Preheat the oven to 425°F. Line a large baking sheet with parchment paper. To remove the salmon skin, place your hand on top of the salmon filet and use a sharp knife to slice parallel along the skin, cutting as closely to the skin as possible so you don’t leave any salmon flesh. Cut the salmon into 1-inch chunks, making sure they’re even sizes so they cook evenly.

Place the salmon cubes on the lined baking sheet and pat them dry with paper towels. Drizzle with olive oil and sprinkle with salt, pepper, and paprika. Toss to coat and spread them out into an single layer.

Bake in the preheated oven for 7-9 minutes or until the internal temperature of the thickest part of the salmon reaches 135°F and the salmon is golden brown. Pulling the salmon from the heat at 125-140 allows for 5-10° of carryover cooking while it rests. The cooking time may vary depending on the size of salmon and your oven so always use a meat thermometer for best results.

While they’re baking, make the spicy sauce. Add all of the bang bang sauce ingredients to a small bowl and mix until combined. Drizzle some of the creamy sauce over the salmon bites before serving and serve extra sauce on the side.

To make salmon bowls, add your favorite coconut rice to the bottom of a serving bowl. Top it with the bang bang salmon bites, roasted veggies or cucumber salad, green onions, and toasted sesame seeds. Drizzle a generous helping bang bang sauce on top.