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Bang Bang Salmon Bites

Bang bang salmon bites with crispy, golden cubes and a creamy bang bang sauce drizzle. Pan-seared until crunchy on the outside, then finished with sesame seeds and green onion for an easy spicy sweet salmon appetizer or main over rice.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Salmon fillet
  • 1.5 lb Salmon fillet Cut into 1.5-inch cubes.
Panko coating
  • 0.5 cup Panko breadcrumbs
  • 0.25 cup Cornstarch
  • 1 Salt To taste, plus a pinch for seasoning.
  • 1 Black pepper To taste.
  • 1 Garlic powder To taste.
  • 2 tbsp Olive oil For searing in batches.
Bang bang sauce
  • 0.5 cup Mayonnaise
  • 3 tbsp Sweet chili sauce
  • 2 tbsp Sriracha
  • 1 tbsp Honey
  • 1 tsp Lime juice
  • 1 Sesame seeds For garnish.
  • 1 Green onions Sliced, for garnish.

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 no dry spots left on the surface.
Pan-sear until crispy
  1. Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering, then place salmon bites in batches so they don’t crowd.
  2. Cook for 2–3 minutes per side until crispy and golden, flipping once, then transfer to a plate while you finish the remaining batches.
Make the bang bang sauce
  1. Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth and glossy.
Serve
  1. Arrange the crispy salmon bites in a bowl or on a plate and drizzle generously with bang bang sauce so it pools slightly over the ridges.
  2. Top with sesame seeds and sliced green onions and serve immediately over rice or in lettuce cups.

Notes

For extra crunch, keep the salmon pieces similar in size (about 1.5 inches) and avoid crowding the pan so moisture can evaporate. Store leftovers in the fridge up to 2 days; reheat in a hot skillet or air fryer for 3–4 minutes so the coating stays crisp. Freezing isn’t recommended for best texture. For a lighter option, swap mayonnaise for reduced-fat mayonnaise while keeping the sauce balance with the same sweet chili and honey.