This recipe for crispy salmon fillets with Bang Bang sauce started as a quick idea on a busy weeknight and turned into a permanent part of my rotation. I first tried cutting a pound of skinless salmon into bite sized cubes to make dinner easier for everyone at the table. The result was surprising. The exterior becomes crisp and golden while the interior stays tender and moist. My family loved dipping the warm pieces into the creamy sweet spicy sauce, and the contrast between crunchy panko and rich salmon felt festive enough for guests yet simple enough for a regular meal.

I discovered this method on a rainy evening when pantry staples and a fresh piece of fish needed to become dinner fast. The combination of three step breading with flour egg and panko gives reliable coverage and a light crisp texture. The Bang Bang sauce balances sweet chili sauce with mayonnaise and a touch of sriracha. It brightens the fish with lime juice and a hint of honey. This dish is memorable for its texture and the playful dipping experience. Every time I make it, someone asks for the recipe.

Ingredients

• Fresh salmon: Use about 1 pound of skinless salmon fillets cut into 1 inch cubes. Look for firm flesh with a bright color. Wild caught or farmed works. If possible choose sashimi grade for the best texture after quick cooking.
• All purpose flour: 1 2 cup helps the beaten eggs adhere and creates a base layer for the breadcrumbs. Plain flour is fine. If you need gluten free use a 1 to 1 gluten free flour substitute.
• Large eggs: 2 beaten eggs act as the binding agent for the panko breadcrumbs. Add a tablespoon of water if the mixture seems thick.
• Panko breadcrumbs: 1 cup yields the best crunch. Japanese panko is lighter and flakier than regular breadcrumbs and produces a crisp shell.
• Dry seasonings: 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 2 teaspoon salt and 1 2 teaspoon black pepper. These go into the panko for a balanced savory profile.
• Vegetable oil: A neutral oil for frying. Use enough to shallow fry in a skillet so the pieces crisp evenly. About 1 to 1 1 2 cups depending on the pan depth.
• Bang Bang sauce: 1 2 cup mayonnaise, 1 4 cup sweet chili sauce, 1 tablespoon sriracha adjust to taste, 1 tablespoon honey and 1 tablespoon lime juice. Mix until smooth and adjust spice and sweetness to preference.

Instructions

Prepare the fish:Pat 1 pound of cubed salmon completely dry with paper towels. Dryness is key so the coating adheres and so you achieve a crisp crust. Cut pieces to roughly equal size about 1 inch so cooking time is uniform. Season lightly with 1 4 teaspoon salt and 1 4 teaspoon black pepper and set aside.Set up the breading station:Arrange three shallow bowls. Place 1 2 cup all purpose flour in the first. Beat 2 large eggs in the second. In the third combine 1 cup panko breadcrumbs with 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika and 1 2 teaspoon salt. Stir the panko so the seasonings distribute evenly.Bread the pieces:Working in batches avoid overcrowding. Dredge each piece in flour shake off excess then dip into the beaten egg and finally press into the seasoned panko until coated. Place breaded pieces on a parchment lined tray and let rest for 5 to 10 minutes. This rest helps the coating adhere while you heat the oil.Fry until golden:Heat a heavy skillet over medium heat and add enough vegetable oil to cover the bottom about 1 4 inch deep. When the oil reaches 350 degrees F or when a breadcrumb dropped in sizzles immediately fry the coated salmon in batches for 2 to 3 minutes per side until golden and crisp. Do not crowd the pan. Transfer to a wire rack set over a sheet tray to drain excess oil. For safety use tongs and keep a close eye on the heat.Make the Bang Bang sauce:While the fish cooks whisk together 1 2 cup mayonnaise 1 4 cup sweet chili sauce 1 tablespoon sriracha 1 tablespoon honey and 1 tablespoon lime juice until smooth. Taste and adjust sriracha for more heat or honey for more sweetness. Chill briefly if you prefer the sauce cold.Serve:Arrange warm crispy salmon on a platter with the sauce in a small bowl for dipping. Garnish with chopped cilantro sliced green onions and lime wedges. Serve immediately for best texture.

Storage Tips

Store any leftover pieces in an airtight container in the refrigerator for up to three days. For best texture separate layers with paper towels to avoid sogginess. To reheat preheat the oven to 400 degrees F and place the pieces on a wire rack over a sheet tray, heat for 6 to 8 minutes until warm and crisp. The sauce will keep in a sealed jar in the refrigerator for three to five days. For longer storage freeze breaded raw pieces on a tray then transfer to a resealable bag for up to one month. Fry from frozen adjusting time slightly.

Ingredient Substitutions

If you need a gluten free option use gluten free flour and gluten free panko breadcrumbs. For an oil free crisp try baking at 425 degrees F on a wire rack with a light spray of oil, but expect a slightly different texture. Swap mayonnaise for plain Greek yogurt for a tangier lighter sauce and reduce honey by half to balance. If you want milder heat reduce the sriracha to 1 teaspoon and increase honey to 1 1 2 teaspoons.

Serving Suggestions

Serve these crispy bites as an appetizer with toothpicks or as a main paired with steamed rice a simple green salad or roasted vegetables. Garnishes like chopped cilantro sesame seeds or thinly sliced scallions add color and contrast. For a fun family style dinner set out small bowls of sauce and lemon or lime wedges and let everyone customize their bites.

Cultural Background

Crunchy coated seafood is a beloved technique in many cuisines. Panko breadcrumbs originate in Japan and are prized for light crunch. The Bang Bang sauce has roots in modern American fusion cuisine combining creamy mayonnaise with sweet chili and chili paste, creating a sweet spicy condiment inspired by Southeast Asian and American flavors. This dish blends techniques from different traditions to highlight the natural flavor of the fish.

Seasonal Adaptations

In spring and summer serve the bites on a bed of mixed greens with fresh herbs and cucumber ribbons. In fall and winter pair them with roasted root vegetables and a spicier sauce. For holidays scale up and serve as finger food with toothpicks, offering several dipping sauces so guests can sample multiple flavors.

Meal Prep Tips

Prepare the sauce up to three days ahead. Cube and season the salmon and keep chilled until ready to bread. If you plan to cook multiple batches, keep finished pieces on a wire rack in a low oven at 200 degrees F to stay warm and retain crispness while finishing the rest. Use labeled airtight containers for leftovers and freeze raw breaded pieces if you want a quick future meal.

Cooking is about creating good memories and this dish has earned a place at many tables in my kitchen. I hope you enjoy the satisfying crunch and the lively sauce as much as my family does. Make it your own and have fun with the dipping and the company you share it with.