If your usual salmon and rice bowl needs a little variety, these seaweed-crusted salmon bites are an easy way to switch things up. The salmon stays tender and flaky inside while the outside is light, crunchy, salty and filled with savory umami flavor.
Why You’ll Love This Recipe
If you’re looking for a new way to serve salmon and rice, this recipe brings plenty of flavor and texture without making dinner complicated. The salmon stays tender and flaky while the crispy roasted seaweed and panko crust adds a salty crunch with a hint of umami. Paired with bang bang sauce, every bite is savory, slightly sweet and just a little spicy.
This recipe also gives you a chance to use the whole piece of salmon. If your fillet comes with the skin attached, you can remove it and turn it into crisp salmon skin chips for serving. They are optional, but they add another layer of crunch and keep a flavorful part of the fish from going to waste.
Ingredients
The salmon bites begin with one pound of salmon cut into evenly sized pieces so they cook at the same rate. Egg white acts as a light binder, helping the crust adhere without making the coating heavy or masking the flavor of the fish.
The seasoning mixture is made with two teaspoons of salt and one teaspoon each of onion powder, garlic powder and black pepper. Half seasons the salmon and egg white, while the remaining half goes directly into the coating. Dividing the seasoning this way makes sure both the salmon and the crunchy exterior are flavorful.
For the crust, crispy roasted seaweed flakes are combined with panko breadcrumbs to create a light, salty coating with a subtle umami flavor. I like to toast the panko in a small amount of oil before mixing it with the seaweed. This optional step is mainly for color, since the salmon cooks quickly and the breadcrumbs may not have enough time to turn deeply golden in the air fryer.
The dipping sauce combines mayonnaise, sweet Thai chili sauce, sriracha, and fresh lime juice. It is creamy, sweet and tangy with a mild heat that pairs especially well with the salty seaweed crust.
How to Make Seaweed-Crusted Salmon Bites
Start by preparing the panko. Heat a teaspoon of neutral oil in a small skillet over medium-low heat, add the panko and stir frequently until it turns evenly golden. This is an optional step, but it gives the finished crust a more appetizing color. Transfer the panko to a plate or shallow bowl and allow it to cool completely.
While the panko cools, cut the salmon into approximately 1 1/2-inch pieces and pat them dry. In a small bowl, combine the salt, onion powder, garlic powder and black pepper. Add the salmon and egg white to a mixing bowl, sprinkle in half of the seasoning mixture and gently toss until every piece is lightly and evenly coated.
Combine the crispy roasted seaweed topping with the cooled panko and the remaining seasoning mixture. If you don’t have a prepared seaweed topping, crush seaweed snack sheets into small flakes and use those instead. Press each piece of salmon into the coating, turning it until all sides are covered. Pressing instead of simply tossing helps the delicate seaweed-and-panko mixture hold onto the salmon.
Arrange the coated salmon in a single layer inside a lightly greased air-fryer basket, leaving a little space between each piece. Spray the tops lightly with oil and air-fry at 375°F for 7 to 9 minutes, carefully turning halfway through, until the crust is crisp and the center of the salmon is tender and flakes easily.
To make the dipping sauce, stir together the mayonnaise, sweet Thai chili sauce, Sriracha, and lime juice until smooth. Serve it on the side for dipping or drizzle a small amount over the finished bowl just before eating.
If your salmon came with the skin attached, scrape away any excess flesh, pat the skin completely dry and cut it into strips. Rub the pieces with a very small amount of oil, season lightly and air-fry them at 375°F for 7 to 10 minutes, flipping halfway through. Watch them closely near the end because they can go from crisp to burned quickly.
Ingredient Notes
Salmon: A thicker center-cut fillet is easiest to cut into evenly sized cubes. Pieces that are too small can finish cooking before the crust has time to crisp, so aim for bites that are about 1 1/2 inches.
Egg white: Egg white creates a thin, nearly invisible binder that helps the crust stick. It produces a lighter coating than a whole egg and avoids the creamy flavor that mayonnaise would add.
Seaweed topping or seaweed snack sheets: Crush the seaweed lightly rather than grinding it into a powder. The larger flakes create the craggy appearance and noticeable seaweed crunch that make this recipe special. Either Sea Salt or Chili Crisp can be used, depending on how much heat you want.
Panko breadcrumbs: Panko adds structure to the delicate seaweed flakes and makes the coating crunchier. Toasting it is optional and is primarily done to create a golden-brown color before the quick air-frying step.
Sweet Thai chili sauce: This brings sweetness, tang and gentle heat to the dipping sauce. Add a little sriracha if you want the sauce noticeably spicier.
Tips for the Best Seaweed-Crusted Salmon Bites
Dry salmon is easier to coat, so blot the fish thoroughly before adding the egg white and seasoning. Excess moisture can make the crust slide off or become soft instead of crisp.
Allow the toasted panko to cool before combining it with the crushed seaweed. Warm breadcrumbs can soften the seaweed and begin setting the egg white before the salmon reaches the air fryer.
Do not crush the seaweed too finely. A mixture of small flakes and slightly larger pieces creates a better texture and makes the seaweed visible in the finished crust.
Press the coating onto the salmon firmly but gently, then handle the pieces as little as possible. Use tongs or a thin spatula when turning them so the crust stays intact.
Avoid overcrowding the air-fryer basket. Air needs to circulate around the bites for the coating to become crisp. Cook the salmon in two batches if necessary.
The full two teaspoons of salt season both the fish and its crust. If you are using an especially salty seaweed topping or are sensitive to salt, you can reduce the amount slightly to suit your taste.
What to Serve with Seaweed-Crusted Salmon Bites
These salmon bites are perfect over steamed white rice with cooked edamame, sliced cucumber and avocado. The rice keeps the bowl comforting, while the vegetables add freshness that balances the rich salmon and creamy dipping sauce.
For a warm vegetable option, serve the salmon with sautéed green beans, roasted broccoli or sesame-glazed carrots. You can also add quick-pickled cucumbers or daikon for acidity, then finish the bowl with sliced green onions. If you make the salmon skin chips, tuck a few into each bowl right before serving so they stay crisp.
Kitchen Tools
● Shallow bowl or plate for coating
● Sharp knife
● Cutting board
Frequently Asked Questions
Can I bake the salmon bites instead of air-frying them?
Yes. Arrange them on a parchment-lined baking sheet, spray lightly with oil and bake at 425°F for approximately 10 to 12 minutes. The exact time will depend on the size and thickness of the salmon pieces.
Do I have to toast the panko first?
No. Toasting is optional and is mainly done for color. Because salmon bites cook quickly, untoasted panko may remain pale even when the salmon is finished.
Can I use a whole egg instead of egg white?
Yes, but a whole egg creates a thicker, more traditional breaded coating. Egg white keeps the crust lighter and lets the salmon and roasted seaweed flavors stand out.
How do I keep the crust from falling off?
Pat the salmon dry, use only a thin layer of egg white, press the coating firmly onto every side and turn the bites carefully during cooking. Letting the coated salmon rest for about five minutes before air-frying can also help the crust settle.
Can I make these ahead of time?
You can cut and season the salmon and prepare the coating several hours ahead, but keep them refrigerated in separate containers. Coat the salmon shortly before cooking so the panko and seaweed do not absorb moisture and become soft.
How should I reheat leftovers?
Reheat the salmon in the air fryer at 350°F for 3 to 5 minutes. The microwave will warm it, but the crust will lose most of its crunch.
Are salmon skin chips required?
No. They are simply an optional way to use the skin if your salmon comes with it. The bowl is complete without them.
Recipe
Seaweed-Crusted Salmon Bites with Bang Bang Sauce
Course: DinnerCuisine: AsianDifficulty: Easy4
servings20
minutes10
minutes30
minutesTender pieces of salmon are coated in a crunchy mixture of roasted seaweed and golden panko, then air-fried and served with a creamy Bang Bang sauce. The crust is light, salty and savory with a hint of umami, making this an easy way to bring new texture and flavor to a salmon rice bowl.
Ingredients
- For the salmon bites
1 pound skinless salmon, cut into 1 1/2-inch pieces
1 large egg white
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
1 cup panko breadcrumbs (see notes)
1 cup crispy roasted seaweed topping (see notes)
2 teaspoons neutral oil, if toasting the panko
Avocado oil or neutral oil spray
- Bang Bang Sauce
¼ cup kewpie mayo (or mayo of choice)
3 tablespoon Sweet Thai Chili sauce
2 teaspoons Sriracha
Lime juice, to taste
- optional salmon skin chips
Salmon skin removed from the fillet
1/2 teaspoon neutral oil
Salt, used very lightly
Directions
- Heat 1 teaspoon of neutral oil in a small skillet over medium-low heat. Add the panko and cook, stirring frequently, until evenly golden. Transfer it to a shallow bowl and cool completely. This step is optional and is primarily for color.
- If your salmon has skin attached, carefully remove it with a sharp knife and reserve it for the optional salmon skin chips. Pat the salmon dry and cut it into approximately 1 1/2-inch pieces.
- Combine the salt, onion powder, garlic powder and black pepper in a small bowl. Divide the mixture evenly in half.
- Place the salmon and egg white in a mixing bowl. Add half of the seasoning mixture and toss gently until every piece is lightly coated.
- Add the crispy roasted seaweed topping, cooled panko and remaining seasoning mixture to a shallow bowl. Stir until evenly combined.
- Press each piece of salmon into the seaweed mixture, turning to coat every side. Lightly spray both sides of each coated salmon piece with oil and let sit for 5 minutes.
- Arrange the salmon in a single layer in the air fryer basket with space between the pieces. Air fry for 8 to 10 minutes at 375F, carefully turning halfway through, until the crust is crisp and the salmon flakes easily.
- While the salmon cooks, whisk together the mayonnaise, sweet Thai chili sauce, Sriracha, and lime juice.
- Serve the salmon bites immediately over rice with the Bang Bang sauce and your favorite vegetables.
- For optional salmon skin chips, scrape away excess flesh and pat the skin extremely dry. Cut it into strips, rub with 1/2 teaspoon oil and season lightly. Air fry at 375°F for 7 to 10 minutes, turning halfway through and watching closely near the end.
Notes
- ● Toasting the panko is optional and is mainly for a more golden finished crust.
● If using seaweed snack sheets, crush lightly by hand.
● Depending on the size of your air fryer, you may need to cook the salmon in batches.
● The full amount of salt is divided between the salmon and the crust. Reduce it slightly if your seaweed topping is especially salty or if you prefer less salt.
● Serve immediately for the crispest texture.
