There is something weirdly comforting about recipes that feel fancy but secretly take less than 20 minutes, and this Bang Bang Salmon Air Fryer recipe is exactly that kind of midweek magic. Crispy-edged salmon bites, a creamy sweet chili–sriracha sauce, and almost no dishes to wash at the end make it one of those “how did I live without this?” dinners.
The air fryer keeps the salmon juicy inside while giving you that lightly charred, golden exterior most of us only get at restaurants, and the bang bang sauce brings the perfect balance of sweet, tangy, and gentle heat. Once this lands on the table over a bowl of rice or next to a simple salad, it has that quiet way of turning an ordinary night into something that feels a little special without asking you to babysit a pan or preheat the oven forever.
Why you’ll love this Bang Bang Salmon Air Fryer recipe
This recipe is built for real life: the salmon cooks in about 8–10 minutes at 400°F in most air fryers, which means dinner can be ready faster than rice on the stovetop. The sauce uses pantry-friendly ingredients mayonnaise, Thai sweet chili sauce, sriracha, and a splash of acid—so you get that classic bang bang flavor without hunting down anything exotic.
Another bonus is how flexible it is: serve the salmon bites over steamy jasmine rice, tuck them into tortillas for quick tacos, or pile them onto greens for a high-protein salad that doesn’t feel like diet food. Leftovers, if you have any, reheat gently and still taste great the next day, especially with a fresh drizzle of sauce.
Ingredients for Bang Bang Salmon Air Fryer
To keep the salmon moist and flavorful, you’ll start with boneless, skinless salmon cut into bite-sized cubes; this size cooks quickly and gives more surface area for seasoning and sauce. A light coating of olive oil, garlic powder, onion powder, smoked or regular paprika, salt, black pepper, and optional cayenne builds a savory, slightly smoky base before the sauce even hits.
The bang bang sauce itself leans on classic ratios: mayonnaise for creaminess, Thai sweet chili for sweetness and tang, sriracha for heat, and rice vinegar or lime juice for brightness. A small spoonful of honey or extra chili sauce can be added if you like it sweeter, while an extra squeeze of sriracha takes it into spicier territory.
How to make Bang Bang Salmon in the air fryer
- Pat the salmon cubes very dry with paper towels so the oil and spices cling well and the fish can crisp instead of steaming in the air fryer.
- Toss the salmon with olive oil, garlic powder, onion powder, paprika, salt, pepper, and cayenne (if using) until every piece looks lightly coated.
- Whisk together mayonnaise, Thai sweet chili sauce, sriracha, and rice vinegar or lime juice in a small bowl until smooth; adjust sweetness or heat to taste.
- Preheat the air fryer to 400°F for a few minutes, then arrange the salmon in a single layer in the basket, leaving a little space between pieces so the hot air can circulate.
- Air fry for about 8–10 minutes, shaking the basket or turning the pieces halfway through, until the edges are lightly browned and the center flakes easily at an internal temperature around 130–140°F, depending on how done you like your salmon.
- Transfer the hot salmon to a serving bowl or platter and drizzle generously with bang bang sauce, keeping some on the side for dipping or spooning over rice and veggies.
Pro tips for best texture and flavor
For restaurant-style results, the two things that matter most are dry salmon and not overcrowding the basket; giving each piece a little breathing room lets the hot air crisp the exterior instead of leaving it soft. A quick preheat also helps mimic the sear you get from a hot pan, which is why 400°F works so well for salmon in the air fryer.
When it comes to doneness, using a thermometer or checking for easy flaking will keep you from overcooking; salmon continues to cook for a minute or two from carryover heat, so pulling it just shy of your ideal internal temperature keeps it silky. Drizzling the bang bang sauce over the salmon right before serving, rather than early in cooking, helps keep the outside pleasantly crisp while still giving you plenty of creamy sauce.
Variations you can try
To lean into a lighter feel, swap regular mayonnaise for a light or avocado-based mayo, or use Greek yogurt for part of the base while keeping some mayo for body and flavor. You can also fold a spoonful of finely chopped cilantro or green onion into the sauce for a fresher, herb-forward twist that plays nicely with lime.
If you prefer whole fillets instead of bites, adjust the cooking time slightly and keep the same 400°F temperature, checking for doneness around the 8–10 minute mark depending on thickness. For a lower-heat version, reduce or skip the sriracha and rely more on sweet chili sauce, then add a tiny drizzle of honey to keep the sauce balanced.
Troubleshooting common issues
If the salmon comes out pale and soft rather than crisp around the edges, the basket was likely overcrowded or the fish was still damp when it went in; cooking in batches and patting dry will fix that next time. You can also add an extra minute or two of cook time in small increments, watching closely so it doesn’t dry out.
When the salmon tastes bland, it’s usually a sign that it needed a bit more salt in the seasoning or a more assertive sauce, so do not be shy about tasting and tweaking the bang bang mixture before serving. If the sauce feels too thick, a small splash of lime juice or water will loosen it to a drizzle-friendly consistency without dulling the flavor.
Substitutions that work well
For the fish, steelhead trout or another firm, rich fish can stand in for salmon and will behave similarly in the air fryer, as long as you keep the pieces a similar size. If you are cooking for someone who avoids seafood altogether, the same seasoning and sauce work nicely on chicken bites or tofu cubes with slightly adjusted cook times.
In the sauce, rice vinegar can be swapped for apple cider vinegar or fresh lemon juice, and Thai sweet chili sauce can be replaced with another mild chili-garlic sauce plus a touch of honey for sweetness. Gluten-sensitive eaters can double-check labels and choose a gluten-free sweet chili sauce to keep the recipe friendly for everyone at the table.
Storage and serving ideas
Cooked salmon bites keep well in an airtight container in the refrigerator for about 2–3 days; for the best texture, reheat them briefly in the air fryer so they warm through without overcooking. The bang bang sauce can be prepared ahead and stored separately in the fridge for several days, which also lets the flavors meld and deepen a bit.
To serve, spoon the salmon over hot rice, quinoa, or cauliflower rice and drizzle with extra sauce, then add sliced green onions and lime wedges on the side. These salmon bites also make fun party food when served on skewers or toothpicks with a small bowl of bang bang sauce for dipping.
FAQs for Bang Bang Salmon Air Fryer
- Can frozen salmon be used? Yes, but it should be fully thawed and patted dry before seasoning so it crisps properly in the air fryer.
- How spicy is the bang bang sauce? The base recipe is usually mild to medium, and the heat level mainly depends on how much sriracha you add; you can always start with less and build up.
- What internal temperature is best for salmon? Many cooks aim for around 125–130°F for medium and up to about 140°F for a more well-done texture, measured at the thickest part.
- Can this be made dairy-free? Yes, choose a dairy-free mayonnaise and keep the rest of the ingredients as written for a naturally dairy-free meal.
- Is an air fryer liner recommended? A perforated liner or light spray of oil can make cleanup easier, but avoid anything that blocks airflow too much or the salmon may not crisp as well.
- Can the sauce be used on other dishes? Absolutely—bang bang sauce works on shrimp, roasted vegetables, chicken tenders, and even as a drizzle for tacos or grain bowls.
- How far ahead can I make the sauce? The sauce can typically be made a few days in advance and kept chilled, and it often tastes even better after resting overnight.
Easy Bang Bang Salmon Air Fryer
Ingredients
Method
- Pat the salmon cubes dry with paper towels, then place them in a bowl and toss with olive oil, garlic powder, onion powder, paprika, salt, black pepper, and cayenne until evenly coated.
- In a separate bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, and rice vinegar or lime juice until the sauce is smooth and creamy. Taste and adjust the heat or sweetness as desired.
- Preheat the air fryer to 400°F (200°C) for 3–4 minutes. Arrange the seasoned salmon in a single layer in the basket, leaving space between pieces.
- Air fry the salmon for 8–10 minutes, shaking the basket or turning the pieces halfway through, until the edges are lightly crisp and the salmon flakes easily with a fork.
- Transfer the hot salmon bites to a serving dish and drizzle with some of the bang bang sauce. Serve the remaining sauce on the side with green onions and lime wedges.
