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Bang Bang Salmon Bites

Bang bang salmon bites with crisp, golden cubes of salmon tossed in cornstarch and panko, then finished with a creamy bang bang sauce drizzle. Serve them over rice or in lettuce cups for spicy sweet salmon that’s ready fast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Salmon bites
  • 1.5 lb salmon fillet cut into 1.5-inch cubes
  • 1.5 cup panko breadcrumbs
  • 0.25 cup cornstarch
  • Salt, black pepper, and garlic powder season to taste (use all three)
Bang bang sauce
  • 0.5 cup mayonnaise
  • 3 tbsp sweet chili sauce
  • 2 tbsp sriracha
  • 1 tbsp honey
  • 1 tsp lime juice
  • 1 tbsp sesame seeds for garnish
  • 1 green onions sliced, for garnish
  • 2 tbsp olive oil for cooking

Equipment

  • 1 cast iron skillet

Method
 

Coat the salmon
  1. Toss the salmon cubes with cornstarch, panko breadcrumbs, garlic powder, salt, and black pepper until evenly coated, with each piece looking dry and lightly frosted.
  2. Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering, then prepare to cook in batches to keep the coating crisp.
Cook until crispy
  1. Cook the salmon bites for 2–3 minutes per side until crispy and golden, turning carefully so the crust stays intact.
  2. Repeat with remaining salmon in batches, adding a little more olive oil only if the pan looks dry between rounds.
Make the bang bang sauce
  1. Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth and pourable, with no streaks of mayo left.
Serve
  1. Arrange the crispy salmon bites in a bowl or on a plate and drizzle generously with bang bang sauce so it clings to the crust.
  2. Garnish with sesame seeds and sliced green onions, then serve immediately over rice or in lettuce cups.

Notes

For the crispiest crust, avoid crowding the pan—cook in batches so steam doesn’t soften the panko. Store leftovers in an airtight container in the refrigerator up to 2 days; reheat in a hot skillet or oven to refresh crunch (freezing not recommended for best texture). If you want a lighter option, use light mayonnaise in the bang bang sauce for a lower-fat swap while keeping the flavor balance.