Save Last Friday my neighbor Sarah popped over unexpectedly and I had to throw something together fast. I cubed some salmon, hit it with spices I could grab without thinking, and whipped up that sweet creamy sauce everyone loves at restaurants. We stood in the kitchen eating them straight from the pan and she texted me the next morning asking for the recipe. Sometimes the best meals happen when you are not trying too hard.
My teenager who usually turns his nose up at fish actually asked for seconds when I made these last week. The crispy edges combined with that creamy sauce somehow make salmon feel exciting instead of predictable. I have started doubling the recipe because leftovers never survive past midnight in our house.
Ingredients
- 1 pound salmon fillets: Skinless cuts work best and fresher fish means better flavor and texture
- 1 tablespoon olive oil: Helps the spices cling and creates those gorgeous golden edges
- ½ teaspoon garlic powder: Even distribution without any raw garlic burn or bitter spots
- ½ teaspoon onion powder: Builds a savory foundation that pairs beautifully with the sweet sauce
- ½ teaspoon smoked paprika: Adds subtle depth and that irresistible smoky undertone
- ¼ teaspoon cayenne pepper: Optional heat layer that wakes up your palate without overwhelming
- Salt and black pepper: Essential for bringing all the flavors forward
- ¼ cup mayonnaise: Creates the rich creamy base for the sauce
- 2 tablespoons Thai sweet chili sauce: The signature sweet element that makes bang bang sauce unforgettable
- 1 teaspoon sriracha: Provides gentle heat and that classic garlicky kick
- 1 teaspoon honey: Balances the spice and adds beautiful gloss
- ½ teaspoon lime juice: Brightens everything and cuts through the richness
Instructions
- Prep your salmon cubes:
- Cut the salmon into even one inch pieces so they cook at the same rate and maintain that perfect tender texture
- Season generously:
- Toss the cubes with olive oil and all the spices until every piece is evenly coated
- Sear to perfection:
- Heat your skillet over medium high heat and cook the salmon for two to three minutes per side until golden and just cooked through
- Get them extra crispy:
- Finish in a four hundred degree oven for ten to twelve minutes or air fry at three hundred seventy five degrees for eight to ten minutes
- Whisk the magic sauce:
- Combine mayonnaise Thai sweet chili sauce sriracha honey and lime juice until completely smooth
- Bring it all together:
- Toss the warm salmon bites with the sauce until every piece is coated and serve immediately
Save These saved my dinner party last month when I completely forgot to plan an appetizer. Guests literally hovered around the platter and the host asked if I could make them again for her birthday next weekend.
Making It Lighter
Greek yogurt swaps seamlessly for mayonnaise if you are watching calories or just prefer a tangier finish. The texture stays creamy but the flavor becomes fresher and brighter. I actually prefer it this way during summer when heavy sauces feel too much.
Perfect Sides
Steamed jasmine rice soaks up every drop of that incredible sauce without competing for attention. Crisp cucumber salad or lettuce wraps keep the meal feeling fresh and balanced. My husband insists on serving these over roasted Brussels sprouts now and the combination is surprisingly perfect.
Make Ahead Tips
Cut and season the salmon up to four hours ahead then store it in the refrigerator until you are ready to cook. The sauce can be made two days in advance and actually develops more flavor as it sits. Everything comes together in minutes when guests arrive.
- Warm the sauce slightly before tossing if it has been refrigerated
- Leftovers reheat beautifully in a three hundred fifty degree oven for eight minutes
- The fish stays tender for two days but the texture is best freshly made
Save These salmon bites have become my go to for everything from weeknight dinners to unexpected guests. Hope they become a staple in your kitchen too.
Recipe FAQ Section
- → What makes bang bang sauce special?
Bang bang sauce combines creamy mayonnaise with Thai sweet chili sauce, sriracha, honey, and lime juice. The result is a perfectly balanced sweet and spicy condiment that adds incredible depth to seafood, chicken, or vegetables.
- → Can I make these salmon bites ahead of time?
While best served fresh, you can prep the salmon cubes and sauce separately up to a day in advance. Store them in airtight containers in the refrigerator. Cook and toss together just before serving for optimal texture and flavor.
- → What's the best way to cook salmon bites?
Searing in a hot skillet creates a beautiful golden crust while keeping the inside tender. For extra crispiness, finish in the oven at 400°F for 10-12 minutes or air fry at 375°F for 8-10 minutes. The key is not overcrowding the pan so each cube browns evenly.
- → How can I adjust the spice level?
The sriracha in the sauce provides adjustable heat. Start with one teaspoon and add more if you prefer spicier flavors. You can also increase or decrease the cayenne pepper in the salmon seasoning to control the overall heat profile.
- → What should I serve with salmon bites?
These versatile bites pair beautifully with steamed jasmine rice, crisp cucumber salad, or served in lettuce wraps for a lighter option. They also make excellent appetizers on their own, garnished with sliced green onions and sesame seeds.
- → Can I use frozen salmon?
Yes, frozen salmon works well for this dish. Thaw completely in the refrigerator overnight, then pat dry before cutting into cubes. Removing excess moisture helps achieve better searing and prevents the salmon from becoming soggy when tossed with sauce.