Have you ever stood in your kitchen at 2:37 am wondering why salmon doesn’t get the crispy treatment it deserves? I certainly have—usually after a glass (or three) of that boxed wine my cousin Terrence insists is “basically the same as the expensive stuff.” My obsession with creating these Bang Bang Salmon Bites Recipe – Crispy and Flavorful little monsters began during the Great Flour Shortage of 2020, when I panic-bought 12 pounds of panko breadcrumbs instead. Whoopsie.
The thing about salmon is that most folks treat it like it’s some delicate flower that’ll wilt if you look at it wrong. Nonsense! I’ve been fish-slapping (my term for aggressively seasoning seafood) for over 15 years, and let me tell you, salmon can take a beating. These Bang Bang Salmon Bites are what I call stupidly simple yet complex enough to make your taste buds do the hokey-pokey.
Look, I’m not saying these will change your life, but my neighbor Daryl did invite me to his daughter’s wedding after trying them, so… you do the math.
The Accidental Bang-Bang Journey (Or: How I Stopped Worrying and Learned to Love Fish Chunks)
I gotta be real with ya—I absolutely DESTROYED the first batch of these back in July 2018. Like, had-to-open-all-the-windows-and-tell-the-kids-we-were-having-cereal-for-dinner destroyed. The salmon was practically cremated when I got distracted by a documentary about competitive dog grooming. My partner still brings it up during arguments that have nothing to do with cooking.
Three years before that disaster, my Aunt Sheila (not actually my aunt, just a lady who lived across the hall who kept feeding me) showed me her version of “fancy fish nuggets” which involved way too much mayonnaise and an alarming amount of dried dill. God rest her soul, but that woman couldn’t cook worth a darn.
Growing up in central Pennsylvania meant our seafood came in exactly two forms: fish sticks or Something Mysterious From The Freezer Section. It wasn’t until I moved to Portland (not Maine, the other one) that I discovered fish didn’t naturally come in perfect rectangles.
The thing about perfecting these Bang Bang Salmon Bites Recipe – Crispy and Flavorful is that you gotta go through what I call the “salmon sorrow stage”—where every batch teaches you something new, usually after you’ve wasted $18 worth of fish.
What You’ll Need To Make This Magic Happen
- 1 pound-ish of salmon fillets (wild-caught if you’re fancy, whatever was on sale if you’re me)
- ¾ cup panko breadcrumbs – THE REGULAR KIND. Do NOT get the Italian seasoned ones unless you want your Bang Bang sauce to taste like confused spaghetti
- 2 eggs, beaten until they look like they’ve given up on life
- ⅓ cup all-purpose flour (I’ve used cake flour in a pinch and it was weirdly better???)
- 2 generous Mabel-scoops of mayo (a Mabel-scoop is just a heaping tablespoon, named after my first cat who could steal exactly that amount of tuna in one paw swipe)
- 3 tbsp sriracha (more if you’re showing off, less if you’re a wimp like my brother-in-law)
- 2 ½ tsp honey (the kind that’s hardened in your cabinet because you forgot about it)
- 1 lime for its juice AND you need the zest too, don’t toss the naked lime away like I always do
- Oil for frying – about 2 cups if you’re deep frying, 4 tbsp if you’re doing the sheet pan method that I’ll pretend is just as good
- salt & pepper – I refuse to specify amounts because seasoning is a spiritual journey between you and your ancestors
The “Please Actually Read This Before Starting” Instructions
STEP 1: Start by cutting your salmon into chunks about the size of those mints they give you at Olive Garden. Remove the skin unless you enjoy fishing crispy fish skin out of hot oil while swearing loudly. Pat them dry with paper towels until they’re practically BEGGING for moisture. Season with salt and pepper.
STEP SECOND: Create your dredging stations—you’ll need three shallow dishes. One with flour, one with beaten eggs (which, let’s be honest, will somehow get EVERYWHERE), and one with panko. I arrange mine from left to right because I’m right-handed, but you do you, southpaws.
Step C: Now comes the fraggle-coating process. Roll each salmon chunk in flour, then drown it in egg, then absolutely entomb it in panko. Press the breadcrumbs in like you’re trying to embed them into the salmon’s soul. Place them on a plate and let them hang out while you prepare the oil.
Reference our Tempura Batter Secrets for more coating tips
STEP FOURTH: Heat your oil to 350°F—or if you don’t have a thermometer (I don’t because my ex took it during The Great Kitchen Supply Divorce of 2019), drop a breadcrumb in and see if it sizzles immediately. If it does, you’re good. If not, keep waiting. If it burns instantly, your oil is too hot and you need to calm it down like a toddler after too much juice.
FIFTH STEP: Fry those bad boys in batches—about 2-3 minutes per side or until they’re golden-brown. Don’t overcrowd the pan unless you want them to steam instead of fry, which defeats the whole purpose of this Bang Bang Salmon Bites Recipe – Crispy and Flavorful adventure we’re on. Transfer to paper towels and resist eating them before they’re sauced. I dare you.
STEP FINALE: Make your bang bang sauce by whisking—actually, I hate whisking, just aggressively stir the mayo, sriracha, honey, and lime juice together. Add some lime zest too. The sauce should be a peachy-orange color with visible specks of lime zest, kinda like a sunset if the sun were made of spicy mayo.
Drizzle the sauce over the crispy salmon bites or serve it on the side if you have sauce-phobes at your table. I personally like to double-dip each bite because I’m an adult and no one can stop me.
Try our Homemade Aioli Variations for another great dipping option
Tips From Someone Who’s Made These Way Too Many Times
• CONTROVERSIAL OPINION: These are actually better slightly undercooked in the center. I know, food safety people are clutching their pearls, but a slightly translucent center (145°F internal temp) keeps the salmon moist while the outside is crispy. Live dangerously.
• Do NOT use the pre-cut “salmon pieces” at the grocery store. Those are scraps glued together with fish hopes and dreams. Get a real fillet and cut it yourself.
• My signature Sauce Slathering Technique™ involves using a pastry brush dipped in the bang bang sauce, then flicking it at the salmon bites from approximately 6 inches away. This creates micro-droplets of sauce that adhere better to the crispy coating. My kitchen walls hate this method.
• If your oil starts smoking, you’ve gone too far. Unlike what my Uncle Ray taught me about grilling (“if it ain’t smoking, it ain’t cooking”), smoking oil means you’re about to set off your smoke detector and have an awkward conversation with your landlord. Again.
• Store leftovers? Ha! But if by some miracle you have restraint, keep them separate from the sauce and reheat in a 375°F oven for 7-8 minutes. Microwaving is a crime against salmon.
Learn about our Essential Seafood Cooking Temperatures guide
Kitchen Tools That Changed My Dang Life
SPIDER STRAINER FROM THAT ASIAN MARKET DOWNTOWN ★★★★★
This weird mesh spoon thing has rescued more fried foods than I can count.
Amazon: https://www.amazon.com/dp/B07CNTXBC4
MY GRANDMA’S CAST IRON SKILLET THAT WEIGHS MORE THAN MY CAT ★★★★★
It’s probably 80 years old and seasoned with the ghosts of a thousand meals.
I once dropped it on my foot and couldn’t wear closed-toe shoes for a month.
KITCHEN THERMOMETER THAT I FOUND IN A MOVING BOX LABELED “MISC CRAP” ★★★★★
It’s allegedly accurate to within 0.7 degrees but I’m pretty sure it just makes numbers up.
Amazon: https://www.amazon.com/dp/B01F59K0IW
“But What If I Want To Be Weird About It?” Variations
DESSERT BANG BANG BITES: I once accidentally grabbed cinnamon instead of paprika and leaned into it—added a honey-cinnamon glaze instead of bang bang sauce. My dinner guests were confused but intrigued. Not bad with vanilla ice cream. Don’t judge me.
BANG BANG TOFU FOR YOU PLANT PEOPLE: Extra-firm tofu works shockingly well with this same method. Press it under a cast iron skillet wrapped in towels for 30 minutes while you question your life choices, then proceed with the recipe.
BANG BANG SALMON TACOS: Stuff these crispy bits into small tortillas with some slaw and extra sauce. My friend Martina claims I stole this idea from her after she mentioned it while drunk at my Halloween party, but I maintain great minds think alike.
Check out our complete guide to Fish Taco variations for more inspiration!
The Only Question You’re Actually Wondering
Q: Can I make Bang Bang Salmon Bites Recipe – Crispy and Flavorful in an air fryer?
A: Technically yes, practically no. I’ve tried it using the Lundgren Method (spray with oil, cook at 400°F for 7 minutes, flip, 3 more minutes), but they’re never as good. The air fryer gives you a different kind of crisp—more like the crunch of walking on dead leaves in October rather than the shattering glass sound of proper deep-fried goodness. If you insist on using your air fryer, at least have the decency to spray them with actual oil, not that olive oil spray that smells like petroleum and sadness.
Final Thoughts From a Self-Proclaimed Fish Fritter Fanatic
These Bang Bang Salmon Bites – Crispy and Flavorful have gotten me through breakups, job interviews, and that weird phase in 2021 when I was convinced I could become a professional origami artist. There’s something deeply satisfying about the contrast between the crunchy exterior and the tender salmon inside, all slathered in that sweet-spicy sauce.
Will your first batch be perfect? Probably not. Will your kitchen smell like fish for at least 24 hours? Absolutely. Is it worth it? If you have to ask, you haven’t been paying attention.
What would happen if we applied this technique to other foods? Could bang bang broccoli be the next big thing? Would bang bang bananas cause the universe to implode? These are the questions that keep me up at night.
Until next time, may your breadcrumbs stay crispy and your sauce remain properly emulsified.
—Chef WonderMess, 3-Time Runner-Up in the Portland Alternative Seafood Festival’s “Most Likely to Make You Question Traditional Cooking Methods” category
