Bang Bang Salmon Bites

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These Bang Bang Salmon Bites are a family favorite with bold, crave-worthy flavor in every bite. Juicy, seasoned salmon pieces are baked until tender and tossed in the most irresistible sweet and spicy sauce. These tasty little bites are quick, flavorful and family approved. This easy salmon recipe is perfect for weeknight dinners or as a fun appetizer!

Course Appetizer, Main Course, Main Dish

Cuisine American, Asian

Keyword bang bang salmon bites, crispy bang bang salmon bites

Prep Time 10

Cook Time 15

Servings

Calories 623kcal

Author Trish - Mom On Timeout

Ingredients

Salmon Bites

1½ pounds salmon fillet skinless salmon fillet
1 tablespoon extra virgin olive oil
2 tablespoons cornstarch
1 tablespoon Cajun seasoning or Creole seasoning

Bang Bang Sauce

¾ cup mayonnaise
⅓ cup Thai sweet chili sauce
1 tablespoon sriracha
1 tablespoon lime juice fresh is best

Serving & Garnish

cooked rice Jasmine or Basmati
sliced green onions
red chili pepper like a Fresno chili, thinly sliced
sesame seeds

Instructions

Preheat your oven to 425°F. Line a large baking sheet with parchment paper.

Salmon Bites

Pat the salmon fillet completely dry with paper towels. Cut it into uniform 1-inch cubes and place them in a large bowl.
1½ pounds salmon fillet
Drizzle the olive oil over the salmon cubes and toss gently until each piece is lightly coated.
1 tablespoon extra virgin olive oil
Sprinkle the cornstarch and Cajun seasoning directly over the oiled salmon. Toss again until the salmon is evenly and thoroughly coated.
2 tablespoons cornstarch, 1 tablespoon Cajun seasoning
Arrange the seasoned salmon bites in a single layer on the baking sheet. Make sure there is space between each piece to allow them to crisp up.
Bake the salmon for 10-12 minutes. Switch the oven to a high broil and cook for an additional 5 minutes. The salmon is ready when the coating is golden brown and the fish flakes easily with a fork.

Bang Bang Sauce

In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha and lime juice until smooth.
¾ cup mayonnaise, ⅓ cup Thai sweet chili sauce, 1 tablespoon sriracha, 1 tablespoon lime juice
Once the salmon is cooked, transfer the hot bites to a clean bowl. Pour ½ of the Bang Bang sauce over the top and toss gently to coat.
To serve, scoop the cooked rice into bowls. Top with salmon bites. Garnish with sliced green onions, fresh red chili slices, sesame seeds and drizzles of more bang bang sauce.
cooked rice, sliced green onions, red chili pepper, sesame seeds

Notes

Storage Information

Refrigerator: Store leftover salmon and sauce in airtight containers in the fridge for up to 2 days. The salmon will lose its crispiness but will still be delicious.
Freezer: Cooked salmon can be frozen for up to 1 month, though the coating will soften once thawed. Freeze in a single layer on a baking sheet before transferring to an airtight freezer safe ziploc bag or container.
Make Ahead: The Bang Bang sauce can be prepared up to 3 days in advance and stored in the fridge. Stir before using.
Reheating: This dish is best served fresh. To reheat, place the salmon bites in an air fryer at 350°F for 2-4 minutes to restore some crispness. Alternatively, reheat the salmon in a 350°F oven for about 5 minutes. Avoid the microwave, as it will make the coating soft.

The salmon bites can be cooked in the air fryer if you prefer. Cook at 400°F for about 8 to 10 minutes.

How do I know when the salmon is ready?

The salmon is ready when the coating is golden brown and the fish flakes easily with a fork.

Tools and Equipment (affiliate links): Glass Mixing Bowls | Whisk | Half Sheet Baking Sheet | Parchment Sheets

Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.

Nutrition