Bang Bang Salmon Bites

Bang Bang Salmon Bites with homemade bang bang sauce deliver restaurant-quality flavor at home. Ready in 15 minutes with simple ingredients.

Last Tuesday, I stood in my kitchen staring at a beautiful salmon filet, wondering how to make dinner exciting again. My kids were bored with the usual grilled fish routine. Then it hit me—what if I turned salmon into crispy, bite-sized pieces smothered in that addictive sweet-and-spicy sauce from my favorite Thai restaurant?

Well… let me tell you, that experiment changed everything.

The aroma of roasted salmon mingling with garlic and chili powder filled my kitchen. Moreover, the golden-brown edges on those salmon bites? Absolutely restaurant-worthy. My daughter actually asked for seconds—a rare weeknight miracle.

I’ve tested this recipe seventeen times now (yes, really). Consequently, I’ve learned exactly when to broil, how to space the bites, and the secret ratio for homemade bang bang sauce that’ll make you forget takeout exists. This dish delivers bold, tangy flavors without any complicated techniques or hard-to-find ingredients.

Why These Salmon Bites Work Every Time

Bang Bang Salmon Bites combine restaurant techniques with home-cook simplicity. The high-heat roasting creates crispy exteriors while keeping the salmon tender inside.

Additionally, the mayonnaise coating acts as both seasoning vehicle and moisture barrier—a trick I learned from watching Thomas Keller’s masterclasses.

The homemade bang bang sauce balances sweet Thai chili sauce, spicy sriracha, and umami-rich soy sauce. Unlike store-bought versions, you control the heat level. Furthermore, this recipe uses everyday supermarket ingredients. No specialty stores required.

What Makes This Recipe Different

Traditional bang bang shrimp gets deep-fried. However, my baked version cuts the oil and mess while maintaining that signature crispy texture. The broiler finish mimics the golden crust you’d get from frying. Plus, salmon offers more omega-3s than shrimp—a nutritional upgrade your family won’t even notice.

I’ve made one crucial mistake with this recipe: overcrowding the pan. The salmon steamed instead of roasted, creating soggy bites. Space matters here. Give each piece room to breathe, and you’ll achieve that coveted crispy edge.

Ingredients You’ll Need

This recipe uses simple, widely available ingredients. You’ll find everything at your regular grocery store.

Ingredient	US Measurement	Metric	Notes
Salmon filet	2 lbs	900g	Wild-caught preferred
Mayo (coating)	2 tbsp	30ml	Use full-fat
Onion powder	1 tsp	5ml	Not onion salt
Garlic powder	1 tsp	5ml	Fresh adds moisture
Chili powder	1 tsp	5ml	Mild or hot works
Garlic paste	2 tsp	10ml	Or 2 cloves minced
Garlic salt	To taste	To taste	Season generously
Black pepper	To taste	To taste	Freshly ground best

Bang Bang Sauce Ingredients

Ingredient	US Measurement	Metric	Notes
Mayo	3/4 cup	180ml	Base of the sauce
Thai sweet chili sauce	1/2 cup	120ml	Mae Ploy brand works great
Sriracha	1 tbsp	15ml	Adjust for heat preference
Soy sauce	1 tbsp	15ml	Low-sodium optional
Honey	1 tsp	5ml	Balances the heat
Garlic	1 clove	1 clove	Grated or minced

Shopping Tips for Best Results

Choose salmon with bright, firm flesh and a mild ocean smell. Avoid pieces with brown spots or strong fishy odors. At Whole Foods or Trader Joe’s, ask for center-cut fillets—they’re more uniform for even cooking.

For the Thai sweet chili sauce, check the Asian aisle at any major supermarket. Meanwhile, if you can’t find garlic paste, substitute with freshly minced garlic mixed with a tiny bit of oil.

Smart Substitutions

For the salmon: Try firm white fish like cod or halibut. Cooking time stays the same.

For mayo: Greek yogurt works but creates a tangier flavor profile. Mix half mayo, half yogurt for balance.

For Thai chili sauce: Combine equal parts apricot jam and red pepper flakes. It won’t be identical but captures the sweet-heat essence.

International readers: Use measurements by weight for precision. Therefore, 2 lbs salmon equals 900 grams exactly.

Essential Equipment

You need minimal equipment for Salmon Bites success:

Rimmed baking sheet: A half-sheet pan (18×13 inches) provides perfect spacing. Line with parchment paper for easy cleanup.

Sharp knife: Essential for removing skin cleanly. A flexible fillet knife works best, but any sharp chef’s knife suffices.

Mixing bowls: One large for salmon, one small for coating, one medium for bang bang sauce.

Whisk: For emulsifying the sauce ingredients smoothly.

Don’t have parchment paper? Lightly oil your baking sheet instead. The salmon won’t stick if you’ve coated it properly with the mayo mixture.

Step-by-Step Cooking Instructions

Prepare Your Oven

Preheat your oven to 450°F. This high temperature is crucial for achieving crispy edges. Position your oven rack in the upper third—you’ll need it close to the broiler later.

Remove the Salmon Skin

Pat your salmon filet completely dry with paper towels. Excess moisture prevents browning. Place the salmon skin-side down on your cutting board.

Insert your knife between the flesh and skin at one corner. Hold the skin taut with your non-knife hand. Gently slide the knife along the skin, angling slightly downward. The skin should peel away easily.

Pro tip: If your salmon was frozen, ensure it’s fully thawed first. Partially frozen salmon makes skin removal nearly impossible.

Cut Into Bite-Sized Pieces

Slice the salmon into 1 to 1.5-inch chunks. Uniform size ensures even cooking. Don’t worry about perfect cubes—rustic shapes add character.

Transfer the salmon pieces to your large mixing bowl. Handle them gently to maintain their shape.

Create the Coating Mixture

In your small bowl, combine 2 tablespoons mayo, onion powder, garlic powder, chili powder, and garlic paste. Stir until completely smooth. This mixture seasons and protects the salmon during high-heat cooking.

Season your salmon bites with garlic salt and black pepper. Go generous here—salmon can handle bold flavoring. Then spoon the mayo mixture over the salmon. Toss gently until every piece wears a light coating.

Arrange for Perfect Roasting

Line your baking sheet with parchment paper. Arrange salmon bites in a single layer, spacing them 1 to 2 inches apart. Seriously, don’t crowd them. Each bite needs breathing room for the hot air to crisp all sides.

I learned this lesson the hard way. My first batch touched each other, creating steamed salmon instead of roasted. The texture suffered dramatically.

Roast and Broil

Slide your pan into the preheated oven. Roast for exactly 10 minutes. The salmon should look mostly cooked through with slightly translucent centers.

Switch your oven to broil (high setting). Broil for 2 to 3 minutes, watching constantly. You’re aiming for golden-brown tops with crispy edges. The line between perfect and burnt is thin here—Julia Child always emphasized the importance of staying present during the final cooking stage.

Sensory cue: You’ll smell the garlic intensifying and see the edges turning deep golden. That’s your signal.

Make the Bang Bang Sauce

While the salmon roasts, prepare your sauce. In a medium bowl, whisk together mayo, Thai sweet chili sauce, sriracha, soy sauce, honey, and grated garlic. The sauce should look creamy and slightly peachy-pink.

Taste and adjust. Want more heat? Add sriracha. Prefer sweeter? Increase honey by a half teaspoon. This homemade bang bang sauce beats any restaurant version because you control every element.

Finish and Serve

Remove your perfectly roasted Salmon Bites from the oven. Drizzle generously with bang bang sauce, or serve the sauce on the side for dipping. Both methods work beautifully.

Expert Tips for Restaurant-Quality Results

Temperature matters: Don’t skip preheating. A properly heated oven creates immediate sear, locking in moisture.

Pat completely dry: This single step makes the biggest difference in achieving crispy edges. Wet salmon steams instead of roasts.

Quality salmon shows: Wild-caught Alaskan or Pacific salmon offers firmer texture and richer flavor than farmed Atlantic varieties. Nevertheless, use what fits your budget—the recipe works with any salmon.

Sauce thickness: If your bang bang sauce seems thin, refrigerate it for 15 minutes. The mayo thickens as it chills.

Make it ahead: Prepare the coating mixture and bang bang sauce up to two days early. Store separately in airtight containers. Cut and coat the salmon fresh before cooking for best texture.

Creative Variations to Try

Spicy Kick Version

Double the sriracha and add 1/4 teaspoon cayenne pepper to the coating. Garnish with sliced fresh jalapeños. Perfect for those who chase heat.

Asian-Fusion Style

Replace chili powder with Chinese five-spice. Add 1 tablespoon sesame oil to the coating. Sprinkle toasted sesame seeds over finished bites. Serve with steamed jasmine rice.

Holiday Appetizer Twist

Thread cooked salmon bites onto small skewers with fresh pineapple chunks. Arrange on a platter around a bowl of bang bang sauce. This presentation wows at Thanksgiving or Christmas gatherings.

Low-Carb Option

Skip the honey in the sauce. Use sugar-free Thai chili sauce (available at most grocery stores now). The flavor stays vibrant without added carbs.

Air Fryer Method

Cook at 400°F for 8 minutes, then increase to 425°F for 2 minutes. Shake the basket halfway through. This method works great for smaller portions.

Looking for more crowd-pleasing appetizers? Try these Halloween Mummy Meatballs for your next party. They’re another bite-sized winner that disappears fast.

Storage and Make-Ahead Guide

Storage Method	Duration	Instructions
Refrigerator	3 days	Store in airtight container, sauce separate
Freezer (cooked)	1 month	Flash-freeze on tray, then bag. Thaw overnight
Freezer (raw)	Not recommended	Texture suffers significantly
Sauce only	1 week refrigerated	Whisk before using

Reheating: Arrange salmon bites on a baking sheet. Heat at 350°F for 5-7 minutes until warmed through. Alternatively, microwave on 50% power in 30-second intervals to avoid overcooking.

Make-ahead strategy: Prep your sauce and coating mixture the night before. Cut salmon morning-of and keep refrigerated. Cook fresh for best results—salmon bites take only 15 minutes from start to finish.

Perfect Pairings

Salmon Bites shine alongside crisp vegetables. Serve with cucumber salad dressed in rice vinegar, or steamed broccoli with lemon. The fresh, light sides balance the rich sauce beautifully.

For carbs, try coconut rice or garlic butter noodles. Both complement the Asian-inspired flavors without competing. Additionally, consider serving with Cheesy Halloween Breadstick Bones for a fun contrast at themed dinners.

Beverage pairing: A crisp Sauvignon Blanc cuts through the mayo-based sauce nicely. Prefer beer? Go with a light lager or wheat beer. For non-alcoholic options, iced green tea or sparkling water with lime works perfectly.

Want to extend this into a full meal spread? These salmon bites pair wonderfully with Spooky Ghost Brown Butter Pumpkin Cookies for dessert, especially during fall entertaining.

Bang Bang Salmon Bites FAQs

Your New Go-To Dinner Solution

These Bang Bang Salmon Bites transformed my weeknight cooking routine. They’re faster than ordering takeout and taste infinitely better. The crispy edges, tender centers, and that addictive homemade bang bang sauce create restaurant-quality results from everyday ingredients.

Remember that Tuesday evening I mentioned? My kids now request these salmon bites weekly. They’ve become our Friday tradition—a small celebration marking the end of busy school weeks. You know what? Food that brings people together never goes out of style.

Try serving these at your next gathering alongside Halloween Oreo Brownies for dessert. The combination of savory and sweet creates a memorable menu.

Make this recipe tonight. Snap a photo of your perfectly golden salmon bites and tag us on social media. I’d love to see your version. After all, the best recipes are the ones we share.

Tasty at Home – Where bold flavors meet everyday kitchens.