Name: Bang Bang Salmon Bites
Prep time: 12 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 lb fresh salmon (skinless and cut into bite-sized cubes) (Roughly 1-inch pieces for even cooking); 1 tsp garlic powder; 1 tsp smoked paprika; ½ tsp salt; ½ tsp black pepper; 1 cup panko breadcrumbs (Use gluten-free panko if needed); 1 tbsp olive oil or spray for crisping (Ensure better browning of the panko); ½ cup mayonnaise (Can swap with plain Greek yogurt for lighter sauce); 2 tbsp sweet chili sauce; 1 tbsp sriracha (Adjust according to spice preference); 1 tsp honey (optional) (For extra sweetness); Juice of ½ lime; 2 cups cooked jasmine rice (or cauliflower rice); 1 cup shredded purple cabbage; 1 avocado sliced; ½ cup shredded carrots; 2 green onions sliced; Fresh cilantro and sesame seeds for garnish

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I first made these Bang Bang Salmon Bites on a rainy weeknight when I wanted something crispy, bright, and fast—and they immediately became a staple. Bite-sized cubes of salmon get spiced, panko-crusted, and air-fried (or oven-roasted) until golden. A creamy, sweet-spicy bang bang sauce brings it all together over jasmine rice with crunchy cabbage and sliced avocado for contrast. If you’ve liked bang bang chicken, this is a seafood-forward twist that’s weeknight-friendly and just as addictive. For a poultry alternative you can reference how flavors translate in my bang-bang chicken skewers write-up: bang-bang chicken skewers recipe.

Why you’ll love this dish

This recipe balances textures and flavors: tender salmon, crunchy panko, cooling avocado, and a bright, slightly sweet-spicy sauce. It’s fast (about 25–30 minutes total), forgiving for cooks of all levels, and scales easily for meal prep or a cozy dinner for two. It’s ideal for a weeknight when you want restaurant-worthy flavor without the fuss.

“Crispy outside, buttery salmon inside — the bang bang sauce makes it irresistible. Perfect on rice bowls or as party bites.” — A satisfied dinner guest

How this recipe comes together

Think of the process in four quick stages: season the cubed salmon, coat it in panko, cook until crisp, and whisk together the bang bang sauce. While the bites cook, you’ll fluff rice and prep the fresh toppings so assembly is swift. Baking or air-frying gives you that crunch without deep-frying, and the simple sauce comes together in one bowl.

I also tried the same bang-bang technique on chicken and loved how the sauce plays with different proteins—compare notes on technique in my other bang-bang chicken post: bang-bang chicken skewers.

What you’ll need

1 lb fresh salmon (skinless and cut into bite-sized cubes)
1 tsp garlic powder
1 tsp smoked paprika
½ tsp salt
½ tsp black pepper
1 cup panko breadcrumbs
1 tbsp olive oil or spray for crisping
½ cup mayonnaise
2 tbsp sweet chili sauce
1 tbsp sriracha (adjust to spice level)
1 tsp honey (optional)
Juice of ½ lime
2 cups cooked jasmine rice (or cauliflower rice)
1 cup shredded purple cabbage
1 avocado (sliced)
½ cup shredded carrots
2 green onions (sliced)
Fresh cilantro and sesame seeds for garnish

Notes and substitutions:

Use plain Greek yogurt or an avocado-mayo mix for a lighter sauce swap (reduce mayo to 1/4 cup and add 1/4 cup yogurt).
Panko gives the best crispness; use gluten-free panko if needed.
For lower spice, omit or halve the sriracha and boost honey.

The cooking process explained

Preheat your oven to 425°F (220°C) or set the air fryer to 400°F (200°C). This high heat ensures a crisp exterior without overcooking the centers.
Toss salmon cubes with garlic powder, smoked paprika, salt, and pepper. Seasoning the pieces evenly helps the panko stick and flavors penetrate.
Press each seasoned cube into panko so the crumbs adhere. A light spray of olive oil or a drizzle of olive oil tossed with the panko gives better browning.
Arrange bites in a single layer and cook until golden and just cooked through—about 10–12 minutes in the oven or 8–10 minutes in the air fryer—flipping halfway if baking. Internal temperature should reach 145°F (63°C).
Whisk mayo, sweet chili sauce, sriracha, honey, and lime juice for a bright, balanced sauce. Adjust spice and sweetness to taste.
Serve hot over rice with cabbage, avocado, carrots, green onions, cilantro, and sesame seeds.

For a different seafood pairing and sauce technique, see how similar ingredients shine in this cajun shrimp and salmon recipe: cajun shrimp and salmon dinner.

Directions

Preheat Oven or Air Fryer: Heat oven to 425°F or air fryer to 400°F. Line a baking sheet with foil and lightly oil it, or use an air fryer basket sprayed with oil.
Season the Salmon: Pat salmon cubes dry. In a bowl, toss with garlic powder, smoked paprika, salt, and pepper until evenly coated.
Coat in Breadcrumbs: Place panko on a plate. Press each salmon cube into the panko to coat all sides. Lightly mist or brush with olive oil to encourage browning.
Bake or Air-Fry: Spread bites in a single layer. Bake for 10–12 minutes, flipping once at 6 minutes, or air-fry for 8–10 minutes, shaking halfway. Cook until the exterior is crisp and the inside is opaque (145°F).
Make the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey (if using), and lime juice. Taste and tweak for heat or sweetness.
Assemble the Bowls: Divide rice between bowls. Add shredded cabbage, carrots, and avocado slices. Top with hot salmon bites, drizzle with bang bang sauce, and garnish with green onions, cilantro, and sesame seeds.

Best ways to enjoy it

Serve as rice bowls for a full meal, or thread bites onto skewers for an appetizer. Pair with a crisp cucumber salad or a simple seaweed salad to echo the Asian-inspired flavors. For drinks, a citrusy white wine (Sauvignon Blanc) or a cold lager complements the spicy-sweet sauce.

Storage and reheating tips

Refrigerate: Store leftovers in an airtight container for up to 3 days. Keep sauce separate when possible to preserve crunch.
Reheat: Re-crisp in a 350°F oven or 350°F air fryer for 6–8 minutes. Avoid microwaving unless you don’t mind softer panko.
Freeze: Cooked bites can be frozen for up to 2 months; flash-freeze on a tray first, then transfer to a sealed bag. Reheat from frozen in an air fryer at 375°F for 10–12 minutes.
Food safety: Always cool cooked salmon to room temperature no more than two hours before refrigerating. Reheat leftovers to at least 165°F before eating.

Helpful cooking tips

Uniform cubes cook evenly—aim for roughly 1-inch pieces.
Dry the salmon well; excess moisture prevents panko from sticking.
If using frozen salmon, thaw completely and pat dry before seasoning.
For extra crunch, mix a tablespoon of melted butter into the panko.
To save time, make the sauce ahead and store in the fridge. For a playful dessert contrast after this savory meal, try a quick treat like these funnel cake bites for the kids: crispy sweet funnel cake bites.

Flavor swaps

Spicy mayo swap: Use sriracha mixed with 1/3 cup mayo and lime for a simpler sauce.
Gluten-free: Use gluten-free panko or crushed rice cereal for coating.
Low-carb: Serve over cauliflower rice and use a Greek yogurt mayo blend.
Regional twist: Add a touch of gochujang to the sauce for a Korean-inspired heat, or swap sweet chili for hoisin for a deeper umami profile.

FAQ

How long does this take to make?
From start to finish expect 25–30 minutes: 10–12 minutes prep (including cubing salmon and making sauce) and 10 minutes cook time.
Can I use salmon with skin on?
Yes—if you use skin-on fillets, remove the skin before cubing, or cook skin-side down then remove skin after cooking. Skin left on will curl and may prevent even panko adhesion.
Is air-fryer or oven better?
Both work well. The air fryer often produces a crispier exterior faster; the oven is easier for larger batches. Either method should reach an internal temp of 145°F.
Can I prep this ahead?
You can make the sauce and shred vegetables a day ahead. Coat salmon in panko and refrigerate briefly, but for best texture cook completely right before serving.
How spicy is the bang bang sauce?
It depends on the sriracha amount. Start with 1 tbsp and add more to taste. Sweet chili sauce balances the heat, so the overall profile is sweet-spicy rather than overwhelming.

Conclusion

If you want a quick, crowd-pleasing seafood bowl that looks and tastes like it came from a bistro, these Bang Bang Salmon Bites are an easy win. For an air-fryer-specific approach and additional tips from another home cook, see Air Fryer Bang Bang Salmon Bites – I Am Homesteader. If you’d like a different take or a 20-minute quick version with slightly different proportions, check out this speedy adaptation: Easy Bang Bang Salmon Bites (made in 20 minutes!) – Britney Breaks Bread.