Baked Bang Bang Salmon Bites

25 min | easy | high-protein, Mediterranean diet, paleo-friendly

Recipe by Eunice Published Apr 4, 2026

Prep Time	Cook Time	Total Time
15 min	10 min	25 min

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Introduction

These baked Bang Bang salmon bites are tender, spicy-sweet, and easy enough for a quick weeknight dinner.

The creamy chili sauce gives them takeout-style flavor, making them great for game day, party platters, or casual family meals.

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Prep the oven and pan

Heat the oven to 425°F and line a sheet pan with parchment for easy cleanup.
Pat the salmon dry so the oil and seasonings stick well.
Remove the skin

Place the fillet skin-side down on a cutting board and hold one end with a paper towel.
Slide a sharp knife between the flesh and skin, keeping the blade almost flat.
Use a gentle sawing motion while pulling the skin backward until it releases.
Season the salmon

Cut the salmon into bite-sized cubes and place them in a bowl.
Toss with olive oil, salt, and black pepper until evenly coated.
Arrange the pieces in a single layer, leaving a little space between them.
Bake and mix the sauce

Bake for 8 to 10 minutes, or until the salmon flakes easily and reaches 145°F.
While it bakes, stir mayonnaise, sweet chili sauce, sriracha, and red pepper flakes in a bowl.
Coat and serve

Let the salmon rest for 2 minutes so the juices settle.
Toss gently with some sauce, or drizzle the sauce over the top.
Serve the rest on the side for dipping.

Mayonnaise for Greek yogurt: Greek yogurt makes the sauce tangier and lighter. It stays creamy, though the finish is less rich.
Sweet chili sauce for apricot jam plus extra sriracha: Apricot jam keeps the sauce glossy and sweet. Extra sriracha adds heat and a fun fruity twist.
Salmon for steelhead trout: Steelhead trout bakes like salmon and stays tender. The flavor is slightly milder, which lets the sauce shine.

Use center-cut salmon: Center-cut pieces are thicker and cook more evenly. Thin tail pieces can dry out before the centers finish.
Keep the cubes similar: Aim for 1-inch pieces for steady baking. Mixed sizes lead to dry small pieces and undercooked large ones.
Add sauce after baking: Add the sauce after baking, not before. Mayo-based sauce can split and dull in the oven.
Warm the sauce slightly: Let the sauce sit at room temperature for 10 minutes. Cold sauce can tighten and coat the salmon less smoothly.
Broil for extra color: Broil for 1 minute after baking if you want browned edges. Watch closely, because the salmon can overcook fast.

^* Approximate, per serving.
Data source: USDA FoodData Central.

Why did my salmon turn dry?: The pieces likely baked too long or were cut too small. Pull them once they flake and reach 145°F.
Can I make these ahead?: You can cube and season the salmon a few hours early. Mix the sauce ahead too, then bake just before serving.
How do I know the salmon is done?: The center should look just opaque and flake with gentle pressure. A thermometer should read 145°F in the thickest piece.
Can I use frozen salmon?: Yes, but thaw it fully and pat it very dry first. Extra moisture can steam the bites instead of roasting them.