I discovered this recipe completely by accident. It was one of those nights when I had a beautiful piece of salmon in the fridge but zero motivation to make my usual lemon-herb version. Again. My kids were also going through that “we hate everything” phase, and I was desperately trying to find new ways to get them to eat something other than chicken nuggets.
So there I was, staring into my pantry when I spotted the sweet chili sauce I’d bought for a dinner party months ago. Next to it was some panko breadcrumbs. And that’s when it hit me – what if I combined the crispy texture kids love with flavors interesting enough for adults?
The Birth of a Family Favorite
The first time I made these Crispy Bang Bang Salmon Bites, my husband actually stopped scrolling through his phone to ask what I was cooking. If you’re married, you know what a victory that is. My 7-year-old, who normally performs an Oscar-worthy dramatic scene at the mention of fish, ate FOUR pieces before asking what it was. When I told him it was salmon, he shrugged and grabbed another piece.
That, my friends, is what I call a culinary miracle.
What Makes These Salmon Bites Special?
The magic of this recipe is the perfect balance of flavors and textures:
- Crispy panko exterior
- Tender, flaky salmon interior
- Sweet and spicy sauce that’s not too spicy for kids
- Quick enough for weeknights but impressive enough for guests
The Ingredients You’ll Need
For the salmon bites:
- 1.5 pounds fresh salmon, skin removed and cut into 1-inch cubes
- 3/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 1.5 cups panko breadcrumbs
- 2 tablespoons olive oil
- Optional: 1 tablespoon sesame seeds for garnish
- Optional: Sliced green onions for garnish
For the bang bang sauce:
- 1/2 cup mayonnaise (I use Japanese Kewpie mayo when I have it)
- 3 tablespoons sweet chili sauce
- 1 tablespoon Sriracha (adjust according to your heat preference)
- 1 tablespoon honey
- 2 teaspoons lime juice
- 1/2 teaspoon garlic powder
Let’s Get Cooking
- Prep the salmon: Pat the salmon cubes dry with paper towels. This is important for getting that crispy exterior!
- Set up breading station: In one shallow dish, combine flour, garlic powder, salt, and pepper. In a second dish, beat the eggs. In a third dish, place the panko breadcrumbs.
- Bread the salmon: Working with a few pieces at a time, dredge the salmon in the flour mixture, shaking off excess. Dip in beaten eggs, then coat thoroughly in panko breadcrumbs, pressing gently to adhere.
- Cook in batches: Heat olive oil in a large non-stick skillet over medium heat. Working in batches (don’t crowd the pan!), cook the breaded salmon for about 2-3 minutes per side until golden brown and crispy. The salmon should be just cooked through but still tender inside.
- Make the bang bang sauce: While the salmon cooks, whisk together all sauce ingredients in a small bowl. Adjust the heat level by adding more or less Sriracha.
- Serve: You can either drizzle the sauce over the salmon bites or serve it on the side for dipping. Garnish with sesame seeds and green onions if desired.
The Real-Life Test
Let me be honest – I’ve had some spectacular recipe failures in my day. Like the time I tried to make “healthy brownies” with black beans that my husband still brings up whenever I say I’m trying a new recipe. So I’m always a bit nervous when I create something new.
But these salmon bites? They’ve become a twice-monthly request in our house. Last time I made them for friends, I had to send everyone home with the recipe. My neighbor texted me at 10 PM that night to say her usually fish-averse husband was asking when they could have it again.
Helpful Tips from My Kitchen to Yours
After making this recipe at least a dozen times, I’ve learned a few things:
- The key to crispy salmon bites is making sure your oil is hot enough before adding the fish
- Don’t skip patting the salmon dry – it makes a huge difference
- If you’re serving kids, you can make a milder version of the sauce with less Sriracha
- Fresh salmon is best, but in a pinch, thawed frozen salmon works too
- These bites are best eaten right away while hot and crispy
Serving Suggestions
These salmon bites are versatile enough to serve in several ways:
- As an appetizer with the bang bang sauce for dipping
- Over jasmine rice with steamed broccoli for a complete meal
- In lettuce wraps with avocado slices and extra sauce
- On a salad with mixed greens and a sesame-ginger dressing
Make It Ahead?
While these are best freshly made, you can:
- Prep the sauce up to 3 days ahead and store in the refrigerator
- Bread the salmon pieces a few hours ahead and keep them covered in the refrigerator
- Reheat leftovers in an air fryer or toaster oven to restore some crispiness
The first time you make these, you might think they’re too much work for a weeknight. But once you’ve made them a couple of times, you’ll find the whole process takes less than 30 minutes from start to finish. And when your family starts requesting “those crispy salmon things” instead of takeout, you’ll know it was worth it.
Consider this recipe your secret weapon for converting fish skeptics and adding some excitement to your dinner rotation. Just don’t be surprised when people start inviting themselves over on salmon night!