Crispy, bite-sized salmon pieces coated in a light seasoning and tossed in a creamy, sweet and spicy Bang Bang sauce. This quick weeknight favorite is crunchy on the outside, tender inside, and packed with bold flavor.
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Step 1
Prepare the salmon
Pat salmon dry and cut into even bite-sized cubes. Toss with olive oil, garlic powder, paprika, salt, and pepper.
Step 2
Optional crisp coating
Lightly coat salmon with cornstarch or panko for extra crisp texture.
Step 3
Cook the salmon
Air fry at 200°C (400°F) for 7–10 minutes or pan-sear on medium-high heat until golden and cooked through.
Step 4
Make the Bang Bang sauce
Mix mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth and creamy.
Step 5
Toss and coat
Add cooked salmon bites to a bowl and gently toss with the sauce or drizzle on top.
Step 6
Serve
Serve immediately over rice, noodles, or in tacos for a full meal.
Don’t overcrowd the pan
Cook in batches to ensure the salmon gets crispy instead of steaming.
Dry the salmon well
Removing moisture helps achieve a better crust.
Add sauce last
Toss just before serving to keep the crispy texture.
Extra crispy version
Use panko breadcrumbs and air fry for a crunchier coating.
Spicy version
Add extra sriracha or chili flakes to the sauce.
Low-carb version
Serve over cauliflower rice or salad.
refrigerator
2 days
Store sauce separately to maintain crispiness.
Q: What is Bang Bang sauce?
A: It is a creamy, sweet, and spicy sauce typically made with mayo, sweet chili sauce, and sriracha.
Q: Can I bake instead of air fry?
A: Yes, bake at 220°C (425°F) until golden and cooked through.
Q: How do I keep salmon crispy?
A: Avoid overcrowding and add sauce only when ready to serve.
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