why make this recipe
Bang Bang Salmon Bites are a delicious and fun dish that brings a tasty twist to your dinner table. They are packed with flavor and are easy to make. Not only do they taste great, but they are also a healthy choice. Salmon is rich in omega-3 fatty acids, making these bites good for your heart. Plus, the crispy texture and spicy sauce make them a hit with family and friends!
how to make Bang Bang Salmon Bites
Ingredients:
- 1 lb fresh salmon (skinless and cut into bite-sized cubes)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 cup panko breadcrumbs
- 1 tbsp olive oil or spray for crisping
- ½ cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha (adjust to spice level)
- 1 tsp honey (optional)
- Juice of ½ lime
- 2 cups cooked jasmine rice (or cauliflower rice)
- 1 cup shredded purple cabbage
- 1 avocado (sliced)
- ½ cup shredded carrots
- 2 green onions (sliced)
- Fresh cilantro and sesame seeds for garnish
Directions:
- Preheat Oven or Air Fryer: Start by preheating your oven to 400°F (200°C) or your air fryer to the same temperature.
- Season the Salmon: In a bowl, mix the garlic powder, smoked paprika, salt, and black pepper. Toss the salmon cubes in this mix until well coated.
- Coat in Breadcrumbs: Place the salmon cubes in a bowl of panko breadcrumbs and coat them well. You can lightly spray them with olive oil or a cooking spray to help them crisp up.
- Bake or Air-Fry: Arrange the coated salmon on a baking sheet or in the air fryer basket. Bake or air-fry for about 10-12 minutes or until golden brown and cooked through.
- Make the Bang Bang Sauce: In another bowl, combine mayonnaise, sweet chili sauce, sriracha, honey (if using), and lime juice. Mix well until smooth.
- Assemble the Bowls: On large plates, layer cooked rice, shredded purple cabbage, sliced avocado, and shredded carrots. Top with the crispy salmon bites and drizzle with Bang Bang sauce. Finish with sliced green onions, cilantro, and sesame seeds.
how to serve Bang Bang Salmon Bites
Serve Bang Bang Salmon Bites family-style on a big platter, so everyone can help themselves. They are perfect for family dinners or entertaining guests. You can also serve them in individual bowls for a nice presentation. Enjoy with extra Bang Bang sauce for dipping!
how to store Bang Bang Salmon Bites
To store any leftovers, keep the salmon bites in an airtight container in the refrigerator. They are best eaten within 2-3 days. Reheat them in the oven for a few minutes to get them crispy again.
tips to make Bang Bang Salmon Bites
- Make sure to cut the salmon into even-sized cubes for even cooking.
- If you want extra crunch, you can double coat the salmon in breadcrumbs.
- Adjust the sriracha in the Bang Bang sauce to control the spice level to your liking.
variation
You can easily swap salmon for other types of fish or even chicken if you prefer! Additionally, feel free to add more vegetables to the bowls like bell peppers or cucumbers for extra color and nutrition.
FAQs
Can I use frozen salmon?
Yes, you can use frozen salmon. Just make sure to thaw it completely and pat it dry before seasoning and cooking.
Can I bake these if I don’t have an air fryer?
Absolutely! Baking works perfectly. Just follow the same instructions for coating and keep an eye on them while baking.
Is this dish gluten-free?
To make it gluten-free, substitute panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
Bang Bang Salmon Bites
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
Delicious, crispy salmon bites coated in panko breadcrumbs, served with a spicy Bang Bang sauce.
Ingredients
- 1 lb fresh salmon (skinless and cut into bite-sized cubes)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 cup panko breadcrumbs
- 1 tbsp olive oil or spray for crisping
- ½ cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha (adjust to spice level)
- 1 tsp honey (optional)
- Juice of ½ lime
- 2 cups cooked jasmine rice (or cauliflower rice)
- 1 cup shredded purple cabbage
- 1 avocado (sliced)
- ½ cup shredded carrots
- 2 green onions (sliced)
- Fresh cilantro and sesame seeds for garnish
Instructions
- Preheat your oven to 400°F (200°C) or your air fryer to the same temperature.
- In a bowl, mix the garlic powder, smoked paprika, salt, and black pepper. Toss the salmon cubes in this mix until well coated.
- Place the salmon cubes in a bowl of panko breadcrumbs and coat them well. Spray with olive oil or a cooking spray to help them crisp up.
- Arrange the coated salmon on a baking sheet or in the air fryer basket. Bake or air-fry for about 10-12 minutes or until golden brown and cooked through.
- In another bowl, combine mayonnaise, sweet chili sauce, sriracha, honey (if using), and lime juice. Mix well until smooth.
- On large plates, layer cooked rice, shredded purple cabbage, sliced avocado, and shredded carrots. Top with the crispy salmon bites and drizzle with Bang Bang sauce. Finish with sliced green onions, cilantro, and sesame seeds.
Notes
Store leftovers in an airtight container in the refrigerator and consume within 2-3 days. Reheat in the oven for crispy results.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking / Air Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg
