Alright, I know what you’re thinking—another trendy bowl recipe? But listen, these Bang Bang Salmon Bites Bowls are the real deal. The first time I threw them together (okay, it was after I got incredibly hangry and nearly ordered pizza—don’t judge), I sort of just tossed a bunch of stuff in a bowl hoping for the best. Turns out, sometimes desperation breeds genius, or at least a pretty amazing dinner. Even my bloke, who claims he “doesn’t like salmon unless it’s smoked,” went back for seconds. Not to get too sappy, but now it’s our Friday night dinner when we can’t decide on anything else. Also, for whatever reason, my cat goes a bit mad sniffing the air when this is in the oven. Gotta love a dish that brings out the animal instincts (in pets and humans, apparently).

Why This Recipe Is a Hit at My Place

I’m not gonna lie—these bowls are my ace in the hole when my week has been bananas. I make them when I want something hearty but not “Ugh, I have to nap after.” My family (including aforementioned picky salmon-hater) goes all in because it’s crunchy, spicy, a little sweet, and kind of addictive. It’s also become our “movie night” go-to, probably because it gives off that slightly dirty takeaway vibe but, y’know, without the guilt. And, I used to get so mad when my breading wouldn’t stick, but after a bit of trial by fire—turns out patience and parchment paper are your best mates here. Who knew.

What You’ll Need (There Are Always Swaps…)

About 500g (roughly 1 lb) fresh salmon, skinless and boneless (But frozen totally works if that’s what ya got; just let it thaw and pat dry. Tinned salmon? Ehh, not so much—I tried, it got real mushy.)
1 cup panko breadcrumbs (Sometimes I just smash up regular crackers if I’m out; my nan swears by them.)
2 heaped tablespoons mayo—Kewpie is chef’s kiss, but honestly, any will do in a pinch
1 tablespoon Sriracha (or your hot sauce of choice. That green cap stuff, or even harissa—just go with your gut.)
1 teaspoon sweet chili sauce (I’ve just used honey plus chili flakes before. No one noticed. Shh.)
1 teaspoon soy sauce
2 eggs, beaten
1/2 cup plain flour
Salt and pepper—don’t overthink it
Cooked rice or quinoa, for serving (I usually just microwave a pouch, not sorry)
Toppings: sliced cucumber, shredded carrots, avocado, spring onions, sesame seeds, maybe pickled ginger if you’re feelin’ fancy

How I Actually Make It (Don’t Worry—It’s Not Rocket Science)

Preheat your oven to 220C (425F). Get a tray and line it with parchment. I skip the foil because, honestly, the salmon always sticks and then I’m annoyed at the end.
Grab the salmon and chop it into bite-sized cubes—about an inch, but I’ve gone smaller if I’m feeling snacky. Toss these in salt, pepper, and a drizzle of soy sauce if you remember (but, y’know, life happens).
This is the messy bit: dump the flour in one bowl, beat your eggs in another, and tip the panko into a third. Coat your salmon cubes: flour, then egg, then panko. It gets a bit sticky, so I use one hand for wet and one for dry (in theory—somehow I always end up with a full-on breadcrumb glove; oh well).
Arrange the coated salmon bits on your tray, not all squished together. Drizzle or spray with oil. Pop ’em in the oven for, eh, 12-15 minutes, flipping halfway if you remember. If your bits look a bit pale, broil for a minute—but watch them! Burned salmon is the worst.
While that’s cooking, mix up your bang bang sauce: mayo, sriracha, sweet chili. Taste it now; I always sneak a tiny dip, just to check the heat. Adjust as needed (or if your kid is yelling “too spicy!”).
Got your rice ready? Pile it into bowls. Add the salmon bites once they’re golden; top with whatever veg you want. Drizzle the sauce all over. Sprinkle with sesame seeds and whatever else you fancy. Admire for one second, then seriously, EAT WHILE IT’S HOT.

Notes That Took Me a Few Tries to Land

If the salmon is frozen, pat it reeeally dry or your coating slides straight off. Ask me how I know.
I used to skip the oil spray. Don’t. It makes the difference between crispy and, well, sog city.
Actually, I find it works better if you let the breaded salmon “rest” for five minutes before baking so everything sticks better—who knew?

Variations That Worked (And One That Really Didn’t)

Tried it with chicken once—tasty and easier for picky eaters (though my heart is with salmon, sorry not sorry).
I once subbed in cauliflower florets instead for a veggie version; surprisingly good, as long as you roast them till they’re super crisp.
Attempted tofu; it kind of fell apart, but if you press it really well and freeze then thaw first, apparently it holds up (I haven’t nailed it myself yet).

Equipment—But You Don’t Have to Be Fancy

You do need an oven and a decent tray, but if you don’t have parchment, just splash a bit of oil on the tray. I used a pair of tongs once, but usually just go in with my hands—more fun anyway. No rice cooker? Honestly, microwaving those pre-cooked pouches is a game-changer when hangry. I read this guide on rice cookers once, but still just use the kettle method most of the time.

Storing—If You Have Any Leftovers (Ha!)

Stick any extras in a Tupperware in the fridge—they’ll keep alright for a day or two, though honestly, in my house it never lasts more than a day! I think the salmon bites actually taste better cold the next day, a bit like leftover Chinese food—don’t knock it till you try it. Just skip microwaving the sauce or it separates. Ask me how I learned that mess…

How I Like to Serve It

I like piling everything up in a big bowl, then sitting by the telly with my feet up. Sometimes I’ll add a fried egg on top if it’s brunch time (yeah, we’re wild like that). My cousin eats it with those seaweed snack sheets, rolling up bites like tiny sushi handrolls—kinda genius, actually. If it’s a proper “lazy” dinner, I skip the veg and just double up on sauce; priorities, right?

Little Pro Tips Learned the Hard Way

Don’t rush the breading; if you skip corners to save time (I’ve been there), the panko falls straight off and you end up with naked salmon cubes. No one wants that.
If you broil at the end for a bit of extra crisp, don’t walk away. I once set off the smoke alarm because I got cocky and went to check my phone.
Actually, the sauce is best made fresh; I tried prepping ahead but it “split” and looked a bit sad the next day.

FAQ—Because People (Friends, Family, and Once Even My Dentist) Have Asked

Can I make this gluten-free? Yep, just use gluten-free panko or crushed rice crackers. And swap the soy sauce for tamari; tastes just as good (actually, I kind of prefer it!).
What if I hate mayo? You can use Greek yogurt or even sour cream—just go heavier on the chili and sweetener so it doesn’t taste too “tangy.” Or skip the sauce, but then it’s not really “Bang Bang” at all?
Do you have to use salmon? Nah. Chicken, cauliflower, even shrimp if you’re feeling flush. But… my vote is still for salmon bites.
Can I make it in an air fryer? Oh, definitely! 200C for about 10 minutes, shake halfway. The crisp factor is off the charts. If you don’t have an air fryer, though, stick with the oven—don’t sweat it.
Any good veggie sides? If you want inspiration, sometimes I do a quick fridge pickle or just steam some edamame. Or sometimes it’s just a bagged salad, let’s be real.

So there you go, Bang Bang Salmon Bites Bowls just the way I make ‘em—not fancy, but always gobbled up. If you do try it, send me a message with your spin, or just tell me I’m nuts about the sauce ratio (I probably am). Happy eating, mate!

Bang Bang Salmon Bites Bowls