Crispy Bang Bang Salmon Bites

Crispy Bang Bang Salmon Bites are a powerhouse appetizer that always vanishes first when I bring out a platter. Juicy salmon in a golden crisp shell, with a creamy bang bang sauce bursting with just enough heat and sweet to keep everyone coming back. If you’ve never tried salmon this way, you’ll kick yourself for waiting so long.

I made this once for a Sunday game day crowd who barely let the bites cool before devouring the whole plate. My nephew calls them ‘fishy chicken nuggets’ and requests them every birthday.

Ingredients

• Salmon fillets: Fresh skinless salmon gives you tender bites that hold together well. Look for firm fish with a clean scent
• Panko breadcrumbs: These make all the difference for crunch. Choose the largest flake panko you can find for extra texture
• Garlic powder, paprika, and onion powder: These three build flavor into every bite. Use fresh jars so the spices are bright and not faded
• Eggs: They help the breading stick evenly to the salmon cubes
• Vegetable oil: Needed for frying. You want a neutral oil with a high smoke point to make sure the fish gets golden quickly instead of greasy
• Mayonnaise: It’s the creamy base for the bang bang sauce. Use a real mayo rather than a salad dressing for best result
• Sweet chili sauce: Adds tang and gentle heat. If you like extra spice look for a Thai brand
• Sriracha: This brings depth and real chili heat to the sauce so do not leave it out unless you are very sensitive to spice
• Honey and lime juice: Together these round out the sauce sweet and sharp adding balance. Fresh lime juice lifts everything

Instructions

Prep the Salmon:

After carefully cutting your salmon into 1 inch cubes use paper towels to pat each piece dry. This step ensures the coating clings well

Breading Set Up:

Arrange three shallow bowls in a line. Place all purpose flour in one, beaten eggs in the next, and panko mixed with your spices in the last. Mix that panko thoroughly so every breadcrumb is seasoned

Coat the Salmon:

Working one at a time dip each salmon cube first into flour then into the beaten eggs and finally roll through the panko mixture. Firmly press the crumbs onto each side

Heat the Oil:

Pour about one inch of vegetable oil into a large skillet and set it over medium heat. Wait until the oil shimmers and a breadcrumb sizzles briskly when dropped in but does not burn

Fry in Batches:

Carefully place a few pieces of breaded salmon in the hot oil without crowding them. Fry for two to three minutes on each side. The goal is deep golden edges with no burning. Use a slotted spoon to transfer to paper towels while you finish the rest

Make the Sauce:

In a bowl whisk together mayonnaise sweet chili sauce sriracha honey and lime juice. Taste and adjust the heat or tang as you like

Serve with Sauce:

Arrange the hot crispy salmon bites on a platter. Drizzle generously with your bang bang sauce or offer it alongside as a dip

The bites became the centerpiece at my cousin’s baby shower and people still ask me for the recipe. My family always pauses and smiles at the first bite.

Storage and Leftover Tips

Store any extras in an airtight container in the fridge and reheat quickly in a hot oven to restore the crispy crust. Always keep sauce separate until serving so your salmon bites don’t lose their crunch. If you need these ahead of time bread and fry then cool fully and reheat on a sheet pan at 400 degrees until hot.

Easy Ingredient Swaps

If you cannot find salmon try firm white fish like cod or halibut for a similar flaky texture. Gluten free panko or almond flour works well for the coating and non dairy mayo will produce a good sauce. Sriracha can be switched for another chili paste if needed.

Perfect Ways to Serve This

Pile salmon bites high on a platter for sharing with extra sauce in the middle as a dip. They make amazing tacos with cabbage slaw and sauce drizzled on top. Try with pickled vegetables or over a crisp green salad for a lighter meal.

Every time I have brought this dish to a potluck people hover nearby and beg for the recipe at first bite. Friends who claim they do not love fish end up loving these especially with a little extra of that sweet spicy sauce.

Recipe Q&A

→ How do I keep the salmon bites from sticking together?

Fry the salmon pieces in small batches and avoid overcrowding the pan to maintain crispiness and prevent sticking.

→ Can I bake instead of frying?

Yes, bake the breaded salmon bites at 425°F on a lined baking sheet for 12-15 minutes, flipping halfway for even crispiness.

→ Is the bang bang sauce spicy?

The sauce has a kick from sriracha and sweet chili, but you can adjust the heat to taste by adding more or less sriracha.

→ What sides pair well with these bites?

They go well with rice, fresh salads, steamed veggies, or even served over noodles for a satisfying meal.

→ Can I use frozen salmon?

Yes, just thaw the salmon completely and pat dry before breading to ensure a crispy texture.