Description
These crunchy, saucy salmon cubes deliver sweet heat and come together in minutes — pick a cooking method (pan, oven, or air fryer) and you’re set.
Ingredients
Salmon
- 1 lb salmon fillet, skin removed and cut into bite-sized cubes
- 2 Tbsp olive oil (or another neutral oil)
- 1 tsp garlic powder (or minced fresh garlic)
- 1 tsp onion powder (optional)
- 1 tsp smoked paprika (regular paprika works too)
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp cayenne (omit or reduce if you want it milder)
Bang-Bang sauce
- ½ cup mayonnaise (or Greek yogurt to lighten it)
- ¼ cup Thai sweet chili sauce
- 1 Tbsp sriracha (adjust to taste)
- 1 Tbsp honey
- 1 Tbsp fresh lime juice
To finish
- 2 Tbsp chopped parsley or sliced green onions (or sesame seeds)
- Lime wedges, for squeezing
Instructions
Make-ahead / prep
-
Pat the salmon dry with paper towels. In a bowl, toss the cubes with the oil and all seasonings until evenly coated.
Sauce
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Whisk together the mayo (or yogurt), sweet chili sauce, sriracha, honey and lime juice in a small bowl until smooth. Taste and tweak — add more sriracha for heat or more honey for sweetness.
Cook (pick one)
Pan-sear (quickest, best for small batches)
-
Heat a nonstick or stainless skillet over medium-high and add a little oil. Arrange the salmon in a single layer (don’t crowd). Sear about 2–3 minutes per side until golden and cooked through.
Oven-baked (hands-off, great for larger quantities)
-
Preheat oven to 400°F (200°C). Spread the seasoned salmon on a parchment-lined sheet pan and bake 10–12 minutes, until edges are lightly browned.
Air-fryer (crispiest, minimal oil)
-
Preheat to 375°F (190°C). Place salmon in a single layer and air-fry 8–10 minutes, shaking the basket halfway through.
Finish & serve
-
Either drizzle the sauce over the hot salmon or toss the bites gently in the bowl with the sauce. Scatter parsley or green onions (or sesame) on top and offer lime wedges alongside.
Notes
- Storage & reheating
- Refrigerate leftovers in an airtight container for up to 2 days. Reheat in an air-fryer or hot skillet to revive the crisp exterior (microwaving will make them soggy).
- Quick tips
- Dry the fish well before seasoning — that’s the secret to getting a crunchy outside.
- Cook in batches if needed so the pieces brown instead of steaming.
- Keep the sauce separate if you plan to store leftovers so the bites stay crisp until you serve.
Nutrition
- Serving Size: 4bites
- Calories: 350kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg