Bang Bang Salmon Bites

The first time I made bang bang salmon bites was actually an accident. I had planned to make full salmon fillets but my daughter wanted something finger food style for movie night. I cut the salmon into cubes, tossed them with whatever spices were in reach, and ended up with these crispy little nuggets that disappeared faster than I could plate them.

Last summer, I served these at a small dinner party and watched my friend who claims to dislike salmon go back for thirds. She kept asking what was in the sauce, and when I told her how simple it was, she looked genuinely surprised. Now whenever she comes over, these salmon bites are the first thing she asks about.

Ingredients

• Salmon fillets: Fresh salmon works beautifully here but thawed frozen salmon is perfectly fine, just pat it really dry before cutting
• Olive oil: Helps the spices cling to every surface and gives you that gorgeous golden sear
• Garlic powder and onion powder: This dynamic duo creates instant depth without any chopping required
• Smoked paprika: Adds a subtle smoky warmth that makes these taste restaurant quality
• Mayonnaise: The creamy base that makes the sauce luxuriously smooth, though Greek yogurt works if you want something lighter
• Thai sweet chili sauce: This is the secret ingredient that gives the sauce its signature sweet tangy kick
• Sriracha: Adjust this based on your heat tolerance, the recipe as written gives a gentle warmth
• Honey: Balances everything out and helps the sauce cling perfectly to each salmon bite
• Lime juice: Just a splash cuts through the richness and brightens all the flavors

Instructions

Prep the salmon:

Cut your salmon into uniform 1 inch cubes so they cook evenly and all finish at the same time

Season generously:

Toss the cubes in olive oil and all those spices until every piece is evenly coated, letting them sit for about 5 minutes helps the flavors sink in

Sear to perfection:

Get your skillet nice and hot over medium high heat, then cook the salmon cubes for 2 to 3 minutes per side until they are golden brown and just cooked through

Get extra crispy:

For restaurant level crunch, transfer the seared salmon to a baking sheet and finish at 400°F for 10 to 12 minutes or air fry at 375°F for 8 to 10 minutes, flipping halfway through

Whisk up magic:

In a small bowl, combine mayonnaise, sweet chili sauce, sriracha, honey and lime juice until completely smooth

Bring it together:

Toss the warm salmon bites in that gorgeous sauce until every piece is coated, then serve immediately while they are still hot

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These have become my go to when I want something that feels special but does not require endless prep work. There is something about bite sized food that makes everything feel more festive, even on a random Tuesday.

Making It Your Own

Sometimes I swap out the sriracha for sambal oelek if I want a chunkier texture, or add a pinch of ginger to the sauce for extra warmth. The beauty of this recipe is how easily it adapts to whatever you are craving.

Serving Ideas

These salmon bites work as an appetizer, main course, or even protein in a grain bowl. I have served them over steamed rice, tucked into lettuce wraps, and alongside a simple cucumber salad.

Meal Prep Secrets

You can cut and season the salmon up to a day ahead, keeping it in the refrigerator until you are ready to cook. The sauce also keeps beautifully for up to a week in the fridge.

• Make extra sauce, it is fantastic on chicken tenders or roasted vegetables
• If reheating leftovers, use the oven or air fryer to maintain that crispy texture
• Serve with extra lime wedges on the side for those who love an extra citrus kick

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Hope these bring as much joy to your table as they have to mine.

Recipe FAQs

→ What makes bang bang sauce special?

Bang bang sauce combines mayonnaise, Thai sweet chili sauce, sriracha, honey, and fresh lime juice. This blend creates a unique sweet-spicy-creamy profile that perfectly complements the richness of salmon while adding a gentle kick of heat.

→ Can I make these ahead of time?

The seasoned salmon cubes can be prepped up to 4 hours ahead and refrigerated. Cook just before serving for the best texture. The sauce can be made up to 3 days in advance and stored in the refrigerator—toss with freshly cooked salmon when ready to serve.

→ What's the best cooking method?

Pan-searing creates a beautiful golden crust and takes just 6 minutes total. For extra crispiness, finish in a 400°F oven for 10 minutes or air fry at 375°F for 8-10 minutes. Choose the method that fits your equipment and texture preference.

→ How do I adjust the spice level?

Start with the listed sriracha amount and add more to taste. The optional cayenne pepper in the salmon seasoning also adds heat. For a milder version, reduce or omit both the cayenne and sriracha, relying on the sweet chili sauce for flavor.

→ What should I serve with these bites?

Steamed jasmine rice soaks up the extra sauce beautifully. A crisp cucumber salad or shredded lettuce wraps provide refreshing contrast. You can also serve as an appetizer with toothpicks alongside other Asian-inspired small bites for parties.

→ Can I use frozen salmon?

Yes, thaw frozen salmon completely and pat dry before cubing. Excess moisture prevents proper searing, so ensure the fish is thoroughly dried with paper towels. The seasoning and sauce will mask any slight texture differences from freezing.