This is one of those recipes that feels like something you’d order at a restaurant, but comes together with everyday pantry staples and fresh salmon in under half an hour. Tender pieces of salmon get paired with a creamy homemade bang bang sauce — sweet, tangy, and spicy all at once — and the air fryer handles the cooking without much oil or cleanup involved.

Each piece comes out lightly crisp on the outside while staying moist and flaky in the center. It’s satisfying without being heavy, which makes it flexible enough for a casual weeknight dinner or something you’d serve to guests.

Why This Recipe Works

Bite-sized pieces cook faster than whole fillets, which means dinner can be on the table quickly. Since every piece gets coated in seasoning and sauce, you get flavor all the way through rather than just on the surface.

The air fryer’s circulating hot air cooks the salmon quickly while creating a lightly browned exterior, keeping the inside juicy and tender without drying it out. Compared to pan frying, there’s very little splatter and cleanup takes just a few minutes.

The Bang Bang Sauce

The real highlight here is the sauce — creamy mayonnaise combined with sweet Thai chili sauce, a touch of honey, and spicy Sriracha. Together these create something smooth, slightly tangy, sweet, and pleasantly spicy, with the sweetness balancing the heat so the sauce enhances the salmon rather than overpowering it. Setting aside extra sauce for drizzling at the end is worth doing — most people end up wanting another drizzle before eating.

Mise en Place

For the Salmon:

• 1½ pounds salmon (about 4 fillets), skin removed and cut into 1-inch cubes
• 2 tablespoons extra virgin olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

For the Bang Bang Sauce:

• 1 cup mayonnaise
• ½ cup Thai sweet chili sauce
• 2 teaspoons Sriracha (or more, to taste)
• 2 tablespoons honey
• Chopped fresh chives, for garnish

Each ingredient has a specific role: the olive oil helps the seasonings stick and encourages light browning, the paprika gives color and subtle smoky warmth, garlic powder adds savory depth, and salt and pepper round out the rest. In the sauce, mayonnaise builds the creamy base, the sweet chili sauce and honey bring sweetness, and the Sriracha brings the heat.

Choosing the Best Salmon

Fresh salmon fillets give the best texture and cook beautifully in the air fryer. If the salmon still has skin attached, remove it before cutting into cubes — skinless pieces coat more evenly with seasoning and sauce. Try to cut the salmon into pieces close to the same size, since uniform pieces cook more evenly and keep every bite tender rather than some overcooked and others underdone. Frozen salmon also works fine, as long as it’s completely thawed and patted dry before seasoning.

Simple Kitchen Equipment

• Air fryer
• Large mixing bowl
• Medium bowl for the sauce
• Measuring spoons and cups
• Silicone spatula or spoon
• Sharp knife
• Cutting board
• Meat thermometer (recommended for perfectly cooked salmon)

Workflow: How It Comes Together

1. Preheat the air fryer.
2. Season the salmon.
3. Mix the bang bang sauce and set aside a portion.
4. Coat the salmon with the remaining sauce.
5. Air fry, flipping halfway.
6. Drizzle with reserved sauce and garnish.

Step 1: Preheat the Air Fryer

Preheat your air fryer to 390°F (200°C) for a few minutes before cooking. Starting with a hot basket helps the outside develop a light golden finish while the inside stays moist.

Step 2: Season the Salmon

Place the salmon cubes into a large mixing bowl. Add the olive oil, paprika, garlic powder, kosher salt, and black pepper, then toss gently until every piece is evenly coated.

Step 3: Prepare the Bang Bang Sauce

In a separate bowl, whisk together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth. Transfer half of the sauce to another small bowl and set it aside for serving — this two-portion trick keeps the finished dish creamy without over-saucing the raw salmon.

Step 4: Coat the Salmon

Add the remaining sauce to the seasoned salmon and gently toss until all the pieces are lightly coated.

Step 5: Air Fry

Arrange the salmon cubes in a single layer inside the air fryer basket without overcrowding — leaving space between pieces lets the hot air circulate properly. Cook for 4–5 minutes, then carefully flip each piece and continue cooking for another 4–5 minutes, or until the salmon reaches an internal temperature of 140–145°F (60–63°C). Cook in batches if necessary rather than stacking the pieces.

Step 6: Serve

Transfer the cooked salmon bites to a serving platter, drizzle with the reserved bang bang sauce, and garnish with freshly chopped chives. Serve immediately while warm.

Oven Instructions (Alternative Method)

If you’d rather use the oven:

1. Preheat the oven to 400°F (204°C).
2. Line a baking sheet with parchment paper.
3. Arrange the seasoned salmon cubes in a single layer.
4. Bake for approximately 16 minutes, turning halfway through.
5. Cook until the salmon reaches an internal temperature of 145°F (63°C).
6. Toss the baked salmon with the prepared bang bang sauce after baking.
7. Garnish with chopped chives before serving.

Helpful Tips

• Cut even pieces. Similar-sized cubes cook at the same rate, giving tender, flaky salmon throughout.
• Preheat the air fryer fully before adding the salmon.
• Don’t overcrowd the basket. Overcrowding traps steam and prevents proper browning — cook in two batches if needed.
• Flip gently. Salmon is delicate, so use tongs or a spatula and turn pieces carefully.
• Reserve fresh sauce before coating the raw salmon, so you have a clean drizzle for serving.

Delicious Ways to Serve

With rice: Warm steamed white rice absorbs the extra bang bang sauce for a complete, comforting meal.

In a fresh salad: Place the warm salmon over crisp lettuce, cucumbers, tomatoes, shredded carrots, and avocado, finished with an extra drizzle of sauce.

As lettuce wraps: Large lettuce leaves make excellent wraps, with cucumber or shredded cabbage added for crunch.

As mini sliders: Place a few salmon bites inside soft dinner rolls or Hawaiian rolls with lettuce, tomato, or pickles.

On skewers: Thread cooked salmon bites onto small skewers and drizzle with extra sauce for gatherings.

Easy Side Dishes

• Steamed jasmine rice
• Brown rice
• Garlic butter rice
• Roasted broccoli
• Air fryer asparagus
• Green beans
• Coleslaw
• Cucumber salad
• Roasted potatoes
• Mixed vegetables

Simple Variations

• More heat: Increase the Sriracha to your preferred spice level.
• Milder: Reduce the Sriracha slightly if serving kids or spice-sensitive guests — the sauce still holds plenty of flavor.
• Extra garnishes: Sliced green onions, sesame seeds, or chopped parsley all work alongside the chives.

Storage and Reheating

Let the salmon cool before transferring it to an airtight container, and store in the refrigerator for up to 3 to 4 days.

For reheating, the air fryer is the preferred method since it helps maintain the crisp exterior — just a few minutes at 350°F for 3–4 minutes does the job. The oven also works well for larger portions, warmed at 350°F for about 8–10 minutes. The microwave is convenient in a pinch, but it tends to soften the salmon more than the other methods.

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Air Fryer Bang Bang Salmon Bites

Description: Crispy on the outside, tender and flaky on the inside, then finished with a creamy homemade bang bang sauce that delivers a balance of sweet, spicy, and savory flavors. Ready in under 30 minutes.

Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Course: Appetizer, Main Course, Dinner Cuisine: American Servings: 4

Ingredients:

Salmon:

• 1½ pounds salmon (about 4 fillets), skin removed and cut into 1-inch cubes
• 2 tablespoons extra virgin olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

Bang Bang Sauce:

• 1 cup mayonnaise
• ½ cup Thai sweet chili sauce
• 2 teaspoons Sriracha (or more, to taste)
• 2 tablespoons honey
• Chopped fresh chives, for garnish

Instructions:

1. Preheat the air fryer to 390°F (200°C) for a few minutes.
2. Place the salmon cubes in a large bowl. Add the olive oil, paprika, garlic powder, kosher salt, and black pepper, and toss gently until evenly coated.
3. Whisk together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey in a separate bowl until smooth. Transfer half to another bowl and reserve for serving.
4. Add the remaining sauce to the seasoned salmon and toss gently to coat.
5. Arrange the salmon in a single layer in the air fryer basket without overcrowding. Cook for 4–5 minutes.
6. Flip each piece carefully and cook for another 4–5 minutes, until the salmon reaches an internal temperature of 140–145°F (60–63°C). Cook in batches if necessary.
7. Transfer to a serving platter, drizzle with the reserved sauce, and garnish with chives. Serve immediately while warm.

Oven Instructions (Alternative):

1. Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Arrange the seasoned salmon cubes in a single layer.
3. Bake for approximately 16 minutes, turning halfway, until the salmon reaches 145°F (63°C).
4. Toss with the prepared bang bang sauce after baking and garnish with chives.

Notes:

• Fresh salmon provides the best texture, but fully thawed frozen salmon also works well.
• Pat the salmon dry before seasoning to help the spices adhere.
• Cooking times may vary slightly depending on the size of the salmon pieces and your air fryer model.
• Always check doneness with an instant-read thermometer.
• Store leftovers in an airtight container in the refrigerator for 3–4 days.
• Reheat in the air fryer at 350°F for 3–4 minutes, or in the oven at 350°F for 8–10 minutes; avoid overheating to keep the salmon moist.

Nutrition: Nutrition values are approximate and may vary depending on the brands of ingredients used and serving sizes.

Medical Disclaimer: This content is provided for general informational and educational purposes only and is not intended as, and should not be substituted for, professional nutritional, dietary, or medical advice. Individuals with fish or shellfish allergies, egg allergies, or other dietary restrictions or health conditions should consult a qualified healthcare provider or registered dietitian before preparing or consuming this recipe. Always use a food thermometer to verify the salmon has reached a safe internal temperature. The creator of this content assumes no liability for any adverse effects resulting from the preparation or consumption of this recipe.