Bang Bang Salmon {Air Fryer} Recipe

I’m sharing my Bang Bang Salmon: crispy bites tossed in a tangy, spicy sauce that gives Easy Salmon Meals a bold, unexpected kick.

I fell into making Bang Bang Salmon because I wanted something quick but with big flavor. I cut a salmon fillet into little bites, air fried them till the edges crisp, then tossed them in a sticky, tangy sweet chili sauce that makes you go hmm, that’s different.

It’s crunchy outside, tender inside and kinda addictive, like you can’t stop picking at the bowl. I love how fast it comes together and how punchy the sauce is, unexpected but so right.

If you like bold simple dinners this fits right into my Airfryer Recipes Salmon lineup.

Ingredients

• Salmon: high protein, omega-3 fats, great for heart and brain health.
• Cornstarch: makes coating crispy and light, mainly carbs, little nutrition.
• Mayonnaise: adds creaminess and fat, it’s mostly fats and calories, helps sauce cling.
• Sweet chili sauce: sweet with mild heat, adds sugar and sticky glaze, brings flavor.
• Sriracha: gives spicy kick, mostly heat and vinegar, use to taste.
• Honey: natural sweetener, balances heat, adds sticky gloss and extra carbs.
• Rice vinegar or lime juice: adds brightness and acid, cuts richness, gives tangy sourness.
• Green onions and sesame seeds: green onions add fresh bite, sesame seeds add nutty crunch and visual pop.

Ingredient Quantities

• 1 lb (450 g) salmon fillet skin removed cut into 1-inch bites
• 1/2 cup (60 g) cornstarch for coating
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tbsp neutral oil like canola or avocado
• 1/2 cup mayonnaise
• 1/4 cup sweet chili sauce
• 1 to 2 tbsp Sriracha
• 1 tbsp honey
• 1 tsp rice vinegar or lime juice
• 2 tbsp chopped green onions
• 1 tbsp sesame seeds optional
• lime wedges for serving optional

How to Make this

1. Pat the salmon bites dry with paper towels, season lightly with 1 tsp kosher salt and 1/2 tsp black pepper, then set aside.

2. In a shallow bowl mix 1/2 cup cornstarch, 1/2 tsp garlic powder and 1/2 tsp smoked paprika. Toss the salmon pieces in the cornstarch mix until well coated, shake off excess.

3. Drizzle 1 tbsp neutral oil over the coated salmon and toss once more so they get a thin sheen, this helps them crisp up in the air fryer.

4. Preheat your air fryer to 400°F (200°C). Lightly oil the basket or use perforated parchment, then arrange salmon in a single layer without overcrowding. Do it in batches if needed.

5. Air fry for about 7 to 9 minutes, flipping or shaking the basket halfway through, until edges are golden and flaky (internal temp about 145°F if you want to be exact).

6. While the salmon cooks whisk the bang bang sauce: 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 1 to 2 tbsp Sriracha (start with 1 and add more if you like heat), 1 tbsp honey and 1 tsp rice vinegar or lime juice. Taste and adjust.

7. When salmon is done put the hot bites into a bowl, pour most of the sauce over them and gently toss to coat. Reserve a little sauce for drizzling. Don’t over toss or the coating will get soggy.

8. Plate immediately, sprinkle 2 tbsp chopped green onions and 1 tbsp sesame seeds on top, squeeze lime wedges if you like, and serve hot.

Equipment Needed

1. Cutting board and sharp chef’s knife, to trim and cut the salmon into 1 inch bites
2. Paper towels, for patting the fish dry (yes you need plenty)
3. Shallow bowl or pie plate, to mix and toss the cornstarch coating
4. Measuring cups and spoons, for cornstarch, mayo, sauces, salt and spices
5. Small bowl and whisk, to make the bang bang sauce (or a fork if you gotta)
6. Large mixing bowl, to gently toss hot salmon with most of the sauce
7. Air fryer with basket, plus perforated parchment or oil spray to prevent sticking
8. Tongs or a fish spatula and an instant read thermometer (optional) for flipping and checking doneness

FAQ

Bang Bang Salmon {Air Fryer} Recipe Substitutions and Variations

• Cornstarch: use potato starch for extra crisp, or rice flour or all purpose flour if you dont have it. Potato starch gives the crispiest bite, flour will be softer.
• Mayonnaise: swap for Greek yogurt or sour cream for a lighter tang, or use vegan mayo if you need dairy free. Yogurt thins the sauce so add a little extra honey if needed.
• Sweet chili sauce: try hoisin mixed with a splash of hot sauce, or apricot jam plus chili flakes for a jammy sweet heat. Taste and tweak the sweetness.
• Sriracha: replace with sambal oelek, chili garlic sauce, or thinned gochujang. Sambal keeps the heat without adding extra sweetness.

Pro Tips

1. Pat those salmon bites really dry and even chill them for 10 minutes before coating, otherwise the cornstarch won’t stick and you’ll get soggy spots. its an extra step but worth it.

2. For extra crunch toss 1 tsp baking powder into the cornstarch mix or swap 1/4 cup cornstarch for rice flour. works great for light, puffy crusts, just dont overdo the baking powder or the taste changes.

3. Don’t crowd the basket. do them in small batches so every piece gets air on all sides. if you need to run multiple batches, wipe or spray the basket between batches so the next batch starts hot and crisp.

4. Flip once fast near the end, and check doneness by flaking a piece or using an instant read thermometer (aim around 145 F). watch closely last 2 minutes because cooking can jump from perfect to dry real quick.

5. Make the bang bang sauce ahead and keep a little back for drizzling. when tossing hot bites, do it gently and only once or twice so the coating stays crisp, not mushy.