Dinner

Bang Bang Salmon Bites — Crispy Salmon with Creamy Sweet-Spicy Sauce Recipe

ByRita Bennet February 3, 2026February 3, 2026

Introduction

Bang Bang Salmon Bites are crispy, flavorful pieces of salmon coated in a creamy, sweet-spicy sauce. This easy recipe is perfect for a quick snack or appetizer that packs a punch of bold flavors and satisfying texture.

A white speckled bowl filled with crispy golden-brown tofu cubes covered in a shiny red-orange sweet chili sauce, sprinkled on top with small green chives and red chili flakes, arranged in a slightly piled mound. Adjacent to the bowl, there is a pair of light-colored wooden chopsticks resting on the bowl's edge. In the background, a white bowl contains fluffy white rice, and fresh green chives are partially visible on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb (450 g) fresh salmon, skin removed and cut into 1-inch cubes
1/2 cup cornstarch (for coating)

1/2 teaspoon salt
1/4 teaspoon black pepper

1 tablespoon olive oil (or spray for air fryer)
For the Bang Bang Sauce

1/4 cup mayonnaise
2 tablespoons sweet chili sauce
1 teaspoon sriracha (adjust for spice level)

1 teaspoon honey (optional, for a sweeter touch)
1 teaspoon lime juice

Instructions

Step 1: Pat the salmon cubes dry with paper towels. In a bowl, toss them with salt, pepper, and cornstarch until evenly coated.

Step 2: For skillet cooking, heat olive oil in a nonstick pan over medium-high heat. Cook the salmon for 2–3 minutes on each side until golden and crisp. For air frying, lightly spray the basket with oil and air fry the salmon at 400°F (200°C) for 8–10 minutes, shaking the basket halfway through cooking.
Step 3: In a small bowl, combine mayonnaise, sweet chili sauce, sriracha, honey, and lime juice. Mix until smooth to create the Bang Bang sauce.
Step 4: Toss the cooked salmon gently in the sauce until fully coated. Garnish with sesame seeds or chopped green onions if desired. Serve immediately and enjoy!

Tips & Variations

For extra crispiness, let the coated salmon cubes rest for 5 minutes before cooking to allow the cornstarch to adhere better.
Adjust sriracha to control the heat level according to your preference.
Try substituting the salmon with shrimp or firm white fish for a different twist.

Use Greek yogurt instead of mayonnaise for a lighter sauce option.

Storage

Store leftover Bang Bang Salmon Bites in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or air fryer to preserve the crispiness. The sauce is best added fresh before serving, but leftover sauce can be refrigerated separately for up to 3 days.

How to Serve

A white speckled bowl filled with about ten small square pieces of crispy tofu, each piece golden brown with a slightly charred texture. The tofu is coated with a shiny orange-red sauce that looks thick and glossy, sprinkled with finely chopped green herbs and tiny red chili flakes. Two light-colored wooden chopsticks rest across the bowl at the top. In the background, slightly out of focus, there is a white bowl filled with fluffy white rice, and some green chive stalks lying on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon, but make sure to thaw it completely and pat it dry before coating and cooking to avoid excess moisture.

Is this recipe suitable for meal prep?

While you can prep the sauce and salmon in advance, the bites are best cooked fresh to maintain their crisp texture. Store the sauce separately and toss just before serving.