Crispy Bang Bang Salmon Bites

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Juicy on the inside, crispy on the outside, and drizzled with that addictive bang bang sauce, these salmon bites are here to steal the show. They’re the perfect bite-sized indulgence, offering a golden crunch that gives way to tender, buttery salmon with a subtle kick of heat and sweetness. Whether you’re serving them as an appetizer, a party snack, or a protein-packed main dish, these bites are nothing short of irresistible.

What sets them apart is the balance between texture and flavor—that contrast of crisp breadcrumb coating and the luscious, rich salmon inside. Topped with a creamy, spicy, and tangy sauce, it’s an explosion of flavor with every bite. If you’re looking for something fun yet easy to whip up, this recipe ticks all the boxes.

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What Kind of Salmon Should I Use?

Fresh salmon fillets are ideal for this recipe—look for center-cut pieces that are firm and vibrant in color. Skinless fillets make prep easier, but you can always remove the skin yourself. Avoid canned salmon or overly thin tail-end cuts, as they won’t hold up well during frying and may cook unevenly.

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Ingredients for the Crispy Bang Bang Salmon Bites

• Salmon fillet – The star of the show. Use firm, skinless salmon cut into bite-sized cubes for even cooking.
• Buttermilk – Tenderizes the salmon and helps the coating stick.
• Hot sauce – Infuses the buttermilk with flavor and a kick.
• All-purpose flour – The first layer of the breading process for structure.
• Eggs – Helps the breadcrumbs adhere and adds richness.
• Panko breadcrumbs – For that extra crispy, golden crust.
• Garlic powder and smoked paprika – Season the coating with savory depth.
• Salt and pepper – Essential for flavor balance.
• Oil for frying – Use a neutral oil like canola or vegetable oil with a high smoke point.
• Bang Bang Sauce – A blend of mayo, sweet chili sauce, sriracha, and a splash of rice vinegar for that creamy, sweet-heat drizzle.

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How To Make the Crispy Bang Bang Salmon Bites

Step 1: Prep the Salmon

Pat your salmon dry with paper towels and cut it into evenly sized cubes, around 1 to 1.5 inches. This helps them cook uniformly and maintain their shape when fried.

Step 2: Marinate

In a bowl, whisk together buttermilk and hot sauce. Add the salmon cubes and let them soak for at least 20 minutes. This step not only adds flavor but keeps the salmon moist.

Step 3: Set Up the Breading Station

Prepare three bowls: one with flour seasoned with garlic powder, smoked paprika, salt, and pepper; one with beaten eggs; and one with panko breadcrumbs.

Step 4: Coat the Salmon

Working one piece at a time, remove the salmon from the marinade, dredge it in flour, dip it in egg, then coat with panko. Press gently to make sure the breadcrumbs adhere well.

Step 5: Fry to Perfection

Heat oil in a deep skillet to 350°F (175°C). Fry the salmon bites in batches, avoiding crowding the pan. Cook until golden brown and crispy, about 2-3 minutes per side. Drain on a wire rack or paper towels.

Step 6: Make the Bang Bang Sauce

Mix together mayonnaise, sweet chili sauce, sriracha, and rice vinegar until smooth. Taste and adjust for your desired heat and sweetness.

Step 7: Drizzle and Serve

Drizzle the sauce over the hot salmon bites and garnish with chopped parsley or green onions. Serve immediately for maximum crispiness.

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How to Serve and Store These Salmon Bites

Serve Crispy Bang Bang Salmon Bites while they’re hot and crunchy—they make a great appetizer or main course. Pair them with a side of steamed jasmine rice, fresh cucumber salad, or tuck them into warm tortillas for salmon tacos.

To store leftovers, let the bites cool completely before placing them in an airtight container. Refrigerate for up to 2 days. Reheat in the oven or air fryer to bring back that crispy texture. Avoid microwaving, as it softens the coating.

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Frequently Asked Questions

How spicy are these salmon bites?

The heat level is moderate thanks to the sriracha and hot sauce, but you can tone it down by using less or substituting with mild chili sauce.

Can I bake these instead of frying?

Yes! Spray them with cooking spray and bake at 400°F for 15-18 minutes, flipping halfway through. They won’t be quite as crispy but still delicious.

Is it okay to use frozen salmon?

You can use frozen salmon if it’s fully thawed and patted dry. Be sure to remove excess moisture so the coating adheres well.

What can I use instead of buttermilk?

Plain yogurt thinned with a splash of milk or lemon juice in regular milk makes a great substitute.

Can I make the bang bang sauce ahead of time?

Absolutely. Store it in the fridge for up to 5 days. Give it a quick stir before serving.

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Want More Seafood Appetizer Ideas?

If you love these Crispy Bang Bang Salmon Bites, you’ll probably enjoy these other favorites:

• Baked Crab Legs in Butter Sauce for a rich, garlicky indulgence.
• Seafood Stuffed Shells when you want something creamy and filling.
• Creamy Garlic Butter Lobster Tails to treat yourself to an elegant meal.
• Louisiana Seafood Gumbo for bold Southern flavor in a bowl.
• Pan-Seared Mediterranean Cod for a healthy yet savory main.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest appetizer board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add a twist to the sauce? Try air frying?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

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