Baked Bang Bang Salmon Bites

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

White bowl filled with baked salmon bites coated in creamy orange bang bang sauce, garnished with red pepper flakes and chopped herbs, on a wooden board beside a beige napkin.

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.

Close-up of baked bang bang salmon bites served over white rice in a shallow white bowl, coated in a creamy orange chili sauce and sprinkled with chopped herbs.

How to Make Baked Bang Bang Salmon Bites

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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.

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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.

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Bowl of baked bang bang salmon bites coated in a creamy orange chili sauce, sprinkled with red pepper flakes and chopped green onions. A small dish of extra sauce and a bowl of white rice sit blurred in the background.

Substitutions

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.

Close-up of baked bang bang salmon bites in a white square baking dish, coated in a creamy orange chili mayo sauce and sprinkled with chopped herbs and red pepper flakes.

Tips

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.

Nutrition Facts ^*

Energy	683	kcal
Protein	43	g
Total Fat	53	g
Carbohydrates	6	g
Dietary Fiber	1	g

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

FAQ

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.

Serving Suggestions

These salmon bites pair well with rice, slaw, or roasted broccoli for an easy dinner.

A squeeze of lime adds brightness, and sliced green onions bring fresh crunch.

For party platters, thread the bites on small skewers and serve extra sauce nearby.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Richard: This is the best baked salmon! It's great for the family and also perfect for making for others because everyone loves it. Something about it tastes better every time. We like it as the recipe is, but it's also good with a little extra sauce on the side for a nice twist. Thanks so much for this favorite recipe! — 5 ★

Eunice: Glad this has become a family favorite, Richard!