I can’t get enough of these Crispy Bang Bang Salmon Bites—they’re golden, tender, bold, and outrageously satisfying. Every bite delivers a juicy chunk of salmon wrapped in a crunchy coating and drenched in the irresistible, creamy-spicy bang bang sauce. It’s the kind of appetizer that steals the show, whether you’re hosting game night or just need a midweek dinner with flair.

This dish hits the sweet spot between comfort food and elevated seafood fare. I’ve made it for parties, casual dinners, and even meal-prepped a batch for the week ahead (they reheat surprisingly well!). If you’re into crispy textures and sauces that demand finger-licking, this one’s for you.

Why You’ll Love These Crispy Bang Bang Salmon Bites

Crispy perfection: The outer crust is light but incredibly crunchy thanks to the panko coating.
Moist, flaky salmon: The inside stays juicy and tender, never dry or overcooked.
That bang bang sauce: Creamy, tangy, slightly spicy—addictive is an understatement.
Easy to prep and cook: A little dredging, a hot skillet or air fryer, and you’re golden.
Great as a meal or a snack: Serve them with rice, in tacos, or pile them on a platter with toothpicks.

What Kind of Salmon Should I Use?

When it comes to making Crispy Bang Bang Salmon Bites, fresh, skinless salmon fillets are your best choice. I prefer using center-cut salmon because it’s evenly thick and easy to cube. Go for wild-caught salmon if you want a richer, deeper flavor, but farm-raised works fine too—it’s milder and usually a bit fattier, which keeps things extra moist.

Frozen salmon also works, just make sure it’s fully thawed and patted dry to avoid soggy bites. The key is uniform cubes so each piece cooks at the same rate and holds its shape after dredging and frying.

Options for Substitutions

Sometimes you’ve got to work with what you have. Here are some swap-outs that still deliver crispy, saucy magic:

Salmon → Try skinless cod, tilapia, or even tofu cubes if you want a vegetarian version.
Panko breadcrumbs → Crushed cornflakes or regular breadcrumbs will give you a similar crunch, though not quite as airy.
Egg wash → A mix of mayo and Dijon mustard can help the coating stick if you’re out of eggs.
Bang bang sauce → Don’t have Thai sweet chili sauce? Mix honey and sriracha with a splash of vinegar for a quick homemade substitute.
Deep-frying → These bites air-fry beautifully. Just give them a light spray of oil and set your air fryer to 400°F (200°C) for about 10-12 minutes.

Ingredients for Crispy Bang Bang Salmon Bites

Each ingredient in this recipe plays a role in building the crispy texture and bold flavor that make these salmon bites unforgettable:

Salmon fillet
The star of the show—cubed into bite-sized pieces. You want it fresh, tender, and skinless for easy handling and maximum flake.
Salt and black pepper
Simple seasoning to enhance the natural richness of the salmon without overpowering it.
Garlic powder & paprika
These add depth and a subtle warmth to the breading—just enough to elevate without stealing the spotlight from the sauce.
All-purpose flour
The first step in the breading station—it helps the egg stick and builds a light base for the crunchy coating.
Eggs
Whisked to coat the salmon and help the breadcrumbs adhere like glue.
Panko breadcrumbs
The key to that golden, airy crunch. They fry up beautifully and stay crispy longer than regular breadcrumbs.
Neutral oil (like canola or vegetable oil)
You need enough to shallow-fry the bites until perfectly golden and crisp. Choose a high smoke point oil to keep things clean and crisp.
Mayonnaise
The creamy base of the bang bang sauce. Rich, smooth, and slightly tangy.
Thai sweet chili sauce
It gives the sauce its signature sweetness and mild heat.
Sriracha
Adds that punch of spice and balances out the sweetness of the chili sauce.
Lime juice (optional)
A touch of acid to brighten the sauce and cut through the richness.
Fresh parsley or chives (optional)
For garnish—a little green on top adds freshness and contrast to all that golden crunch.

Step 1: Prep the Salmon

Start by cutting your salmon fillet into even bite-sized cubes—around 1 to 1.5 inches each works perfectly. Pat them dry with paper towels to help the coating stick better. Season the cubes lightly with salt, pepper, garlic powder, and paprika.

Step 2: Set Up the Breading Station

You’ll need three shallow bowls:

One with all-purpose flour.
One with whisked eggs.
One with panko breadcrumbs.

Dredge each salmon cube in flour first, then dip it into the egg wash, and finally coat it thoroughly with panko. Press the crumbs on gently so they adhere well.

Step 3: Fry the Salmon Bites

Heat about half an inch of neutral oil in a skillet over medium-high heat. When the oil is hot (you can test it by dropping in a breadcrumb—it should sizzle), add the salmon cubes in batches. Don’t overcrowd the pan.

Fry each side for about 1.5 to 2 minutes, or until golden brown and crisp. Use tongs to turn them gently. Transfer to a paper towel-lined plate to drain.

Step 4: Make the Bang Bang Sauce

In a bowl, mix together:

½ cup mayonnaise
¼ cup Thai sweet chili sauce
1 tablespoon sriracha (adjust to taste)
A squeeze of lime juice (optional)

Whisk until smooth and creamy.

Step 5: Toss or Drizzle

You can either toss the warm salmon bites gently in the bang bang sauce or drizzle the sauce over the top right before serving. Garnish with fresh parsley or chives if you like a pop of green.

How Long to Cook Crispy Bang Bang Salmon Bites

Cooking these salmon bites is quick and rewarding. Here’s what to expect:

Frying time: Each batch should take about 3 to 4 minutes total—1.5 to 2 minutes per side—over medium-high heat. The coating should turn a deep golden brown and the salmon should be just cooked through and flaky inside.
Air fryer option: Preheat your air fryer to 400°F (200°C). Spray the breaded salmon bites lightly with oil and cook for 10 to 12 minutes, flipping halfway through. They’ll be crisp and golden without any deep frying.
Oven method: Bake at 425°F (220°C) on a wire rack for 15 to 18 minutes, flipping once, and broil for 1-2 minutes at the end to boost the crunch.

Tips for Perfect Crispy Bang Bang Salmon Bites

Pat the salmon dry before seasoning to help the coating stick better and fry up crispier.
Cut evenly sized cubes so they cook uniformly and look tidy when served.
Use fresh oil—old oil or oil that’s not hot enough will result in soggy bites.
Don’t overcrowd the pan while frying. Crowding drops the oil temp and steams the bites instead of frying them.
Double-coat if you want extra crunch: Dip the bites back in egg and panko for a second layer before frying.
Keep them warm in a 200°F (95°C) oven while you finish batches—no soggy bottoms here.
Sauce just before serving to maintain maximum crispiness.

Watch Out for These Mistakes While Cooking

Even though Crispy Bang Bang Salmon Bites are pretty straightforward, a few missteps can trip you up. Here’s what to avoid:

Skipping the dry pat: If the salmon isn’t dried well before breading, the coating won’t stick properly, and you’ll lose that crispy texture.
Using cold oil: If the oil isn’t hot enough before frying, the panko will soak it up and the bites will turn out greasy instead of crunchy.
Overcooking: Salmon cooks fast—just a few extra seconds and you’ll lose that juicy, flaky center.
Overcrowding the pan: This causes the oil temperature to drop, which leads to uneven cooking and soggy coating.
Saucing too early: Tossing or drizzling with bang bang sauce too far in advance will make the coating soft. Always sauce right before serving.
Using stale breadcrumbs: Panko loses its crispiness over time. Use fresh or store in an airtight container to keep them snappy.

What to Serve With Crispy Bang Bang Salmon Bites?

You can turn these bites into a full meal or a bold party spread. Here are some pairings that shine:

Asian Slaw

Crunchy cabbage, shredded carrots, and a sesame-soy vinaigrette balance the richness of the salmon bites beautifully.

Jasmine Rice or Coconut Rice

A fluffy bed of rice soaks up that bang bang sauce and makes it a heartier main dish.

Pickled Cucumbers

Tangy, refreshing, and just sharp enough to cleanse the palate between bites.

Mini Tortillas

Transform the bites into fish tacos with slaw, avocado, and extra sauce.

Avocado Slices or Guacamole

Creamy avocado brings a buttery contrast that cools the spice of the sriracha.

Simple Green Salad

A light, lemony salad with mixed greens helps balance the crispy, creamy goodness.

Sweet Potato Fries

Crispy and slightly sweet, they complement the heat of the sauce perfectly.

Sparkling Water with Citrus

A refreshing drink to cleanse your palate and keep things light.

Storage Instructions

If you’ve got leftovers (rare, but it happens), Crispy Bang Bang Salmon Bites can be saved and revived surprisingly well with a little care.

Refrigerator: Store cooled salmon bites in an airtight container for up to 3 days. Keep the sauce separate to preserve the crispiness.
Freezer: Freeze the cooked (unsauced) bites on a baking sheet in a single layer first, then transfer to a zip-top bag or airtight container. They’ll last up to 2 months. Reheat from frozen in the oven or air fryer.
Reheating tips:
- Oven: Bake at 375°F (190°C) for 10–12 minutes until hot and crisp.
- Air fryer: 375°F (190°C) for 6–8 minutes works wonders.
- Avoid microwaving, unless you don’t mind a soggy coating.

Store extra bang bang sauce in the fridge in a sealed container for up to 1 week.

Estimated Nutrition

Please note these are estimates based on a standard portion of Crispy Bang Bang Salmon Bites (about 5 to 6 bites per serving, with sauce):

Calories: ~380 kcal
Protein: 22g
Fat: 24g
Carbohydrates: 18g
Sugar: 6g
Fiber: 1g
Sodium: ~420mg

This will vary depending on the size of your salmon cubes, the amount of breading used, and how much sauce you drizzle or toss.

Frequently Asked Questions

What type of salmon works best for these bites?

Fresh, skinless salmon fillets are ideal—preferably center-cut for even cooking. Both wild and farm-raised work well, depending on your flavor preference.

Can I bake these instead of frying?

Yes! Bake at 425°F (220°C) on a rack for 15–18 minutes. Flip halfway through and broil for 1–2 minutes at the end for extra crisp.

How spicy is the bang bang sauce?

Mild to medium. The heat comes from the sriracha, so you can scale it up or down to match your spice tolerance.

Can I use frozen salmon?

You can, but it must be completely thawed and well-patted dry. Otherwise, you’ll have trouble getting the coating to stick and crisp up.

Do I have to use panko breadcrumbs?

Panko gives the crispiest texture, but regular breadcrumbs or crushed cornflakes can be used in a pinch.

Can I prep these ahead of time?

Yes! Bread the salmon and refrigerate for up to 6 hours before frying. You can also make the sauce in advance.

Can I use a different protein instead of salmon?

Absolutely—chicken breast, shrimp, or even tofu all work beautifully with the same breading and sauce.

How do I keep them crispy after cooking?

Place them on a wire rack in a low oven (200°F/95°C) while cooking in batches. Only sauce them right before serving to preserve that crunch.

Conclusion

Crispy Bang Bang Salmon Bites are the ultimate combo of crunch, flavor, and fun. Whether you serve them as a party appetizer, tuck them into tacos, or plate them over rice, they deliver big flavor with minimal fuss. I’ve made them for casual dinners, guests, and solo nights in—and they never disappoint.

From the spicy-sweet sauce to the golden crust, it’s a dish that feels restaurant-worthy but totally achievable in your own kitchen. Try it once, and it might just become your new signature dish.