So I Tried These Crispy Bang Bang Salmon Bites…

I remember the first time I made these—okay, I actually planned on making salmon tacos but then realized I had basically no tortillas left. A classic. So, bowls happened. Now my lot won’t let me go back—my sister claims she dreams about this crispy, spicy, slightly sweet salmon (dramatic, but also fair). If you love a good bowl but think you can’t get a crispy, restaurant-y salmon bite at home, friend, you are in for a treat. And honestly, they’re kind of fun. Plus I get to call them “Bang Bang” which makes me feel cool and like maybe I should’ve gone into marketing instead of, you know…whatever this is.

Why You’ll Love This Little Bowl of Joy

I make these when I’m actually in the mood for something that feels special but doesn’t have a million steps. Like, if it’s a Friday night and I don’t want pizza—imagine!—I’ll do these. My family goes a bit wild for them because there’s that sweet-hot-creamy sauce drizzled over all the crunchy things. Even my cousin (the one who claims to hate fish) asks for seconds. Oh, and the air fryer saves me every time—no splattery oil all over the kitchen, which was my archenemy for years.

Here’s What You Need (But, You Know, Flexy)

400g fresh salmon fillet, skinless—or use thawed frozen fillets if that’s what you’ve got (sometimes I buy whatever’s on sale, no shame)
1/2 cup plain flour (gf flour works, though I once made it with ground almonds—bit odd, but not terrible)
2 large eggs, lightly beaten—or sometimes I just use one and a splash of milk if eggs are running low
1 cup panko breadcrumbs (grandma swears by the Japanese kind but, regular works in a pinch)
Salt and pepper, like, a decent pinch each
1/2 tsp smoked paprika (I forget this half the time and it’s still great)
Spray oil, or a drizzle of whatever you have
For the Bang Bang sauce:
3 tbsp mayo (Kewpie if you’re feeling ~fancy~)
2 tbsp sweet chili sauce—sometimes I just raid those random packets from takeout if I’m low
1 tbsp sriracha (or less if you don’t like heat—or more if you do, I won’t judge)
1 tsp honey (maple syrup also works, but it brings a whole different mood)
To build your bowl:
Steamed rice or quinoa (I like brown rice, but my brother calls it ‘rabbit food’)
Fresh cucumber, thinly sliced—pickled is fab too
Shredded carrots, edamame, or whatever veg is lurking in your crisper
Green onion & sesame seeds, totally optional

How I Throw It All Together

Prep the salmon: Chop your salmon into chunky, bite-sized pieces (like, cubes as best you can). Pat them dry if they look a bit wet—crispy starts here!
Breading setup: Okay, three bowls: one with flour, one with beaten eggs, and one with the panko + paprika + salt and pepper. This part’s messy, but that’s half the fun.
Coating process: Dip the salmon bits in flour, then the egg, then press into panko. I go full assembly line here, and yes, my fingers get a bit clumpy—no biggie.
Air fry (or oven): Put your salmon bites into the air fryer basket, no stacking, and give them a quick spray of oil. 200°C (about 390°F) for 7-8 mins. At 4 mins, shake ’em up or flip if they’re being stubborn. If you’re using an oven, go for 220°C/430°F, top shelf, and bake about 12 mins. Don’t freak out if they look pale at halfway—they’ll crisp up by the end.
Mix the sauce: In a little bowl just stir together the mayo, chili sauce, sriracha, and honey. Taste and see if it needs more kick. This is usually where I sneak a taste. (Sometimes two…)
Bowl time: Pile up your rice (or quinoa/whatever), layer on the veg, and arrange your hot, crispy salmon bites. Spoon sauce over the top. Scatter with green onions or sesame if you’re feeling extra.

Notes I Learned The Hard Way

If the salmon’s too wet, the breadcrumbs get weird. Pat dry—trust me, I’ve made that mistake too many times to count.
Panko breadcrumbs really do make a difference (but regular crumbs or even cornflakes smashed up work if that’s what’s in your pantry; I tried tortilla chips once—too strong).
The sauce lasts a few days in the fridge… although, there’s never quite enough left to test this properly.
The bites taste just as good (maybe better?) when they’re cold the next day. Or at midnight, not that I’d know.

If You Want to Mix It Up (Or Play It Safe!)

Try shrimp or even chicken chunks instead of salmon; shrimp gets extra good, chicken works but is less exciting, in my opinion.
Spicy peanut sauce, if you want a nutty vibe. Once I tried a yogurt-based sauce—meh. Not my proudest experiment.
Make it gluten free with gf flour and panko, or skip breading for a lighter version (but you’ll miss that crunch).
Switch up the bowl’s veg however you fancy. No wrong answers, really.

Oh—About the Equipment (Don’t Panic)

Air fryer is ideal for the crispy magic. But if you don’t have one, oven works (just crank it up good and hot). I did these once in a frying pan—used way more oil than planned and set off the smoke alarm; wouldn’t recommend unless you love drama. Baking trays lined with baking paper help with easy cleanup.

Storing Your Bang Bang Bites (If They Survive…)

Store any leftover salmon (ha!) in an airtight container in the fridge. It should be good for up to 2 days, but honestly, in my house it never lasts more than a day. You can reheat in the air fryer to get some of the crunch back, or just eat ’em cold—no judgment here.

Here’s How I Serve It (Family Quirks Included)

I serve everything up family-style, bowls and toppings ready to go, and everyone makes their own. My partner always piles on extra sauce and then swears it’s too spicy. We usually sit around the kitchen island, and someone ends up sneaking bites straight from the tray. If it’s summer, I serve with cold beer; other times, just sparkling water with lime.

Pro Tips (Learned the Annoying Way)

Don’t rush the breading; if you do, you’ll lose half the crunch in the air fryer. I once tried skipping flour—don’t.
Space the bites out—if they touch, you get sad, soggy sides (been there, regretted that).
Patting dry is annoying, I know, but totally worth the extra 30 seconds.
Actually, I find it works better if you let them cool for two minutes before saucing. Who knew?

FAQ: Stuff My Friends Actually Ask Me

Can I use frozen salmon? Yep! Just thaw and pat dry first or you’ll have a slippy mess. Not as scary as it sounds, promise.
How spicy is this? Not wild, but tinker with the sriracha if you’re nervous. Or leave it out—up to you.
Do I need an air fryer? Nope, but it does get you crunchier results. Oven does the trick just fine, though.
Is regular mayo okay for the sauce? Oh absolutely! I love Kewpie, but who keeps it on hand all the time anyway?
Can I prep in advance? You can chop and bread the salmon ahead, stick it in the fridge, then air fry just before dinner. But breaded bites don’t like sitting for ages, so don’t prep more than a couple hours ahead.
What if I overcook the salmon? Well, it’s still tasty, just drier—drizzle on extra sauce and no one will notice.
Any quick veg swaps? Def. I’ve tossed in radish, avocado slices, even some random bagged salad mix. Go wild.
(Oh and—no, you can’t substitute the salmon for tofu and still expect crunch. I tried. It just went floppy and sad. Still edible, but not my fave.)

And that’s it! Let me know how yours turn out or if you work out that tofu thing better than I did… Also, if you’ve read this far and haven’t started cooking yet, props to you. Now go get your hands messy!

Crispy Bang Bang Salmon Bites Bowls: My Go-To Easy Dinner