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Crispy Salmon Bites with 4 Easy Dipping Sauces

Crispy salmon bites are golden and crunchy outside with flaky, tender centers, cooked in an air fryer (or baked) at 400°F. Serve with four quick dipping sauces: Bang Bang, Garlic Parmesan, Honey Dijon, and Lemon Herb.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 6 servings
Course: Dinner
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
  • 1 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 plain 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.
To Serve
  • 1 parsley For garnish.
  • 1 tbsp sesame seeds For garnish.
  • 1 lemon wedges For serving.

Equipment

  • 1 air fryer
  • 1 sheet pan

Method
 

Prep and season the salmon
  1. Preheat an air fryer to 400°F (200°C) or preheat the oven to the same temperature, and set up a single-layer cooking space. Heat fully so the salmon can crisp quickly.
  2. Pat the salmon cubes dry with paper towels, removing excess moisture for better browning. Leave them in an even pile for quick tossing.
  3. Toss the salmon with olive oil, smoked paprika, garlic powder, onion powder, Italian seasoning, kosher salt, and black pepper until evenly coated. Coat all sides so the seasoning browns evenly.
  4. Arrange the salmon in a single layer, spacing pieces slightly apart. Avoid crowding for crisp edges.
Cook the salmon bites
  1. Air fry at 400°F (200°C) for 8–10 minutes or bake at 400°F (200°C) for 12–15 minutes until the outside is crispy and the inside is flaky. Look for golden edges and opaque flakes.
Make the four dipping sauces
  1. Stir mayonnaise, sweet chili sauce, sriracha, and honey together until smooth for the Bang Bang sauce. Stop when the color is uniform.
  2. Melt butter in a pan, then add minced garlic and cook briefly until fragrant. Turn off the heat and stir in Parmesan cheese and chopped parsley to form the Garlic Parmesan sauce.
  3. Whisk Dijon mustard, honey, mayonnaise, and apple cider vinegar together until creamy for the Honey Dijon sauce. Scrape the sides to fully combine.
  4. Mix plain Greek yogurt, mayonnaise, lemon juice, lemon zest, and chopped fresh dill, then season with salt and pepper to taste for the Lemon Herb sauce. Stir until the herbs are evenly distributed.
Serve
  1. Arrange the salmon bites on a serving platter and place the four sauces on the side. Serve immediately for the best crisp texture.
  2. Garnish with parsley, sesame seeds, and lemon wedges before serving. The lemon brightens the flavors at first bite.

Notes

Pro tip: keep the salmon in a true single layer and pat it very dry—this is what helps the exterior turn crisp. Refrigerate leftover salmon bites in an airtight container for up to 3 days and reheat in the air fryer or oven to re-crisp. Freezing is not recommended for best texture, but the sauces freeze well (up to 2 months) if stored in separate containers. If you want a lighter option, use Greek yogurt-based mayo (or reduce mayo amounts) in the sauces to keep them creamy with less fat.