Chef Jake Thompson - Comfort Food Specialist
👨‍🍳 Fusion Cuisine Expert

Recipe by Mitchell

🎓 Culinary Arts Graduate ⏰ 18+ Years Experience 🍽️ Asian Fusion Specialist

❤️ My Recipe Story

"These crispy bang bang salmon bites were born from my obsession with the perfect balance of textures and flavors. After trying countless versions at restaurants, I developed this recipe that delivers restaurant-quality results at home - crispy exterior, flaky salmon interior, and that addictive creamy-spicy sauce."

Jake specializes in elevated comfort food and fusion cuisine that brings bold flavors to classic techniques. He's spent years perfecting methods that maximize flavor while maintaining the satisfying textures that make dishes irresistible.

View All Mitchell's Recipes →
Golden crispy salmon bites coated in creamy orange bang bang sauce, garnished with green onions and sesame seeds on a white serving plate

The Secret to Perfect Crispy Salmon

Creating perfectly crispy salmon bites requires understanding the balance between moisture control and proper breading technique. The key is ensuring the salmon is completely dry before breading and allowing the coating to set before frying, which prevents the breading from falling off during cooking.

The three-stage breading process creates the ultimate crunchy exterior while keeping the salmon tender and flaky inside. Each layer serves a purpose - flour helps the egg adhere, egg acts as glue for the breadcrumbs, and seasoned panko provides that coveted crispy texture.

💡 Professional Tip

Let the breaded salmon bites rest for 5-10 minutes before frying. This allows the coating to adhere better and prevents the breading from separating during cooking.

Frequently Asked Questions

Fresh Atlantic or King salmon work best due to their firm texture and rich flavor. Avoid pre-frozen salmon if possible, as it can be more watery and affect the breading.

Yes! Bake at 425°F for 12-15 minutes, flipping once. Spray with cooking oil before baking for extra crispiness, though they won't be quite as crispy as fried.

Use a thermometer to reach 350°F, or test with a small piece of bread - it should sizzle immediately and brown in about 60 seconds. Too hot and the outside burns before the inside cooks.

Absolutely! The bang bang sauce can be made up to 3 days ahead and stored in the refrigerator. The flavors actually improve with time. Stir well before using.

Add more mayonnaise and honey to balance the heat. You can also add a squeeze of lime juice to brighten the flavors and help cut through the spice.

Cut pieces evenly (about 1-inch cubes) and don't overcrowd the fryer. Salmon cooks quickly - 2-3 minutes is usually perfect for golden exterior and flaky interior.

Yes, but thaw completely and pat very dry with paper towels. Frozen salmon releases more moisture, so you may need to let it air dry for 15-20 minutes before breading.

They're great on their own as an appetizer, over rice as a main dish, or in tacos. Steamed vegetables, Asian slaw, or coconut rice make excellent sides.

Recipe Troubleshooting Guide

✅

Breading Falls Off

Problem: Coating separates from salmon during frying

Solution: Ensure salmon is completely dry, press breading firmly, let rest before frying, and don't overcrowd the oil which lowers temperature.

✅

Salmon Overcooked

Problem: Salmon bites turn out dry and tough

Solution: Reduce frying time, maintain proper oil temperature, and cut pieces evenly. Salmon should be just opaque in center when done.

✅

Oil Temperature Issues

Problem: Oil too hot or too cool affecting results

Prevention: Use a thermometer to maintain 350°F. Too hot burns coating, too cool makes greasy food. Adjust heat between batches.

✅

Sauce Too Thick

Problem: Bang bang sauce won't coat salmon properly

Recovery: Thin with a little rice vinegar or water. The sauce should be creamy but pourable. Add liquid gradually until desired consistency.

✅

Uneven Browning

Problem: Some pieces brown faster than others

Prevention: Cut salmon pieces uniformly, don't overcrowd fryer, and gently move pieces during cooking for even browning.

✅

Flavor Balance Issues

Too Sweet: Add more sriracha or rice vinegar to cut sweetness

Too Salty: Balance with more honey and sweet chili sauce

Bland: Increase garlic, add more sriracha, or finish with fresh lime juice

Fresh salmon cubes, panko breadcrumbs, eggs, and bang bang sauce ingredients including mayo, sriracha, and sweet chili sauce arranged on a cutting board

Selecting Premium Ingredients

The foundation of exceptional bang bang salmon bites starts with high-quality fresh salmon. Look for bright orange-pink color, firm texture, and no fishy smell. The salmon should feel firm to the touch and have a clean, ocean-like aroma rather than any strong or unpleasant odors.

The bang bang sauce relies on the balance of quality condiments. Using real mayonnaise rather than salad dressing, authentic sriracha, and good sweet chili sauce makes a significant difference in the final flavor profile. Fresh garlic and lime juice brighten the entire dish.

Essential Ingredient Notes

  • Fresh Salmon Quality: Choose salmon with bright color and firm texture. If buying a whole fillet, ask the fishmonger to remove the skin and check for any remaining pin bones.
  • Panko Breadcrumbs: Japanese panko creates superior crunch compared to regular breadcrumbs. Look for the coarse, flaky texture that creates the best crispy coating.
  • Sauce Components: Use quality mayonnaise and authentic Asian condiments. The sauce quality directly impacts the final dish, so don't skimp on these key flavor components.
Golden crispy salmon bites frying in hot oil showing perfect bubbling and browning, with bang bang sauce being mixed in the background

Mastering the Frying Technique

The secret to perfectly crispy bang bang salmon lies in temperature control and timing. The oil must be hot enough to create an immediate sear that locks in moisture while creating that golden, crunchy exterior. Proper temperature prevents the coating from absorbing oil and becoming greasy.

Batch cooking is essential for maintaining oil temperature and ensuring even results. Overcrowding the fryer drops the temperature, leading to soggy, oil-absorbed coating instead of the desired crispy texture. Patience during this step pays off with restaurant-quality results.

The Perfect Fry

Maintain 350°F oil temperature, fry in small batches, and don't move the pieces for the first minute to allow the crust to set properly.

Crispy Bang Bang Salmon Bites

Prep 20 min
Cook 15 min
Serves 6 servings
Level Intermediate

📋 Ingredients

For the Salmon Bites

  • 120ml mayonnaise
    Creamy base for the sauce
  • 45ml sweet chili sauce
    Adds sweetness and mild heat
  • 15ml sriracha
    Provides spicy kick
  • 15ml honey
    Balances heat with sweetness
  • 15ml rice vinegar
    Adds brightness and tang
  • 1 tsp sesame oil
    Provides nutty Asian flavor
  • 2 green onions, chopped
    Fresh garnish and mild onion flavor

For the Bang Bang Sauce

  • 900g salmon fillet, cubed
    Fresh, skin-removed salmon cut into 1-inch pieces
  • 120g all-purpose flour
    First coating layer for breading
  • 2 large eggs, beaten
    Binding agent for breading
  • 150g panko breadcrumbs
    Creates the crispy exterior
  • 1 tsp garlic powder
    Seasoning for the coating
  • 1 tsp paprika
    Adds color and mild flavor
  • Vegetable oil for frying
    High smoke point oil for deep frying

Instructions

  1. Prepare Salmon

    Pat salmon cubes dry with paper towels and season with salt and pepper. Set up breading station with flour, beaten eggs, and panko mixed with garlic powder and paprika in separate shallow dishes.

  2. Make Bang Bang Sauce

    In a large bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, minced garlic, and sesame oil until smooth. Set aside.

  3. Bread the Salmon

    Dredge each salmon cube in flour, then egg, then panko mixture, pressing gently to adhere. Place breaded pieces on a plate and let rest for 5 minutes to set coating.

  4. Fry the Salmon Bites

    Heat oil to 350°F (175°C) in a large pot or deep fryer. Fry salmon bites in batches for 2-3 minutes until golden brown and crispy. Remove with slotted spoon and drain on paper towels.

  5. Toss and Serve

    Add hot crispy salmon bites to the bang bang sauce and toss gently to coat. Garnish with chopped green onions and sesame seeds. Serve immediately with lime wedges.

Recipe Notes & Tips

Oil Safety

Always use a thermometer when deep frying and never leave hot oil unattended. Have a lid nearby to smother any potential oil fires. Allow oil to cool completely before disposal.

Serving Suggestions

Serve as an appetizer with toothpicks, over steamed rice as a main dish, or in lettuce wraps for a lighter option. Asian slaw or cucumber salad make excellent cooling sides.

Storage

Best served immediately for maximum crispiness. Leftover sauce can be refrigerated for up to 1 week. Reheat leftover salmon bites in a 400°F oven for 5-7 minutes to restore crispiness.