Bang Bang Salmon Bites (Printable Version)

Crispy salmon cubes in creamy sweet-spicy sauce, ready in 20 minutes

# What You’ll Need:

→ For the Salmon

01 - 1 pound salmon fillets, skin removed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon garlic powder
04 - 1/2 teaspoon onion powder
05 - 1/2 teaspoon smoked paprika
06 - 1/4 teaspoon cayenne pepper, optional
07 - Salt and black pepper to taste

→ For the Bang Bang Sauce

08 - 1/4 cup mayonnaise
09 - 2 tablespoons Thai sweet chili sauce
10 - 1 teaspoon sriracha
11 - 1 teaspoon honey
12 - 1/2 teaspoon fresh lime juice

# Step-by-Step Guide:

01 - Cut salmon fillets into uniform 1-inch cubes.
02 - In a mixing bowl, combine salmon cubes with olive oil, garlic powder, onion powder, smoked paprika, cayenne pepper if desired, salt, and black pepper. Toss until evenly coated.
03 - Heat a non-stick skillet over medium-high heat. Sear salmon cubes for 2 to 3 minutes on each side until golden brown and cooked through.
04 - Transfer cooked salmon to a lined baking sheet and bake at 400°F for 10 to 12 minutes for extra crispiness. Alternatively, air fry at 375°F for 8 to 10 minutes, flipping halfway through.
05 - In a separate bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, honey, and lime juice until smooth.
06 - Toss warm salmon bites with bang bang sauce until evenly coated. Serve immediately.

# Additional Tips::

01 -
  • They're ready faster than takeout, and honestly taste better than most restaurants charge thirty dollars for.
  • The sauce is addictive enough that you'll find yourself making extra just to eat with a spoon.
  • Salmon this tender practically melts on your tongue, and that smoky spice coating is the kind of detail that makes people ask for your secrets.
02 -
  • The salmon will continue cooking slightly after it leaves the heat, so pull it when it looks just barely done—overshooked salmon is regrettable salmon.
  • Don't make the sauce too far ahead; it tastes brightest when mixed right before serving, and the lime juice starts to mellow if it sits around.
03 -
  • If your salmon is thick, consider cutting it into slightly smaller cubes so the insides cook through before the outside burns—this is especially true if you're searing at high heat.
  • The sauce can be made up to an hour ahead and refrigerated, but don't mix it with the hot salmon until you're ready to serve so the temperature stays where it needs to be.
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