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Delicious Bang Bang Salmon Bites served with a spicy dipping sauce

Bang Bang Salmon Bites

Delicious, crunchy salmon bites served with a creamy bang bang sauce that are quick, easy, and spark joy at any dinner table or party platter.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Asian, Fusion
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Salmon Bites
  • 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
For the Bang Bang Sauce
  • ½ cup mayonnaise
  • 2 tbsp sweet chili sauce
  • 1 tbsp sriracha (adjust to spice level)
  • 1 tsp honey (optional)
  • Juice of ½ lime
For Serving
  • 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 for garnish
  • Sesame seeds for garnish

Method
 

Preparation
  1. Preheat Oven or Air Fryer: Heat your oven to 400°F (200°C) or preheat your air fryer.
  2. Season the Salmon: Toss the salmon cubes with garlic powder, smoked paprika, salt, and black pepper until well coated.
  3. Coat in Breadcrumbs: Roll the seasoned salmon in panko breadcrumbs until fully coated. A little olive oil or spray will help them crisp up!
Cooking
  1. Bake or Air-Fry: Cook in the oven for about 12-15 minutes or air fry for 8-10 minutes until golden brown.
  2. Make the Bang Bang Sauce: Mix mayonnaise, sweet chili sauce, sriracha, and honey in a bowl, adding lime juice for zing.
Serving
  1. Assemble the Bowls: Serve the salmon bites over rice, topped with cabbage, carrots, avocado, and the bang bang sauce. Garnish with green onions, cilantro, and sesame seeds.

Notes

Leftovers can be stored in the fridge for up to 3 days; freeze for up to 2 months. Reheat in the oven or microwave. Adjust sriracha for desired spice level.