This recipe for Air Fryer Bang Bang Salmon Bites became a weeknight hero in my kitchen the moment I first tried tossing small salmon cubes in a creamy, sweet and spicy bang bang sauce. I discovered the combination on a busy week when I needed something fast, impressive, and comforting for a small dinner with friends. The bites are crisp on the outside, silky and flaky inside, and the sauce—equal parts indulgent and bright—clings to each piece, giving a little heat up front and a lingering sweetness that keeps everyone reaching for more. I began making these when I wanted to highlight salmon without fuss: no filleted presentation, no delicate plating, just bold flavors and a quick finish. The air fryer gives the surface a satisfying exterior without deep frying, meaning you get almost the same texture with a fraction of oil and cleanup. The family reaction was immediate—kids asked if we could have it every week and guests remarked on how restaurant-style it tasted despite the 25-minute total time from start to finish.

Ingredients

• Salmon: 1 1/2 pounds salmon (about 4 fillets), skin removed and cut into 1-inch bites. Look for wild-caught or center-cut farmed fillets with bright color and firm texture; thicker pieces will hold moisture better in the air fryer.
• Olive oil: 2 tablespoons extra-virgin olive oil to lightly coat the salmon. This helps the seasonings adhere and promotes a golden exterior without heavy frying—substitute a neutral oil if you prefer a higher smoke point.
• Seasonings: 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. These form a simple rub that enhances the salmon’s natural flavor without overpowering the sauce.
• Bang Bang Sauce: 1 cup mayonnaise, 1/2 cup Thai sweet chili sauce, 2 teaspoons Sriracha, and 2 tablespoons honey. Use a full-fat mayonnaise for the creamiest finish; Thai sweet chili sauce gives sweetness with chili flakes and texture—rooster-brand or Mae Ploy are reliable choices.
• Garnish: Chives, thinly sliced, to add a fresh, oniony finish and color contrast. Scallions also work well if you prefer a sharper bite.

Instructions

Preheat the air fryer: Set the air fryer to 390°F and let it come up to temperature while you prep. Preheating ensures the salmon hits a hot environment immediately for better surface color and quick cooking. If using an oven, preheat to 400°F and line a baking sheet with parchment paper. Season the salmon: In a large bowl, whisk together 2 tablespoons olive oil, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Add the 1 1/2 pounds of salmon bites and toss gently until each cube is evenly coated. Be gentle to avoid breaking the pieces—use a silicone spatula or your hands with a light touch. Make the bang bang sauce: In a separate bowl, combine 1 cup mayonnaise, 1/2 cup Thai sweet chili sauce, 2 teaspoons Sriracha (adjust to taste), and 2 tablespoons honey. Whisk until smooth and glossy. Taste and adjust: add a little more honey if you want sweeter, or more Sriracha for heat. Reserve half the sauce in another bowl for drizzling after cooking. Coat and portion: Pour about half of the prepared sauce over the seasoned salmon and toss gently to coat. Working in small batches prevents overcrowding in the air fryer—arrange the bites in a single even layer so hot air can circulate all around them for even crisping. Air fry the bites: Place the salmon bites in the basket without crowding and air fry for 4–5 minutes. Flip each piece and cook for another 4–5 minutes, until the exterior is lightly crisp and the internal temperature reaches 140–145°F for a slightly medium finish (FDA recommends 145°F if you prefer fully done). Timing varies with cube size and air fryer model—smaller pieces may finish faster. Finish and garnish: Transfer cooked salmon to a warm plate, drizzle with the reserved bang bang sauce, and scatter thinly sliced chives on top. Serve immediately while hot and saucy.

Storage Tips

To keep leftovers at their best, cool the salmon to room temperature (no more than two hours out), then store in an airtight container in the refrigerator for up to 3 days. Avoid tossing with extra sauce if you plan to reheat—store sauce separately to prevent sogginess. For freezing, flash-freeze the cooked pieces on a tray, then transfer to a sealed bag for up to 3 months; thaw overnight in the refrigerator and reheat briefly in the air fryer at 300°F to revive the exterior. Look for steam or color loss as signs the fish is overcooked when reheating—stop early and rest briefly.

Ingredient Substitutions

If you don’t have Thai sweet chili sauce, a mix of 1/2 cup sweet chili jam or preserves with a teaspoon of rice vinegar and a pinch of chili flakes makes a good stand-in. Substitute Greek-style yogurt or a dairy-free mayonnaise if you want a lighter or dairy-free finish—note the texture will be tangier and slightly less rich. Swap Sriracha for gochujang for a deeper umami heat (reduce honey slightly to balance). For a nut-free alternative, ensure your mayonnaise brand is free of nut oils; the recipe is naturally adaptable to gluten-free sauces if the labels confirm GF status.

Serving Suggestions

Serve these bites over steamed jasmine rice or sticky rice for an easy main, or on top of a crunchy green salad with cucumber and pickled carrots for contrast. As an appetizer, arrange on a platter with toothpicks, extra sauce for dipping, and lemon wedges for brightness. Pair with a cold beer, a citrus-forward white wine, or a slightly sweet rosé to balance the sauce’s sweet-heat profile. Garnish with toasted sesame seeds for color and mild nuttiness.

Cultural Background

Bang bang sauce has roots in Asian-American kitchen adaptations where creamy elements (often mayonnaise) meet chili sauces for a sweet-heat glaze. The name evokes the popular bang bang shrimp that blends crunchy texture with a sticky, spicy-sweet mayo-based sauce. This variation with salmon draws on that same flavor pairing, leaning into East and Southeast Asian condiment profiles (sweet chili, Sriracha) while keeping a playful American approach to proteins and presentation.

Seasonal Adaptations

In summer, swap chives for fresh herbs like basil or cilantro and serve the bites over a citrusy slaw; in fall, pair with roasted root vegetables and a drizzle of extra honey for warmth. For holidays, double the batch and keep warm in a low oven set to 200°F while you char sides. You can brighten the sauce in spring by adding lemon zest and thinly sliced scallions or deepen it for winter by incorporating a teaspoon of dark soy and a splash of rice vinegar.

Meal Prep Tips

For meal prep, cook the salmon bites and store them and the sauce in separate containers. Pack rice and a steamed vegetable in meal containers and combine with warm salmon at lunchtime; reheat briefly in an air fryer or microwave and add sauce fresh to maintain texture. Prepare the sauce up to three days ahead—its flavor develops and it becomes silkier overnight. Label containers with date and cook time reminders for safe storage.

There’s something unpretentious and celebratory about these bites: quick to make, easy to scale, and always a hit. Try them once and you’ll understand why they keep showing up at my table—simple techniques, big flavor, and so many ways to serve and enjoy.