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–+ servings

Bang Bang Salmon Bites

Bang Bang Salmon Bites on a serving platter with dipping sauce
Crispy, bite-sized salmon pieces coated in panko and paired with a creamy, sweet-spicy bang bang sauce, served over jasmine rice and colorful vegetables.
Prep Time 12 minutes
Cook Time 10 minutes
Total Time 30 minutes
Serving Size 4 servings

Ingredients

For the Salmon Bites

  • 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

For the Bang Bang Sauce

  • 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

For Serving

  • 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

Instructions

Preparation

  • Preheat the oven to 425°F (220°C) or the air fryer to 400°F (200°C).
  • Line a baking sheet with foil and lightly oil it, or use an air fryer basket sprayed with oil.
  • Pat salmon cubes dry. In a bowl, toss with garlic powder, smoked paprika, salt, and pepper until evenly coated.
  • Place panko on a plate. Press each salmon cube into panko to coat all sides, then lightly mist or brush with olive oil to encourage browning.

Cooking

  • Spread bites in a single layer on the baking sheet or air fryer basket.
  • Bake for 10–12 minutes, flipping once at 6 minutes, or air-fry for 8–10 minutes, shaking halfway through, until exterior is crisp and inside is opaque (145°F).

Making the Sauce

  • In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey (if using), and lime juice. Taste and adjust for heat or sweetness.

Serving

  • 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.

Notes

Store leftovers in an airtight container for up to 3 days. Re-crisp in a 350°F oven for 6–8 minutes for best texture.