Introduction
The moment the panko hits the hot tray, I hear a little crackle and the kitchen smells like dinner is wrapping me in a hug. Right away, I reach for the lime and sweet chili—my favorite part of making Bang Bang Salmon Bites, and it always takes me back to Sunday dinners. This dish is quick, a little spicy, and quietly fancy when friends drop by.
Why You’ll Love This
- Fast to make on weeknights and impressive for guests.
- Crispy outside, tender salmon inside—great contrast.
- Easy to tweak heat and sweetness to your family’s taste.
- Works well for meal prep or quick bowls for the week.
Quick Recipe Snapshot
- Servings: 3–4
- Prep time: 15 minutes
- Cook time: 12–15 minutes (oven) or 8–10 minutes (air fryer)
- Total time: 30 minutes
- Skill level: Easy
- Taste: sweet + spicy with bright lime notes
You’ll feel confident making this even if you’re new to salmon; the cues are clear and forgiving.
Ingredients You’ll Need
- ▢ 1 lb fresh salmon (skinless and cut into bite-sized cubes)
- ▢ 1 tsp garlic powder
- ▢ 1 tsp smoked paprika
- ▢ ½ tsp salt
- ▢ ½ tsp black pepper
- ▢ 1 cup panko breadcrumbs
- ▢ 1 tbsp olive oil or spray for crisping
- ▢ ½ cup mayonnaise
- ▢ 2 tbsp sweet chili sauce
- ▢ 1 tbsp sriracha (adjust to spice level)
- ▢ 1 tsp honey (optional)
- ▢ Juice of ½ lime
- ▢ 2 cups cooked jasmine rice (or cauliflower rice)
- ▢ 1 cup shredded purple cabbage
- ▢ 1 avocado (sliced)
- ▢ ½ cup shredded carrots
- ▢ 2 green onions (sliced)
- ▢ Fresh cilantro and sesame seeds for garnish
Chef notes:
- Fresh salmon = best texture and flavor.
- Panko crisps better than regular crumbs.
- Lime brightens the sauce instantly.
- Use cauliflower rice for low-carb bowls.
How to Make It
- Preheat oven to 425°F (or preheat air fryer to 400°F). Line a sheet with parchment. First, heat gives you crisp edges.
- Season the salmon cubes with garlic powder, smoked paprika, salt, and pepper. Toss gently so pieces stay intact.
- Coat each cube in panko, pressing lightly so crumbs stick. Then place on the tray in a single layer.
- Brush or spray olive oil over the panko. This helps golden, audible crisping while baking.
- Bake 12–15 minutes, turning once halfway, until edges are golden and fish flakes easily. In the air fryer, cook 8–10 minutes and check at 7 minutes. You’ll know it’s done when juices run clear and centers flake.
- Meanwhile, whisk mayonnaise, sweet chili, sriracha, honey, and lime juice until smooth; taste and adjust heat. The sauce should be glossy and pourable.
- Assemble bowls: divide rice, then top with purple cabbage, carrots, avocado, and salmon bites. Drizzle with sauce, sprinkle cilantro and sesame seeds, and serve warm.
Kitchen Tips (From My Kitchen)
- Time-saver: Cut salmon into cubes the night before and refrigerate in a single layer.
- Common mistake + fix: Overcrowding pan prevents crisping—give pieces space or crisp in batches.
- Simple variation: Swap sriracha for gochujang for deeper umami and a touch sweeter heat.
Serving Ideas
- Weeknight dinner: Serve with quick pickled cucumbers and a cold beer.
- Brunch twist: Put bites on toasted brioche with extra sauce.
- Light lunch: Half rice, half salad bowl with lemony greens.
- Party platter: Skewer a few bites for an easy appetizer.
- Garnish ideas: Lime wedges, extra cilantro, or toasted sesame seeds.
Storing & Leftovers
- Fridge: Store salmon bites in an airtight container for up to 3 days.
- Freezer: Freeze cooked bites on a tray, then transfer to a bag for up to 1 month.
- Reheat: Oven or air fryer at 350°F for 6–8 minutes to keep crispness.
Leftover idea: Wrap bites in a tortilla with slaw and extra sauce for a quick lunch.
Bang Bang Salmon Bites
Ingredients
Method
- Preheat oven to 425°F (or preheat air fryer to 400°F). Line a sheet with parchment.
- Season the salmon cubes with garlic powder, smoked paprika, salt, and pepper. Toss gently so pieces stay intact.
- Coat each cube in panko, pressing lightly so crumbs stick. Then place on the tray in a single layer.
- Brush or spray olive oil over the panko.
- Bake for 12–15 minutes, turning once halfway, until edges are golden and fish flakes easily. In the air fryer, cook for 8–10 minutes and check at 7 minutes.
- Whisk mayonnaise, sweet chili, sriracha, honey, and lime juice until smooth; taste and adjust heat.
- Divide rice, then top with purple cabbage, carrots, avocado, and salmon bites.
- Drizzle with sauce, sprinkle cilantro and sesame seeds, and serve warm.
Notes
FAQs
Q: Can I make this ahead?
A: Yes—cook salmon and sauce, then store separately. Reheat in the oven and assemble just before serving.
Q: What can I substitute for panko?
A: Fine breadcrumbs work, but panko gives the best crunch. You can also pulse tortilla chips for a flavor twist.
Q: How do I know the salmon is done?
A: The edges should be golden and the center should flake with a fork; internal temp about 125–135°F for medium.
Q: Can I freeze this?
A: Yes, you can freeze cooked bites; reheat in an oven to restore texture.
Final Thoughts
I make these when I want something that feels thoughtful but doesn’t take all evening. The texture contrast—crispy panko and flaky salmon—is comforting, while the bang bang sauce keeps things lively. Try little tweaks for your family, and I promise you’ll keep coming back to this recipe. Bang Bang Salmon Bites.
Conclusion
For an air-fryer approach and extra tips, I also like this take on Air Fryer Bang Bang Salmon Bites – I Am Homesteader. If you want a very quick version ready in twenty minutes, check out Easy Bang Bang Salmon Bites (made in 20 minutes!) – Britney ….
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