Go Back

Bang Bang Salmon Bites

Bang bang salmon bites with crispy golden salmon cubes coated in a glossy coral bang bang sauce, topped with sesame seeds and green onions. Pan-cooked until caramelized on the edges, then tossed in sauce for a sticky-sweet, spicy finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 1.5 lb salmon fillet skin removed, cut into 1.5-inch cubes
  • salt to taste
  • pepper to taste
  • garlic powder to taste
  • smoked paprika to taste
  • 2 tbsp olive oil
Bang bang sauce
  • 0.5 cup mayonnaise 3/4 cup total mixed; reserve 1/3 for serving
  • 3 tbsp sweet chili sauce
  • 1 tbsp sriracha
  • 1 tbsp honey
  • 1 tbsp lime juice
Garnish
  • sesame seeds for garnish
  • green onions sliced, for garnish

Equipment

  • 1 non-stick skillet

Method
 

Prep and season
  1. Pat the salmon cubes completely dry, then season with salt, pepper, garlic powder, and smoked paprika so all sides are evenly coated.
Make the bang bang sauce
  1. Whisk mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth and glossy, then reserve 1/3 of the sauce for serving.
Cook the salmon bites
  1. Heat olive oil in a large non-stick skillet over medium-high heat until shimmering.
  2. Place salmon bites in a single layer and cook for 2-3 minutes per side without moving until golden and crispy, working in batches if needed.
  3. Immediately toss the hot salmon bites with the remaining bang bang sauce until every piece looks coated and shiny.
Serve
  1. Transfer the sauced salmon bites to a serving plate, drizzle with the reserved sauce, and top with sesame seeds and sliced green onions.

Notes

For maximum crisp, dry the salmon thoroughly before seasoning and don’t overcrowd the skillet so the cubes sear instead of steam. Refrigerate leftovers in a sealed container up to 3 days; reheat gently in a skillet or air fryer to restore some crunch. Freezing isn’t recommended because the sauce and texture can break down. To make it slightly lighter, use light mayonnaise (or a mayo-yogurt blend) for the same bang-bang flavor profile.