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Bang Bang Salmon Bites

Bang bang salmon bites with crispy golden salmon cubes tossed in a glossy coral bang bang sauce. Each bite is caramelized and coated until glossy, then finished with sesame seeds and sliced green onions.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 1.5 lb salmon fillet skin removed, cut into 1.5-inch cubes
  • 0.5 Salt to taste
  • 0.5 pepper to taste
  • 0.5 garlic powder to taste
  • 0.5 smoked paprika to taste
  • 2 tbsp olive oil
Bang Bang Sauce
  • 0.5 cup mayonnaise
  • 3 tbsp sweet chili sauce
  • 1 tbsp sriracha
  • 1 tbsp honey
  • 1 tbsp lime juice
Garnish
  • 1 Sesame seeds for garnish
  • 1 sliced green onions for garnish

Equipment

  • 1 cast iron skillet

Method
 

Prep and season the salmon
  1. Pat the salmon cubes completely dry, then season them with salt, pepper, garlic powder, and smoked paprika until evenly coated.
  2. Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering.
Make the bang bang sauce
  1. Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice, then reserve 1/3 for serving.
Cook and glaze
  1. Place salmon bites in a single layer in the hot skillet and cook 2-3 minutes per side without moving until golden and crispy; work in batches if needed.
  2. Remove from heat and immediately toss the warm salmon with the remaining bang bang sauce until every piece is coated.
Serve
  1. Transfer salmon bites to a serving plate, drizzle with the reserved sauce, and top with sesame seeds and sliced green onions.

Notes

Pro tip: drying the salmon thoroughly helps it sear fast and stay crisp when tossed. Store leftovers in an airtight container in the refrigerator up to 2 days; reheat briefly to keep some crunch. Freezing is not recommended for best texture. For a lighter option, use light mayonnaise (or a mayo made with olive oil) to reduce overall fat while keeping the glossy coral sauce.