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Bang Bang Salmon Bites

Crispy Bang Bang Salmon Bites in Just 15 Minutes

Easy air fryer recipe for Bang Bang Salmon Bites, a crunchy, spicy-sweet delight that's family-friendly and quick to prepare.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 bites
Course: Dinner
Cuisine: Asian, Seafood
Calories: 450

Ingredients
  

For the Salmon Bites
  • 1.5 lb Salmon (skinned and cut into 1-inch cubes) Ensure uniform size for even cooking.
  • 2.5 tbsp Olive Oil Essential for enhancing crispiness.
  • 1 tsp Paprika Provides color and mild sweetness.
  • 1 tsp Garlic Powder Adds savory depth.
  • 1 tsp Salt Essential for seasoning.
  • 0.5 tsp Pepper Introduces a hint of heat.
For the Bang Bang Sauce
  • 1 cup Mayonnaise I recommend Hellmann's.
  • 0.5 cup Chili Sauce I suggest Maggi Sweet Chili.
  • 3 tsp Sriracha Adds desired kick of spiciness.
  • 2 tbsp Honey Naturally balances spice with sweetness.
  • 1 tsp Fresh Lime Juice Brightens flavors beautifully.
  • Chives (finely chopped) For garnish.

Equipment

  • Air Fryer

Method
 

Step‑by‑Step Instructions
  1. Preheat your air fryer to 390°F (200°C) for about 5 minutes.
  2. Combine mayonnaise, chili sauce, sriracha, and honey in a mixing bowl until smooth.
  3. Pat the salmon cubes dry with paper towels.
  4. Mix olive oil, paprika, garlic powder, salt, and pepper in a bowl. Toss the dried salmon cubes in the mixture.
  5. Place the seasoned salmon cubes in a single layer in the air fryer basket.
  6. Cook the salmon bites for about 4-5 minutes, flip them, and cook for an additional 4-5 minutes until fully cooked.
  7. Drizzle reserved sauce mixed with lime juice over cooked salmon and garnish with chives.

Nutrition

Serving: 3bitesCalories: 450kcalCarbohydrates: 8gProtein: 35gFat: 32gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 800mgPotassium: 600mgSugar: 3gVitamin A: 15IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Store leftover Bang Bang Salmon Bites in an airtight container for up to 3 days. For longer storage, freeze for up to 2 months.

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