Description
Bang Bang Salmon is a quick and healthy weeknight dinner featuring bite-sized salmon pieces air-fried to perfection and coated in a tangy, spicy, and creamy homemade sauce. Perfect for beginner cooks and packed with bold flavor, it’s a reliable go-to for busy nights.
Ingredients
Scale
For the Salmon:
- 1½ 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 the 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
Instructions
- Prepare the Sauce: In a small bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, honey, and lime juice until smooth. Taste and adjust the spice level by adding more or less sriracha based on preference. Set aside.
- Season the Salmon: Add the salmon pieces to a large bowl along with olive oil, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper if using. Toss gently to coat each piece evenly, being careful not to break the salmon.
- Preheat the Air Fryer: Set the air fryer to 400°F (200°C) and allow it to preheat for about 3 minutes. This step helps ensure the salmon cooks evenly and crisps up nicely on the outside.
- Cook the Salmon: Arrange the salmon in a single layer in the air fryer basket without overcrowding. Cook for 8–10 minutes, shaking the basket halfway through to ensure all sides get crispy and the salmon is cooked through. The pieces should be golden at the edges and opaque in the center.
- Serve with Sauce: Transfer the cooked salmon to a serving dish and drizzle the prepared Bang Bang sauce over the top. Serve immediately while hot and crispy, with additional sauce on the side for dipping.
Notes
- If you’re using frozen salmon, fully thaw and pat dry before seasoning. The sauce can be made ahead and stored for up to a week in the fridge. If you don’t have an air fryer, bake the salmon at 425°F for 12–15 minutes. Use lemon juice if lime isn’t available. Swap Greek yogurt for mayonnaise for a lighter version. To make it less spicy, reduce the sriracha or skip the cayenne. For a low-carb meal, serve with cauliflower rice or in lettuce wraps.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Main Course
- Method: Air Fryer
- Cuisine: American, Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 12g
- Sodium: 790mg
- Fat: 35g
- Saturated Fat: 5g
- Unsaturated Fat: 28g
- Trans Fat: 0.1g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 105mg