Description

This Bang Bang Salmon recipe features crispy, flavorful salmon bites coated in a spicy and sweet Bang Bang sauce. Cooked to perfection in the air fryer, this dish offers a quick and delicious seafood option with a delightful kick, perfect for appetizers or a main course.

Ingredients

Salmon Bites

1 ½ pounds salmon fillets, skin removed and 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)

Bang Bang Sauce

½ cup mayonnaise
¼ cup Thai sweet chili sauce
1 tablespoon sriracha sauce (adjust to taste)
1 tablespoon honey
1 tablespoon lime juice

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Instructions

Make Bang Bang Sauce: In a small bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, honey, and lime juice until smooth. Set the sauce aside to allow the flavors to meld.
Season Salmon: In a large bowl, combine the salmon bites with olive oil, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper if using. Toss thoroughly to ensure the salmon pieces are evenly coated with the seasoning.
Air Fry: Preheat the air fryer to 400°F (200°C). Arrange the salmon bites in a single layer in the air fryer basket to avoid overcrowding. Cook for 8-10 minutes, shaking the basket halfway through cooking to promote even crisping, until the salmon is cooked through and crispy on the outside.
Serve: Transfer the cooked salmon bites onto a serving platter. Drizzle generously with the prepared Bang Bang sauce and provide extra sauce on the side for dipping. Serve immediately for the best taste and texture.

Notes

For spicier salmon, increase the amount of cayenne pepper and sriracha sauce in the recipe.
Make sure the salmon bites are cut evenly to ensure uniform cooking.
You can substitute mayonnaise with a vegan mayo to make this recipe vegan-friendly, though the original is not classified as vegan.
If you don’t have an air fryer, salmon can be baked at 425°F (220°C) for 10-12 minutes until crispy.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.