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Bang Bang Salmon Bites

Bang Bang Salmon Bites Bowls

This recipe is a go-to solution for a vibrant, healthy, and exciting weeknight dinner. It features perfectly cooked, crispy salmon bites tossed in a sweet and spicy glaze, all drizzled with a creamy Bang Bang sauce. Served in a bowl with fluffy rice, crisp cucumber salad, broccoli, and avocado, this complete meal comes together in under 30 minutes.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1/3 cup plain Greek yogurt or mayonnaise
  • 4 Tbsp sweet chili sauce
  • 2 tsp sriracha
  • 1 lb salmon filet, chopped into 1-inch, bite-sized chunks
  • 1 Tbsp avocado oil
  • 1/2 cup coconut aminos
  • 1 Tbsp rice vinegar
  • 2 large cloves garlic, minced finely
  • 1 tsp sriracha (optional)
  • 2 tsp toasted sesame oil (optional)
  • 1 Batch Asian Cucumber Salad
  • 3 cups cooked brown rice
  • 1 large head broccoli, chopped into florets and sautéed or steamed
  • 1 large ripe avocado, sliced or diced

Equipment

  • Small bowl
  • Whisk
  • Cutting board
  • Large skillet
  • Meat thermometer

Method
 

Instructions
  1. First, prepare your sauce. In a small bowl, whisk together the Greek yogurt (or mayonnaise), sweet chili sauce, and sriracha. Set it aside. This can even be done a day in advance to save time.
  2. Next, make the glaze. In a separate small bowl, whisk together the coconut aminos, rice vinegar, minced garlic, optional sriracha, and optional sesame oil until they are well combined.
  3. Prepare the salmon by placing the filet on a cutting board and carefully cutting it into bite-sized cubes, about one inch each. You can choose to remove the skin or leave it on for an extra crispy texture.
  4. Heat the avocado oil in a large skillet over medium-high heat. You’ll know it’s ready when the oil shimmers slightly.
  5. Carefully add the salmon pieces to the hot skillet, ensuring you don't overcrowd the pan. If the skin is on, place them skin-side down. Let them cook undisturbed for 2–3 minutes to get a beautiful golden-brown crust.
  6. Flip the salmon pieces and cook for another minute or two on the other sides. Pour the glaze into the skillet and let it bubble and thicken around the salmon.
  7. Continue to gently toss the salmon in the bubbling sauce until it's fully coated and cooked through. This should only take another minute or two. The salmon is done when its internal temperature reaches 145°F.
  8. Time to assemble! Start by adding the cooked rice to your serving bowls. Top with the Asian cucumber salad, sautéed broccoli, and sliced avocado.
  9. Divide the hot, crispy salmon bites evenly between the bowls.
  10. Generously drizzle with the Bang Bang sauce. You can also add an extra splash of coconut aminos or teriyaki sauce if you like.
  11. Finish with a sprinkle of chopped green onions and sesame seeds for a final flourish of flavor and texture. Serve immediately and enjoy!

Notes

For the crispiest salmon, pat the chunks completely dry and cook in a hot, unoiled pan. Drizzle the creamy Bang Bang sauce over the top after cooking to maintain texture. The sauce, glaze, rice, and veggies can be prepped up to 3 days in advance. For a gluten-free version, use coconut aminos or tamari. The salmon can also be cooked in an air fryer at 400°F for 5-7 minutes.