Crispy Bang Bang Salmon Bites are bite-sized pieces of salmon with a crunchy outside and tender, flaky inside, all coated in a spicy, sweet, and creamy bang bang sauce. The crispy texture paired with the kick of the sauce makes each bite super satisfying and full of flavor.
I love making these salmon bites when I want a snack or appetizer that’s a little fancy but still easy to prepare. I usually use panko breadcrumbs to get that perfect crispy crunch. The bang bang sauce, made with mayo, a touch of sweet chili sauce, and a squeeze of lime, is my favorite part—it adds just the right amount of heat and creaminess without being too spicy.
These bites are perfect for sharing with friends or as a fun treat for yourself. I like serving them with a simple side salad or even over rice to make it a fuller meal. Whenever I make these, they disappear fast, so it’s definitely a crowd-pleaser you’ll want to keep in your recipe box!
Key Ingredients & Substitutions
Salmon: Fresh salmon adds great flavor and texture. If you can’t find fresh, frozen works well too—just thaw and pat dry. Wild-caught salmon tends to have a richer taste, but farmed is fine for this recipe.
Panko Breadcrumbs: Panko gives extra crunch compared to regular breadcrumbs. If unavailable, crushed cornflakes or plain crackers make good substitutes.
Sweet Chili Sauce & Sriracha: These provide the sauce’s sweet and spicy kick. If you want less spice, reduce the sriracha or swap with a mild chili sauce. Honey or maple syrup can slightly replace the sweet chili sauce but won’t have that same tang.
Mayonnaise: This makes the sauce creamy. You can use Greek yogurt or a vegan mayo for a lighter or dairy-free twist.
How Do You Get Crispy Salmon Without Overcooking?
Getting crispy salmon bites while keeping the inside tender is all about timing and oil temperature. Here’s how to do it:
- Pat dry the salmon to help the coating stick and prevent steaming in the pan.
- Heat oil to medium-high so it crisps the coating quickly but doesn’t burn.
- Don’t overcrowd the pan; cook in batches so the temperature stays steady.
- Fry each side about 2-3 minutes; you want a golden crust but still pink inside.
- Remove bites as soon as they’re done to avoid overcooking.
Following these tips will give you a crunchy outside and soft, flaky inside every time.
Equipment You’ll Need
- Nonstick or cast-iron skillet – perfect for frying the salmon bites evenly without sticking.
- Three shallow bowls – great for setting up your flour, egg, and panko dredging stations.
- Tongs or a slotted spoon – helps you flip the salmon bites safely and drain excess oil.
- Paper towels – handy for patting salmon dry and draining fried bites to keep them crispy.
- Small mixing bowl – ideal for whisking together the bang bang sauce quickly.
Flavor Variations & Add-Ins
- Swap salmon for firm white fish like cod or halibut for a milder flavor and flaky texture.
- Add a pinch of cayenne or smoked paprika to the panko for a smoky, spicy twist.
- Mix finely chopped green onions or chives into the bang bang sauce for fresh, bright notes.
- Top finished bites with toasted sesame seeds for a subtle nutty crunch and extra texture.
Crispy Bang Bang Salmon Bites
Ingredients You’ll Need:
For the Salmon Bites:
- 1 lb salmon fillet, skin removed and cut into 1-inch cubes
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2-3 tbsp vegetable oil or olive oil (for frying)
For the Bang Bang Sauce:
- 1/4 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tsp sriracha (adjust for spice)
- 1 tsp lime juice
For Garnish:
- Fresh cilantro or parsley, chopped
How Much Time Will You Need?
This recipe takes around 15 minutes to prepare and about 10 minutes for cooking. You’ll spend a few minutes prepping the salmon and dredging stations, then frying the bites until golden and crispy. The bang bang sauce comes together in just a couple of minutes. In total, you’re looking at about 25 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Salmon
First, pat the salmon cubes dry with paper towels. This helps the coating stick better and keeps your bites crispy.
2. Set Up Your Dredging Stations
Arrange three shallow bowls: put flour in one, beaten eggs in the second, and in the third, mix panko breadcrumbs with paprika, garlic powder, salt, and pepper.
3. Coat the Salmon Bites
Coat each cube of salmon by first dipping it into the flour, then the eggs, and finally into the seasoned panko breadcrumbs. Press gently so the coating stays nicely on each bite.
4. Fry the Salmon
Heat the oil in a large skillet over medium-high heat. Cook the salmon bites in batches without crowding the pan, frying each side for 2-3 minutes or until golden and crispy. Be careful not to overcook—the inside should stay tender and flaky.
5. Make the Bang Bang Sauce
In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and lime juice until smooth and well combined.
6. Serve and Garnish
Arrange the crispy salmon bites on a serving plate. Drizzle the bang bang sauce over the top and sprinkle with chopped cilantro or parsley for a fresh finish.
7. Enjoy
Serve right away while crispy. These are perfect as an appetizer or a tasty snack. You can also offer extra bang bang sauce on the side for dipping.
Can I Use Frozen Salmon for This Recipe?
Yes! Just make sure to fully thaw the salmon in the fridge overnight and pat it dry before coating. This helps the breadcrumbs stick better and keeps the bites crispy.
How Can I Make This Recipe Gluten-Free?
Swap the all-purpose flour and panko breadcrumbs for gluten-free alternatives. Gluten-free breadcrumbs and a rice flour or cornstarch dredge work well for a similar crispy texture.
Can I Bake Instead of Frying?
Absolutely! Preheat your oven to 425°F (220°C) and bake the coated salmon bites on a parchment-lined baking sheet for 12-15 minutes, flipping halfway through, until golden and crispy.
How Should I Store Leftovers?
Keep any leftover salmon bites in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or oven to maintain crispiness—avoid the microwave as it can make them soggy.
