Save Last Friday, I stood in my kitchen at 7pm, starving and staring down a package of salmon I'd completely forgotten to plan around. Sometimes the best discoveries happen right there in that moment of culinary desperation. I'd been seeing those bang bang sauce recipes float around social media forever, but something about the combination of sweet, spicy, and creamy felt like it might actually work with the richness of salmon. Twenty minutes later, my husband and I were standing at the counter, literally picking the last sticky, glazed cubes off the platter with our fingers.
I made these for a friend's birthday potluck last month, fully intending to also bring a backup dish because I was convinced salmon bites would sit there untouched next to the safer options. The platter was empty within ten minutes, and three different people texted me the next day asking for the recipe. There's something about those bite-sized pieces, all golden and lacquered in that pinkish-orange sauce, that makes people gravitate toward them without even thinking.
Ingredients
- 1 pound salmon fillets: Fresh is best, but thawed frozen works perfectly fine here
- 1 tablespoon olive oil: Helps those spices cling to every surface
- Garlic powder, onion powder, smoked paprika: This trio creates a subtle smoky base underneath the sauce
- ¼ teaspoon cayenne pepper: Optional, but I love the background heat it adds
- ¼ cup mayonnaise: Greek yogurt works if you want to lighten it up
- 2 tablespoons Thai sweet chili sauce: This is the magic ingredient in the sauce
- 1 teaspoon sriracha: Adjust up or down based on your spice tolerance
- 1 teaspoon honey: Balances the heat and creates that sticky glaze
Instructions
- Prep your salmon:
- Cut into uniform 1-inch cubes so everything cooks at the same rate. Pat them dry with paper towels.
- Season generously:
- Toss with olive oil and all those spices until every piece is coated. Don't be shy with the salt and pepper.
- Sear to golden:
- Get your skillet nice and hot over medium-high heat. Cook 2 to 3 minutes per side until deeply golden and just cooked through.
- Whisk the sauce:
- While salmon cooks, stir together mayo, sweet chili sauce, sriracha, honey, and lime juice until smooth.
- Bring it together:
- Toss those warm salmon bites right in the sauce. Serve immediately while they're still glossy and sticky.
Save My mom called me last week, sounding skeptical about salmon in what she called 'a spicy mayonnaise situation.' Then she made it for her book club and texted me that they demolished the entire batch before they even sat down to discuss the book. Now it's the only way she'll serve salmon to company.
Getting That Perfect Crisp
I've learned that a hot skillet is non-negotiable here. Don't rush the preheating step. When you place that first salmon cube in the pan, it should sizzle immediately. That sound tells you the sear is going to create that beautiful golden crust that holds up so well against the creamy sauce. Resist the urge to move them around too much. Let them develop contact with the pan surface.
Make-Ahead Magic
The sauce can be made up to three days in advance and stored in the refrigerator. In fact, the flavors meld together beautifully after sitting for a bit. You can also cut and season the salmon hours before cooking. Just keep it refrigerated and let it come to room temperature for about 15 minutes before searing.
Serving Ideas
These disappear fastest when served as an appetizer with toothpicks alongside. But they're also substantial enough to be a main course. Steamed jasmine rice soaks up that extra sauce beautifully.
- Lettuce wraps make for a lighter, fresh-tasting option
- Cucumber rounds create the perfect crunchy vehicle
- Don't forget extra lime wedges on the side
Save Hope these become your go-to for those nights when you want something that feels special but comes together in the time it takes to set the table.
Kitchen Tips & Answers
- → What does bang bang sauce taste like?
Bang bang sauce delivers a creamy, sweet-spicy flavor profile. The mayonnaise provides richness, Thai sweet chili sauce adds subtle sweetness, sriracha brings gentle heat, honey balances the flavors, and lime juice offers bright acidity. It's similar to dishes found at popular seafood chain restaurants.
- → Can I make these salmon bites ahead of time?
The salmon cooks best fresh, but you can prepare the sauce up to 3 days in advance and store it refrigerated in an airtight container. For serving, cook the salmon just before tossing with the sauce and serving. Leftovers can be stored for up to 2 days, though the texture will soften.
- → What's the best way to get crispy salmon bites?
Start by patting the salmon completely dry, then cut into uniform cubes. Sear in a hot skillet with oil—don't overcrowd the pan. For extra crunch, finish in the oven or air fryer as directed. The key is high initial heat to create that golden exterior while keeping the inside tender.
- → Can I use frozen salmon for this dish?
Yes, frozen salmon works well. Thaw it completely in the refrigerator overnight, then pat dry before seasoning and cooking. Avoid quick-thaw methods, as they can affect texture. Once thawed, treat it exactly like fresh salmon.
- → What sides pair well with bang bang salmon?
Steamed jasmine or brown rice soaks up the creamy sauce beautifully. Asian-inspired sides like garlic noodles, fried rice, or roasted bok choy complement the flavors. For lighter options, serve over mixed greens, in lettuce cups, or with cucumber salad.
- → How can I reduce the spice level?
Simply decrease or omit the sriracha and cayenne pepper. The sweetness from the honey and Thai chili sauce will still provide plenty of flavor without heat. You can also substitute sriracha with a milder chili sauce or add extra mayonnaise to tone down spice.