Introduction
These Crispy Bang Bang Salmon Bites are about to become your new obsession! Imagine perfectly golden, bite-sized pieces of salmon with an irresistibly crispy coating, all drizzled with a creamy, sweet, and slightly spicy bang bang sauce that’s pure magic. These restaurant-quality appetizers are surprisingly easy to make at home and ready in just 20 minutes.
What makes these salmon bites so addictive is the perfect balance of textures and flavors – the crispy exterior gives way to tender, flaky salmon inside, while the signature bang bang sauce adds just the right amount of sweetness and heat. They’re perfect as an appetizer for dinner parties, game day snacks, or even as a fun weeknight dinner when served over rice or salad. Once you try these, you’ll understand why they’ve taken social media by storm!
History / Background
The “bang bang” sauce phenomenon started in American chain restaurants in the early 2000s, where creative chefs began experimenting with Asian-inspired sweet and spicy sauces. The name “bang bang” comes from the bold, explosive flavors that hit your taste buds – a perfect combination of creamy mayo, sweet chili sauce, and sriracha that creates an unforgettable taste experience.
This particular recipe represents the evolution of restaurant appetizers meeting home cooking convenience. As seafood became more accessible and home cooks grew more adventurous, dishes like bang bang shrimp and bang bang chicken gained massive popularity on social media platforms. Our salmon version elevates the concept by using heart-healthy salmon and a foolproof crispy coating technique that delivers restaurant results in your own kitchen.
Why You’ll Love This Recipe
- Quick & Easy: Ready in just 20 minutes with simple ingredients you probably have on hand
- Restaurant Quality: Crispy coating and signature sauce taste just like your favorite restaurant
- Heart Healthy: Salmon provides omega-3 fatty acids and high-quality protein
- Party Perfect: Bite-sized pieces are ideal for entertaining and sharing
- Kid-Friendly: The sweet and mildly spicy sauce appeals to all ages
- Customizable Heat: Easily adjust the spice level to your family’s preferences
Crispy Bang Bang Salmon Bites
- Total Time: 20 minutes
- Yield: 4-6 servings 1x
- Diet: Gluten Free
Description
Ingredient Notes
- Fresh Salmon Fillet: Choose skin-on or skinless, but remove any pin bones. Frozen salmon works too – just thaw completely and pat very dry.
- Cornstarch: Creates the signature crispy coating when combined with flour. Potato starch can substitute, but cornstarch gives the best crunch.
- Panko Breadcrumbs: Japanese-style breadcrumbs are key for maximum crispiness. Regular breadcrumbs work but won’t be as crunchy.
- Mayonnaise: Forms the creamy base of the bang bang sauce. Use full-fat mayo for best flavor and texture.
- Sweet Chili Sauce: Available in the Asian section of most grocery stores. Thai Kitchen and Mae Ploy are popular brands.
- Sriracha: Adds heat and tang. Adjust amount based on your spice preference, or substitute with your favorite hot sauce.
- Honey: Balances the heat and adds glossy sweetness to the sauce. Maple syrup can substitute.
Ingredients
For the Salmon Bites:
- 1.5 lbs fresh salmon fillet, skin removed, cut into 1-inch cubes
- 1/2 cup all-purpose flour (or gluten-free flour)
- 1/4 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying (about 1 cup)
For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tablespoons sriracha (adjust to taste)
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- Pinch of salt
For Garnish:
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
- Fresh cilantro leaves
- Lime wedges for serving
Instructions
- Prepare the salmon: Pat salmon completely dry and cut into uniform 1-inch cubes. Remove any remaining pin bones.
- Set up breading station: In one bowl, whisk together flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper. In a second bowl, beat the eggs. In a third bowl, place the panko breadcrumbs.
- Make the sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, garlic powder, and salt until smooth. Set aside.
- Bread the salmon: Working in batches, dredge salmon cubes in flour mixture, then dip in beaten eggs, and finally coat thoroughly in panko breadcrumbs. Press gently to help coating adhere.
- Heat the oil: In a large skillet or heavy-bottomed pan, heat about 1/2 inch of oil to 350°F. Test with a breadcrumb – it should sizzle immediately.
- Fry the salmon: Working in batches to avoid overcrowding, carefully add salmon bites to hot oil. Fry for 2-3 minutes per side until golden brown and crispy. Internal temperature should reach 145°F.
- Drain and serve: Transfer to a paper towel-lined plate to drain briefly, then arrange on serving platter.
- Finish and serve: Drizzle generously with bang bang sauce and garnish with green onions, sesame seeds, and cilantro. Serve immediately with lime wedges.
Notes
Tips & Variations
- Extra Crispy Method: Double-dip the salmon by going through the egg and panko coating twice for maximum crunchiness.
- Baked Version: Bake at 425°F for 12-15 minutes, flipping halfway through. Spray with cooking oil for better browning.
- Air Fryer Option: Cook at 400°F for 8-10 minutes, shaking the basket halfway through.
- Spicier Version: Add cayenne pepper to the flour mixture or increase sriracha in the sauce.
- Milder Option: Reduce sriracha and add more honey for a sweeter, kid-friendly version.
- Different Proteins: This coating and sauce work great with shrimp, chicken, or even cauliflower florets.
- Gluten-Free: Use gluten-free flour and gluten-free panko breadcrumbs.
Common Mistakes to Avoid
- Not drying the salmon properly: Excess moisture prevents proper coating adhesion and causes splattering during frying.
- Overcrowding the pan: This lowers oil temperature and results in soggy, greasy coating instead of crispy bites.
- Using oil that’s too hot or cold: 350°F is ideal – too hot burns the outside before cooking the inside, too cool makes greasy food.
- Skipping the resting time: Let breaded salmon sit for 5 minutes before frying to help coating set.
- Over-mixing the sauce: Gentle whisking prevents the mayo from breaking and keeps the sauce smooth and creamy.
Storage & Meal Prep
- Best Served Fresh: These are best enjoyed immediately while the coating is crispy.
- Refrigerator: Store leftovers for up to 2 days, but note that coating will soften.
- Reheating: Use an air fryer at 350°F for 3-4 minutes to restore some crispiness, or bake at 425°F for 5-6 minutes.
- Make-Ahead Sauce: Bang bang sauce can be made up to 3 days ahead and stored in the refrigerator.
- Prep Tip: Cut and bread the salmon up to 4 hours ahead, then refrigerate until ready to fry.
Serving Suggestions
- As Appetizers: Serve with toothpicks alongside other party favorites like spring rolls or pot stickers.
- Over Rice: Make it a meal by serving over jasmine rice with steamed vegetables.
- Salad Topper: Add to mixed greens with cucumber, avocado, and extra bang bang sauce as dressing.
- Taco Style: Serve in warm tortillas with shredded cabbage and cilantro for fusion tacos.
- With Asian Sides: Pair with fried rice, lo mein noodles, or stir-fried vegetables.
- Beverages: Goes perfectly with cold beer, iced tea, or a crisp white wine like Sauvignon Blanc.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: Asian-American Fusion
Nutrition
- Serving Size: About 6-8 pieces
- Calories: 385
- Sugar: 8g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg
FAQs
Q: Can I use frozen salmon for this recipe?
A: Yes! Just make sure to thaw it completely and pat it very dry before cutting and breading. Excess moisture is the enemy of crispy coating.
Q: How do I know when the oil is the right temperature?
A: Use a thermometer to reach 350°F, or test with a pinch of panko – it should sizzle immediately but not burn. If you don’t have a thermometer, the breadcrumb test works great.
Q: Can I make the sauce less spicy for kids?
A: Absolutely! Reduce the sriracha to 1 teaspoon and add an extra tablespoon of honey. You can also serve the sauce on the side so everyone can control their heat level.
Q: What if I don’t have panko breadcrumbs?
A: Regular breadcrumbs work, but pulse them in a food processor to make them finer, or use crushed cornflakes for extra crunch. Panko gives the best texture though.
Q: How long does the bang bang sauce last?
A: Store covered in the refrigerator for up to 1 week. It actually tastes better after sitting for a few hours as the flavors meld together.
Conclusion
These Crispy Bang Bang Salmon Bites are the perfect combination of healthy and indulgent – you get all the benefits of heart-healthy salmon wrapped in an irresistibly crispy coating and topped with the most addictive sauce ever created! Whether you’re entertaining guests or just treating your family to something special, this recipe is guaranteed to impress.
The best part? They’re so much easier to make than you’d expect, and you probably have most of the ingredients in your pantry right now. Give these a try this weekend and let me know in the comments how they turned out – I’d love to hear about any creative variations you discovered!