Crispy baked salmon bites tossed in a creamy, sweet-and-spicy bang bang sauce—this dish delivers on flavor, texture, and versatility. Whether I serve it as an appetizer or over a bowl of fluffy rice, it always hits the spot. The sauce clings beautifully to the golden salmon cubes, creating a perfect bite every time.
Why You’ll Love This Recipe
I love how this recipe turns simple salmon into something unforgettable with minimal effort. The salmon bakes up crispy without deep frying, and the bang bang sauce strikes the perfect balance between creamy, tangy, sweet, and spicy. It’s great for a quick weeknight meal, a fun appetizer for guests, or even meal prep. Plus, I can tweak the heat and sweetness to suit my mood.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For serving/garnish: cooked rice (Jasmine or Basmati), sliced green onions, thinly sliced red chili pepper, sesame seeds
Directions
I start by preheating the oven to 425 °F (≈ 220 °C) and lining a large baking sheet with parchment paper.
Then I pat the salmon dry with paper towels and cut it into 1‑inch cubes, placing them in a bowl.
I drizzle the olive oil over the salmon cubes and toss gently to coat them.
Next, I sprinkle on the cornstarch and Cajun seasoning, tossing again until the pieces are evenly coated.
I arrange the salmon bites in a single layer on the prepared baking sheet, leaving space between them.
I bake the salmon for 10–12 minutes, then switch to broil for another ~5 minutes, until the coating turns golden and the salmon flakes easily.
While the salmon cooks, I whisk together the mayonnaise, Thai sweet chili sauce, sriracha, and lime juice until smooth to make the sauce.
Once the salmon is ready, I transfer the hot bites to a clean bowl and pour half of the sauce over, tossing gently to coat.
To serve, I scoop cooked rice into bowls, top with the salmon bites, garnish with green onions, red chili slices, sesame seeds, and drizzle on extra sauce as desired.
Servings and timing
This recipe makes 4 servings. Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes
Variations
I sometimes use an air fryer to cook the salmon at 400 °F for 8–10 minutes—perfect when I want to skip the oven.
For a lighter sauce, I swap half the mayo with Greek yogurt.
If I’m not in the mood for too much heat, I reduce or skip the sriracha.
When I don’t have Cajun seasoning, I mix paprika, garlic powder, onion powder, and a pinch of cayenne pepper.
I’ve even added these bites to tacos or lettuce wraps for a fun twist.
Storage/Reheating
I store leftovers in airtight containers in the fridge for up to 2 days, though the coating softens over time. To reheat, I use an air fryer at around 350 °F for 2–4 minutes, or a 350 °F oven for about 5 minutes. I avoid the microwave to keep the texture intact. The bang bang sauce can be made ahead of time and stored in the fridge for up to 3 days—I just give it a good stir before using. If needed, I freeze cooked salmon bites in a single layer first, then transfer to a container or bag. They’ll keep for up to 1 month, though the texture does change slightly.
FAQs
What kind of salmon works best for this recipe?
I like to use fresh, skinless salmon fillets, but frozen (thawed) salmon works too as long as I pat it dry before cooking.
Can I make this dish ahead of time?
I wouldn’t fully assemble it ahead, but I often prep the sauce and cut the salmon in advance. I just wait to bake and toss everything together fresh for the best texture.
Is this recipe spicy?
The heat level is moderate. If I want it milder, I cut back on the sriracha—or skip it entirely. The sweet chili sauce still gives it great flavor.
What can I use instead of mayonnaise?
For a lighter or tangier option, I sometimes use half Greek yogurt, or even all Greek yogurt, though the texture gets a bit thinner.
Can I make this low-carb?
Yes—I skip the rice and serve the salmon bites over cauliflower rice or a fresh salad to keep it low-carb. The sauce and salmon are naturally low in carbs.
Conclusion
These bang bang salmon bites are a go-to when I want bold flavor with little fuss. The contrast between the crispy salmon and creamy, spicy sauce is addictive, and I love how customizable it is. Whether I’m feeding guests or treating myself on a weeknight, this dish always delivers.
For serving/garnish: cooked rice (Jasmine or Basmati), sliced green onions, thinly sliced red chili pepper, sesame seeds
Instructions
Preheat oven to 425 °F (≈ 220 °C). Line a large baking sheet with parchment paper.
Pat the salmon dry with paper towels and cut into 1‑inch cubes. Place in a bowl.
Drizzle olive oil over salmon cubes and toss gently to coat.
Sprinkle cornstarch and Cajun seasoning over the salmon, and toss until evenly coated.
Arrange the seasoned salmon bites in a single layer on the prepared baking sheet, leaving space between pieces.
Bake for 10–12 minutes. Then switch the oven to broil and cook for an additional ~5 minutes, until coating is golden and salmon flakes easily with a fork.
Meanwhile, in a small bowl whisk together mayonnaise, Thai sweet chili sauce, sriracha, and lime juice until smooth.
Once salmon is cooked, transfer the hot bites to a clean bowl. Pour half of the bang bang sauce over, and toss gently to coat.
To serve: scoop cooked rice into bowls (if using), top with salmon bites, garnish with green onions, red chili slices, sesame seeds, and drizzle more sauce as desired.
Notes
Store leftovers (salmon + sauce) in airtight containers in the refrigerator for up to 2 days. The coating will lose crispness.
You can freeze cooked salmon (single layer first) for up to 1 month, though texture will soften.
The bang bang sauce can be made ahead (up to 3 days) and stored in the fridge; stir before using.
Reheat in an air fryer at ~350 °F for 2–4 minutes, or in a 350 °F oven for ~5 minutes; avoid microwave to preserve texture.
You can cook salmon bites in an air fryer (400 °F for 8–10 minutes) instead of the oven.
Adjust spiciness by reducing or omitting the sriracha in the sauce.
Swap half the mayonnaise for Greek yogurt for a lighter sauce.
If you don’t have Cajun seasoning, substitute with blackening seasoning or a mix of paprika, garlic powder, onion powder, and cayenne pepper.
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