1. Preheat your oven to 400°F (200°C) if you’re baking, or heat oil in a large skillet over medium-high heat if frying.
2. Set up a breading station with three shallow bowls: one with flour mixed with garlic powder, paprika, salt, and pepper; one with beaten eggs; and one with panko breadcrumbs.
3. Dip each salmon cube first in the flour, then the egg, and finally coat with panko breadcrumbs, pressing gently to adhere.
4. If baking, place the salmon bites on a greased baking sheet and spray the tops with cooking spray. Bake for 12-15 minutes, flipping halfway, until golden and crispy. If frying, carefully place in the hot oil, cooking each side for about 3-4 minutes or until crispy and cooked through.
5. While the salmon cooks, whisk together mayonnaise, sweet chili sauce, and sriracha in a small bowl for the Bang Bang sauce.
6. Once the salmon bites are done, drizzle or toss them with the sauce. Serve immediately.

Cooking these bites is a bit like my dad’s storytelling—start simple, add some spice, and end with something memorable. I love how these bites come together with a few steps and a lot of heart.