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Crispy Bang Bang Salmon Bites

Tender, flaky salmon cubes seared to crispy perfection and coated in a sweet, spicy, and creamy Bang Bang sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Dinner
Cuisine: American, Asian-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Salmon and Seasoning
  • 1.5 lbs fresh salmon fillet skinless, cubed
  • 1 tbsp olive oil for tossing
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp onion powder
  • 0.5 tsp fine sea salt
  • 0.25 tsp black pepper freshly ground
  • 1 tbsp high-heat oil like avocado oil, for pan-frying
Bang Bang Sauce
  • 0.5 cup mayonnaise
  • 0.25 cup Thai sweet chili sauce
  • 1-2 tbsp sriracha to taste
  • 1 tsp honey optional
  • 1 tsp rice vinegar or lime juice
Garnish
  • 2 tbsp fresh chives finely chopped

Equipment

  • Cutting board and sharp knife
  • Mixing bowls
  • Large skillet or Air Fryer
  • Whisk

Method
 

  1. Cut the skinless salmon fillet into uniform 1-inch to 1.5-inch cubes. Place in a medium bowl.
  2. Drizzle the salmon with olive oil and sprinkle with garlic powder, smoked paprika, onion powder, salt, and pepper. Toss gently to coat evenly.
  3. In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth to create the Bang Bang sauce. Set aside.
  4. To Pan-Fry: Heat avocado oil in a large skillet over medium-high heat. Add salmon cubes in a single layer. Sear for 2 minutes, flip, and cook another 1-2 minutes until crispy and cooked through.
  5. To Air-Fry: Preheat air fryer to 400°F (200°C). Spray basket with oil. Air fry salmon cubes in a single layer for 6-8 minutes, shaking halfway.
  6. Transfer hot, crispy salmon to a serving platter. Drizzle generously with the Bang Bang sauce or toss gently to coat.
  7. Garnish immediately with freshly chopped chives and serve hot.

Notes

Ensure salmon cubes are patted completely dry before seasoning to achieve the best crust. Store leftover sauce separately from the cooked salmon to prevent the fish from becoming soggy.