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Bang Bang Salmon Bites

Delicious and easy-to-make Bang Bang Salmon Bites are perfect for any occasion, packed with flavor and served with a creamy sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Salmon Bites
  • 1 lb fresh salmon (skinless and cut into bite-sized cubes)
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 cup panko breadcrumbs
  • 1 tbsp olive oil or spray for crisping
For the Bang Bang Sauce
  • ½ cup mayonnaise
  • 2 tbsp sweet chili sauce
  • 1 tbsp sriracha (adjust to spice level)
  • 1 tsp honey (optional)
  • Juice of ½ lime lime
For Serving
  • 2 cups cooked jasmine rice (or cauliflower rice)
  • 1 cup shredded purple cabbage
  • 1 whole avocado (sliced)
  • ½ cup shredded carrots
  • 2 whole green onions (sliced)
  • Fresh cilantro and sesame seeds for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) or your air fryer to the same temperature.
  2. In a bowl, mix the salmon cubes with garlic powder, smoked paprika, salt, and black pepper until well-coated.
  3. Place the panko breadcrumbs in a shallow dish. Dabble the seasoned salmon pieces in the breadcrumbs until fully coated. You can lightly spray them with olive oil for a crispy texture.
Cooking
  1. Arrange the coated salmon bites on a baking sheet or in the air fryer basket. Bake in the oven for about 12-15 minutes or air-fry for about 8-10 minutes, until golden and fully cooked.
  2. In a bowl, combine the mayonnaise, sweet chili sauce, sriracha, honey (if using), and lime juice to make the Bang Bang sauce. Mix until smooth and set aside.
Assembly
  1. Serve the salmon bites over jasmine rice or cauliflower rice. Top with shredded purple cabbage, avocado slices, shredded carrots, and green onions. Drizzle with the Bang Bang sauce and garnish with fresh cilantro and sesame seeds.

Notes

Store any leftover salmon bites in an airtight container in the refrigerator for up to 2 days. To reheat, place them in the oven for a few minutes until warmed through. Avoid microwaving them if you want to keep them crispy. Ensure that the salmon is cut evenly for consistent cooking. Adjust the sriracha level based on your heat preference. Use fresh ingredients for best flavor. Chicken or tofu can be used as alternatives for the salmon.