These homemade crispy Bang Bang salmon bites are tender on the inside, crispy on the outside, and coated with a creamy, spicy Bang Bang sauce that brings a burst of flavor in every bite. Perfect as an appetizer, snack, or main course, this dish is a fun and flavorful twist on classic salmon recipes.
Why You’ll Love This Recipe
I love this recipe because it’s quick to make, full of bold flavor, and has the perfect contrast of textures. The salmon stays juicy while the coating crisps up beautifully, and that creamy, spicy Bang Bang sauce ties it all together. It’s a crowd-pleaser that works great for game nights, family dinners, or whenever I want something a little indulgent but still made with real ingredients.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the salmon bites:
1 lb skinless salmon fillet, cut into 1 to 1.5-inch cubes
1/2 cup buttermilk
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
For the coating:
3/4 cup cornstarch
1/4 cup all-purpose flour
For frying:
Vegetable oil, enough for shallow frying
For the Bang Bang sauce:
1/3 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon sriracha (adjust to taste)
1 teaspoon honey
1 teaspoon rice vinegar
Directions
In a bowl, I combine the buttermilk, garlic powder, paprika, salt, and black pepper. Then I add the cubed salmon and toss it to coat. I let it marinate for at least 15 minutes while I prepare the coating and sauce.
In a separate bowl, I whisk together the cornstarch and flour. I take the marinated salmon pieces and dredge them in this dry mix, pressing gently to ensure an even coating.
In a skillet, I heat about 1 inch of vegetable oil over medium-high heat. Once hot (about 350°F/175°C), I fry the coated salmon bites in batches for about 2-3 minutes per side, or until they’re golden and crispy. I make sure not to overcrowd the pan.
I transfer the cooked bites onto a paper towel-lined plate to drain any excess oil.
While the salmon is cooling slightly, I whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a bowl to make the Bang Bang sauce.
I gently toss the crispy salmon bites in the sauce until well coated, or I serve the sauce on the side for dipping if I want to keep the crispness longer.
Servings and timing
This recipe makes about 4 servings. It takes approximately 10 minutes to prep, 15 minutes to marinate, and 10-12 minutes to cook, totaling around 35-40 minutes from start to finish.
Variations
I sometimes swap the salmon for shrimp or chicken for a different protein option. For a lighter version, I bake the coated salmon bites at 400°F (200°C) for about 15-18 minutes or air-fry them at 390°F (200°C) for 10-12 minutes. If I want to make it gluten-free, I replace the all-purpose flour with a gluten-free blend. For extra heat, I add more sriracha or a pinch of cayenne to the sauce.
Storage/Reheating
To store leftovers, I place the salmon bites in an airtight container in the refrigerator for up to 2 days. I reheat them in the air fryer or oven at 375°F (190°C) for about 5-7 minutes to restore the crispness. I avoid microwaving if I want to keep them crunchy.
FAQs
How spicy are Bang Bang salmon bites?
They have a mild to medium heat level, depending on how much sriracha I add. I can easily adjust the heat by using less or more sriracha in the sauce.
Can I use frozen salmon?
Yes, I just make sure to thaw it completely and pat it dry before marinating. Excess moisture can affect the coating’s crispness.
Can I bake instead of fry?
Absolutely. I bake the coated salmon bites at 400°F for about 15-18 minutes, flipping halfway through, until they’re crispy and cooked through.
Can I prepare them ahead of time?
I like to cut and marinate the salmon in advance, then dredge and fry it just before serving for the best texture. The sauce can also be made ahead and stored in the fridge.
What can I serve with Bang Bang salmon bites?
I serve them over rice, in lettuce wraps, or alongside a fresh salad. They’re also great in tacos or grain bowls.
Conclusion
These homemade crispy Bang Bang salmon bites are a bold, irresistible dish I keep coming back to. With their crunchy coating and creamy, spicy sauce, they strike the perfect balance of flavor and texture. Whether I’m entertaining guests or just treating myself to something delicious, this recipe always hits the spot.
Homemade crispy Bang Bang salmon bites are tender on the inside, crispy on the outside, and coated with a creamy, spicy Bang Bang sauce. Perfect as an appetizer, snack, or main course.
Ingredients
1 lb skinless salmon fillet, cut into 1 to 1.5-inch cubes
1/2 cup buttermilk
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup cornstarch
1/4 cup all-purpose flour
Vegetable oil, enough for shallow frying
1/3 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon sriracha (adjust to taste)
1 teaspoon honey
1 teaspoon rice vinegar
Instructions
Combine buttermilk, garlic powder, paprika, salt, and black pepper in a bowl. Add cubed salmon and toss to coat. Marinate for at least 15 minutes.
Whisk together cornstarch and flour in a separate bowl. Dredge marinated salmon pieces in the mixture, pressing to coat evenly.
Heat 1 inch of vegetable oil in a skillet over medium-high heat to 350°F (175°C). Fry salmon bites in batches for 2-3 minutes per side until golden and crispy. Avoid overcrowding the pan.
Transfer fried salmon bites to a paper towel-lined plate to drain excess oil.
In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar to make the Bang Bang sauce.
Toss crispy salmon bites in the sauce or serve sauce on the side for dipping.
Notes
Adjust sriracha to control the spice level.
Use gluten-free flour blend for a gluten-free version.
Bake at 400°F for 15-18 minutes or air-fry at 390°F for 10-12 minutes as a lighter option.
Store leftovers in an airtight container for up to 2 days.
Reheat in oven or air fryer to maintain crispness.
