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Crispy Bang Bang Salmon Bites

Crispy Bang Bang Salmon Bites with tender, flaky salmon cubes wrapped in a crunchy panko coating and baked until crisp. A creamy sweet-spicy Bang Bang sauce brings a glossy, tangy finish you can drizzle or toss with every bite.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon
  • 1.5 lb salmon fillet skin removed, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 cup cornstarch
  • 2 eggs large, beaten
  • 1.5 cup panko breadcrumbs
For the Bang Bang Sauce
  • 0.5 cup mayonnaise
  • 0.25 cup sweet chili sauce
  • 2 tbsp Sriracha
  • 1 tbsp honey
  • 1 tsp lime juice
For Garnish
  • 2 tbsp green onions sliced
  • 1 tsp sesame seeds
  • 1 lime wedges

Equipment

  • 1 sheet pan

Method
 

Prep and coat the salmon
  1. Preheat the oven to 425°F and line a sheet pan with parchment paper, then lightly grease the parchment with cooking spray for easy release.
  2. In a bowl, combine olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper, then toss the salmon cubes until evenly coated.
  3. Set up three shallow bowls with cornstarch, beaten eggs, and panko breadcrumbs, keeping them in an assembly line.
  4. Coat each salmon piece in cornstarch, dip into the egg, then coat completely with panko so the coating adheres.
  5. Arrange the salmon bites in a single layer on the prepared sheet pan, leaving space so they bake crisp instead of steaming.
Bake and make the Bang Bang sauce
  1. Bake at 425°F for 12–15 minutes, turning once halfway through, until the coating is crisp and the salmon reaches 145°F and flakes easily.
  2. While the salmon bakes, whisk mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice until smooth and glossy.
Serve
  1. Transfer the crispy salmon bites to a serving bowl and drizzle with half of the Bang Bang sauce.
  2. Gently toss until lightly coated so the crust stays crisp, then garnish with sliced green onions and sesame seeds.
  3. Serve with the remaining sauce on the side and add lime wedges for fresh squeeze at the table.

Notes

For extra crisp coating, make sure the salmon cubes are coated in cornstarch, then fully sealed with egg and panko before baking, and keep bites in a true single layer. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 425°F oven for 5–8 minutes to re-crisp. Freezing is not recommended for best texture. For a lighter swap, use light mayonnaise in the Bang Bang sauce while keeping the rest the same.