These salmon nuggets with bang bang sauce are a fast and easy appetizer, or serve them with my favorite Asian cucumber salad for an elevated dinner option.
You will love how streamlined this recipe is for your busy weeknight meals at home. Just 15 minutes of recipe prep time, and 20 minutes from the oven to your family dinner table.
My family and I have been loving salmon lately, and my Brown Sugar Salmon and Mediterranean Salmon have been on repeat. Both are easy weeknight meals that taste like restaurant-quality dishes.
Looking for more easy seafood recipes ? Try my Matthew McConaughey Tuna Salad , Shrimp Scampi Pasta , Salmon with Strawberry Salsa , or Spicy Shrimp Tacos with Mango Salsa .
Why You’ll Love This Recipe
- Tender on the inside, crispy on the outside: Flaky, moist salmon on the inside with a crispy, golden panko-crusted exterior
- Healthier alternative: Baked instead of fried for a lighter, weeknight-friendly option
- Easy to eat: Bite-sized pieces that are perfect for dipping, sharing, or easy eating
- Quick and easy: Ready with just 15 minutes of prep, making it ideal for busy nights
- So many ways to enjoy: These salmon bites are versatile enough to serve as an appetizer or a delicious main dish with the cucumber salad
Table Talk with Tawnie
One of the easiest ways to get my kids to eat salmon is with this recipe! Anything in “nugget” shape with something dippable to go with it is always a win. I love making quick teriyaki salmon for dinner typically but when I am in the mood for something fun and different I love bringing together these bowls. Plus, we always need another good salmon recipe right?!
Ingredient Notes
(For the full recipe, scroll down to the recipe card below)
- Panko breadcrumbs : The consistency of Panko breadcrumbs creates a crispier salmon nugget, compared to regular breadcrumbs. Use gluten-free breadcrumbs as needed.
- Salmon : Choose salmon fillets that are firm with brightly colored flesh. Frozen salmon works too, thaw completely before cooking. Salmon is an excellent source of protein, Vitamin B12, and omega-3 fatty acids.
- Eggs: Be sure to whisk the eggs well (these are for the breading station). The well-beaten eggs will coat the entire surface of the salmon bite so the Panko breadcrumbs can stick.
- Sweet chili sauce : Sweet, tangy, savory deliciousness. A store-bought sauce is perfect.
- Mayonnaise : The bang bang sauce is best with mayo (full fat, light or fat free all work). Can use Greek yogurt in a pinch but we love it best with mayo!
- Sriracha : Add more or less depending on how spicy you like your sauce. Also feel free to use another hot sauce of your liking.
- Cucumbers: I prefer to use Persian cucumbers because they are crisp, thin-skinned, and nearly seedless.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Make the bang bang sauce
Add all the bang bang sauce ingredients to a small bowl and mix to combine.
Prep the salmon
Start by patting the salmon dry and cutting it into bite-sized cubes. Toast your breadcrumbs and set up your dredging stations. Bread the salmon bites by dredging them in the flour first, then the whisked egg, and lastly the panko. Place on a prepared baking sheet.
Bake
Bake for 12-15 minutes.
Make cucumber salad
While the salmon bites are baking, make the cucumber salad.
Serve and enjoy!
Serve the salmon bites and cucumber salad over rice and drizzle with bang bang sauce. Sprinkle with sesame seeds + green onions, and ENJOY!
Expert Tips/Variations
- Dredging tip: When dredging the salmon bites, use your left hand for handling the dry ingredients, and your right hand will be your wet hand for transferring the salmon from the egg to the breadcrumbs.
- Cheesy breadcrumbs: Add freshly grated Parmesan cheese to the breadcrumbs for an extra salty, cheesy kick!
- Gluten-free: Use gluten-free breadcrumbs and 1:1 gluten-free flour .
- Different ways to serve: Serve the salmon bites as an appetizer with the bang bang sauce, or enjoy them with the cucumber salad served over rice for a complete meal
- Change up the sauce: If you’re not into the bang bang sauce, feel free to use tartar sauce and lemon wedges, ketchup, or even BBQ sauce.
Storage / Freezing
- Store the salmon bites, bang bang sauce, and cucumber salad seperately in the fridge.
- The salmon bites and cucumber salad are best enjoyed within 1-2 days.
What can I use instead of Panko breadcrumbs?
I love the crunch the Panko offers, but you could try using regular breadcrumbs, crushed cornflakes or even crushed pretzels.
Can I make these in the air fryer?
I haven’t tested these out in the air fryer yet, but I am sure it would work perfectly!
What other sauces can I serve with these?
Tartar sauce, ketchup, bbq, teriyaki sauce, lemon cream sauce, honey mustard, and or garlic dill sauce are all delicious options!
Other Seafood Recipes You Might Enjoy
Shrimp Scampi Pasta
Mediterranean Tuna Salad
Salmon with Strawberry Salsa
Thai Peanut Sauce Noodles with Shrimp
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📸 Photography by Marie Dubé
Salmon Nuggets with Asian Cucumber Salad
Ingredients
For the salmon
- 4 (5 oz.) salmon fillets fresh, skin removed
- 2 large eggs whisked
- 1/3 cup all-purpose flour
- 1 tsp. salt, divided
- 1 tsp. black pepper, divided
- 1 Tbsp. olive oil
- 1½ cup Panko breadcrumbs
- 1 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. paprika
Bang Bang Sauce
- 1/3 cup mayonnaise
- 2 Tbsp. ketchup
- 2 Tbsp. sweet chili sauce
- 1 Tbsp. honey
- 1/2 Tbsp. apple cider vinegar
- 2 tsp. sriracha
- Pinch of onion powder, garlic powder, salt and pepper
Asian Cucumber Salad
- 2 Persian cucumbers
- 1/2 tsp. kosher salt
- 2 Tbsp. rice vinegar
- 1½ tsp. soy sauce
- 1½ tsp. honey
- 1 tsp. toasted sesame oil
- 1 tsp. neutral oil avocado or grapeseed
- ½ tsp. chili crisp or pinch red pepper flakes
- 1 tsp. sesame seeds
- 1 tsp. fresh ginger or garlic finely grated, very small amount
- Thinly sliced scallions
Instructions
- Make the bang bang sauce: Combine all ingredients in a small bowl and place in fridge until ready to serve. 1/3 cup mayonnaise, 2 Tbsp. ketchup, 2 Tbsp. sweet chili sauce, 1 Tbsp. honey, 1/2 Tbsp. apple cider vinegar, 2 tsp. sriracha, Pinch of onion powder, garlic powder, salt and pepper
- Prep: Preheat oven to 400° and line a baking sheet with parchment paper. Set aside.
- Prepare the salmon: Pat salmon fillets dry with paper towels. Cut the salmon into bite-sized cubes and season with 1/2 tsp. salt and 1/2 tsp. pepper. Set aside. 4 (5 oz.) salmon fillets, 1 tsp. black pepper, divided, 1 tsp. salt, divided
- Toast the Panko breadcrumbs: Heat 1 Tbsp. olive oil in a medium non-stick skillet on medium-high heat. Add the Panko to the pan and cook, stirring occasionally, for 3-5 minutes or until they become golden. Remove from the pan and transfer to a shallow dish. (Be careful, Panko can burn easily, so keep your eye on it). Start Timer 1 Tbsp. olive oil, 1½ cup Panko breadcrumbs
- Set up the dredging station: Grab 2 more shallow bowls. Place the flour in the first shallow bowl. In the second shallow bowl, whisk together the eggs. The Panko will be in the third shallow bowl. To the Panko, add garlic powder, onion powder, paprika, remaining salt and pepper to the breadcrumbs and whisk to combine. 2 large eggs, 1/3 cup all-purpose flour, 1 tsp. salt, divided, 1/2 tsp. onion powder, 1/4 tsp. paprika, 1 tsp. garlic powder
- Bread the salmon bites: Dredge the pieces of salmon in the flour first, shaking off any excess. Then dip in the egg, and lastly coat in the Panko. Place salmon on the prepared baking sheet. (Pro tip: use your left hand for handling dry ingredients, and your right hand will be your wet hand for transferring salmon from egg to breadcrumbs). Repeat with the remaining salmon bites.
- Bake: Bake in preheated oven for 12-15 minutes or until an internal temperature of 145°F is reached. Start Timer
- Prep the cucumbers: While the salmon bites are cooking, thinly slice cucumbers at an angle. Place in a bowl and sprinkle with kosher salt. Toss and let sit for 5 minutes to draw out excess moisture. Start Timer 2 Persian cucumbers, 1/2 tsp. kosher salt
- Drain well: Gently pat cucumbers dry with a paper towel. This keeps the salad crisp and prevents watering down the dressing.
- Make the dressing: In a small bowl, whisk together rice vinegar, soy sauce, honey, sesame oil, and neutral oil until balanced and smooth. 2 Tbsp. rice vinegar, 1½ tsp. soy sauce, 1½ tsp. honey, 1 tsp. toasted sesame oil, 1 tsp. neutral oil
- Toss & finish: Add cucumbers to the dressing and toss to coat. Stir in chili crisp, sesame seeds, ginger/garlic, and scallions. ½ tsp. chili crisp or pinch red pepper flakes, 1 tsp. sesame seeds, 1 tsp. fresh ginger or garlic, Thinly sliced scallions
- Let chill: You can serve immediately, or my preference is to let the salad chill for 10-15 minutes before enjoying with the salmon bites! Start Timer
- Serve and enjoy: Serve the salmon bites and Asian cucumber salad over rice with the bang bang bang sauce, sesame seeds, and green onions. ENJOY!
Video
Notes
- The salmon nuggets and cucumber salad are best enjoyed within 1-2 days.
- Enjoy these salmon bites and cucumber salad with rice as a full meal, or skip the cucumber salad and enjoy just the salmon nuggets and bang bang sauce as an easy appetizer!
- Other sauce options for dipping: Tartar sauce, ketchup, bbq, teriyaki sauce, lemon cream sauce, honey mustard, and or garlic dill sauce are all delicious options!
- This recipe was updated in February 2026 to include the addition of the cucumber salad and also with new photos.
