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Crispy Bang Bang Salmon Bites

This dish is fast, flavorful, and incredibly versatile. It works just as well for a relaxed weeknight dinner as it does for serving guests, and the sauce alone is worth making again and again.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Ingredients Method Notes

Ingredients
  

For the bang bang sauce:
  • 1 cup whole-egg mayonnaise
  • ¼ cup sweet chilli sauce
  • 1 tablespoon sriracha or hot chilli sauce optional
  • 1 tablespoon honey
  • 1 tablespoon fresh lime juice
For the salmon:
  • 4 salmon fillets cut into bite-sized cubes
  • 1 teaspoon sweet paprika
  • 1 teaspoon onion powder
  • ¼ teaspoon black pepper
  • 1 tablespoon soy sauce or tamari
  • 2 tablespoons olive oil
For the cucumber and avocado salad:
  • 2 small cucumbers sliced
  • 1 avocado diced
  • 1 spring onion finely chopped
  • Fresh coriander chopped
  • 1 cup edamame beans thawed
  • 3 tablespoons olive or avocado oil
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil optional
  • 1 teaspoon grated fresh ginger optional

Method
 

  1. In a small bowl, whisk together the mayonnaise, sweet chilli sauce, sriracha (if using), honey, and lime juice until smooth. Set aside.
  2. In a large bowl, combine the salmon cubes with paprika, onion powder, black pepper, soy sauce, and olive oil. Toss gently to coat.
  3. Add a small portion of the prepared sauce to the salmon and mix lightly so each piece is coated. Reserve the remaining sauce for serving.
  4. Choose your preferred cooking method:
  5. Air fryer: Preheat to 200°C (400°F). Arrange the salmon in a single layer and cook for 8–10 minutes, turning halfway through.
  6. Pan-fry: Heat a non-stick pan over medium-high heat and cook the salmon for 6–8 minutes, turning to brown all sides.
  7. Oven: Preheat to 220°C (425°F). Arrange on a lined tray and bake for 12–15 minutes, turning halfway through. For extra crispiness, broil for 2–3 minutes at the end.
  8. While the salmon cooks, prepare the salad by combining the cucumber, avocado, spring onion, coriander, and edamame in a bowl.
  9. Drizzle with oil, soy sauce, rice vinegar, sesame oil, and ginger if using. Toss gently to combine and chill until ready to serve.
  10. Divide the cooked rice into serving bowls, then top with the crispy salmon pieces.
  11. Drizzle generously with the reserved bang bang sauce or serve it on the side for dipping.
  12. Add the fresh salad alongside and finish with extra spring onion and a squeeze of lime if desired.

Notes

Cutting the salmon into cubes gives more surface area, which helps create those delicious crispy edges. If you prefer, you can use whole fillets, though the texture will be slightly different.