Dinner

Crispy Bang Bang Salmon Bites Recipe

ByAndria Russo January 22, 2026January 22, 2026

Introduction

Crispy Bang Bang Salmon Bites are a delicious and easy appetizer or snack featuring tender salmon cubes coated in a crunchy panko crust. Paired with a sweet and spicy bang bang sauce, these bites bring bold flavors and satisfying texture to your table.

A white plate holds several golden-brown, crispy coconut shrimp stacked in a small pile, each piece showing a crunchy textured coating with bits of coconut flakes. They are garnished with finely chopped green herbs scattered across the shrimp. A creamy light pink sauce is drizzled over some shrimp and also seen in a small white dipping bowl placed in the center of the pile. In the background, a lemon wedge adds a touch of yellow color, and the whole scene sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound salmon fillet, cut into bite-sized cubes
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 large egg
1 cup panko breadcrumbs
1/3 cup mayonnaise
3 tablespoons sweet chili sauce
1 tablespoon sriracha
1 teaspoon honey

Instructions

Step 1: Cut the skinless salmon into bite-sized cubes and pat them dry with paper towels to remove excess moisture.
Step 2: In a small bowl, whisk the egg until smooth. In another bowl, combine cornstarch, garlic powder, paprika, salt, and pepper.
Step 3: Dip each salmon piece first into the beaten egg, then coat evenly with the cornstarch mixture. Finally, press the pieces into the panko breadcrumbs to fully cover them.
Step 4: Cook the coated salmon bites using your preferred method:
1. Air fry at 400°F for 8–10 minutes until golden and crispy.
2. Bake at 425°F for 12–15 minutes on a parchment-lined baking sheet.
3. Shallow-fry in hot oil until golden brown and cooked through, about 3–4 minutes per side.
Step 5: While the salmon cooks, whisk together mayonnaise, sweet chili sauce, sriracha, and honey in a small bowl to make the bang bang sauce.
Step 6: Drizzle the sauce over the cooked salmon bites or serve it on the side for dipping. Enjoy immediately for the best crispiness.

Tips & Variations

Use fresh salmon for the best flavor and texture. Frozen salmon can work but thaw and pat dry thoroughly.
Adjust sriracha quantity to control the heat level of the sauce.
For an extra crunch, double coat the salmon by repeating the egg and panko steps once more.
Serve with sliced green onions or sesame seeds sprinkled on top for added garnish and flavor.

Storage

Store leftover salmon bites in an airtight container in the refrigerator for up to 2 days. Reheat gently in an oven or air fryer to help retain crispiness, avoiding the microwave if possible. Sauce is best made fresh but can be refrigerated separately for up to 3 days.

How to Serve

The image shows a close-up of several golden-brown, crispy fried balls stacked on a white plate, each topped with a smooth, creamy light pink sauce and sprinkled with chopped green herbs. The balls have a crunchy texture with small, uneven pieces on the surface. In the center of the plate, there is a small white bowl filled with the same pink sauce. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon. Just make sure to fully thaw it and pat it dry before coating to achieve the best texture and prevent sogginess.

What is the best cooking method for crispy bites?

Air frying usually yields the crispiest results quickly with less oil. Baking is convenient, while shallow-frying will give you a richer crunch but with more oil.