I love making these Bang Bang Salmon Bites when I want a fast, flavor-packed dish that still feels special. The salmon cooks up crispy on the outside and tender inside, and the creamy sweet-and-spicy sauce brings everything together in a way that always satisfies.
Why You’ll Love This Recipe
I enjoy this recipe because it’s quick, simple, and full of bold flavors. I like that it works equally well as an appetizer or a main dish, and I can easily adjust the spice level to match my mood. It’s one of those recipes I keep coming back to when I want something reliable but exciting.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1/2 pound salmon fillet, cut into bite-sized cubes
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/3 cup mayonnaise
1/4 cup sweet chili sauce
1 tablespoon honey
1 to 2 teaspoons sriracha, to taste
1 teaspoon lime juice
2 tablespoons sliced green onions (optional, for garnish)
Directions
I begin by cutting the salmon into evenly sized cubes so they cook evenly. I place the salmon in a bowl, add the olive oil, salt, black pepper, garlic powder, and paprika, and gently toss until every piece is coated.
I heat a nonstick skillet over medium-high heat and lightly grease it with oil. Once hot, I add the salmon cubes in a single layer. I let them cook for about 2–3 minutes without moving them so they develop a nice crust, then carefully flip and cook for another 2–3 minutes until the salmon is cooked through and crispy on all sides.
While the salmon cooks, I prepare the sauce by mixing the mayonnaise, sweet chili sauce, honey, sriracha, and lime juice in a small bowl until smooth. When the salmon is done, I remove it from the heat and toss it with the sauce until well coated. I finish by sprinkling green onions on top when I want a fresh bite.
Servings And Timing
I usually make this recipe for 4 servings.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Variations
I sometimes bake the salmon at 400°F for about 12–15 minutes when I want a lighter option. I also like using maple syrup instead of honey for a slightly different sweetness. When I want extra heat, I add more sriracha or a pinch of cayenne pepper to the sauce.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. For reheating, I prefer warming the salmon in a skillet over medium heat to help keep the exterior crisp. I avoid reheating too long so the salmon stays moist.
FAQs
Can I use frozen salmon for this recipe?
I can use frozen salmon as long as I thaw it completely and pat it dry before seasoning.
Is this recipe spicy?
I find it mildly spicy, and I adjust the heat by adding more or less sriracha.
Can I make the sauce ahead of time?
I often prepare the sauce up to two days in advance and keep it refrigerated.
What can I serve with bang bang salmon bites?
I like serving them with rice, noodles, or roasted vegetables, and they also work well in bowls or wraps.
Can I air fry the salmon?
I sometimes air fry the salmon at 400°F for 7–9 minutes, shaking the basket halfway through.
Conclusion
I keep this Bang Bang Salmon Bites recipe in regular rotation because it’s quick, versatile, and packed with flavor. Whether I serve it as a main dish or a shareable appetizer, it always delivers a satisfying balance of crispy salmon and creamy, spicy sauce.
Crispy, bite-sized salmon cubes tossed in a creamy sweet-and-spicy Bang Bang sauce, perfect as an appetizer or main dish.
Total Time:25 minutes
Yield:4 servings
Ingredients
1/2 pound salmon fillet, cut into bite-sized cubes
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/3 cup mayonnaise
1/4 cup sweet chili sauce
1 tablespoon honey
1–2 teaspoons sriracha, to taste
1 teaspoon lime juice
2 tablespoons sliced green onions (optional, for garnish)
Instructions
Cut salmon into evenly sized cubes. Toss with olive oil, salt, black pepper, garlic powder, and paprika until coated.
Heat a nonstick skillet over medium-high heat with a little oil. Add salmon cubes in a single layer and cook 2–3 minutes per side until crispy and cooked through.
Meanwhile, mix mayonnaise, sweet chili sauce, honey, sriracha, and lime juice in a bowl until smooth.
Remove salmon from heat and toss with the sauce until evenly coated.
Garnish with sliced green onions, if desired, and serve immediately.
Notes
For a lighter option, bake salmon at 400°F for 12–15 minutes.
Swap honey for maple syrup for a different sweetness.
Adjust spice with more or less sriracha or a pinch of cayenne pepper.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat in a skillet over medium heat to maintain crispness.
