Bang Bang Salmon
Air fryer bang bang salmon pairs crisp-edged, smoky-seasoned salmon bites with a glossy sweet chili and sriracha mayo drizzle, ready in 27 minutes with tender centers and extra sauce for dipping.
Equipment
- Air fryer
- Small bowl
- large bowl
- Whisk
Ingredients
- 1 ½ pounds salmon fillets skin removed, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper optional, for extra heat
- ½ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- 1 tablespoon sriracha sauce adjust to taste
- 1 tablespoon honey
- 1 tablespoon lime juice
Instructions
- Whisk the mayonnaise, Thai sweet chili sauce, sriracha, honey, and lime juice in a small bowl, then put the bowl aside. The finished sauce should look smooth and glossy, with no streaks of mayonnaise.
- Add the salmon bites to a large bowl with the olive oil, garlic powder, onion powder, smoked paprika, salt, black pepper, and optional cayenne, then turn the pieces gently to distribute everything. A thin, even coating should cover the fish without breaking the cubes apart.
- Set the air fryer to 400°F (200°C) and let it preheat for about 3 minutes. The basket should be hot before the seasoned fish goes in.
- Arrange the bites with space between them in one layer, working in batches if necessary, and air fry for 8-10 minutes with a gentle basket shake halfway through. By the end, the salmon should be cooked through with browned, crispy edges.
- Move the salmon onto a serving platter, spoon a drizzle of sauce over the bites, and offer the rest alongside for dipping. The thick sauce should cling to the seasoned surfaces while leaving some browned edges exposed.
Notes
Texture tip: Blot the salmon fillets dry before oiling and seasoning so surface moisture does not steam the fish, and space the cubes in a single uncrowded layer, cooking in batches if needed.
Serving tip: Drizzle the creamy sauce lightly right before serving and keep the extra sauce on the side for dipping so the browned, seasoned edges stay crisp.
Sauce swap: Thick plain Greek yogurt can replace mayonnaise for a tangier no-mayo option, and you can omit the cayenne or reduce the sriracha for milder heat.
Storage and reheating: Store leftover cooked salmon and sauce covered and chilled in separate containers. Warm the fish gently before adding the sauce, noting that reheated edges will be softer.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.