Bang Bang Salmon is my go-to when I need big flavor in not a lot of time. Maybe you know the feeling: you walk in the door, you are hungry, and you want something fast that still tastes like a treat. That is where these little salmon bites come in. They are tender, lightly crisp at the edges, and coated in a creamy, sweet heat that makes you instantly reach for a second forkful. If you love easy dinners that still feel special, you are in the right place. By the way, I will share all my shortcuts, swaps, and storage tips so it is easy for you to repeat. 
How To Make Bang Bang Salmon
These bites are saucy, sticky, and seriously fast. The method is simple: toss cubed salmon in a quick seasoning, cook until just done, then smother in a punchy bang bang sauce. Serve it over rice, tuck it into lettuce cups, or just eat it from the pan while it is still sizzling. No judgment here.
Ingredients
- 1.25 to 1.5 pounds salmon, skin removed, cut into 1 inch cubes
- 1 tablespoon cornstarch for light crisp edges
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt, plus more to taste
- 1 tablespoon neutral oil for the pan
- For the sauce: 1/3 cup mayo, 1/4 cup sweet chili sauce, 1 to 2 teaspoons sriracha, 1 teaspoon honey, 1 teaspoon rice vinegar or lime juice
- Optional: chopped green onions and sesame seeds for topping
Directions
- Pat the salmon dry. Dryer salmon sears better. Cut into even cubes for even cooking.
- In a bowl, toss salmon with cornstarch, garlic powder, paprika, and salt. The cornstarch helps create a delicate crust.
- Whisk the sauce in a small bowl: mayo, sweet chili sauce, sriracha, honey, and vinegar or lime. Taste and adjust. For less heat, use half the sriracha. For more tang, add more lime.
- Heat a large skillet over medium high with the oil. When it is hot and shimmering, add salmon in a single layer. Do not overcrowd.
- Cook 2 to 3 minutes on the first side until the edges look opaque and the bottoms are golden. Flip and cook 1 to 2 minutes more, just until flaky.
- Cut the heat to low. Drizzle in about two thirds of the sauce and toss gently until the bites are glossy and coated. Save the rest for drizzling at the table.
Pro tips: Prepping everything before you start is key, because salmon moves fast. And do not overcook. The center should look a little translucent when you cut into the thickest piece. It will finish as it rests.
If you have leftover salmon, it is a dream stirred into a next day bowl of pasta. I love turning extra bites into a quick dinner with this creamy salmon pasta with spinach and tomatoes. It is cozy, uses pantry staples, and keeps the seafood vibe going.
“Made it on a Monday and the pan was empty in 10 minutes. My picky teen asked for seconds. That never happens.”
For weeknights when I want to feel like I got away with something, I say the name out loud: Savory Bang Bang Salmon Bites You’ll Love in Minutes! It is exactly what it sounds like, and you can pull it off with just a few basic ingredients and a hot pan.
When is Salmon Done Cooking?
Perfect salmon is juicy, tender, and flakes easily with a fork. The trick is to stop a little sooner than you think, because carryover heat will finish the job.
Time and Temp Basics
For 1 inch salmon cubes in a hot skillet, you are usually looking at 3 to 5 minutes total. The exact time depends on the pan and the size of your pieces. The easiest test is the flake test: press a fork into one cube at the thickest point. If it begins to flake and is just turning opaque, you are good.
For a thermometer check, many cooks love 125 to 130°F in the center for moist salmon. The USDA recommends 145°F measured in the thickest part, so go there if you prefer a firmer result. If you pull it a few degrees early, it will rise briefly as it rests, so keep that in mind.
Visual cues help. Raw salmon looks glossy and translucent. As it cooks, it turns opaque and the fat turns into little white drops called albumin. A little albumin is normal. If there is a lot, it is usually a sign it went too far.
Can I Make this in an Air Fryer?
Absolutely, and it might become your favorite way. The air fryer makes the edges lightly crisp in a way the oven rarely does, and it frees up the stove.
Air Fryer Tips
Set the air fryer to 400°F. Lightly oil the basket or line with a perforated parchment to prevent sticking. Toss the salmon cubes in the seasoning and cornstarch as directed, then arrange in a single layer with a bit of space. Air fry for 6 to 8 minutes, shaking the basket once halfway. Start checking at 6 minutes, since every machine runs a little different.
After cooking, transfer the bites to a bowl and toss with the sauce. I do not cook the sauce in the air fryer, because mayo based sauces can brown too fast. If you want a sticky glaze, warm the sauce in a small skillet for 30 seconds before tossing.
If I had to name one weeknight winner, it would be Savory Bang Bang Salmon Bites You’ll Love in Minutes! in the air fryer. Fast, tidy, and it tastes like takeout but fresher.
How To Serve
There are a dozen fun ways to plate this. Here are my top picks that hit the spot without a lot of extra work.
- Over hot jasmine or basmati rice with sliced cucumbers and green onions.
- In lettuce cups with shredded carrots, cilantro, and a squeeze of lime.
- As tacos with warm tortillas, crunchy slaw, and extra sauce.
- On a grain bowl with quinoa, avocado, edamame, and pickled onions.
- Over noodles with steamed broccoli and a sprinkle of sesame seeds.
- On a big salad with mixed greens and a punchy vinaigrette to balance the creamy sauce.
If pasta is more your style, fold the bites into this reader favorite creamy salmon pasta with spinach and tomatoes. The sweet heat from the sauce is fantastic against the silky pasta.
How to Store Bang Bang Salmon
Let the salmon cool to room temp for about 10 to 15 minutes, then store within two hours for best food safety. Keep the extra sauce in a separate container so the bites do not get soggy.
In the fridge: 2 to 3 days in a sealed container. Reheat gently in a skillet over medium with a splash of water until just warm, about 2 to 3 minutes. Or use the air fryer at 350°F for 2 to 3 minutes. Microwaves can make salmon rubbery, so if you use one, do short bursts at 50 percent power.
In the freezer: up to 2 months, though the texture is best when fresh. Freeze the cooked bites on a tray first, then transfer to a bag to prevent clumping. Thaw overnight in the fridge before reheating. I like to repurpose thawed bites into a saucy dinner like this creamy salmon pasta with spinach and tomatoes. The sauce helps keep everything tender.
Leftover sauce will hold 5 days in the fridge. Give it a stir before using.
Common Questions
Should I use fresh or frozen salmon?
Both work. If using frozen, thaw overnight in the fridge and pat very dry. Dry salmon sears better and prevents splatter.
Skin on or off?
For bites, I remove the skin for even browning and easier tossing in sauce. If you keep the skin, crisp it in the pan first, then cut off the crispy skin to snack on and cube the rest.
How spicy is the sauce?
It is a friendly medium. Reduce or skip the sriracha for mild heat, or add more for a kick. A squeeze of lime balances everything without extra heat.
Can I make it lighter?
Yes. Use half mayo and half plain Greek yogurt. It will be tangier, so taste and add a touch more honey if you like. You can also thin with a little water to stretch the sauce.
What other fish could I use?
Cubed cod, halibut, or shrimp work well. Adjust the cook time down for shrimp since they cook very fast. The sauce is flexible, so feel free to play.
Ready to Make It Tonight?
This is one of those dinners that proves simple can be exciting. With a hot pan, a quick sauce, and a few pantry spices, you get Savory Bang Bang Salmon Bites You’ll Love in Minutes! every time. If you want to compare versions, I like the solid technique in this Bang Bang Salmon from I Am Homesteader, and the fresh topper ideas in this Bang Bang Salmon with Avocado Cucumber Salsa. Take what you love, make it yours, and enjoy a dinner that tastes like a weekend treat on a weeknight schedule. When you try it, come back and tell me how it went, because Savory Bang Bang Salmon Bites You’ll Love in Minutes! deserve a victory lap at your table.