Ingredients
- 1½ lbs salmon fillets, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon sriracha
- 1 tablespoon honey
- 1 tablespoon lime juice
Instructions
- In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth. Set aside.
- Place salmon pieces in a bowl and add olive oil, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper. Toss gently to coat evenly.
- Preheat the air fryer to 200°C (400°F) for about 3 minutes.
- Arrange salmon in a single layer in the air fryer basket and cook for 8–10 minutes, shaking halfway through, until crispy on the outside and tender inside.
- Transfer to a serving plate and drizzle with the prepared Bang Bang sauce. Serve immediately.
Notes
- Substitute mayonnaise with Greek yogurt for a lighter option.
- Adjust spice level by increasing or decreasing sriracha.
- Bake at 190°C (375°F) for 12–15 minutes if not using an air fryer.
- Grill the salmon for a smoky flavor variation.
- Add sesame oil or soy sauce for an Asian-inspired twist.
- Store leftovers in the refrigerator for up to 3 days.
- Keep sauce separate to maintain crispiness.
- Reheat in air fryer or oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Air Fryer
- Cuisine: Asian-Inspired
- Diet: Low Calorie
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 9g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 34g
- Cholesterol: 85mg
