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Bang Bang Salmon Bites

Crispy, spicy, and creamy salmon bites served with a sweet-spicy bang bang sauce, perfect as a weeknight meal or appetizer.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Fusion
Calories: 390
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 1 lb fresh salmon (skinless and cut into bite-sized cubes)
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 cup panko breadcrumbs
  • 1 tbsp olive oil or spray for crisping
For the Bang Bang Sauce
  • ½ cup mayonnaise
  • 2 tbsp sweet chili sauce
  • 1 tbsp sriracha (adjust to spice level) adjust to taste
  • 1 tsp honey (optional) for extra sweetness, optional
  • Juice of ½ lime juice of ½ lime
For Assembly
  • 2 cups cooked jasmine rice or cauliflower rice for a low-carb version, use cauliflower rice
  • 1 cup shredded purple cabbage
  • 1 whole avocado (sliced)
  • ½ cup shredded carrots
  • 2 whole green onions (sliced)
  • Fresh cilantro and sesame seeds for garnish

Method
 

Preheat Oven or Air Fryer
  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment, or preheat your air fryer to 400°F (200°C).
Season the Salmon
  1. Pat salmon cubes dry. Toss them gently with garlic powder, smoked paprika, salt, and black pepper so each piece is evenly coated.
Coat in Breadcrumbs
  1. Place panko breadcrumbs in a shallow dish. Lightly brush or spray salmon cubes with olive oil (or toss briefly in a tablespoon of oil), then press each cube into the panko so they’re evenly coated.
Bake or Air-Fry
  1. For oven: Arrange bites on the prepared baking sheet and bake 10–12 minutes, flipping halfway, until golden and cooked through.
  2. For air fryer: Place in a single layer (you may need batches) and air-fry 7–9 minutes, shaking once, until crisp and cooked to your liking.
Make the Bang Bang Sauce
  1. Whisk together mayonnaise, sweet chili sauce, sriracha, honey (if using), and lime juice until smooth. Taste and adjust heat or sweetness.
Assemble the Bowls
  1. Divide cooked jasmine rice between bowls. Top with shredded cabbage, carrots, avocado slices, and green onions.
  2. Add the crispy salmon bites and drizzle with bang bang sauce. Garnish with cilantro and sesame seeds.

Notes

Serve hot over jasmine rice or cauliflower rice as a bowl, or arrange on a platter with toothpicks as an appetizer. Add extra lime wedges and more sauce on the side for guests who like extra heat. For best texture, refrigerate components separately for up to 2–3 days.