Bang Bang Salmon Bites – Crispy & Flavor-Packed.

Bang Bang Salmon takes the viral “salmon bowl” concept and turns it into an addictive, high-protein appetizer or main. The “Bang Bang” name refers to the iconic sweet, spicy, and creamy sauce originally made famous by bonefish grill shrimp. In this version, we focus on achieving a shatter-crisp exterior on the salmon cubes while keeping the centers buttery and moist.

The Perfect Crunch: Air Fry vs. Pan Sear

While both methods yield delicious results, the texture profile differs slightly depending on your equipment.¹

Method	Texture	Effort Level	Best For…
Air Fryer	Evenly crisp on all sides	Set it & forget it	Maximum crunch with less oil.
Pan Sear	Deeply caramelized crust	High (requires flipping)	Achieving that “browned butter” flavor.
Oven Bake	Soft and tender	Low	Large batches (feeding a crowd).

Ingredients

The Crispy Salmon

1.5 lbs Salmon Fillet:² Skin removed, cut into 1-inch cubes.³+1
1 tbsp Avocado Oil: (High smoke point is essential).⁴
1 tbsp Cornstarch: The secret to the “crispy” coating without deep frying.⁵
Seasoning Blend: 1 tsp Garlic Powder, 1 tsp Smoked Paprika, ½ tsp Onion Powder, and ½ tsp Kosher Salt.

The Signature Bang Bang Sauce

½ cup Mayonnaise: (Use Kewpie mayo for extra umami).⁶
¼ cup Thai Sweet Chili Sauce.
1–2 tbsp Sriracha: (Adjust based on your heat tolerance).⁷
1 tsp Honey: To balance the spice.
A squeeze of Lime Juice: To cut through the richness.

Instructions

1. The Prep (The Dryness Rule)

Pat the salmon cubes extremely dry with paper towels.⁸

Culinary Secret: Moisture is the enemy of crispiness.⁹ If the salmon is damp, it will steam in the heat rather than sear.

2. The Coating

In a large bowl, toss the salmon bites with the oil until coated.¹⁰ Sprinkle the seasoning blend and the cornstarch over the top. Toss again until each cube is matte and evenly covered.

3. The Cook (Air Fryer Method)

Preheat your air fryer to 400°F.¹¹

Place the salmon bites in the basket in a single layer.¹² Do not overcrowd; air needs to circulate around every side to create the crust.¹³+1
Air fry for 7–9 minutes.¹⁴ Halfway through, give the basket a good shake.
The salmon is done when the edges are golden brown and the internal temperature reaches 145°F.¹⁵

4. The Sauce Toss

While the salmon cooks, whisk all the sauce ingredients together.¹⁶

Once the salmon is out, you have two choices: Toss the hot bites directly in the sauce for a fully coated, sticky finish, or Drizzle the sauce over the top to maintain maximum crunch.

Culinary Tips for Success

Choose the Right Cut: Look for center-cut Atlantic or King salmon. These are fattier and thicker, which prevents the bites from drying out during the high-heat blast.¹⁷ Avoid the thin tail-end pieces.
The Cornstarch Buffer: Cornstarch acts as a moisture barrier. It absorbs any remaining oils and juices on the surface, creating a thin, crackly “skin” that mimics a fried texture.
Batch Cook: If you are making a large amount, cook them in two batches. If the cubes touch each other, they will stay soft on the sides.

FAQ

Can I keep the skin on?

You can, but for “bites,” skinless is preferred so the seasoning and sauce hit the flesh directly. If you love skin, fry it separately until it becomes a “salmon chip” garnish!

How do I make it less spicy?

Reduce the Sriracha to 1 teaspoon and add an extra tablespoon of the Sweet Chili sauce. The mayo base will also help mellow the heat.

What should I serve this with?

These are incredible over a bed of jasmine rice with sliced cucumbers, avocado, and a sprinkle of furikake (Japanese seaweed seasoning).

Would you like me to find a recipe for a “Smashed Asian Cucumber Salad” to provide a cool, refreshing crunch alongside these spicy bites?