Crispy Bang Bang Salmon Bites
There are some dishes that just hit the spot every single time, and for me, these Crispy Bang Bang Salmon Bites are right at the top of that list. Imagine this: tender, flaky cubes of salmon, encased in a shatteringly crisp, golden coating. Then, each bite is generously coated in a creamy, sweet, and spicy sauce that has just the right amount of kick. It’s a combination of textures and flavours that is simply magnificent.
This is one of those recipes that has become a signature in my kitchen. Friends always ask me for this recipe after trying it at dinner parties, and I’m always happy to share it. It’s the kind of seafood appetizer that feels a bit special, a bit of a treat, but is surprisingly straightforward to bring together. It works beautifully as a starter to get a meal going, or even as a light main course served with some fluffy rice and steamed greens.
Whether you’re a seasoned salmon lover or just looking for a new and exciting way to prepare fish, these spicy salmon bites are a must-try. We’re going to walk through how to get that coating perfectly crisp and that sauce balanced just so. Let’s get cooking.
Recipe Overview
This recipe delivers bite-sized pieces of salmon with an incredibly crisp exterior and a juicy, flaky interior. The star of the show, alongside the salmon, is the iconic Bang Bang sauce—a tantalising mix of creamy mayonnaise, sweet chilli, and a hint of sriracha for warmth. After testing this recipe five times, I finally got the cornflour-to-spice ratio for the coating just right for maximum crispiness. It’s a dynamic dish that works well for sharing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: 4 people (as an appetizer)
- Difficulty: Easy
Why You’ll Love This Crispy Bang Bang Salmon Bites Recipe
- Sensational Texture and Flavour: The contrast is what makes this so special. You get the crunch from the coating, followed by the soft, yielding salmon, all brought together by a sauce that is simultaneously creamy, sweet, and spicy. It’s a truly engaging mouthful.
- Ready in Under 30 Minutes: From start to finish, this dish comes together in about 27 minutes, making it ideal for a weeknight treat when you want something a bit more exciting without spending hours in the kitchen.
- A Flexible Recipe: You are in complete control of the heat. Add more sriracha for a fiery kick or dial it back for a milder taste. You can also swap the salmon for prawns or chicken, and the cooking method can be adapted for an air fryer.
- Ideal for Social Gatherings: These salmon bites are fantastic for serving at a get-together. They are easy to eat with a fork or cocktail stick and are the kind of shareable food that always gets people talking and reaching for more.
- Family Tested: This recipe gets a huge thumbs-up in my house. My children, who can sometimes be picky about fish, absolutely love these bites, especially the dipping sauce. It’s a great way to get them to enjoy salmon.
Ingredients You’ll Need
For the best results, start with high-quality ingredients. I always opt for a skinless salmon fillet with a good thickness, as this allows for nice, chunky cubes. For the mayonnaise, I highly recommend using a full-fat version for the creamiest sauce; a Japanese brand like Kewpie is excellent here due to its rich flavour and colour.
- For the Salmon Bites:
- 600g skinless salmon fillet, cut into 2-3cm cubes
- 75g cornflour
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 tbsp neutral oil, for frying (like vegetable or rapeseed)
- For the Bang Bang Sauce:
- 150g full-fat mayonnaise
- 4 tbsp sweet chilli sauce
- 1-2 tbsp sriracha (or to taste)
- 1 tbsp rice vinegar
- 1 tsp honey or maple syrup
- For Garnish (Optional):
- 1 spring onion, finely sliced
- 1 tsp sesame seeds (toasted if you have time)
- Fresh coriander leaves
Marcus’s Tip: Make sure your salmon is patted very dry with a paper towel before coating. Any excess moisture will create steam in the pan and prevent the coating from getting ultra-crispy. This small step makes a huge difference.
How to Make Crispy Bang Bang Salmon Bites
The process is simple: we’ll prepare the sauce, coat the salmon, fry it until golden, and then toss everything together. Working in batches when you fry is the key to ensuring every single piece is perfectly cooked.
- Prepare the Bang Bang Sauce: In a medium mixing bowl, combine the mayonnaise, sweet chilli sauce, sriracha, rice vinegar, and honey. Whisk everything together until smooth and creamy. Taste and adjust the sriracha to your preferred level of spiciness. Set aside.
- Season the Coating: In a separate, larger bowl, mix together the cornflour, paprika, garlic powder, salt, and black pepper. This will be the coating for our salmon.
- Cube and Dry the Salmon: If you haven’t already, cut the skinless salmon fillet into evenly sized 2-3cm cubes. Pat them thoroughly dry with a paper towel – this is a critical step for a crispy finish. For extra guidance on handling fish safely, the Food Standards Agency offers some great tips.
- Coat the Salmon Bites: Add the dry salmon cubes to the cornflour mixture. Gently toss them with your hands or a spoon until every piece is evenly and lightly coated. Shake off any excess powder.
- Heat the Oil: Place a large frying pan or skillet over a medium-high heat and add the neutral oil. Allow the oil to get hot – it should shimmer slightly. I find that using a high smoke-point oil like rapeseed is crucial here to prevent it from smoking.
- Fry the Salmon in Batches: Carefully place half of the coated salmon cubes into the hot pan, ensuring they are not touching. Overcrowding will lower the oil temperature and result in soggy bites. Fry for 2-3 minutes per side, until they are deep golden-brown and crispy all over.
- Drain and Repeat: Once cooked, remove the salmon bites with a slotted spoon and place them on a wire rack or a plate lined with a paper towel to drain any excess oil. Repeat the process with the remaining salmon.
- Toss and Serve: Transfer the crispy salmon bites to the bowl with the Bang Bang sauce. Gently toss until each piece is generously coated. Serve immediately, garnished with sliced spring onions, toasted sesame seeds, and fresh coriander.
Tips From My Kitchen
- Temperature Control is Key: Don’t add the salmon to the pan until the oil is properly hot. A good test is to drop a tiny pinch of the cornflour mixture in; if it sizzles immediately, you’re ready to go. Maintaining a steady medium-high heat is essential for that perfect crunch.
- The Secret Step for Adhesion: I learned that after tossing the salmon in the cornflour, letting it sit for a minute or two can help the coating adhere much better during frying. The moisture from the fish slightly dampens the flour, creating a better ‘glue’.
- Make-Ahead Advice: The Bang Bang sauce can be made up to 3 days in advance and stored in an airtight container in the fridge. The salmon, however, is best cooked just before serving to maintain its crispy texture. Tossing it in the sauce at the last minute is a must.
- Storage and Reheating: Leftovers can be stored in an airtight container in the fridge for up to 2 days. The bites will lose their crispness, but you can revive them. Reheat them on a baking tray in the oven at 180°C (160°C fan) for 5-7 minutes, or in an air fryer for 3-4 minutes, until warmed through and crisped up again.
Equipment You’ll Need
You don’t need any fancy gadgets for this recipe, just some basic kitchen essentials.
- Large frying pan or skillet
- Sharp knife and cutting board
- Two mixing bowls (one for the sauce, one for the coating)
- Whisk
- Slotted spoon or spatula
Delicious Variations to Try
Once you’ve mastered the basic recipe, it’s great fun to experiment. It’s a very adaptable concept.
- Extra Spicy Version: For those who love heat, add an extra tablespoon of sriracha to the sauce, and maybe even a 1/4 teaspoon of cayenne pepper to the cornflour coating.
- Bang Bang Tofu: For a vegetarian alternative, use a block of extra-firm tofu. Press it well to remove as much water as possible, cube it, and follow the exact same coating and frying instructions. It works wonderfully.
- Try it with Prawns or Chicken: This recipe is also fantastic with king prawns or bite-sized pieces of chicken breast. Adjust the cooking time accordingly – prawns will cook much faster (1-2 minutes per side), while chicken will take a little longer (4-5 minutes per side) to ensure it’s cooked through.
What to Serve With Crispy Bang Bang Salmon Bites
These salmon bites are versatile enough to be a starter or a main. Here are a few of my favourite pairings.
- Steamed Jasmine Rice: A bed of fluffy jasmine rice is the perfect neutral base to soak up any extra creamy, spicy sauce.
- Crisp Asian Slaw: A simple slaw made with shredded cabbage, carrots, and a light rice vinegar dressing provides a refreshing, crunchy contrast to the rich salmon.
- As a Taco Filling: These bites are brilliant tucked into warm tortillas with some shredded lettuce and avocado. It’s a fun twist on a weeknight meal, much like our Easy Ground Beef Tacos Recipe.
- Drink Pairing: A cold, crisp lager or an off-dry Riesling cuts through the richness of the sauce beautifully. For a non-alcoholic option, a sparkling lime and mint drink is wonderfully refreshing.
Frequently Asked Questions
Crispy Bang Bang Salmon Bites
Ingredients
Method
- Prepare the Bang Bang Sauce: In a medium mixing bowl, combine the mayonnaise, sweet chilli sauce, sriracha, rice vinegar, and honey. Whisk everything together until smooth and creamy. Taste and adjust the sriracha to your preferred level of spiciness. Set aside.
- Season the Coating: In a separate, larger bowl, mix together the cornflour, paprika, garlic powder, salt, and black pepper. This will be the coating for our salmon.
- Cube and Dry the Salmon: If you haven't already, cut the skinless salmon fillet into evenly sized 2-3cm cubes. Pat them thoroughly dry with a paper towel – this is a critical step for a crispy finish. For extra guidance on handling fish safely, the Food Standards Agency offers some great tips.
- Coat the Salmon Bites: Add the dry salmon cubes to the cornflour mixture. Gently toss them with your hands or a spoon until every piece is evenly and lightly coated. Shake off any excess powder.
- Heat the Oil: Place a large frying pan or skillet over a medium-high heat and add the neutral oil. Allow the oil to get hot – it should shimmer slightly. I find that using a high smoke-point oil like rapeseed is crucial here to prevent it from smoking.
- Fry the Salmon in Batches: Carefully place half of the coated salmon cubes into the hot pan, ensuring they are not touching. Overcrowding will lower the oil temperature and result in soggy bites. Fry for 2-3 minutes per side, until they are deep golden-brown and crispy all over.
- Drain and Repeat: Once cooked, remove the salmon bites with a slotted spoon and place them on a wire rack or a plate lined with a paper towel to drain any excess oil. Repeat the process with the remaining salmon.
- Toss and Serve: Transfer the crispy salmon bites to the bowl with the Bang Bang sauce. Gently toss until each piece is generously coated. Serve immediately, garnished with sliced spring onions, toasted sesame seeds, and fresh coriander.
Notes
I really hope you give these Crispy Bang Bang Salmon Bites a go. They have a permanent spot in my recipe rotation for a reason, and they never fail to impress. It’s the kind of dish that brings a little bit of excitement to the dinner table, whether it’s a casual Tuesday or a special Saturday. If you do make them, I’d love to hear how they turned out for you. Please leave a comment below and let me know your thoughts! Happy cooking.
– Marcus
