Crispy Bang Bang Salmon Bites
Tender cubes of fresh salmon coated in a light crispy crust and tossed in a creamy, sweet, and spicy mayonnaise-based sauce. A 20-minute meal made in the air fryer or stovetop.
Equipment
- Air Fryer or Large Skillet
- Mixing Bowls
- Sharp knife
- Whisk
Ingredients
The Salmon:
- 1 lb Salmon Fillet, skinless and cut into 1-inch cubes
- 1 tbsp Olive Oil (or cooking spray)
The Coating:
- 2 tbsp Cornstarch
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
The Bang Bang Sauce:
- 1/3 cup Mayonnaise
- 3 tbsp Thai Sweet Chili Sauce
- 1 tbsp Sriracha (adjust to taste)
Garnish:
- 1 tbsp Fresh Chives or Green Onions, chopped
- 1 tsp Sesame Seeds
Instructions
- Prepare Salmon: Pat the salmon fillet dry with paper towels. Remove skin if necessary. Cut into uniform 1-inch cubes.
- Make Coating: In a medium bowl, whisk together the cornstarch, garlic powder, onion powder, salt, and pepper.
- Coat Salmon: Add the salmon cubes to the bowl and toss gently until every piece is lightly coated in the powder mixture. Shake off any excess.
- Cook (Air Fryer Method): Preheat Air Fryer to 400°F (200°C). Spray basket with oil. Arrange salmon in a single layer. Spray the tops of the salmon with oil. Cook for 8-10 minutes, shaking the basket halfway through, until golden and crispy.
- Cook (Skillet Method): Heat 2 tablespoons of oil in a skillet over medium-high heat. Add salmon cubes and sear for 2-3 minutes per side until crispy and cooked through.
- Make Sauce: While salmon cooks, whisk together mayonnaise, sweet chili sauce, and Sriracha in a large bowl.
- Combine: Transfer the hot, cooked salmon immediately into the bowl with the sauce. Toss gently to coat.
- Serve: Transfer to a serving dish, garnish with green onions and sesame seeds. Serve hot!
Notes
If you prefer a lighter sauce, you can swap half the mayonnaise for plain Greek yogurt. For extra crunch, you can double-coat the salmon: dip in egg wash, then more cornstarch.