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Bang bang salmon bites are bite-size pieces of salmon cooked until just tender, then finished with a creamy, savory-spicy bang bang sauce. This version is made in the air fryer or oven and comes together quickly with simple ingredients you probably already have.
This is not a breaded or deep-fried recipe. The salmon stays juicy without drying out, and the sauce is balanced and flavorful — not overly sweet. You’ll get lightly crisp edges, tender centers, and a sauce that actually complements the fish. Serve it as a fast weeknight dinner, or plate it up as an easy appetizer for sharing.
Why This Recipe Stands OUt
I cook a lot of bang bang–style dishes — shrimp, salmon, chicken skewers, even air-fried sweet potato fries with the sauce on the side. It’s a flavor I genuinely love and make often, and this salmon version is one readers come back to.
This recipe has earned five-star reviews because it’s easy, reliable, and balanced.
What readers are saying: ⭐️⭐️⭐️⭐️⭐️
- “This sauce… this sauce is literal FIRE — go make this recipe now! It always turns out amazing!”
- “To quote my son: this is really frickin’ good.”
- “Quick and easy! Perfect for lunch prep. I love making rice bowls with these salmon bites — so easy to customize for grab-and-go meals.”
Main Ingredient Notes
- Salmon: For the juiciest results, use a center-cut Atlantic salmon fillet that’s at least 1 inch (2.54 cm) thick. Thicker, fattier salmon holds up much better in the air fryer and oven and stays moist instead of drying out. Avoid thin tail pieces if possible — they cook too fast and are easier to overcook.
- If you can’t find Atlantic salmon, steelhead trout is a good alternative and cooks very similarly.
- Bang Bang Sauce Balance: This sauce leans savory with a gentle sweetness, not sugary. The mayo gives it body, while vinegar, garlic, and soy sauce keep the flavor sharp and balanced. You can adjust the heat easily, but the base is designed to complement the salmon instead of overpowering it.
- What This Recipe Intentionally Skips: There’s no breading, no breadcrumbs, and no batter in this recipe. The salmon gets lightly crisp edges from proper spacing and heat, not from coatings. That keeps the bites lighter, quicker to cook, and lets the sauce do the heavy lifting.
How to make Bang Bang Salmon Bites
- Cut the salmon into even chunks.
Aim for bite-size salmon chunks or cubes that are roughly the same size. Even thickness matters more than exact shape — uniform salmon cubes cook at the same pace, which helps prevent dry edges or undercooked centers. - Give the salmon space to cook properly.
Spacing and timing work together. If salmon chunks are crowded, they steam instead of lightly crisping, no matter how long you cook them. Whether you’re using an air fryer or the oven, leave space between the salmon cubes and cook in batches if needed for better texture.
- Choose the method based on texture and volume.
The air fryer creates slightly crispier salmon bites because the heat is more concentrated and circulates faster. The oven is better for larger batches, but the salmon chunks will be more gently cooked rather than deeply crisp — that’s expected for a non-breaded recipe. - Let the salmon rest before moving it.
After cooking, give the salmon bites a short rest before transferring them. This allows the surface to firm up, which helps prevent sticking and keeps the salmon chunks or squares from breaking apart.
How to serve bang bang salmon bites
- As a bowl or easy meal: Serve the salmon bites as a protein topper over air fryer rice, Panda Express–style fried rice, shirataki fried rice, hibachi noodles, or rice paper noodles.
- With vegetables on the side: Pair the salmon bites with simple veggie dishes like stir-fried bok choy, spicy cucumber salad, or roasted napa cabbage for a lighter, well-balanced plate.
- As part of a bang bang–style spread: Serve the salmon bites warm with extra sauce on the side, alongside other bang bang–inspired dishes like air fryer bang bang shrimp, bang bang chicken skewers, or bang bang shrimp sushi hand rolls.
FAQs
Yes, but it needs to be fully thawed and patted very dry first. Extra moisture makes it harder for the salmon bites or cubes to cook evenly and can prevent the edges from firming up.
Salmon is delicate, especially when cut into small chunks. Lightly oiling the basket, giving the salmon space, and letting the bites rest briefly before moving them all help reduce sticking. You can also use a parchment liner, but make sure it’s weighed down so it doesn’t lift during cooking.
The oven works well for larger batches, but the salmon chunks won’t be as crisp as air-fried ones. If you want a little more surface browning, you can briefly broil at the end — just keep a close eye so the salmon doesn’t dry out.
Yes. Steelhead trout is the closest substitute and cooks very similarly. Choose a fillet that’s at least 1 inch thick so the fish stays juicy when cut into chunks or cubes.
More salmon Bites recipes you might like
Bang bang salmon bites recipe
Video
Ingredients
For the salmon:
- 1 lb center-cut Atlantic salmon fillet skin removed and diced to 1-inch chunks
- 0.5 tsp coarse sea salt
- 0.5 tsp garlic powder
- ¼ tsp smoked paprika or sweet paprika
- ⅛ tsp ground black pepper
- 1-2 tsp honey optional
- 1 tbsp olive oil
- Olive oil spray for the air fryer basket
For the bang bang sauce (makes about 1 cup):
- ½ cup kewpie mayonnaise
- 3 tbsp rice vinegar
- ½-1 tsp hot sauce or sriracha, sweet chili sauce
- 0.2 oz garlic grated or crushed, about 1 large clove
- 1/2 tbsp light soy sauce or 1 tbsp coconut aminos and omit the sugar below
- 1/2 tsp sugar
- 1.5 tbsp ketchup
- 2 pinches coarse sea salt
Garnish:
- 1 bulb scallion chopped or chive
- Toasted white and black sesame seeds or furikake
Instructions
Prep the salmon
- Remove the salmon skin (or ask your fishmonger to do this). Dice the fillet into 1-inch (2.5 cm) cubes and place them in a large bowl.
- Season the salmon with salt, garlic powder, paprika, black pepper, honey, and olive oil. Gently toss until the pieces are evenly coated.
To air fry
- Lightly spray the air fryer basket with olive oil. Add the salmon cubes in a single layer, leaving a little space between each piece. Cook in batches if needed.
- Air fry at 350°F (177°C) for 8 minutes.
- While the salmon cooks, prepare the bang bang sauce by mixing all the sauce ingredients in a bowl until smooth.
- Once done, open the basket and wait about 10 seconds before removing the salmon. This brief pause lets the salmon contract slightly, which helps it release from the basket more easily. Carefully transfer the cubes to a serving plate so they don’t break apart.
To bake
- Line a large sheet pan with parchment paper. Arrange the salmon cubes in a single layer with a little space between each piece.
- Bake on the top rack at 400°F (204°C) for 10–12 minutes, until just cooked through.
To serve
- Garnish the salmon bites with scallions (or chives) and sesame seeds. Drizzle with some bang bang sauce and serve the remaining sauce on the side. Serve warm.
Notes
- You can line the air fryer basket with parchment paper or an air-fryer liner to reduce sticking. Spray the liner lightly with oil so the salmon doesn’t stick to the paper.
- If using parchment in the air fryer, preheat first, then add the paper and place the salmon on top to weigh it down. Loose parchment can lift and burn.
- Center-cut salmon (Atlantic or king) gives the best texture. Steelhead trout also works well.
- The coconut aminos option is slightly sweeter and milder; adjust sugar to taste if substituting.
- Storage & Make-Ahead: Store the salmon squares and bang bang sauce separately. The sauce keeps well in the refrigerator for up to 5 days. The salmon is best enjoyed within 3 days.
- Reheat: Reheat the salmon in the air fryer at 360°F (182°C) for about 6 minutes, or use the oven broiler on low for 3–4 minutes, just until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Quick and easy! The perfect idea for lunch prep. I look forward to making a rice bowl with these scrumptious salmon bites! It’s so easy to prep a lot of these and then customize other ingredients for grab and go bowl meals.
Thank you, Sam!
Great recipe for a starting off point. I’d increase the amount of seasonings next time and also increase oven temperature as the salmon didn’t form any type of crusty outside. Love the concept – just needs some tweaks.
Thanks so much for trying the recipe and sharing your tips! 😊 Since the salmon isn’t breaded and the bites are small, it’s easy to overcook them in the oven. Oven temps can vary too. If you’re after a golden crust, I highly recommend trying an air fryer next time—the texture usually turns out crispier with a shorter cook time. So glad you enjoyed the concept!
Ever since I made this, it gets requested a lot now. Thanks!