Crispy Bang Bang Salmon Bites
Crispy on the outside, tender and flaky inside, these bite-sized salmon pieces are coated in a seasoned crust, cooked until golden, then tossed or drizzled with a creamy, sweet-and-spicy Bang Bang sauce.
Serves: 4
Prep time: 15 minutes
Cook time: 15–20 minutes
Total time: 30–35 minutes
Ingredients
For the Salmon
1 lb (450 g) skinless salmon fillet, cut into 1-inch cubes
½ cup (60 g) cornstarch
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon smoked paprika, optional
1 large egg
1 tablespoon water
2 tablespoons olive or avocado oil, for cooking
Alternative coating: Use ½ cup all-purpose flour instead of cornstarch for a slightly softer, lighter crust.
Bang Bang Sauce
½ cup mayonnaise
¼ cup sweet chilli sauce
1–2 tablespoons sriracha, depending on how spicy you like it
1 tablespoon lime juice
1 teaspoon honey, optional
½ teaspoon garlic powder
¼ teaspoon smoked paprika
Pinch of salt
For Garnishing
2 green onions, thinly sliced
1 tablespoon chopped fresh coriander/cilantro
1 teaspoon sesame seeds, optional
Lime wedges
Extra sriracha, optional
Detailed Method
1. Prepare the salmon
Pat the salmon dry with paper towels. This is important because excess moisture can prevent the coating from becoming properly crisp.
Cut the salmon into approximately 1-inch / 2.5 cm cubes.
Try to keep the pieces relatively similar in size so they cook evenly.
2. Season the coating
In a shallow bowl, combine:
Cornstarch
Paprika
Garlic powder
Onion powder
Salt
Black pepper
Smoked paprika, if using
Mix thoroughly.
3. Prepare the egg wash
In another bowl, whisk together the egg and 1 tablespoon of water.
The egg helps the seasoned coating adhere to the salmon.
4. Coat the salmon
Working with a few pieces at a time:
Dip each salmon cube into the egg mixture.
Allow excess egg to drip off.
Transfer to the seasoned cornstarch.
Toss until completely coated.
Gently press the coating onto the salmon.
Place the coated pieces on a plate or baking tray.
Tip: Don’t stack the coated salmon pieces because the coating can become damp and lose its crispness.
Pan-Frying Method
5. Heat the oil
Heat 2 tablespoons of oil in a large non-stick or cast-iron skillet over medium-high heat.
The oil should be hot enough that a small piece of coating sizzles immediately when it touches the pan.
6. Cook the salmon
Place the salmon pieces into the pan in a single layer.
Don’t overcrowd the pan. Cook in batches if necessary.
Cook for approximately 2–3 minutes per side, turning carefully with tongs, until:
The coating is golden and crisp.
The salmon is opaque in the centre.
The thickest pieces reach 63°C / 145°F.
Total cooking time is usually around 6–9 minutes, depending on the size of the pieces.
Transfer to a plate lined with paper towels or, preferably, a wire rack.
Air Fryer Method
For an easier, lower-oil option:
Preheat the air fryer to 200°C / 400°F.
Lightly spray the basket with cooking spray.
Arrange the coated salmon pieces in a single layer.
Lightly spray the tops with oil.
Air fry for approximately 8–12 minutes, turning halfway through.
Cook until golden and the salmon reaches 63°C / 145°F internally.
Cooking time varies between air fryers and depending on the size of the salmon piecesOven Method
Preheat oven to 220°C / 425°F.
Line a baking sheet with parchment paper.
Place a wire rack over the baking sheet if available.
Arrange the coated salmon pieces in a single layer.
Lightly spray with oil.
Bake for approximately 12–16 minutes, turning halfway through.
Cook until crisp and the salmon reaches 63°C / 145°F.
For extra browning, place under the broiler/grill for the final 1–2 minutes, watching carefully.
Make the Bang Bang Sauce
While the salmon is cooking, combine the:
Mayonnaise
Sweet chilli sauce
Sriracha
Lime juice
Honey
Garlic powder
Smoked paprika
Salt
Whisk until smooth and creamy.
Adjust the sauce to taste:
Sweeter: Add another teaspoon of honey or sweet chilli sauce.
Spicier: Add more sriracha.
More tangy: Add another squeeze of lime.
Milder: Reduce the sriracha and increase the mayonnaise
There are two ways to serve the salmon.
Tossed version
Place the crispy salmon bites in a large bowl.
Drizzle over approximately half the Bang Bang sauce and gently toss.
Don’t add too much sauce at once—the coating will soften quickly.
Extra-crispy version
Keep the salmon bites completely dry and drizzle Bang Bang sauce over the top immediately before serving.
This method keeps the coating crispest.
Garnish with sliced green onions, coriander/cilantro, sesame seeds if using, and lime wedges.
What to Serve With Bang Bang Salmon
These salmon bites are delicious with:
Steamed jasmine rice
Coconut rice
Fried rice
Asian-style slaw
Cucumber salad
Edamame
Roasted broccoli
Sweet potato fries
Crispy potatoes
Lettuce cups
Avocado
Steamed vegetables
For a bowl, layer rice + cucumber + avocado + cabbage/slaw + salmon bites + Bang Bang sauce.
Complete Nut Information
Is this recipe nut-free?
Yes. The recipe contains no peanuts or tree nuts as written.
Nut-by-nut check
Ingredient Peanuts Tree nuts
Salmon
Cornstarch
Paprika
Garlic powder
Onion powder
Flour, if substituted
Egg
Olive oil
Mayonnaise
Sweet chilli sauce
Sriracha
Lime
Honey
Green onion
Coriander/cilantro
Sesame seeds
* Check the manufacturer’s label for allergen and cross-contact information.
Tree nuts NOT used
The recipe does not require:
Almonds
Cashews
Walnuts
Pecans
Pistachios
Hazelnuts
Macadamia nuts
Brazil nuts
Pine nuts
Peanuts
No peanut ingredients are required.
Other allergy information
This recipe does contain fish (salmon) and normally contains egg through the mayonnaise.
Some commercial sauces and mayonnaise products may also contain or be manufactured around soy, wheat, eggs, sesame, peanuts or tree nuts, so check labels carefully when cooking for someone with a severe allergy.
Questions & Answers
Q: Can I use frozen salmon?
Yes. Thaw it completely in the refrigerator first, then pat it very dry before cutting and coating.
Q: Can I use skin-on salmon?
Yes, but remove the skin before cutting into bite-sized pieces. Skin can also be crisped separately if desired.
Q: Can I use salmon fillets instead of cubes?
Yes. Cut the fillet into strips or larger pieces, but adjust the cooking time according to thickness.
Q: Can I use flour instead of cornstarch?
Yes. All-purpose flour works well. The cornstarch coating generally produces a particularly crisp exterior.
Q: Can I use a mixture of flour and cornstarch?
Absolutely. Try ¼ cup flour + ¼ cup cornstarch for a balanced coating.
Q: Why isn’t my salmon crispy?
The most common reasons are excess moisture, overcrowding the pan, insufficiently hot oil or adding too much sauce too early.
Pat the salmon dry and cook the pieces in a single layer.
Q: How do I keep the salmon crispy?
Keep the Bang Bang sauce separate until just before serving. For maximum crunch, drizzle rather than fully toss the salmon in the sauce.
Q: Can I make these without eggs?
Yes. Use a little milk or an unsweetened dairy-free milk as the wet coating, or use a suitable egg replacer.
Q: Can I make the sauce without mayonnaise?
Yes. Plain Greek yogurt can be substituted for some or all of the mayonnaise, although the sauce will be tangier and lighter.
Q: Can I make the Bang Bang sauce dairy-free?
Yes. Traditional mayonnaise is generally dairy-free, but check the label. Use a suitable dairy-free mayonnaise if necessary.
Q: Can I make the recipe gluten-free?
Yes. Use cornstarch rather than wheat flour and verify that the sriracha, sweet chilli sauce, mayonnaise and seasonings are certified or labelled gluten-free when required.
Q: Is this recipe spicy?
It’s mild-to-medium spicy as written. The heat mainly comes from the sriracha.
For a family-friendly version, use only 1 teaspoon sriracha.
Q: How can I make it extra spicy?
Add more sriracha to the sauce or sprinkle the finished salmon with chilli flakes.
Q: Can I make it less spicy?
Yes. Reduce or omit the sriracha. Sweet chilli sauce and mayonnaise will still give you a delicious creamy sauce.
Q: Can I prepare the Bang Bang sauce ahead of time?
Yes. Store it covered in the refrigerator for up to 3–4 days, provided the ingredients are fresh and within their use-by dates.
Q: Can I prepare the salmon ahead?
For the crispiest result, cook it immediately before serving. You can cut and season the salmon ahead of time and prepare the sauce separately.
Q: How should I store leftovers?
Store cooked salmon and sauce separately in airtight containers in the refrigerator.
Use leftover cooked salmon within 3–4 days.
Q: Can I reheat the salmon?
Yes. An air fryer or oven is best for restoring crispness.
Air fry at around 180°C / 350°F for 3–5 minutes, or bake until heated through.
Avoid microwaving if you want to retain the crispy coating.
Q: Can I freeze the salmon bites?
Yes, preferably before adding the Bang Bang sauce. Freeze the cooked, cooled salmon pieces in a single layer, then transfer to a freezer-safe container.
Reheat directly from frozen in an air fryer or oven until thoroughly hot.
Q: Can I use shrimp instead of salmon?
Yes. The same coating and sauce work beautifully with shrimp. Reduce the cooking time because shrimp cook faster.
Q: Can I use another fish?
Yes. Firm fish such as cod, haddock or halibut can work well. Adjust cooking time according to thickness.
Q: What is the best oil for frying?
Neutral oils such as canola, vegetable or avocado oil work well. Olive oil can also be used for pan-frying over moderate heat.
Q: Can I make these in an air fryer?
Yes. 200°C / 400°F for approximately 8–12 minutes is a good starting point. Turn halfway through and avoid overcrowding.
Q: What makes the sauce “Bang Bang”?
The combination of creamy mayonnaise, sweet chilli sauce and spicy chilli sauce creates the characteristic sweet, creamy and spicy Bang Bang flavour.
Q: Can I add garlic to the sauce?
Definitely. Add ½–1 teaspoon fresh minced garlic or garlic powder for a stronger garlic flavour.
Q: Can I add lime?
Yes. Fresh lime juice cuts through the richness of the sauce and works especially well with salmon.
