This Bang Bang Salmon Is What I Make When I Want to Feel Fancy (But Don’t Want to Try That Hard!)

I have a soft spot for dinners that pretend to be fancy, even if they actually just come together in under 40 minutes and make a total mess of my kitchen. (Worth it, honestly.) Bang Bang Salmon Bites Bowls are my not-so-secret trick for jazzing up a Tuesday—crispy little cubes of salmon, tossed in a ridiculously creamy, spicy sauce, and then loaded over rice or greens (or sometimes both if I can’t choose).

The first time I made these, I was actually out of chicken for my usual bang bang dish, so I went rogue with some salmon fillets hanging around in the freezer. You know what? Salmon is way more forgiving than chicken for this. I think the fish just likes to soak up all that sauce magic. Also, my spouse called it “the best fish thing you’ve ever done”—which was a compliment, though now I feel like they’re biased.

Why I Keep Coming Back to These Bowls (Even When I’m Tired!)

I make this whenever I want dinner that feels exciting, but let’s face it—my patience only stretches so far after 6pm. (If I shortcut the rice-cooking, nobody rats me out.)
My entire family will usually eat this, even my little one who claims she hates “spicy stuff.” What she doesn’t know won’t hurt her.
Did I mention it’s one bowl to rule them all? You just pile everything up, drizzle on a silly amount of sauce, and take a fork to it. I’m so over fussy plating.
Cleanup is basically one sheet pan and a mixing bowl, unless you get sauce everywhere like me, then, well—more power to your dish towels.

Stuff You Need (And What I Substitute When I’m Short on Groceries)

Salmon fillets (around 450g or 1 lb, skinless if possible, but hey, I’ve used skin-on and just removed it after cooking)
Cornstarch (or potato starch) for that ultra-crispy coating—sometimes I’ll use all-purpose flour; it’s not the same but it works in a pinch
Soy sauce (splash more if you like things salty; I know I do)
Garlic powder + smoked paprika—trust me, paprika keeps it interesting
Neutral oil for frying. My gran swears by sunflower oil but canola is usually what I have lying around.
For the “bang bang” sauce:
- Mayonnaise (Japanese Kewpie adds extra zing but any mayo works, honestly)
- Sriracha (or Gochujang for a twist, or honestly any hot sauce you love)
- Honey or sugar (I’ve even used a squirt of maple syrup once and survived)
- Rice vinegar or lime juice, which tastes brighter but, in a pinch, lemon does just fine
For serving: rice (microwave packets = lifesaver), cucumber, avocado, scallions, sesame seeds, and lettuce. I improvise with whatever’s in the crisper, half the time it’s just whatever hasn’t wilted.

Let’s Get Cooking: (Imperfect) Step-by-Step

Preheat your oven to 210°C/410°F (fan would be ideal, but I once forgot—no big disaster).
Cube the salmon into bite-sized chunks. About 1-inch squares is right-ish. Pat them dry—they’ll get crispier that way.
Toss the salmon gently with soy sauce, garlic powder, smoked paprika, and a healthy pinch of salt. Then dust with cornstarch so they look like little powdery nuggets. This is where I sneak in a taste (don’t worry, uncooked salmon is fine…just kidding—wait until it’s cooked!).
Roast (or Air Fry!): Spread those salmon gems out on a lined baking tray. Drizzle or spray with neutral oil. Roast for, oh, 11-14 minutes until golden and crisp at the edges but not dried out. (Air fryer is even better if you have one! I go 200°C for 8-10 mins.)
Make the bang bang sauce: Dump mayo, Sriracha, honey, and vinegar into a bowl. Mix with way more enthusiasm than required. Taste—it should be spicy, tangy, and a little sweet. Add more hot sauce if you’re wild.
Prep garnishes: Chop up cucumber, avocado, scallions—or whatever you’ve managed to rescue from your fridge. Nuke the rice if that’s what you’re using (no judgment, I do it too).
Toss or drizzle: When the salmon’s out, toss it in half the sauce, save the rest for drizzling. Or do all the salmon plain if you’ve got heat-averse eaters. I pile rice into bowls, add salmon, then go nuts with toppings, extra sauce, and sesame seeds.

Messy Notes – Stuff I Figured Out the Hard Way

Fresh salmon matters, but frozen works fine if you thaw it well. Actually, sometimes I think it’s easier to cut when still a bit icy.
Don’t skip the cornstarch unless you absolutely have to; that’s what gets the outside all snappy. It always looks a little sad before roasting, but it perks right up in the oven!
Once I tried bottled bang bang sauce—just wasn’t the same. Homemade only takes two minutes anyway.
If it all falls apart or gets soggy, just call it a deconstructed bowl and pretend that was the plan.

Swaps and Experiments (Including a Total Fail…)

Swapped sriracha for sambal oelek—turned out punchier, but in a good way.
Tried gluten-free tamari instead of soy sauce, no one noticed a thing.
Once I made this with tofu for a vegetarian friend—it was okay, but honestly, I missed the salmon. Someone told me cauliflower works, but when I tried, it got all waterlogged and sad; wouldn’t recommend.
If you’re brave, add some shredded nori or crispy onions too—I do when I’m feeling fancy.

Gear You’ll Want (But Improvise If Needed, Honestly)

Sheet pan or baking tray. Don’t have one? An old roasting tin works, or just line whatever’ll fit in your oven; I’ve even used my cast iron skillet one desperate night.
Mixing bowl for the sauce—though, in a rush, I mix right in a measuring jug. No shame.
Sharp-ish knife for cubing salmon (just watch your fingers; I always seem to nick myself on a Monday).
Rice cooker is convenient, but instant rice is my trusty sidekick most days.

How To Store Bang Bang Salmon Bowls (Or, Will You Even Need To?)

Okay, technically you could keep leftovers in an airtight container in the fridge for up to 2 days. But honestly, they’ve never lasted a full 24 hours in my house (my partner is notorious for midnight fridge raids). If you do save some, I find reheating in the oven keeps the salmon bites crispier—microwaving works too, it’s just a bit softer. Honestly, the flavors meld together by day two, and I think it tastes better, but you might need to freshen up the toppings.

How We Eat These (And Maybe You’ll Find Your Own Way)

I love piling everything into deep bowls and letting people top their own (more sauce = more love, in my book). We usually sprinkle loads of toasted sesame seeds and finish with a drizzle of extra spicy sauce for the grownups. If I’m feeling particularly over the top, I’ll throw some pickled ginger or radishes in; my daughter just heaps it all on plain rice, barely any greens in sight.

Sunday nights we’ve made this a habit with Netflix and chopsticks—not at all authentic but 10 out of 10 on the cozy scale.

Pro Tips (aka How I Ruined It So You Don’t Have To)

I once tried to rush the roasting and yanked the tray early—ended up with raw centers. Just let it ride those extra minutes. Patience pays off.
Overcrowding the pan makes soggy salmon. If yours are bumping elbows, use two trays or roast in batches. Been there, regretted it.
If your sauce breaks (looks all separated), whisk in a spoonful of water or extra mayo—it *usually* comes back together. Otherwise, just call it rustic and move on.

FAQs (Questions People Actually Text Me!)

Can I use skin-on salmon?: For sure—and actually, the skin crisps up nicely! If it weirds you out, just peel it off after roasting. (Or feed it to your dog—mine loves it.)
Is this spicy? My kids are picky.: It’s as spicy as you make it. Cut the sriracha in half for milder sauce—or skip it. The sauce still tastes ace.
What rice should I use?: Jasmine is my fave, but honestly, I’ve used everything from basmati to plain long grain—even quinoa once, but that time I overcooked it and it sorta stuck together. Ha!
Can I make this ahead?: Totally. Prep the sauce and veggies, cube the salmon, then just roast last minute for best texture.
What if I don’t have cornstarch?: Flour works, or skip it for less crunch—I’ve done both depending what’s in my pantry. And I won’t tell if you won’t.
Is there a vegan version?: Tofu works okay (see above), but I think mushrooms could be fun to try. Or not, if you aren’t into fungi—your call!
Where can I find good salmon?: I like to check Seafood Watch for sustainable sourcing. If you want to learn even more, Serious Eats has a solid salmon buying guide that I trust.

Okay, that’s it. If you try these bowls, let me know how it goes—unless you totally hate them, in which case, let’s just pretend this conversation never happened.