Crispy Bang Bang Salmon Bites — Easy Salmon Recipe for Weeknight Dinners

I fell in love with Crispy Bang Bang Salmon Bites on a rainy weeknight when I needed something quick, comforting, and a little bit special. I’d been craving that satisfying crunch of panko coating paired with a creamy, sweet-spicy sauce — the kind of bite that makes you grin and reach for another. This recipe gives you that same joy in under 30 minutes, and it’s become my go-to for when friends drop by or when I just want a restaurant-style treat at home.

Bang bang-style sauces are a modern American take on sweet-spicy mayo sauces often inspired by Southeast Asian sweet chili and Sriracha flavors. The “bang bang” name became famous with crispy shrimp dishes in casual dining, and it translates beautifully to rich, flaky salmon for a quicker, heartier option.

Who is this recipe for?

• This recipe is great for busy parents, weeknight cooks, seafood lovers, and anyone who wants an impressive but simple appetizer or main course.

Core ingredients overview:

• This dish combines 1 lb salmon fillets, panko breadcrumbs, flour, eggs, and a creamy bang bang sauce made from mayonnaise, sweet chili sauce, and sriracha to create crispy, saucy salmon bites that are both crunchy and richly flavored.

Tools & Ingredients

Tools (you’ll need):

• Sharp chef’s knife
• Cutting board
• Three shallow bowls or plates
• Measuring cups and spoons
• Large frying pan or skillet
• Tongs or slotted spoon
• Paper towels and a plate for draining
• Small bowl and spoon for the sauce
• Optional: instant-read thermometer

Ingredients (with brief benefits):

• 1 lb salmon fillets – high-quality, flaky protein rich in omega-3s.
• 1 cup panko breadcrumbs – gives a light, extra-crispy coating.
• 1/2 cup all-purpose flour – helps the coating stick and creates a light crust.
• 2 large eggs – bind the panko to the salmon and add richness.
• 1/2 cup mayonnaise – creamy base for the bang bang sauce.
• 2 tablespoons sweet chili sauce – adds sweet heat and a glossy finish.
• 1 tablespoon sriracha or other hot sauce – gives a spicy kick and depth.
• Salt and pepper to taste – essential for seasoning and balance.
• Vegetable oil for frying – neutral oil with a high smoke point for crisp frying.
• Green onions for garnish (optional) – fresh color and a mild onion bite.

Instructions

1. Cut the salmon fillets into bite-sized pieces, about 1 to 1 1/2 inches each. Pat dry with paper towels and season lightly with salt and pepper.
2. Set up three shallow bowls or plates: one with the all-purpose flour seasoned with a pinch of salt and pepper, one with the two beaten eggs, and one with the panko breadcrumbs.
3. Dredge each piece of salmon in the seasoned flour, shaking off excess. Then dip into the beaten eggs, allowing excess to drip off. Finally, coat each piece evenly in the panko breadcrumbs, pressing gently to help them adhere.
4. Heat about 1/4 inch of vegetable oil in a large frying pan over medium heat. The oil is ready when a small breadcrumb sizzles immediately on contact.
5. Fry the salmon bites in batches to avoid overcrowding. Cook until golden brown and cooked through, about 3–4 minutes per side depending on size. Use tongs to turn gently. Transfer to a paper towel–lined plate to drain.
6. In a separate small bowl, mix 1/2 cup mayonnaise, 2 tablespoons sweet chili sauce, and 1 tablespoon sriracha (adjust to taste). Stir until smooth to create the bang bang sauce.
7. Serve the crispy salmon bites drizzled with the bang bang sauce and garnished with chopped green onions if desired. Enjoy immediately for the best crunch.

Always add

tag after Directions.

FAQ

Q: Can I freeze this recipe?
A: You can freeze cooked, breaded salmon bites, but the coating will soften after thawing. For best results, freeze uncooked, breaded pieces on a tray until firm, then transfer to a freezer bag. When ready, bake or fry from frozen (add a minute or two to cooking time).

Q: Can I make these in an air fryer instead of frying?
A: Yes — air fry at 400°F (200°C) for about 8–10 minutes, flipping halfway, until golden and cooked through. Lightly spray with oil for a crisper exterior.

Q: What can I use instead of panko breadcrumbs?
A: You can use crushed cornflakes, regular breadcrumbs, or crushed crackers. Panko gives the lightest crunch, but substitutes work in a pinch.

Q: How do I know when the salmon is cooked through?
A: Salmon should be opaque and flake easily with a fork. An instant-read thermometer should read 125–130°F (52–54°C) for medium doneness (it will carry over cook slightly).

Tips & Tricks

• Dry the salmon well: Patting the salmon dry before breading helps the flour and panko adhere and gives a crispier crust.
• Work in batches: Overcrowding the pan lowers the oil temperature and leads to soggy bites. Fry in small batches for consistent results.
• Keep the oil temperature steady: Medium heat is safer than too hot. If the coating browns too quickly, lower the heat so the interior cooks without burning the exterior.
• Make the sauce ahead: The bang bang sauce can be made up to 2 days ahead and stored in the fridge, saving time on busy nights.

Conclusion

If you want variations or inspiration for serving, check these helpful resources: try an air-fryer approach at Air Fryer Bang Bang Salmon Bites – I Am Homesteader, a quick 20-minute version at Easy Bang Bang Salmon Bites (made in 20 minutes!) – Britney …, a classic crispy take at Crispy Bang Bang Salmon Bites – Foodie With Family, a bowl-style serving idea at Crispy Bang Bang Salmon Bites Bowls – The Roasted Root, or a minimalist 5-ingredient riff at 5-Ingredient Crispy Bang Bang Salmon — Marley’s Menu.

Enjoy your Crispy Bang Bang Salmon Bites — share them with friends or savor them for a cozy night in!