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Bang Bang Salmon Bites

Bang bang salmon bites with extra-crispy cubes are pan-seared until golden, then drizzled with a creamy spicy sweet bang bang sauce. Finish with sesame seeds and green onion for a crunchy, saucy bite that works as an easy air-fryer-style alternative.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Salmon 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 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 the surface looking dry and breaded.
Sear until crispy
  1. Heat the olive oil in a large non-stick skillet over medium-high heat until it shimmers, then add salmon bites in batches so they don’t crowd.
  2. Cook the salmon bites for 2–3 minutes per side, flipping once, until they are crispy and golden brown all over.
Make the bang bang sauce
  1. Whisk mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth and glossy, with no streaks remaining.
Serve
  1. Arrange the crispy salmon bites in a bowl or on a plate and drizzle generously with the bang bang sauce, creating a visible zigzag layer.
  2. Garnish with sesame seeds and sliced green onions and serve immediately over rice or in lettuce cups for best crunch.

Notes

For crispier edges, keep the salmon pieces in a single layer during searing and avoid crowding—work in batches if needed. Refrigerate leftovers in a sealed container for up to 2 days; reheat at 400°F (205°C) for 5–7 minutes to refresh the crust (sauce may thicken). Freezing is not recommended for best texture. For a dairy-light option, substitute mayonnaise with a dairy-free mayo to keep the sauce creamy.