Save The first time I made bang bang salmon, my husband took one bite and literally said well, this is dangerous. I laughed until I realized he was right—these little bites disappear so fast that I started doubling the recipe just to keep up. The combination of crispy, spice-rubbed salmon with that creamy sweet and tangy sauce creates something almost addictive. My kitchen still smells like smoked paprika and excitement every time I make them.
Last summer I served these at a small dinner party, and my friend Sarah who swore she didnt like salmon ended up asking for the recipe before she even finished her plate. Watching someone convert to salmon lover right at my dining table was pretty satisfying. Now whenever I invite people over, they secretly hope these bites make an appearance.
Ingredients
- 1 pound salmon fillets: Skin removed works best for even cooking and maximum sauce coverage
- 1 tablespoon olive oil: Helps those beautiful spices cling to every surface of the salmon cubes
- ½ teaspoon garlic powder: Layers in savory depth without the risk of raw garlic burning
- ½ teaspoon onion powder: Sweet savory undertone that pairs perfectly with the salmon
- ½ teaspoon smoked paprika: Gives that gorgeous color and subtle smoky flavor everyone notices
- ¼ teaspoon cayenne pepper: Optional but adds a gentle warmth that builds beautifully
- Salt and black pepper: Dont skip these—they make all the other flavors pop
- ¼ cup mayonnaise: Creates the luscious creamy base for the bang bang sauce
- 2 tablespoons Thai sweet chili sauce: The secret ingredient that gives the sauce its signature sweet tangy kick
- 1 teaspoon sriracha: Adjust up or down based on your heat tolerance
- 1 teaspoon honey: Rounds out the acidity and helps the sauce cling to the salmon
- ½ teaspoon lime juice: Brightens everything and cuts through the rich creaminess
Instructions
- Cube the salmon:
- Cut your salmon into uniform 1 inch pieces so they cook evenly and look absolutely gorgeous on the plate
- Season generously:
- Toss those cubes with olive oil and all the spices until every piece is coated in that beautiful reddish brown rub
- Sear to perfection:
- Heat your skillet over medium high heat and cook the salmon 2 to 3 minutes per side until golden and just cooked through
- Get extra crispy:
- Transfer to a 400F oven for 10 to 12 minutes or air fry at 375F for 8 to 10 minutes flipping halfway for that restaurant quality crunch
- Whisk the magic sauce:
- Combine mayonnaise sweet chili sauce sriracha honey and lime juice until completely smooth and taste to adjust the heat
- Bring it together:
- Toss those warm crispy salmon bites in the sauce until every piece is coated and serve immediately while still hot
Save These salmon bites have become my go to when I want to serve something that feels special but doesnt leave me stuck in the kitchen for hours. Theres something deeply satisfying about watching people genuinely light up over food you created in your own kitchen.
Making It Lighter
Swap half or all of the mayonnaise for Greek yogurt and you still get that creamy texture with a protein boost and fewer calories. The tanginess from yogurt actually plays really nicely with the sweet chili sauce.
Serving Ideas
I love serving these over steamed jasmine rice with extra sauce on the side. Theyre also incredible in lettuce cups for a low carb option or just on their own with toothpicks as an appetizer that everyone gathers around.
Make Ahead Tips
You can cube and season the salmon up to 4 hours ahead and keep it refrigerated. The sauce also keeps beautifully in the fridge for up to a week.
- Cook the salmon just before serving for that irresistible crispy texture
- Double the sauce recipe and use the extra for dipping vegetables or drizzling over grilled chicken
- Leftovers if you somehow have them reheat beautifully in a 350F oven for 5 to 8 minutes
Save Hope these bang bang salmon bites become as beloved in your kitchen as they are in mine. Happy cooking
Recipe Questions
- → What does bang bang sauce taste like?
Bang bang sauce is creamy, sweet, and mildly spicy with tangy notes from lime juice. The mayonnaise provides richness while sweet chili sauce and honey add sweetness, balanced by the heat from sriracha. It's similar to the sauce used in popular restaurant-style bang bang shrimp and chicken dishes.
- → Can I use frozen salmon for this dish?
Yes, frozen salmon works well. Thaw it completely in the refrigerator overnight and pat it dry with paper towels before cutting into cubes. Removing excess moisture helps the salmon sear properly and develop that crispy exterior we want.
- → What's the best way to get crispy salmon bites?
Start by patting the salmon very dry before seasoning. Sear in a hot skillet with oil to create a golden crust first. For maximum crispiness, transfer the seared salmon to a 400°F oven for 10-12 minutes or air fry at 375°F for 8-10 minutes. Toss with sauce just before serving to maintain texture.
- → Can I make bang bang sauce ahead of time?
Absolutely. The sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. The flavors actually meld together better after sitting. Give it a good stir before using, as ingredients may separate slightly when chilled.
- → What should I serve with bang bang salmon?
Steamed jasmine rice is a classic choice that soaks up the extra sauce. For lighter options, serve over mixed greens, in lettuce wraps, or with roasted vegetables. The bites also make excellent appetizers on their own, paired with toothpicks for easy grabbing at parties.
- → How can I make this dish lighter?
Replace the mayonnaise with plain Greek yogurt for a protein boost and fewer calories. You can also reduce the amount of sauce used per serving. Serve over cauliflower rice or with a large salad instead of white rice to keep the meal lighter while still satisfying.