Crispy Bang Bang Salmon Bites (Sweet & Spicy)
My Go-To Crispy Bang Bang Salmon Bites (Sweet & Spicy, Obviously!)
Okay, so let me tell you about these Crispy Bang Bang Salmon Bites. My kids, who usually turn their noses up at anything remotely fishy, actually *ask* for these. I first tried making something similar after having an amazing bang bang shrimp dish at a restaurant, and thought, why not salmon? It took a few goes, a couple of slightly sad, soggy attempts (don’t ask!), but now? Perfection. Or, you know, my version of it, which is pretty darn good if I do say so myself. They’re just the right kind of sweet, a little bit spicy, and oh so crispy. You’re gonna love ‘em.
So, Why Bother Making These?
Seriously, these are a game changer. I make this when I need a quick win for dinner, especially on those chaotic weeknights when I’ve got zero brainpower left. My family goes crazy for this because, well, who doesn’t love crispy, saucy bites of deliciousness? Plus, they feel a bit fancy, but honestly, they’re dead easy. (Okay, maybe “dead easy” is a stretch the first time, but you’ll get the hang of it fast!). The sauce itself is just *chef’s kiss*. I used to struggle getting salmon crispy without drying it out – it was the bane of my existence for a while! – but cubing it and air frying (or baking, more on that later) is the secret. And cleaning up? Not too shabby, especially with the air fryer.
What You’ll Need to Grab
Alright, for the salmon itself:
- About 1 to 1.5 lbs salmon fillet, skin off if you can get it, or you can remove it yourself. (Sometimes I just ask the fish guy at the store to do it, saves me a job!)
- 1/4 cup cornstarch (or potato starch, works just as well. I’ve even used regular flour in a pinch but cornstarch is king for crispiness)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- A little oil for spraying or brushing – avocado or a light olive oil is good.
For that amazing Bang Bang Sauce:
- 1/2 cup mayonnaise (full fat, please! My grandmother always insisted on Hellmann’s, but honestly any good quality mayo will do. Though, between you and me, the cheap stuff sometimes separates a bit. Just saying.)
- 1/4 cup sweet chili sauce (My go-to is often Thai Kitchen, but any brand you like)
- 1-2 tablespoons sriracha, depending on how brave you’re feeling. Start with one!
- 1 teaspoon rice vinegar (adds a nice tang, don’t skip it if you can help it!)
- Optional: A tiny squeeze of lime juice, maybe 1/2 teaspoon. I sometimes add it, sometimes forget.
For Garnish (totally optional, but pretty!):
- Sesame seeds
- Chopped green onions or chives
Let’s Get Cooking These Salmon Bites!
1. Prep the Salmon: Pat your salmon super dry with paper towels. This is KEY for crispiness, folks. Like, really dry. Then, cut it into bite sized cubes, about 1 inch. Try to make them roughly the same size so they cook evenly, but don’t get your ruler out, it’s not a science exam.
2. Coat ’em Up: In a bowl, mix the cornstarch, salt, and pepper. Toss the salmon cubes in there until they’re all nicely coated. Shake off any excess – you want a light dusting, not a clumpy mess. This is where I usually have a fine layer of cornstarch all over my counter. Occupational hazard!
3. Cook ‘Em (Air Fryer Method – My Fave!):
- Lightly spray your air fryer basket with oil.
- Arrange the salmon bites in a single layer. Don’t overcrowd the basket, okay? You might need to do this in batches. Overcrowding = steamy, not crispy. We don’t want sad salmon.
- Air fry at 400°F (around 200°C) for about 6-8 minutes. Give the basket a shake halfway through. They should be golden and crispy. The exact time will depend on your air fryer, they all have their little quirks.
4. Cook ‘Em (Oven Method – Still Great!):
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper (makes cleanup a breeze, trust me).
- Arrange the salmon bites on the prepared baking sheet, again in a single layer. Maybe give them a little spritz of oil.
- Bake for 10-12 minutes, flipping them halfway, until they’re cooked through and starting to get crispy. They won’t be *as* crispy as the air fryer ones, but still delish.
5. Whip Up the Sauce: While the salmon is doing its thing, whisk together the mayonnaise, sweet chili sauce, sriracha, and rice vinegar in a bowl. Taste it! This is where I usually sneak a taste… or three. Adjust sriracha if you want more kick or a bit more sweet chili if it’s too feisty. Sometimes I add a tiny bit more mayo if it’s too thin for my liking; actually, I find it works better if it’s a nice, clingy consistency.
6. Sauce ‘Em & Serve: Once the salmon is cooked and beautifully crispy, let it cool for just a minute (so it doesn’t make the sauce all weird and warm, unless you like that). Then, gently toss the salmon bites in the bang bang sauce until they’re all coated and glorious. Or, you can just drizzle the sauce over the top. Your call! Garnish with sesame seeds and green onions if you’re feeling fancy. Serve ’em up straight away!
Little Things I’ve Figured Out
- Don’t sauce the salmon until you’re ready to eat. They’ll lose their crispiness if they sit around in the sauce for too long. Sad, soggy salmon is a tragedy we must avoid.
- Fresh salmon works best, obviously. But I’ve used good quality frozen salmon (thawed properly, of course, and patted extra dry) and it’s still pretty darn good.
- If you’re doing batches, you can keep the cooked salmon warm in a low oven (like 200°F or 90°C) while the rest cook, but don’t cover them or they’ll steam.
- The cornstarch dredge is what makes these crispy bang bang salmon bites live up to their name, so don’t skimp on patting the salmon dry before you dredge it!
Ways I’ve Mixed It Up (And One Oopsie)
- Spicy Kick: Add a pinch of cayenne pepper to the cornstarch mixture for an extra layer of heat. Or even a tiny bit of gochujang in the sauce instead of *all* sriracha for a different kind of smoky spice.
- Garlic Lover: A tiny grating of fresh garlic or a 1/4 teaspoon of garlic powder in the sauce can be amazing.
- Lemon Zest: Sometimes I add a bit of lemon zest to the sauce for brightness. It’s lovely.
- The “Healthy” Attempt (That Flopped): I once tried making the sauce with Greek yogurt instead of mayo to be all healthy. Erm, it wasn’t bad, but it just wasn’t *bang bang* sauce, you know? The texture and richness were just… off. Stick to mayo for this one, folks. Live a little!
I remember my aunt trying to make “healthy” mac and cheese with cauliflower once. Let’s just say some things are sacred. Anyway, back to the salmon!
Gadgets and Gizmos (Or Not)
- Air Fryer: My preferred method for ultimate crispiness. I have a Ninja Foodi and I love it, but any air fryer will do the trick. If you don’t have one, no worries, the oven method is still great! Just make sure it’s rack is in the middle.
- Baking Sheet: For the oven method.
- Mixing Bowls: A couple for dredging and for the sauce. Nothing fancy.
- Whisk: For the sauce. A fork works in a pinch, but a whisk makes it smoother.
- Sharp Knife: For cubing the salmon. A dull knife is just asking for trouble, and squished salmon. You can find some great tips on knife skills on sites like Serious Eats if you’re looking to brush up.
If You Actually Have Leftovers…
Store any leftover (unsauced!) salmon bites in an airtight container in the fridge for up to 2 days. Reheat them in the air fryer or oven for a few minutes to get some of that crisp back. Sauced leftovers… well, they’re best eaten pretty quick. They’ll still taste good the next day, but they won’t be crispy. Though honestly, in my house, these Crispy Bang Bang Salmon Bites never last more than a day! They just vanish.
How We Like to Eat ‘Em
We often have these just as they are, maybe with some fluffy rice and steamed broccoli or a quick Asian-inspired slaw. They’re also brilliant as an appetizer for a get together. My personal favorite? Tucked into lettuce wraps with a few extra veggies for a lighter meal. Or, if I’m feeling indulgent, over some creamy noodles. Yum! These sweet & spicy salmon bites are super versatile.
Learn From My Mistakes!
- I once tried rushing the “patting dry” step with the salmon. Big mistake. The cornstarch just became a gummy paste and they didn’t crisp up properly. So yeah, PAT IT DRY. Seriously.
- Don’t overcook the salmon! It cooks super fast in bite sized pieces. Overcooked salmon is dry and sad, even with the amazing sauce. Start checking it a minute or two before the recipe says, especially if your air fryer runs hot.
- Taste your sauce! Always taste and adjust. Maybe you like it sweeter, spicier, or tangier. This is your sauce, make it perfect for *you*.
Your Questions, Answered!
Can I use other fish?
Totally! Shrimp would be classic (hello, Bang Bang Shrimp!), or even chunks of cod or halibut. You might need to adjust cooking times a bit, though.
Is it very spicy?
Well, that depends on your sriracha! The recipe gives a range. I’d start with 1 tablespoon of sriracha for a mild to medium kick. You can always add more, but you can’t take it out! My kids can handle it with 1 tablespoon, but they’re pretty adventurous.
Can I make the sauce ahead of time?
Oh, absolutely! The sauce can be made a day or two in advance and kept in an airtight container in the fridge. It might even taste better as the flavors meld. Just give it a good stir before using.
My salmon isn’t getting crispy, what did I do wrong?
Ah, the eternal question! Could be a few things: salmon wasn’t dry enough, too much crowding in the air fryer/oven, or maybe not enough cornstarch. Or perhaps your oven/air fryer temp is a bit off form what you set it to – it happens! Don’t give up, try again!
Do I *have* to use cornstarch?
It really does give the best crisp. Potato starch is a great sub. Flour will work, but it’s more of a light breading than that distinct crispiness. If you’re gluten free, cornstarch or potato starch are your best friends here. Or a good GF all purpose flour blend.
Is an air fryer really necessary?
Nope! As I said, the oven method works well too. The air fryer just gets it that little bit *extra* crispy, you know? But don’t let not having one stop you from making these beauties!
