Go Back

Bang Bang Salmon Bites

Bang bang salmon bites with a crispy panko-cornstarch coating and a creamy, spicy-sweet bang bang sauce. Golden salmon cubes are pan-seared until crisp, then drizzled with sauce and topped with sesame seeds and green onion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 non-stick skillet

Method
 

Coat the salmon
  1. Toss the salmon cubes with cornstarch, panko, garlic powder, salt, and pepper until evenly coated. Make sure every cube looks fully covered before cooking.
Pan-sear until crispy
  1. Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering. The oil should look active but not smoking.
  2. Add salmon bites in batches and cook for 2–3 minutes per side until crispy and golden. Flip only once per side and avoid crowding so the coating stays crisp.
Make and serve the bang bang sauce
  1. Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth and pourable. Stop when no streaks remain.
  2. Arrange the crispy salmon bites in a bowl or on a plate and drizzle generously with bang bang sauce. Use a zigzag motion so each bite gets a glossy coat.
  3. Garnish with sesame seeds and sliced green onions and serve immediately over rice or in lettuce cups. The tops should look fresh and bright against the golden salmon.

Notes

For extra crunch, keep batches small so steam doesn’t soften the coating. Store leftovers in the refrigerator up to 2 days, but note the crust will soften; reheat in a hot skillet or air fryer to regain some crispness. Freezing is not recommended for the best texture. For a lighter option, swap mayonnaise for light mayo (or use plain Greek yogurt plus a bit of extra sweet chili) while keeping the rest of the sauce the same.