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Crispy Salmon Bites with 4 Easy Dipping Sauces

Crispy salmon bites with 4 easy dipping sauces—air-fried or baked until golden and flaky inside. Bite-size salmon cubes are seasoned and served alongside Bang Bang, Garlic Parmesan, Honey Dijon, and Lemon Herb sauces for quick party-ready flavor.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer, Dinner, Snack
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon
  • 1.5 lb fresh salmon fillets Skin removed and cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 0.5 tsp kosher salt
  • 0.5 tsp black pepper
Bang Bang Sauce
  • 0.5 cup mayonnaise
  • 2 tbsp sweet chili sauce
  • 1 tbsp sriracha
  • 1 tsp honey
Garlic Parmesan Sauce
  • 3 tbsp butter
  • 3 clove garlic minced
  • 0.25 cup Parmesan cheese grated
  • 1 tbsp chopped parsley
Honey Dijon Sauce
  • 2 tbsp Dijon mustard
  • 2 tbsp honey
  • 1 tbsp mayonnaise
  • 1 tsp apple cider vinegar
Lemon Herb Sauce
  • 0.25 cup Greek yogurt
  • 1 tbsp mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tbsp chopped fresh dill
  • 0.25 tsp salt and pepper to taste

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Bake or Air Fry the Salmon
  1. Preheat the air fryer to 400°F (200°C) or the oven to the same temperature.
  2. Pat the salmon cubes dry.
  3. Toss the salmon with olive oil, smoked paprika, garlic powder, onion powder, Italian seasoning, kosher salt, and black pepper until evenly coated.
  4. Arrange the salmon cubes in a single layer on the air fryer basket or a sheet pan.
  5. Air fry at 400°F (200°C) for 8–10 minutes (or bake at 400°F/200°C for 12–15 minutes) until crispy outside and flaky inside.
Make the Dipping Sauces
  1. In a bowl, stir mayonnaise, sweet chili sauce, sriracha, and honey until smooth for the Bang Bang sauce.
  2. In a bowl, melt butter and mix in minced garlic, then stir in Parmesan cheese and chopped parsley for the Garlic Parmesan sauce.
  3. In a bowl, whisk Dijon mustard, honey, mayonnaise, and apple cider vinegar until creamy for the Honey Dijon sauce.
  4. In a bowl, mix Greek yogurt, mayonnaise, lemon juice, lemon zest, chopped fresh dill, and salt and pepper to taste for the Lemon Herb sauce.
Serve
  1. Arrange the crispy salmon bites on a serving platter.
  2. Place all four sauces on the platter alongside the salmon bites.
  3. Garnish with parsley, lemon wedges, and sesame seeds before serving.

Notes

For the crispiest texture, make sure the salmon cubes are dry and spaced out in a single layer so they can brown instead of steam. Store cooked salmon and sauces separately in the fridge up to 3 days; reheat salmon at 375°F (190°C) until warmed through. Freezing is not recommended for best texture. For a lower-fat option, swap the mayonnaise in the sauces with light mayo or Greek-yogurt-based mayo.