Crispy Bang Bang Salmon Bites That’ll Make You Forget About Takeout
So everyone keeps asking me for this crispy bang bang salmon bites recipe after I brought them to my book club last month, and honestly? I’ve been avoiding writing it down because the first three times I made these, they were a complete mess. Like, soggy coating falling off everywhere and sauce that was basically just mayo with delusions of grandeur.
But here’s the thing—I’m stubborn as hell, and when something tastes this good at restaurants, I HAVE to figure out how to make it at home. Plus, have you seen how much they charge for like six tiny pieces at those fancy places? Highway robbery.
Table of Contents
How My Crispy Bang Bang Salmon Bites Obsession Started
This whole thing began when my sister dragged me to this trendy seafood place downtown for her birthday. I ordered these crispy bang bang salmon bites thinking they’d be fancy sushi or something, but they were basically popcorn salmon with this addictive sweet-spicy sauce that I couldn’t stop eating.
The bill came and I nearly choked on my water—$18 for maybe eight pieces of salmon! That’s when I knew I had to crack the code and figure out how to make these crispy bang bang salmon bites at home.
First attempt was a disaster. Complete disaster. I tried to bread them like chicken nuggets and they fell apart in the oil. The sauce was basically just sriracha mixed with mayo, which sounds good in theory but tasted like sadness.
Attempt two, I overcooked the salmon until it was basically fish jerky with a coating. My husband ate them anyway because he’s nice, but I saw him reaching for the ketchup when he thought I wasn’t looking.
But attempt four? Chef’s kiss These finally nailed that perfect crispy exterior with tender, flaky salmon inside and a sauce that actually has depth and flavor.
The Secret to Perfect Crispy Bang Bang Salmon Bites
Here’s what I learned the hard way—salmon is delicate, way more delicate than chicken, so you can’t treat it the same way. The coating needs to be light but crispy, and the cooking time is crucial. We’re talking minutes, not the longer cooking times you’d use for other proteins.
And that bang bang sauce? It’s not just mayo and hot sauce mixed together (though that’s what I thought for way too long). The real magic happens when you balance sweet, spicy, tangy, and creamy all at the same time. My secret weapon turned out to be a tiny bit of honey and some rice vinegar—totally changed the game.
The other breakthrough was realizing you need to cut the salmon into the right size pieces. Too big and they don’t cook evenly. Too small and they dry out. About one-inch cubes is the sweet spot.
Why These Crispy Bang Bang Salmon Bites Actually Work
Look, I’ll be honest—I was skeptical about making fried salmon at home. Fish and oil can go wrong in so many ways, and salmon isn’t cheap enough to mess around with.
But these crispy bang bang salmon bites hit all the right notes. They’re crispy on the outside without being greasy, the salmon stays moist and flaky inside, and that sauce… it’s addictive. My teenage daughter, who usually turns her nose up at anything that isn’t pizza, asked me to make them again the next week.
Plus, they’re way cheaper than ordering them out. I can make a huge batch for what one appetizer costs at a restaurant, and they’re ready in like 20 minutes from start to finish.
Ingredients for Your Crispy Bang Bang Salmon Bites
Alright, let’s talk ingredients. And please, don’t cheap out on the salmon. I tried using frozen salmon once and it was just… sad.
For the Salmon:
- 1.5 lbs fresh salmon fillet, skin removed (I get mine from Costco)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1.5 cups panko breadcrumbs (not regular breadcrumbs—panko is crucial)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
For the Bang Bang Sauce:
- 1/2 cup mayonnaise (I use Hellmann’s because I’m not a monster)
- 3 tablespoons sweet chili sauce
- 2 tablespoons sriracha (adjust to taste)
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- Pinch of salt
About that salmon—make sure you get a nice thick fillet and remove all the skin and any little bones. I learned this lesson when I found a bone in my mouth during dinner. Not cute.
And the panko breadcrumbs are non-negotiable. Regular breadcrumbs just don’t give you that light, crispy texture. I tried substituting them once with crushed crackers thinking I was being clever. I wasn’t.
How to Make These Crispy Bang Bang Salmon Bites
Step 1: Prep Your Salmon (The Most Important Step)
Cut your salmon into 1-inch cubes. Try to make them roughly the same size so they cook evenly. Pat them completely dry with paper towels—moisture is the enemy of crispy coatings.
Step 2: Set Up Your Breading Station
Get three shallow dishes. Put flour seasoned with salt and pepper in one, beaten eggs in the second, and panko mixed with garlic powder and paprika in the third. This assembly line method saves your sanity, trust me.
Step 3: Bread Those Beauties
Dredge each salmon cube in flour, then egg, then panko. Press the panko gently so it sticks. Place them on a plate and don’t stack them—they’ll stick together and you’ll be sad.
Step 4: Make the Bang Bang Sauce
While your salmon sits (letting the coating set up for like 10 minutes helps), whisk together all the sauce ingredients. Taste it and adjust—more sriracha if you like heat, more honey if you want it sweeter.
Step 5: Fry Time
Heat about 2 inches of oil to 350°F in a heavy pot. If you don’t have a thermometer, drop a cube of bread in—it should sizzle immediately but not violently.
Fry the salmon bites in batches (don’t overcrowd!) for about 2-3 minutes until golden brown. They cook FAST, so don’t walk away. The key is—oh wait, I forgot to mention—have a paper towel-lined plate ready because they need to drain immediately.
Step 6: Toss and Serve
While they’re still hot, toss the crispy bang bang salmon bites with the sauce. Don’t drown them—you want them coated but not soggy. Serve immediately while they’re still crispy.
My Personal Tips for Crispy Bang Bang Salmon Bites Success
Oil Temperature Matters: Too hot and you’ll burn the coating before the salmon cooks. Too cool and they’ll be greasy. 350°F is the sweet spot, and if you don’t have a thermometer, get one. It’s worth it.
Batch Frying: Don’t try to fry everything at once. I learned this when I dropped like 15 pieces in the oil and the temperature plummeted. They were soggy and sad.
Salmon Quality: Fresh is best, but if you use frozen, make sure it’s completely thawed and patted dry. Frozen salmon releases more water, which makes breading harder.
Sauce Consistency: The sauce should coat a spoon but not be thick like frosting. If it’s too thick, add a little water. Too thin? More mayo.
Actually, speaking of the sauce, I once made it too spicy and my mother-in-law couldn’t eat it. Now I always make it on the milder side and put extra sriracha on the table for people who want more heat.
Variations on the Crispy Bang Bang Salmon Bites Theme
Air Fryer Version: Spray the breaded salmon with oil and air fry at 400°F for about 8-10 minutes, flipping once. Not quite as crispy as fried, but way less messy.
Baked Option: Bake at 425°F for 12-15 minutes on a wire rack. Again, not as crispy, but healthier if that’s your thing.
Sauce Variations: I’ve tried this sauce with mango instead of honey (pretty good), with lime juice instead of rice vinegar (also good), and once with Greek yogurt instead of some of the mayo (surprisingly decent).
Different Fish: My neighbor tried this with cod and said it worked well. I haven’t tried it myself, but salmon is definitely my favorite.
The Disaster: I once tried to make these with teriyaki sauce instead of bang bang sauce. It wasn’t terrible, but it wasn’t the same thing at all. Stick with the original.
Why These Beat Restaurant Versions Every Time
Restaurant crispy bang bang salmon bites are usually sitting under heat lamps, which means the coating gets soggy and the salmon gets overcooked. When you make them at home, you control everything—the crispiness, the sauce ratio, the doneness of the fish.
Plus, you can make them exactly how you like them. Want more sauce? Add more sauce. Want them spicier? More sriracha. Want bigger pieces? Cut them bigger. It’s your kitchen, your rules.
And let’s be real about the cost. A pound and a half of salmon makes way more food than you’d get for $18 at a restaurant. The math makes me happy.
The Real Talk About Making Crispy Bang Bang Salmon Bites
These aren’t hard, but they do require some attention. You can’t just throw them in the oil and walk away to fold laundry (learned this lesson the hard way). The salmon cooks fast, and there’s a fine line between perfectly crispy and overcooked.
Also, your kitchen is going to smell like fried food for a while. Open some windows, turn on the fan, maybe light a candle afterward. It’s worth it, but just be prepared.
And one more thing—make extra sauce. People will want to dip everything in it. I’ve seen my husband dip french fries in leftover bang bang sauce, and honestly, it wasn’t terrible.
What My Family Really Thinks
My kids, who are notoriously picky eaters, devoured these crispy bang bang salmon bites. My daughter even asked if she could take some in her lunch the next day (though I had to explain that fried fish doesn’t travel well).
My husband, who usually just nods and says “good job” to whatever I cook, actually asked for the recipe so he could make them when I’m out of town. High praise from a man who thinks cereal is a food group.
Even my mother-in-law, who’s always got something to say about my cooking, admitted these were “restaurant quality.” Coming from her, that’s basically a Michelin star.
The real test was when I brought them to a party and three different people asked for the recipe before the night was over. That’s when I knew I had to finally write this down.
These crispy bang bang salmon bites have become my go-to for when I want to impress people without actually working that hard. They look fancy, taste amazing, and nobody has to know how easy they really are.
Seriously, try these and let me know how they turn out. I’m always curious to hear what tweaks people make to the sauce, and if anyone figures out how to keep them crispy for longer, please share your secrets!
Happy frying! (And may your oil temperature stay steady) 🐟
