Description

These crispy, flavorful salmon bites are perfect for a quick meal or an appetizer. The Bang Bang sauce adds a deliciously creamy, sweet, and spicy kick that pairs perfectly with tender salmon, all ready in the air fryer.

Ingredients

Scale

For the Salmon

1 ½ pounds salmon (about 4 filets), skin removed, cut into 1-inch bites
2 tablespoons extra virgin olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper

For the Bang Bang Sauce

1 cup (232 g) mayonnaise
½ cup (132 g) Thai sweet chili sauce
2 teaspoons Sriracha, or more to taste
2 tablespoons honey
Chopped chives, for garnish

Instructions

1️⃣ Preheat the air fryer: Set your air fryer to 390°F (200°C) and let it preheat.

2️⃣ Season the salmon: In a large bowl, mix the olive oil, paprika, garlic powder, salt, and pepper. Add the salmon bites and gently toss to coat evenly.

3️⃣ Make the Bang Bang sauce: In a separate bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Stir until smooth and creamy.

4️⃣ Separate the sauce: Pour half of the Bang Bang sauce into a small bowl and set it aside for serving. Toss the salmon bites in the remaining sauce to coat.

5️⃣ Air fry the salmon: Arrange the salmon bites in a single layer in the air fryer basket, working in batches if needed to avoid overcrowding. Air fry for 4-5 minutes, then flip and cook for an additional 4-5 minutes, or until the salmon reaches an internal temperature of 140-145°F and is cooked through.

6️⃣ Serve: Transfer the salmon bites to a plate, drizzle with the reserved Bang Bang sauce, and garnish with chopped chives.

Notes

Adjusting spice levels: For a spicier kick, add extra Sriracha to the sauce.
For extra crispiness: If you like your salmon bites a little crispier, add an extra minute of cooking on each side in the air fryer.
Serving suggestion: Serve with a side of steamed rice, a fresh salad, or some roasted veggies to round out the meal.

Prep Time: 10 minutes
Cook Time: 8-10 minutes

Nutrition

Serving Size: 4