Introduction

These Bang Bang Salmon Bites Bowls combine crispy, flavorful salmon with a creamy, spicy sauce and fresh vegetables for a balanced and satisfying meal. Perfect for a quick weeknight dinner or a vibrant lunch bowl, this dish offers a delightful mix of textures and tastes.

The image shows a close-up of seven pieces of glazed salmon cubes arranged on a round white plate. Each salmon cube is coated with a shiny, dark reddish-brown sauce and sprinkled with white sesame seeds and small green onion pieces on top, with some green onion pieces scattered around the plate. In the blurred background, there are two white bowls filled with dark and reddish dipping sauces placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb fresh salmon, skinless and cut into bite-sized cubes
1 tsp garlic powder
1 tsp smoked paprika
½ tsp salt
½ tsp black pepper
1 cup panko breadcrumbs
1 tbsp olive oil or spray for crisping
½ cup mayonnaise
2 tbsp sweet chili sauce
1 tbsp sriracha (adjust to spice level)
1 tsp honey (optional)
Juice of ½ lime
2 cups cooked jasmine rice (or cauliflower rice)
1 cup shredded purple cabbage
1 avocado, sliced
½ cup shredded carrots
2 green onions, sliced
Fresh cilantro and sesame seeds for garnish

Instructions

Step 1: Preheat your oven to 400°F (200°C) or your air fryer to 390°F (200°C).
Step 2: In a bowl, toss the salmon cubes with garlic powder, smoked paprika, salt, and black pepper until evenly coated.
Step 3: Press each salmon piece gently into the panko breadcrumbs to coat thoroughly, then lightly spray or drizzle with olive oil.
Step 4: For oven baking, place the coated salmon on a parchment-lined tray and bake for 12–14 minutes until golden and crispy. For air frying, cook in batches for 8–10 minutes, flipping halfway through to ensure even crisping.
Step 5: While the salmon cooks, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey in a small bowl until smooth to make the Bang Bang sauce.
Step 6: To assemble the bowls, start with a base of jasmine rice or cauliflower rice. Layer the shredded cabbage, sliced avocado, shredded carrots, and crispy salmon bites on top.
Step 7: Drizzle generously with the Bang Bang sauce and garnish with sliced green onions, fresh cilantro, and sesame seeds before serving.

Tips & Variations

For a gluten-free option, substitute panko breadcrumbs with gluten-free breadcrumbs or crushed nuts.
Adjust the sriracha amount in the sauce to control the spice level to your preference.
Try swapping jasmine rice for quinoa or brown rice for added nutrition and texture.
If you prefer a lighter sauce, substitute half of the mayonnaise with Greek yogurt.
Adding a squeeze of fresh lime over the finished bowl boosts brightness and flavor.

Storage

Store leftover salmon bites in an airtight container in the refrigerator for up to 2 days. Keep the Bang Bang sauce separate to maintain its fresh flavor. Reheat salmon gently in the oven or air fryer to retain crispiness. Assemble bowls fresh to preserve the texture of the vegetables and avocado.

How to Serve

This image shows a white plate filled with eight pieces of glazed salmon, each cut into thick, square-shaped chunks. The salmon has a shiny, caramelized orange-brown surface with a slightly charred texture, topped with small white sesame seeds and chopped green onion pieces scattered evenly across the fish. The background shows a white marbled surface with two white bowls of dark and reddish dipping sauces slightly blurred. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, just be sure to fully thaw and pat the salmon dry before seasoning and coating to ensure crispiness when cooked.

Is there a vegetarian alternative for this dish?

Absolutely! You can replace salmon with crispy tofu cubes seasoned and coated in panko for a similar texture and flavor profile.