Description
Crispy and flavorful Air Fryer Bang Bang Salmon Bites coated in a spicy, sweet, and creamy Bang Bang sauce. This quick and easy recipe delivers perfectly cooked salmon bites with a delicious kick, making it a perfect appetizer or main dish ready in just 20 minutes.
Ingredients
Scale
Salmon Bites
- 1 ½ pounds salmon (about 4 filets), skins 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
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
- Chives, finely chopped, for garnish
Instructions
- Preheat Air Fryer: Begin by preheating your air fryer to 390°F to ensure even cooking and a crispy texture for the salmon bites.
- Season the Salmon: In a large bowl, combine the olive oil, paprika, garlic powder, kosher salt, and black pepper. Add the salmon bites and gently toss until all pieces are evenly coated with the seasoning.
- Prepare the Bang Bang Sauce: In a separate bowl, mix together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Stir until smooth and well combined. Divide the sauce in half; set one half aside for drizzling after cooking.
- Coat Salmon with Sauce: Toss the seasoned salmon bites with half of the prepared Bang Bang sauce, ensuring each piece is thoroughly coated.
- Air Fry Salmon Bites: Arrange the salmon bites in a single layer inside the air fryer basket, avoiding overcrowding. Air fry at 390°F for 4-5 minutes. Then flip each piece and air fry for an additional 4-5 minutes, or until the salmon reaches an internal temperature of 140-145°F and is cooked through.
- Finish and Serve: Transfer the cooked salmon bites to a serving plate. Drizzle with the reserved Bang Bang sauce and garnish with finely chopped chives. Serve immediately for best flavor and texture.
Notes
- Make sure not to overcrowd the air fryer basket to allow even cooking and proper crisping.
- Adjust the Sriracha amount according to your preferred spice level in the Bang Bang sauce.
- Use a food thermometer to ensure salmon reaches a safe internal temperature of 140-145°F.
- Salmon skin is removed to prevent toughness, but you can leave skin on if preferred for extra crispiness.
- This recipe works well with other firm fish or seafood bites if you want to vary it.
