Crispy Bang Bang Salmon Bites
Ingredients
4 salmon fillets (about 6 oz each), skin-on or skinless
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon garlic powder
1 teaspoon paprika
For the Bang Bang Sauce:
½ cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon sriracha sauce (adjust to taste)
1 tablespoon honey or maple syrup
1 teaspoon lime juice (optional, for brightness)
For Garnish:
Chopped green onions or fresh parsley
Lime wedges (optional)
Directions
Pat your salmon fillets dry with a paper towel — this helps achieve a beautiful sear.
In a small bowl, mix the salt, black pepper, garlic powder, and paprika. Rub this seasoning mixture evenly over both sides of the fillets. Let the salmon sit for 5–10 minutes after seasoning — it helps the flavors absorb better.
In a separate bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice.
Taste and adjust — add more sriracha if you want extra heat, or more honey for sweetness. The balance of spicy, creamy, and tangy is what makes this sauce irresistible.
Set aside — it will thicken slightly while you cook the salmon.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
Once hot, gently place the salmon fillets skin-side down (if using skin-on). Cook for 4–5 minutes, until the skin turns crisp and golden.
Flip the salmon carefully and cook for another 3–4 minutes on the other side, until the center is just opaque and flakes easily with a fork.
You can serve it two ways:
Drizzled: Plate the salmon and pour the sauce generously over the top.
Coated: Toss the salmon fillets in the sauce while still warm for a glossy, sticky finish.
Garnish with chopped green onions, fresh herbs, or a light sprinkle of sesame seeds for presentation.
