Tender salmon bites with lightly browned edges meet a creamy, sweet-hot chili sauce in this air fryer bang bang salmon. The sauce goes on after cooking, giving each bite a rich finish without burning the sugary chili sauce.
Yield: 4 servings Estimated time: 25 minutes with one basket load; allow another 8–10 minutes for each additional batch. Cooking takes approximately 7–10 minutes per batch, depending on cube size and your air fryer.
Ingredients
For the salmon
- 1½ pounds skinless salmon, thawed if frozen
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the creamy chili sauce
- ⅓ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- 1–2 teaspoons sriracha, to taste
- 2 teaspoons fresh lime juice
To finish
- 2 tablespoons thinly sliced scallions
- 1 lime, cut into wedges
How To Make It
Mix the sauce.
Whisk the mayonnaise, sweet chili sauce, 1 teaspoon sriracha, and lime juice in a small bowl. Taste and add the remaining sriracha if desired. Refrigerate while you prepare the salmon. This mayonnaise-and-chili combination makes a creamy finishing sauce rather than a sticky glaze.
Prepare the salmon.
Check for pin bones and remove any with clean tweezers. Pat the fish dry, then cut into approximately 1-inch cubes. Gently toss with the oil, garlic powder, paprika, salt, and pepper.
Preheat and arrange.
Preheat the air fryer to 400°F (204°C) for about 3 minutes, or follow its preheating instructions. Arrange the salmon in a single layer with small gaps between pieces. Cook everything together if it fits; use additional batches only when needed to avoid crowding. Keep uncooked salmon refrigerated while another batch cooks.
Cook and check early.
Air-fry for approximately 7–10 minutes, gently turning the pieces after 4 minutes. Begin checking at 6 minutes, especially for smaller cubes. Insert an instant-read thermometer sideways into the center of several thick pieces; cook until they reach 145°F (63°C). If needed, continue in 1-minute increments, removing finished pieces as they reach temperature.
Finish and serve.
Transfer to a clean plate and drizzle with the sauce, or gently toss with a few spoonfuls and serve the rest alongside. Add scallions and lime wedges. Spoon over rice with sliced cucumber for an easy meal.
Tips
- Dry before seasoning: Removing surface moisture helps the edges brown rather than steam.
- Keep cubes similar in size: Cut thick sections smaller rather than leaving a mixture of tiny scraps and large chunks.
- Adjust the heat: Start with less sriracha; you can always stir more into the finished sauce.
- Plan your sides first: Have rice and vegetables ready before the salmon finishes.
Storage and Reheating
Refrigerate leftovers in shallow, covered containers within 2 hours, or 1 hour if the temperature exceeds 90°F (32°C). Keep salmon and unused sauce separate when possible; use refrigerated leftovers within 3–4 days.
Reheat salmon at 350°F (175°C), checking after 3 minutes and continuing until the center reaches 165°F (74°C). Add the cold sauce afterward, and reheat only the portion you need.
