Description
Crispy salmon bites with a creamy, spicy-sweet bang bang sauce that are tender on the inside and golden on the outside.
Ingredients
- 1 pound salmon fillets, skin removed
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- Optional: ¼ teaspoon cayenne pepper for extra heat
- For the Bang Bang Sauce:
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
Instructions
- Preheat your air fryer to 400°F (200°C).
- Pat the salmon fillets dry with paper towels. Cut them into bite-sized cubes.
- In a bowl, toss the salmon cubes with olive oil, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper (if using).
- Place the seasoned salmon cubes in the air fryer basket in a single layer. Cook for 8–10 minutes, shaking the basket halfway through, until the salmon is golden and cooked through.
- While the salmon cooks, prepare the bang bang sauce by whisking together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice in a bowl.
- Once the salmon is done, transfer it to a serving dish. Drizzle with the bang bang sauce and toss to coat evenly.
- Garnish with chopped green onions or sesame seeds, if desired. Serve immediately.
Notes
- Increase sriracha for extra heat or add more honey for a sweeter flavor.
- Alternative cooking methods include baking at 400°F (200°C) for 10–12 minutes or pan-searing in a skillet over medium heat for 4–5 minutes per side.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat in the air fryer at 350°F (175°C) for 3–4 minutes.
- The bang bang sauce can be made ahead and stored for up to a week in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 60mg
