Crispy Bang Bang Salmon Bites
There are some recipes that just instantly feel special, the kind you make once and immediately know will become a staple. These Crispy Bang Bang Salmon Bites are exactly that. It all started as a bit of a kitchen experiment, an attempt to recreate a restaurant favourite, and now it’s one of the most requested dishes in my home. What makes these salmon bites so utterly compelling is the contrast of textures and flavours; you get that deeply satisfying crunch from the golden cornflour coating, which then gives way to the tender, flaky salmon inside. All of this is generously coated in a creamy, spicy, and slightly sweet sauce that clings to every nook and cranny.
I stumbled upon this combination by accident, and it’s been a hit ever since. It’s a fantastic seafood appetizer when friends are over, but we also love having it as a main course with some fluffy rice and steamed greens. It’s the kind of meal that feels indulgent and exciting, yet it comes together in about 30 minutes, making it brilliant for a weeknight treat. If you’re a fan of spicy salmon dishes with a bit of flair, you are going to adore this recipe. It has the spirit of a takeaway treat but with the freshness you can only get from making it yourself. For another simple yet delicious fish dish, you might also like my Salmon Cakes Canned Salmon Recipe.
Recipe Overview
This recipe transforms simple salmon fillets into irresistible, bite-sized pieces with a perfectly crispy exterior and a wonderfully moist interior. The star of the show, alongside the salmon, is the iconic Bang Bang sauce—a simple but potent mix of mayonnaise, sweet chilli, and sriracha. The key is to fry the salmon bites until they are golden brown and then toss them in the sauce just before serving to maintain that essential crunch. I’ve tested this with both pan-frying and air-frying, and while both are delicious, pan-frying gives you that unbeatable crust.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4 people (as an appetizer)
- Difficulty: Easy
Why You’ll Love This Crispy Bang Bang Salmon Bites
- Sensational Textures and Flavours: The crispiness of the coating against the soft salmon is a joy to eat. The sauce itself is a beautiful balance of creamy from the mayonnaise, sweet from the chilli sauce, and a warm heat from the sriracha, all lifted by a squeeze of fresh lime.
- Ready in Under 30 Minutes: This is a genuinely fast dish. From chopping the salmon to serving it up, the whole process is straightforward and takes less than half an hour, making it ideal for busy evenings.
- A Truly Flexible Recipe: You have complete control here. You can dial the heat up or down by adjusting the sriracha. You can also cook these salmon bites in an air fryer for a slightly lighter version, or swap the salmon for prawns or chicken.
- Works Brilliantly for Socialising: These are fantastic as a starter for a dinner party or served as canapés. They look impressive and always get people talking. We also love them for a more casual Friday night film-and-food evening.
- Family Tested and Approved: This is one of those rare dishes that everyone in my house agrees on. My husband, who’s usually picky about fish, asked for seconds the first time I made them!
Ingredients You’ll Need
For the best results, start with high-quality, fresh salmon. I always opt for skinless and boneless fillets to make the prep work much simpler. When it comes to the mayonnaise, using a good quality, full-fat version makes a real difference to the creaminess of the sauce. I personally love using Japanese Kewpie mayo for its rich, umami flavour.
- For the Salmon Bites:
- 500g skinless, boneless salmon fillet
- 60g cornflour
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp fine sea salt
- ½ tsp black pepper
- 3 tbsp vegetable or sunflower oil, for frying
- For the Bang Bang Sauce:
- 120g full-fat mayonnaise
- 60ml sweet chilli sauce
- 1-2 tbsp Sriracha sauce (to taste)
- 1 tbsp lime juice, freshly squeezed
- For Garnish (optional):
- 1 spring onion, finely sliced
- 1 tsp toasted sesame seeds
Ashley’s Tip: Make sure your salmon is very dry before coating it. I pat each piece with a paper towel. This single step is crucial for getting that super crispy finish we’re after.
How to Make Crispy Bang Bang Salmon Bites
The process for making these salmon bites is very straightforward. We’ll prepare the salmon, mix the sauce while it cooks, and then bring it all together at the end. The key is to work efficiently and have everything ready to go before you start frying.
- Prepare the Salmon: Using a sharp knife, cut the salmon fillet into 2-3 cm (approx. 1-inch) cubes. Pat them thoroughly dry with a paper towel to remove any excess moisture.
- Make the Coating: In a medium-sized mixing bowl, whisk together the cornflour, paprika, garlic powder, salt, and black pepper until well combined.
- Coat the Salmon: Add the salmon cubes to the cornflour mixture. Gently toss them until every piece is evenly and generously coated. I find that using my hands works best to ensure full coverage.
- Prepare the Sauce: While the salmon rests, make the sauce. In a separate small bowl, combine the mayonnaise, sweet chilli sauce, sriracha, and fresh lime juice. Whisk until smooth and creamy. Set aside.
- Heat the Pan: Place a large frying pan or skillet over a medium-high heat and add the vegetable oil. Allow the oil to get hot – you’ll know it’s ready when it shimmers slightly.
- Fry the Salmon: Carefully place the coated salmon pieces into the hot pan in a single layer. Be sure not to overcrowd the pan; fry in two batches if necessary. Cook for 2-3 minutes per side, until golden brown, crisp, and cooked through.
- Drain and Rest: Once cooked, use a slotted spoon to transfer the salmon bites to a plate lined with paper towels to drain off any excess oil.
- Combine and Serve: Transfer the hot, crispy salmon to a large bowl. Pour over about three-quarters of the Bang Bang sauce and gently toss to coat. Serve immediately, garnished with sliced spring onions and toasted sesame seeds, with the remaining sauce on the side for dipping.
Tips From My Kitchen
- Mind the Temperature: Keeping the oil at a steady medium-high heat is vital. If it’s too low, the salmon will absorb oil and become greasy. If it’s too high, the coating will burn before the salmon is cooked.
- The Secret to Extra Crispiness: For an even crispier coating, let the salmon sit in the cornflour mixture for 5-10 minutes before frying. This helps the coating adhere better. I learned that this small pause makes a big difference.
- Make-Ahead Advice: The Bang Bang sauce can be made up to 3 days in advance and kept in an airtight container in the fridge. The salmon, however, is best cooked just before you plan to serve it to ensure it’s beautifully crisp.
- Storing Leftovers: If you have any leftovers, store them in an airtight container in the fridge for up to 2 days. Be aware they will lose their crispness. To reheat, I recommend using an air fryer or a hot oven for 5-7 minutes to try and bring back some of the crunch.
Equipment You’ll Need
- Large frying pan or skillet
- Sharp knife and cutting board
- Two mixing bowls (one for coating, one for sauce)
- Whisk
- Slotted spoon or spatula
Common Mistakes to Avoid
- Overcrowding the Pan: This is the number one enemy of crispy food. Adding too many salmon bites at once will lower the oil temperature and cause the salmon to steam instead of fry. Always cook in batches if your pan isn’t large enough.
- Not Drying the Salmon: Moisture is the second enemy of crispiness. If the salmon is damp, the cornflour coating will become gummy, and you won’t achieve that light, crunchy crust. Don’t skip the paper towel step!
- Dressing the Salmon Too Early: Only toss the salmon in the sauce right before you’re ready to serve. If the bites sit in the sauce for too long, the crispy coating will soften and become soggy.
Delicious Variations to Try
One of the best things about this recipe is how easily it can be adapted. Here are a few of my favourite ways to change things up:
- Extra Spicy Version: If you love heat, add an extra tablespoon of sriracha to the sauce or a pinch of cayenne pepper to the cornflour coating for a double kick.
- Make it Vegetarian: This method works wonderfully with firm tofu. Press the tofu well to remove excess water, cube it, and follow the recipe exactly as you would for salmon. Cauliflower florets are another great option.
- Try a Different Protein: King prawns are a brilliant substitute and cook even faster. You could also use chicken breast, cut into bite-sized pieces. If you enjoy crispy chicken, you might also like this Chicken Fried Chicken Recipe Crispy.
What to Serve With Crispy Bang Bang Salmon Bites
While these are fantastic on their own, they can easily be turned into a more substantial meal with the right accompaniments.
- Fluffy Steamed Rice: A simple bowl of jasmine or basmati rice is the perfect base to soak up any extra sauce. It provides a neutral canvas that lets the salmon shine. For a simple and tasty rice side, you can adapt the one from my Stuffed Peppers With Rice Recipe Dinner.
- Crisp Lettuce Cups: For a lighter, healthier option, serve the salmon bites in crisp iceberg or little gem lettuce leaves. It adds a refreshing crunch and turns them into a fun, hands-on meal.
- Wine or Beer Pairing: A zesty, dry white wine like a Sauvignon Blanc cuts through the richness of the sauce beautifully. If you prefer beer, a crisp, cold lager is an excellent match.
Frequently Asked Questions
Crispy Bang Bang Salmon Bites
Ingredients
Method
- Prepare the Salmon: Using a sharp knife, cut the salmon fillet into 2-3 cm (approx. 1-inch) cubes. Pat them thoroughly dry with a paper towel to remove any excess moisture.
- Make the Coating: In a medium-sized mixing bowl, whisk together the cornflour, paprika, garlic powder, salt, and black pepper until well combined.
- Coat the Salmon: Add the salmon cubes to the cornflour mixture. Gently toss them until every piece is evenly and generously coated. I find that using my hands works best to ensure full coverage.
- Prepare the Sauce: While the salmon rests, make the sauce. In a separate small bowl, combine the mayonnaise, sweet chilli sauce, sriracha, and fresh lime juice. Whisk until smooth and creamy. Set aside.
- Heat the Pan: Place a large frying pan or skillet over a medium-high heat and add the vegetable oil. Allow the oil to get hot – you'll know it's ready when it shimmers slightly.
- Fry the Salmon: Carefully place the coated salmon pieces into the hot pan in a single layer. Be sure not to overcrowd the pan; fry in two batches if necessary. Cook for 2-3 minutes per side, until golden brown, crisp, and cooked through.
- Drain and Rest: Once cooked, use a slotted spoon to transfer the salmon bites to a plate lined with paper towels to drain off any excess oil.
- Combine and Serve: Transfer the hot, crispy salmon to a large bowl. Pour over about three-quarters of the Bang Bang sauce and gently toss to coat. Serve immediately, garnished with sliced spring onions and toasted sesame seeds, with the remaining sauce on the side for dipping.
Notes
I really hope you give these Crispy Bang Bang Salmon Bites a try. They are such a joy to make and even more of a joy to eat. That combination of crunchy, tender, creamy, and spicy is just so satisfying. Let me know how you get on in the comments below – I love hearing about your kitchen creations!
All the best,
Ashley
