Crispy outside, tender inside, and slathered in that creamy sweet-heat sauce, Bang Bang Salmon Bites bring big flavor with simple salmon, chili sauce, and mayo.
These saucy, golden bites are crispy-tender little flavor bombs that hit your tastebuds with a kiss of spice and a good dab of creamy comfort. The salmon gets all cozy in the air fryer (or oven, your call) and finishes with a drizzle of that addictive bang bang sauce. They’re fast enough for a weeknight, but flashy enough to bring to that thing your friend invited you to where people awkwardly hover near the snack table and pretend not to eat a dozen of these straight from the tray.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Bang Bang Salmon Bites Recipe
Okay, confession: I made these once and forgot to plate them, because I started nibbling straight from the tray like an embarrassed gremlin. That’s the vibe—salty, spicy, crispy, creamy, and zero pretense.
- Ridiculously simple to make: You whisk one bowl, toss another, and the air fryer does the rest.
- Crisp on the outside, tender in the middle: Those salmon cubes get slightly caramelized without getting dry. Magic.
- Addictive bang bang sauce: Sweet, spicy, garlicky, creamy… and utterly spoon-lickable.
- Air fryer or oven friendly: No judgment—choose your fighter based on how many dishes you’re willing to wash.
- Great as a snack, main, or party trick: Pop them on rice, skewer with toothpicks, or just… eat them.
- Adjustable spice level: Sneaky heat or full-on dragon breath—it’s up to you.
Ingredient Notes
Nothing fancy going on here—just pantry pals and a good piece of salmon.
- Olive oil: Helps the seasoning stick to the salmon and gives a crispy edge. If you don’t have olive oil, avocado oil or vegetable oil work too.
- Paprika: Adds color and a gentle smokiness. You can swap in smoked paprika if you want an extra smolder.
- Garlic powder & onion powder: Classic duo for depth and that savory backbone. Don’t skip ’em.
- Salt & black pepper: Basic but crucial. Brings out the flavor in everything, even your questionable life choices.
- Cayenne or chili flakes (optional): Use these to amp up the heat level. A little goes a long way.
- Salmon fillet: Skin off, cubed. Go for fresh if possible, but thawed frozen salmon works perfectly too. Just pat it dry.
- Mayonnaise: Forms the creamy base of the bang bang sauce. If you’re weird about mayo, read no further—just kidding, try Greek yogurt instead.
- Thai sweet chili sauce: Sweet, tangy, lightly spiced. This is where the “dang, that’s good” comes from.
- Sriracha: Brings heat and tang. Use more or less depending on your tolerance or audacity.
- Soy sauce: Adds saltiness and umami. Just a spoon, but it’s doing very important behind-the-scenes work.
- Honey: Balances the spicy and salty—it’s like finishing a song with a perfect note.
- Garlic: Fresh and finely minced. Don’t replace with powder here—fresh garlic in the sauce is key.
How To Make This Bang Bang Salmon Bites Recipe
This part’s fun—you’re basically tossing stuff into bowls, then letting high heat do its delicious work.
-
Whisk that seasoning mix: In a large bowl, combine the olive oil, paprika, garlic and onion powders, salt, pepper, and cayenne (if you dare). Give it a good whisk until smooth like salad dressing.
-
Add and coat the salmon: Drop in those pretty little salmon cubes and toss gently to coat. Think spa rubdown energy, not demolition derby.
-
Make the bang bang sauce: In a medium bowl, mix mayo, sweet chili sauce, Sriracha, soy sauce, honey, and garlic until creamy and dreamy. Give it a taste. Want it spicier? Add more Sriracha. Sweeter? Drizzle in a bit more honey.
-
Sauce half the salmon: Pour about half the sauce over the salmon and give it a gentle stir. Save the rest in the fridge—it’s your dipping sauce, your drizzle, your late-night sandwich spread.
-
Cook in the air fryer: Preheat it to 390–400°F. Lightly oil the basket, then add salmon in a single layer. Don’t crowd them—they like personal space. Cook 8–10 minutes, shaking halfway through. They’re done when they hit 140–145°F and look golden.
-
Or bake in the oven: Preheat to 400°F and line a sheet tray with parchment. Arrange salmon pieces like they’re paying rent: spaced out. Bake for 10–12 minutes until flaky in the middle and crisp at the edges.
-
Serve immediately: Use some reserved sauce for dipping or drizzle it all over if you’re chaotic good.
Storage Options
So, you’ve summoned some amazing Bang Bang Salmon Bites and now you’re faced with the mythical leftovers. First of all—what restraint you have.
If you’ve got leftovers, pop them in an airtight container in the fridge. They’ll stay tasty for about 2 days, maybe 3 if your fridge runs colder than your ex’s texts. Just let them cool before storing or they’ll get a little soggy.
Reheating in the microwave works, but they lose their crisp—what can you do. If you want to revive some of that texture, toss them back in the air fryer or oven at 350°F for 3 to 5 minutes. They’ll thank you.
Freezing? I mean, technically yes. Freeze the cooked, unsauced bites on a tray, then transfer to a bag for a month or two. Reheat straight from frozen in the air fryer. The sauce doesn’t freeze well, so toss together a fresh batch.
Variations and Substitutions
Already dreaming up little swaps or switches? Good—this recipe is flexible, like yoga-pants-on-a-Sunday flexible.
- Swap salmon for shrimp: Same seasoning, same method, just reduce the cook time a bit. Shrimp turns pink and curls up faster.
- Use Greek yogurt instead of mayo: It adds a tangier flavor and cuts the richness, if that’s more your thing.
- Add lime zest or juice to the sauce: A squeeze really brightens everything. It’s like turning the kitchen lights on after dinner and being pleasantly surprised.
- Try it with tofu: Press it well, cube it, and crisp it up the same way. Even meat-lovers might raise an eyebrow and admit it’s good.
- Bake with breadcrumbs: Toss your coated salmon cubes in panko before baking for an extra-crunchy crust.
- Turn it into tacos: Not kidding. These make phenomenal taco filling with slaw and a squirt of extra sauce.
What to Serve with Bang Bang Salmon Bites
You’ve got a plate of glistening salmon bites looking fabulous—now what? Let’s round it out.
-
A bed of jasmine rice or coconut rice works really well here. It soaks up the extra sauce and gives you something soft and starchy to balance the crispy-spicy punch of the salmon. If I had a nickel for every time I piled this into a bowl and called it a day…
-
A fresh cucumber slaw, maybe with a vinegar-based dressing, adds a crunchy cool contrast. It also helps if you accidentally go too hard on the Sriracha (we’ve all been there).
-
These taste amazing tucked into butter lettuce wraps with shredded carrots and a light sprinkle of sesame seeds. Bonus points if you drizzle extra sauce over it and eat them standing over the sink.
-
Honestly, if you’re in a mood for cozy carbs, a quick batch of oven-roasted potatoes or homemade fries will not disappoint. They play off the texture like flavors were besties in another life.
-
And dessert? Maybe something cool and nostalgic like peanut butter & banana ice cream sandwiches. Creamy, sweet, and totally unfair in the best way.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use frozen salmon for this recipe?
Absolutely, just make sure it’s fully thawed and patted dry before you start so it doesn’t get soggy while cooking. I’ve done this with frozen fillets more times than I care to admit, and it always turns out great after a little towel love.
Is the sauce very spicy?
The bang bang sauce brings a gentle heat, but it’s mellowed out by the mayo and sweet chili sauce. Want it spicier? Add extra Sriracha. Need it tamer? Dial it back or skip the cayenne entirely. It’s your kitchen, not a spice tolerance test.
Which method is better: air fryer or oven?
Honestly, both work beautifully. The air fryer gives a slightly crispier exterior faster, but the oven does a great job too—especially if you’re making a big batch. Either way, don’t forget to space those cubes out so they roast and not steam.
Can I prep these ahead of time?
You can prep the sauce and marinate the salmon up to a few hours in advance. Just store it covered in the fridge. Then all you’ll need is a quick blast in the oven or air fryer when you’re ready. Honestly, it might even taste better after a little chill time.
Bang Bang Salmon Bites
Ingredients
Salmon and Seasoning
- 1 lb (450 g) salmon fillet skin removed, cut into 1-inch cubes
- 1 tbsp (15 ml) olive oil or avocado or vegetable oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- 1/2 tsp (0.5 tsp) black pepper
- 1/4 tsp (0.25 tsp) cayenne pepper or chili flakes optional, for heat
Bang Bang Sauce
- 1/2 cup (120 g) mayonnaise or sub Greek yogurt
- 1/3 cup (80 ml) Thai sweet chili sauce
- 1-2 tbsp (15-30 ml) Sriracha more or less to taste
- 1 tsp soy sauce
- 1 tsp honey
- 1 clove garlic finely minced
Equipment
- Air Fryer
- Oven
- Mixing bowls
- Whisk
- Parchment paper
Instructions
- In a large bowl, whisk together olive oil, paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using) until smooth.
- Add the cubed salmon to the bowl and gently toss until every piece is evenly coated.
- In a separate medium bowl, make the bang bang sauce: Stir together mayonnaise, sweet chili sauce, Sriracha, soy sauce, honey, and minced garlic until smooth. Taste and adjust sweetness or heat as desired.
- Pour about half the bang bang sauce over the salmon cubes and toss to lightly coat. Set the remaining sauce aside for dipping or drizzling.
- To air fry: Preheat air fryer to 390–400°F (200°C). Lightly oil the basket. Arrange salmon in a single layer, not touching. Air fry 8–10 minutes, shaking halfway through, until golden and cooked to 140–145°F internally.
- To bake: Preheat oven to 400°F (200°C). Line a sheet tray with parchment. Arrange salmon cubes spaced on the tray. Bake for 10–12 minutes, until flaky in the center and crisp on edges.
- Serve salmon bites hot with reserved bang bang sauce for dipping or drizzling. Enjoy immediately!
