These bang bang salmon bites are dangerously addictive! Seriously, once you start, it’s so hard to stop.
Imagine tender, juicy salmon with a smoky seasoning, coated and drizzled in a creamy, sweet-spicy sauce.
They’re perfect as an appetizer. But to be honest, I’ll devour the entire tray for dinner.
Baked or air fried, these poppable bites are bangin’!
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Why You'll Love These Bang Bang Salmon Bites
Bangin’ Flavor: Creamy mayonnaise, Thai sweet chili sauce, and fiery Sriracha create the most tantalizing sweet and spicy sauce.
Time-Saver: From prep to plate, these bites are ready in under 30 minutes. Perfect for impromptu gatherings and quick weeknight dinners.
Cooking Flexibility: With both air fryer and oven instructions, this recipe adapts to your kitchen. So you can whip it up no matter your setup!
Versatile Serving: While amazing as an appetizer, these salmon bites pair wonderfully with rice bowls, salads, wraps, or even sliders.
Ingredients
- Skinless Salmon Fillet: Choose wild-caught, sustainably sourced salmon for the best flavor.
- Olive Oil: It helps the seasonings adhere to the salmon and prevents sticking during cooking.
- Seasonings: A savory blend of paprika, garlic powder, onion powder, salt, and pepper creates a flavorful crust. For a spicier version, add cayenne or chili flakes.
- Mayonnaise: The creamy base of the bang bang sauce. Japanese kewpie mayonnaise is best, but regular mayo works too.
- Thai Sweet Chili Sauce: Adds sweetness and mild heat to the sauce while contributing an Asian-inspired flavor.
- Sriracha: For a fiery kick! Add more or less to taste.
- Honey: Balances the heat and helps create a glazed finish.
- Soy Sauce: For a punch of salt to balance the rest.
- Minced Garlic: For aromatic depth.
How to Make Bang Bang Salmon Bites
If you're craving something that perfectly balances sweet, spicy, and savory, these bang bang salmon bites are your answer.
I love serving them as an appetizer when friends come over, but they're equally fantastic over a bed of rice or fresh greens for a complete meal.
Air-fried or baked, they're a total crowd-pleaser! Plus, they’re simple to make and easy to serve.
1. WHISK the olive oil, paprika, garlic powder, onion powder, salt, pepper, and cayenne in a large bowl.
2. ADD the salmon cubes and toss gently to coat. Set aside.
3. MIX the mayonnaise, sweet chili sauce, Sriracha, soy sauce, honey, and garlic in a separate bowl. Adjust to taste.
4. SCOOP half the sauce into the salmon bowl. Toss gently to coat. Cover and chill the remaining sauce.
5. AIR FRYER – PREHEAT the air fryer to 390–400°F (200°C). Spray or brush the basket with oil.
6. ARRANGE salmon cubes in a single layer and cook for 8–10 minutes, flipping halfway.
7. OVEN – PREHEAT oven to 400°F (205°C) and line a baking sheet with parchment.
8. PLACE salmon cubes on the sheet in a single layer and bake for 10–12 minutes.
9. SERVE immediately with reserved sauce. ENJOY!
Tips For the Best Bang Bang Salmon Bites
If you're a fan of bang bang sauce, these salmon bites are a must-make. It's super versatile and works brilliantly as both a marinade and a finishing drizzle.
It infuses the salmon with TONS of flavor.
For even better results, follow these tips:
- Be selective. Each type of salmon will vary in flavor. I recommend center-cut Atlantic salmon.
- Dry thoroughly. Pat the salmon dry with paper towels before seasoning to remove extra moisture and help the seasonings and sauce stick better.
- Slice evenly. Slice the salmon evenly into 1-inch cubes for uniform cooking.
- Tailor the spice level. Adjust the Sriracha and cayenne in the sauce to match your heat preference. For a milder version, reduce the Sriracha and skip the cayenne.
- Adjust the sauce consistency. If the bang bang sauce is too thick, thin with 1-2 teaspoons of water or lime juice for easier drizzling.
- Give ‘em space. Be sure to space the salmon pieces at least 1/2 inch apart so they cook and crisp nicely.
- Meal prep hack. Prepare the sauce and seasonings in advance to save time. But wait to coat the salmon until just before cooking for best results.
- Add a twist! Instead of salmon, try shrimp, chicken, or tofu. Use Greek yogurt instead of mayo for a lighter version. Or, try different spice blends like Cajun seasoning, lemon pepper, or Asian five-spice powder.
How to Store
These little morsels are incredibly versatile – dress them up with sesame seeds and fresh herbs for an elegant presentation, or keep them casual for a delicious protein-packed snack.
I made them for dinner last night and am already planning to make them again this weekend!
Got leftovers? Here's how to store them:
To Store: Store the cooled leftovers in an airtight container. Refrigerate for up to 3 days.
To Freeze: Wrap the cooled salmon bites tightly in plastic wrap or place them in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Air fry at 375°F for 2-3 minutes until warmed through. Or bake at 275°F for 10-15 minutes, covered with foil. When fully reheated, the internal temperature should reach 145°F.
More Sweet and Spicy Dishes to Try
Bang Bang Shrimp Pasta
Bang Bang Chicken
Bang Bang Shrimp
Bang Bang Salmon Bites
4
servings10
minutes10
minutes734
kcalBang bang salmon bites are crispy, tender, and packed with bold flavors! Tossed in a sweet ‘n' spicy sauce, they’re perfect for dinner or as an appetizer.
Ingredients
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper or a pinch of chili flakes, optional
1 1/2 pounds salmon fillet, skin removed, cut into 1-inch cubes
- Bang Bang Sauce
1 cup mayonnaise
1/2 cup Thai sweet chili sauce
1 tablespoon Sriracha (or to taste)
1 tablespoon soy sauce
2 tablespoons honey
1-2 cloves garlic, minced
Instructions
- In a large bowl, whisk the olive oil, paprika, garlic powder, onion powder, salt, pepper, and cayenne (if using) until smooth.
- Add the salmon cubes and gently toss to coat each piece evenly. Set aside.
- In a separate bowl, mix the mayonnaise, Thai sweet chili sauce, Sriracha, soy sauce, honey, and garlic until smooth. Taste and adjust as needed.
- Scoop out about half of the sauce into the bowl with the salmon. Stir very gently until well coated. Cover and chill the remaining sauce for serving.
- Air Fryer Method: Preheat the air fryer to 390–400°F (200°C). Lightly spray or brush the air fryer basket with oil.
- Working in batches, arrange the salmon cubes in a single layer, leaving some space between them. Air fry for 8–10 minutes, flipping or shaking the basket halfway through, until the salmon is cooked and reaches 140–145°F internally.
- Oven Method: Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
- Place the salmon cubes in a single layer on the sheet, leaving space between them. Bake on the top rack for 10–12 minutes, or until the salmon flakes easily with a fork and reaches 140–145°F internally.
- Serve immediately with the reserved sauce for dipping. Enjoy!
Notes
- Divide the sauce before mixing. This will help prevent cross-contamination from the raw salmon.
- Use a meat thermometer. This will verify a 140-145°F internal temperature, ensuring the salmon is properly cooked.
2 Comments
I have made this twice and my husband who does not like salmon, loves this recipe. I don’t use the olive oil, I just coat the fish with the dry ingredients and spay a little olive oil on them. I cook them in the air fryer for 4 minutes because I cut the pieces fairly small. Delicious!
This sounds delicious! I’m going to make some it tomorrow!