile in my bang bang chicken salad for inspiration.

Common questions

Q: Can I use frozen salmon for this recipe?
A: Yes. Thaw completely in the refrigerator, pat very dry, and then proceed. Excess moisture will prevent a crisp crust, so dry well.

Q: Is it safe to eat salmon baked to medium doneness?
A: Salmon can be safely enjoyed at medium doneness; USDA recommends 145°F for fish for safety, but many chefs serve salmon at 125–135°F for optimal texture. If serving pregnant people, young children, or immunocompromised guests, aim for the higher internal temperature for safety.

Q: Can I make the sauce ahead of time?
A: Absolutely. The bang bang sauce keeps in the fridge for up to 3 days. Store it separately and toss just before serving for maximum crunch.

Q: What’s the best way to re-crisp leftovers?
A: Reheat in a preheated 375°F oven on a wire rack over a tray for 6–8 minutes. This dries and re-crisps the crust much better than the microwave.

Q: Can I use store-bought tartar or chili mayo?
A: Yes—store sauces can speed up prep, but taste and adjust sweetness/heat to match your preference.

Conclusion

If you want a quick, crunchy, crowd-pleasing fish appetizer or weeknight main, these Crispy Bang Bang Salmon Bites deliver bold flavor with minimal fuss. For an air-fryer method and another take on bang bang salmon bites, check this helpful air-fryer guide: Air Fryer Bang Bang Salmon Bites – I Am Homesteader. For a short, 20-minute version and plating inspiration, this recipe walkthrough is a useful companion: Easy Bang Bang Salmon Bites (made in 20 minutes!) – Britney Breaks Bread.