Save The first time I made bang bang salmon bites was actually an accident. I had intended to make regular seasoned salmon for dinner, but my friend mentioned she was craving that sauce you get at restaurants. I pivoted on the spot, cubed the fillets instead of leaving them whole, and honestly? It was the best cooking mistake I ever made.
Last summer, I served these at a small dinner party and watched them vanish in under five minutes. My friend Sarah, who claims she does not like fish, went back for thirds and finally admitted she had been missing out. Something about the bite sized pieces makes them feel less intimidating than a whole fillet, and that sauce really does work magic on even the most hesitant eaters.
Ingredients
- 1 pound salmon fillets, skin removed: Choose pieces that feel firm and smell fresh. Avoid any that look dull or have brown spots
- 1 tablespoon olive oil: This helps the seasoning stick and promotes even browning for that restaurant quality sear
- ½ teaspoon garlic powder: Unlike fresh garlic, this does not burn at high heat and provides consistent flavor throughout
- ½ teaspoon onion powder: The secret backbone note that makes people ask what is in the seasoning
- ½ teaspoon smoked paprika: Adds depth and that beautiful golden color when the salmon hits the heat
- ¼ teaspoon cayenne pepper: Optional but gives a gentle background heat that balances the sweet sauce
- Salt and black pepper: Taste and adjust. I use about ½ teaspoon of each but trust your palate
- ¼ cup mayonnaise: The creamy base that carries all the other flavors. Greek yogurt works if you prefer lighter
- 2 tablespoons Thai sweet chili sauce: This is the nonnegotiable ingredient that gives bang bang sauce its signature taste
- 1 teaspoon sriracha: Start here and add more if you love heat. It builds quickly in the sauce
- 1 teaspoon honey: Balances the chili heat and helps the sauce cling perfectly to each salmon cube
- ½ teaspoon lime juice: Fresh is best. It cuts through the rich ingredients and brightens everything
Instructions
- Prep the salmon:
- Cut your salmon into uniform 1 inch cubes so they cook evenly. Do not stress about perfection, but try to keep them similar in size for consistent results.
- Season the pieces:
- Toss the cubes with olive oil and all the spices until every surface is coated. Get your hands in there and really mix it well.
- Sear for golden color:
- Heat a non stick skillet over medium high heat until hot. Sear the salmon cubes for 2 to 3 minutes per side until golden and just cooked through.
- Optional extra crisp:
- Transfer to a baking sheet and bake at 400°F for 10 to 12 minutes, or air fry at 375°F for 8 to 10 minutes, flipping halfway.
- Make the magic sauce:
- Whisk together the mayonnaise, Thai sweet chili sauce, sriracha, honey, and lime juice until completely smooth.
- Bring it together:
- Toss the warm salmon bites with the sauce until every piece is coated. Serve immediately while still crispy.
Save These have become my go to when I want to impress without spending hours in the kitchen. There is something satisfying about serving something that looks fancy but was so simple to throw together. My partner now requests them weekly, and I am happy to oblige.
Make It Your Own
The beauty of this recipe is how easily it adapts to what you have or prefer. I have swapped the salmon for cubed chicken breasts or shrimp when salmon was not available. The seasoning blend works on pretty much any protein you can cube and cook quickly.
Serving Suggestions
While these are perfect on their own as an appetizer, I love serving them over steamed jasmine rice for a complete meal. The sauce creates this incredible flavor as it mixes with the rice. Lettuce cups are another favorite, especially on warm days when you want something lighter.
Storage and Reheating
Leftovers, if you somehow have them, keep well in an airtight container for up to two days. The sauce keeps the salmon moist but does soften the crisp texture. Reheat gently in a skillet over low heat to avoid drying out the salmon.
- Store sauce separately if meal prepping for the week
- Avoid microwaving as it makes the salmon rubbery
- Best enjoyed fresh and crispy right after cooking
Save Hope these become a regular in your rotation like they have in mine. They are the kind of recipe that makes weeknight dinners feel special without any stress.
Recipe FAQ
- → What makes bang bang sauce special?
Bang bang sauce combines creamy mayonnaise with Thai sweet chili sauce, sriracha, honey, and lime juice. This blend creates a perfect balance of creamy texture, sweetness, and gentle heat that pairs beautifully with salmon.
- → Can I make these ahead of time?
The salmon bites are best served immediately while warm and crispy. However, you can prepare the seasoning blend and sauce up to a day in advance. Store them separately in the refrigerator until ready to cook and serve.
- → What's the best way to cook salmon bites?
Sear the salmon cubes in a hot skillet for 2–3 minutes per side until golden. For extra crispiness, finish them in a 400°F oven for 10–12 minutes or air fry at 375°F for 8–10 minutes, flipping halfway through cooking.
- → How do I adjust the spice level?
Control the heat by varying the amount of sriracha in the sauce. Start with 1 teaspoon for mild heat, or increase to 2 teaspoons for medium spice. Omit the optional cayenne pepper from the salmon seasoning for a milder dish.
- → What sides pair well with salmon bites?
These versatile bites complement steamed jasmine rice, fluffy quinoa, or roasted vegetables. For lighter options, serve with crisp salad greens or wrap them in butter lettuce cups. Garnish with sliced green onions and sesame seeds.
- → Can I use other fish instead of salmon?
While salmon's rich flavor and texture work perfectly, you can substitute with firm white fish like cod, halibut, or mahi-mahi. Adjust cooking time slightly as white fish may cook faster than salmon.