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Bang Bang Salmon Bites

Bang bang salmon bites with crispy, golden salmon cubes coated in panko and cornstarch, then drizzled with creamy bang bang sauce. Serve them over rice or in lettuce cups for an easy spicy sweet salmon appetizer-style main.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Salmon bites coating
  • 1.5 lb salmon fillet cut into 1.5-inch cubes
  • 0.5 cup panko breadcrumbs
  • 0.25 cup cornstarch
  • 0.5 salt to taste
  • 0.25 black pepper to taste
  • 0.5 tsp garlic powder to taste
  • 2 tbsp olive oil
Bang bang sauce
  • 0.5 cup mayonnaise
  • 3 tbsp sweet chili sauce
  • 2 tbsp sriracha
  • 1 tbsp honey
  • 1 tsp lime juice
  • 1 sesame seeds for garnish
  • 1 green onions sliced for garnish

Equipment

  • 1 cast iron skillet

Method
 

Coat the salmon
  1. Toss the salmon cubes with cornstarch, panko breadcrumbs, garlic powder, salt, and black pepper until evenly coated, with a dry, crumbly layer clinging to the surface.
Pan-fry until crispy
  1. Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering, then add salmon bites in batches so they don’t crowd.
  2. Cook for 2–3 minutes per side, flipping once, until the cubes are golden and crisp at the edges with visible crunch in the coating.
Make the bang bang sauce
  1. Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth and glossy, with a thick pourable consistency.
Serve
  1. Arrange crispy salmon bites in a bowl or on a plate and drizzle generously with bang bang sauce, using a zigzag so it pools lightly around the edges.
  2. Finish with sesame seeds and sliced green onions for garnish, then serve immediately over rice or in lettuce cups with extra sauce if desired.

Notes

For the crispiest coating, keep batches small and avoid moving the salmon too early—once the bottom is golden, flip. Store leftovers in an airtight container in the fridge up to 3 days; reheat in an oven or air fryer to re-crisp (microwave will soften). Freezing isn’t recommended for best texture. For a lighter option, swap mayonnaise for a light mayo or Greek-yogurt-based mayo while keeping the same sweet chili, sriracha, honey, and lime balance.