Bang Bang Salmon Bites are a simple recipe that’ll take your weeknight dinners from womp womp to WOWZERS. Air fry (or bake) bite-sized pieces of salmon, toss them in a creamy, sweet, and spicy bang bang sauce, and enjoy endless ways of serving them up, from salads to tacos and meal bowls
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The salmon recipe I just can’t stop making.
When Ben and I made a video for this bang bang salmon recipe to share on Instagram, we couldn’t stop eating it. And—oops—we realized that we ate it all before I even got any still photographs to share on the blog.
But that’s okay, because it gave me an excuse to make it again. And again. And honestly, I just can’t stop making it because it is SO good!
- The recipe starts with my Air Fryer Salmon Bites as the base, which are crispy, flaky, and cooked to perfection. I season them with honey and soy sauce for a sweet-and-savory combo that’s irresistible.
- And then there’s the bang bang sauce, which is adapted from my Bang Bang Shrimp. Rather than using mayo, my version uses Greek yogurt as a healthy swap. (See why I’ve been eating it all the time lately?!)
- Put them together for succulent little salmon bites you can eat as-is, pile into meal bowls, toss with a salad, or even make into tacos (a la my Bang Bang Shrimp Tacos). This recipe is versatile!
As if all of this isn’t reason enough to sing its praises, the whole shebang(bang) takes just around 10 minutes to make. Ten! Minutes!
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Salmon. Use center-cut salmon and remove the skin. I like to ask the seafood counter to do this for me.
- Olive Oil. Avocado oil or another oil you like to use for air frying would also work. This helps the exterior of the bang bang salmon bites get crispy and golden.
- Honey. Or swap in maple syrup if you prefer.
- Soy Sauce. I use low-sodium soy sauce. For a gluten-free version, use tamari.
- Seasonings. Paprika, garlic powder, kosher salt, and black pepper.
- Bang Bang Sauce. Whisk together Greek yogurt, sweet chili sauce, and sriracha. Easy!
- For Serving. White or brown rice, edamame, avocado, cucumber, green onion, and/or cilantro.
What to Serve With Bang Bang Salmon
While I made this into more of a bang bang version of a Salmon Bowl, you can also serve the salmon as a main dish with a side. Here’s some inspiration.
Bang bang salmon bites are ready in just 10 minutes! Seasoned salmon bites cooked in the air fryer and coated with bang bang sauce, they’re succulent and flavorful!
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Prevent your screen from going dark
For the Bang Bang Sauce:
- ⅓ cup nonfat plain Greek yogurt
- 3 tablespoons Thai-style sweet chili sauce
- 1 teaspoon Sriracha plus additional to taste
For Serving:
- White or brown rice
- Edamame
- Diced avocado
- Thinly sliced cucumber
- Thinly sliced green onion
- Chopped fresh cilantro
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Cut the salmon into 1-inch cubes. Place in a medium bowl. Top with the oil, honey, soy sauce, paprika, garlic powder, salt, and pepper. Toss to evenly coat.
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Add the salmon bites to the air fryer, ensuring they are not touching—do not overlap the cubes; you may need to cook in 2 batches. Air fry at 400°F for 5 to 7 minutes, until cooked through (no need to flip). The salmon should flake easily with a fork and register 145°F on an instant read thermometer.
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Mix together the Bang Bang sauce ingredients: Greek yogurt, sweet chili sauce, and sriracha. Taste and adjust the heat as desired.
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Serve the salmon with rice, edamame, avocado, cucumber, and a drizzle of bang bang sauce. Sprinkle with green onions and cilantro. DEVOUR!
- NOTES: Adapted from my Air Fryer Salmon Bites and Bang Bang Shrimp. Nutrition is calculated without the serving suggestions
- TO STORE: Refrigerate leftover bang bang salmon bites in an airtight container for up to 2 days in the fridge.
- TO REHEAT: Gently reheat the salmon in the microwave or in a skillet on the stovetop over medium-low heat until just warmed through.
- TO MAKE IN THE OVEN: Line a baking sheet with parchment paper or foil. Instead of air frying, arrange the salmon bites on the sheet so they are not touching. Bake at 425°F, until the salmon is opaque and flakes easily with a fork (145°F internally), about 8 minutes. For crispier edges, broil for the last 1 to 2 minutes, watching closely.
Serving: 1(of 2)Calories: 484kcalCarbohydrates: 21gProtein: 49gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gCholesterol: 126mgPotassium: 1204mgFiber: 1gSugar: 19gVitamin A: 589IUVitamin C: 2mgCalcium: 69mgIron: 2mg
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