I perfected Crispy Bang Bang Salmon Bites, and my Salmon Bites With Bang Bang Sauce feature a surprising ingredient that gives them an irresistible crunch and bold kick.
I love when a simple idea turns into something a bit wild on the plate. These Crispy Bang Bang Salmon Bites are the kind of snack that makes you stop and stare, and yes they work for a quick Salmon Dinner For One or to feed a small crowd.
I’m obsessed with the crunch from panko breadcrumbs and the sticky zip of sweet chili sauce, its honestly a little dangerous, you keep reaching for one more. If you’ve ever wondered about Salmon Bites With Bang Bang Sauce this will get your curiosity screaming, and it’s weirdly satisfying in every bite.
Ingredients
- Salmon: rich in protein and omega 3s, great for heart health and satiety
- Panko: super light crunchy crumbs, add texture without getting soggy the next day
- Mayonnaise: creamy fat that balances heat, gives richness, not exactly low calorie though
- Sweet chili sauce: sweet sticky, brings sugar and mild heat, great for quick glaze
- Sriracha: adds spicy, vinegary kick, capsaicin can boost metabolism a bit
- Honey: natural sweetener, mostly simple carbs so use sparingly if watching sugar
- Lime: bright acid, adds zip and vitamin C, cuts through richness nicely
- Sesame seeds: toasted sesame seeds add nutty crunch, small amount of healthy fats and minerals
Ingredient Quantities
- 1 lb (450 g) skinless boneless salmon
- 1 1/2 cups panko breadcrumbs
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 2 large eggs beaten
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp smoked paprika
- about 1 cup vegetable or canola oil for frying
- 1/2 cup mayonnaise
- 1/3 cup sweet chili sauce
- 1 tbsp Sriracha (or more if you like it spicy)
- 1 tbsp honey
- 1 tsp lime juice
- 2 tbsp thinly sliced green onions for garnish
- 1 tbsp toasted sesame seeds for garnish
- lime wedges for serving optional
How to Make this
1. Cut the salmon into bite sized cubes, pat very dry with paper towels, then lightly season with a pinch of kosher salt and a little black pepper so every piece has some flavor.
2. Make three stations: bowl A mix 1/2 cup all purpose flour with 1/4 cup cornstarch, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1/2 tsp onion powder and 1 tsp smoked paprika; bowl B beat the 2 large eggs; bowl C put 1 1/2 cups panko breadcrumbs.
3. Dredge each salmon piece in the flour mix, shake off excess, dip into the beaten eggs, then press into the panko so it sticks well, you can double coat any pieces you want extra crunchy but don’t overdo it.
4. If you have time let the breaded bites rest on a tray in the fridge for 10 to 15 minutes it helps the crust set and keeps crumbs from falling off when frying.
5. Heat about 1 cup vegetable or canola oil in a heavy skillet over medium high heat until it’s shimmering and registers about 350 to 375 F, or test with one piece which should sizzle immediately when added.
6. Fry the salmon bites in a single layer, in batches so you don’t crowd the pan, cook about 2 to 3 minutes per side until golden and the salmon flakes easily or reaches 145 F internal temp, transfer to paper towels to drain and keep warm in a low oven if you need to hold them.
7. While the last batch cooks, whisk together 1/2 cup mayonnaise, 1/3 cup sweet chili sauce, 1 tbsp Sriracha (add more if you like it spicy), 1 tbsp honey and 1 tsp lime juice until smooth; taste and tweak sweetness or heat.
8. Toss the warm bites gently with most of the sauce so they’re coated, or serve sauce on the side for dipping if you prefer less saucy fingers, reserve a little sauce for drizzling.
9. Garnish with 2 tbsp thinly sliced green onions and 1 tbsp toasted sesame seeds, serve immediately with lime wedges on the side for squeezing over the top.
Equipment Needed
1. Cutting board (for cubing the salmon)
2. Chef’s knife
3. Paper towels (to pat fish very dry)
4. 3 mixing bowls (flour mix, beaten eggs, panko)
5. Shallow rimmed plate or dish for dredging/panko
6. Whisk or fork (to beat eggs and mix the sauce)
7. Heavy skillet (cast iron or stainless)
8. Instant read thermometer or candy thermometer (check oil and salmon temp)
9. Tongs and a slotted spoon or spider (for frying and turning)
10. Baking sheet with wire rack or paper towels (to rest/drain fried bites)
FAQ
Easy Bang Bang Salmon Bites – A Must Recipe Substitutions and Variations
- Salmon (1 lb): try firm white fish like cod or halibut (same amount by weight, similar cook time), shrimp (cook a lot faster so watch them), skinless chicken breast cut into bite sized pieces (longer cook time), or extra firm tofu (press well, fry till golden)
- Panko breadcrumbs: swap for regular breadcrumbs (a bit denser), crushed cornflakes or crushed potato chips (more crunch, use slightly less), or almond flour for a gluten free option (browns quicker so lower heat a bit)
- Mayonnaise (for the bang bang sauce): use Greek yogurt for a tangier lighter sauce, vegan mayo if you want egg free, sour cream thinned with a teaspoon of oil, or mashed avocado for a greener, healthier twist
- Sweet chili sauce: replace with hoisin plus a splash of sriracha or honey, sambal oelek mixed with honey, or ketchup + rice vinegar + honey + chili flakes for a pantry-friendly version – start 1:1 and taste
Pro Tips
– Pat the salmon as dry as you can and salt it lightly before breading, it really helps the panko stick and keeps the oil from spitting everywhere. If the fish is even a little wet the crumbs will slide off or go soggy.
– Let the breaded bites rest on a wire rack in the fridge for 10 to 15 minutes, or pop them in the freezer for 8 to 10 minutes if you’re in a rush. That little chill firms the crust so fewer crumbs fall off while frying.
– Don’t crowd the pan, and use a thermometer if you have one so the oil stays around 350 to 375 F. Too hot and the outside burns before the center cooks, too cool and everything soaks up oil and gets greasy. If you dont have a thermometer drop one piece in first to test it.
– Make the sauce while the last batch cooks and taste as you go, add more honey if it needs sweetness or more sriracha if you want heat. And if you hate mayo swap half for plain yogurt or sour cream for a lighter, tangier finish.
Easy Bang Bang Salmon Bites – A Must Recipe
I perfected Crispy Bang Bang Salmon Bites, and my Salmon Bites With Bang Bang Sauce feature a surprising ingredient that gives them an irresistible crunch and bold kick.
4
servings
894
kcal
Equipment: 1. Cutting board (for cubing the salmon)
2. Chef’s knife
3. Paper towels (to pat fish very dry)
4. 3 mixing bowls (flour mix, beaten eggs, panko)
5. Shallow rimmed plate or dish for dredging/panko
6. Whisk or fork (to beat eggs and mix the sauce)
7. Heavy skillet (cast iron or stainless)
8. Instant read thermometer or candy thermometer (check oil and salmon temp)
9. Tongs and a slotted spoon or spider (for frying and turning)
10. Baking sheet with wire rack or paper towels (to rest/drain fried bites)
Ingredients
1 lb (450 g) skinless boneless salmon
1 1/2 cups panko breadcrumbs
1/2 cup all-purpose flour
1/4 cup cornstarch
2 large eggs beaten
1 tsp kosher salt
1/2 tsp black pepper
1 tsp garlic powder
1/2 tsp onion powder
1 tsp smoked paprika
about 1 cup vegetable or canola oil for frying
1/2 cup mayonnaise
1/3 cup sweet chili sauce
1 tbsp Sriracha (or more if you like it spicy)
1 tbsp honey
1 tsp lime juice
2 tbsp thinly sliced green onions for garnish
1 tbsp toasted sesame seeds for garnish
lime wedges for serving optional
Directions
- Cut the salmon into bite sized cubes, pat very dry with paper towels, then lightly season with a pinch of kosher salt and a little black pepper so every piece has some flavor.
- Make three stations: bowl A mix 1/2 cup all purpose flour with 1/4 cup cornstarch, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1/2 tsp onion powder and 1 tsp smoked paprika; bowl B beat the 2 large eggs; bowl C put 1 1/2 cups panko breadcrumbs.
- Dredge each salmon piece in the flour mix, shake off excess, dip into the beaten eggs, then press into the panko so it sticks well, you can double coat any pieces you want extra crunchy but don’t overdo it.
- If you have time let the breaded bites rest on a tray in the fridge for 10 to 15 minutes it helps the crust set and keeps crumbs from falling off when frying.
- Heat about 1 cup vegetable or canola oil in a heavy skillet over medium high heat until it’s shimmering and registers about 350 to 375 F, or test with one piece which should sizzle immediately when added.
- Fry the salmon bites in a single layer, in batches so you don’t crowd the pan, cook about 2 to 3 minutes per side until golden and the salmon flakes easily or reaches 145 F internal temp, transfer to paper towels to drain and keep warm in a low oven if you need to hold them.
- While the last batch cooks, whisk together 1/2 cup mayonnaise, 1/3 cup sweet chili sauce, 1 tbsp Sriracha (add more if you like it spicy), 1 tbsp honey and 1 tsp lime juice until smooth; taste and tweak sweetness or heat.
- Toss the warm bites gently with most of the sauce so they’re coated, or serve sauce on the side for dipping if you prefer less saucy fingers, reserve a little sauce for drizzling.
- Garnish with 2 tbsp thinly sliced green onions and 1 tbsp toasted sesame seeds, serve immediately with lime wedges on the side for squeezing over the top.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 272g
- Total number of serves: 4
- Calories: 894kcal
- Fat: 57.1g
- Saturated Fat: 8.3g
- Trans Fat: 0.3g
- Polyunsaturated: 12g
- Monounsaturated: 36.8g
- Cholesterol: 159mg
- Sodium: 975mg
- Potassium: 638mg
- Carbohydrates: 56g
- Fiber: 1.6g
- Sugar: 17g
- Protein: 30.3g
- Vitamin A: 400IU
- Vitamin C: 4mg
- Calcium: 100mg
- Iron: 1.5mg
