Bang Bang Salmon Bites
Quick and flavorful panko-crusted salmon bites tossed in a creamy sweet-spicy sauce, perfect for busy weeknights or casual gatherings.
Ingredients
Main Ingredients
- 1 lb fresh salmon, skinless and cut into bite-sized cubes (about 1-inch pieces)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 cup panko breadcrumbs Use gluten-free panko if needed
- 1 tbsp olive oil or oil spray for crisping
- ½ cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha Adjust to taste
- 1 tsp honey (optional) Mellows heat
- Juice of ½ lime
- 2 cups cooked jasmine rice Or cauliflower rice for low-carb
- 1 cup shredded purple cabbage
- 1 whole avocado, sliced
- ½ cup shredded carrots
- 2 whole green onions, sliced
- Fresh cilantro and sesame seeds for garnish
Instructions
Preheat Oven or Air Fryer
- Oven: set to 400°F (200°C). Line a baking sheet with parchment and lightly oil.
- Air fryer: preheat to 390°F (200°C) if your unit requires it.
Season the Salmon
- In a bowl, toss the cubed salmon with garlic powder, smoked paprika, salt, and black pepper. Make sure pieces are uniform so they cook evenly.
Coat in Breadcrumbs
- Spread the panko on a plate. Lightly brush or spray each salmon cube with olive oil, then press into the panko to coat all sides.
Bake or Air-Fry
- Oven: Arrange bites on the baking sheet and bake for 10–12 minutes, flipping halfway, until the exterior is golden and the internal temperature reaches 145°F (63°C) or just flakes with a fork.
- Air fryer: Arrange in a single layer and cook for 7–9 minutes, shaking the basket once. Times vary by machine; avoid overcrowding.
Make the Bang Bang Sauce
- In a small bowl whisk together mayo, sweet chili sauce, sriracha, honey (if using), and lime juice. Taste and adjust heat or sweetness.
Assemble the Bowls
- Divide rice between bowls. Top with cabbage, avocado, carrots, and green onions. Place the salmon bites on top, drizzle with bang bang sauce, and finish with cilantro and sesame seeds.
Notes
Store salmon bites and sauce separately in airtight containers for up to 3–4 days. For crispness, reheat in a 350°F oven or air fryer.