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Bang Bang Salmon Bites

Bang bang salmon bites with crisp, golden salmon cubes coated in panko and cornstarch, then drizzled with a creamy bang bang sauce. The quick skillet method keeps the outside crunchy while the inside stays tender.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Salmon bites coating
  • 1.5 lb salmon fillet Cut into 1.5-inch cubes.
  • 1 cup panko breadcrumbs
  • 0.25 cup cornstarch
  • salt
  • black pepper
  • garlic powder
  • 2 tbsp olive oil Use for cooking.
Bang bang sauce
  • 0.5 cup mayonnaise
  • 3 tbsp sweet chili sauce
  • 2 tbsp sriracha
  • 1 tbsp honey
  • 1 tsp lime juice
  • sesame seeds For garnish.
  • green onions Sliced, for garnish.

Equipment

  • 1 non-stick skillet

Method
 

Coat the salmon
  1. Toss the salmon cubes with cornstarch, panko breadcrumbs, garlic powder, salt, and black pepper until evenly coated. Make sure every cube looks fully dusted with a dry, even layer.
Cook until crispy
  1. Heat the olive oil in a large non-stick skillet over medium-high heat. Let it heat until it shimmers, about 1 minute.
  2. Add salmon cubes in batches and cook for 2–3 minutes per side until crispy and golden. Flip once the underside is browned, and avoid crowding so the coating stays crisp.
Make the bang bang sauce
  1. Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth and glossy. Taste and adjust with a tiny extra squeeze of lime juice if you want more tang.
Serve
  1. Arrange the crispy salmon bites in a bowl or on a plate and drizzle generously with bang bang sauce. Use a zigzag drizzle so the sauce clings to the ridges of the crust.
  2. Garnish with sesame seeds and sliced green onions, then serve immediately over rice or in lettuce cups. Finish right away for maximum crunch.

Notes

For the crispiest exterior, keep batches small so the skillet temperature doesn’t drop; serve immediately after cooking. Refrigerate leftovers in a sealed container up to 2 days, but the crunch softens on reheating. Freezing is not recommended due to texture. For a lighter option, use light mayonnaise in the bang bang sauce to reduce calories.